Cranberry Walnut Bread
As the chill of winter approaches, there’s nothing quite like the aroma of freshly baked bread wafting through your home. This Cranberry Walnut Bread recipe is a delightful treat that pairs the tartness of cranberries with the earthy tones of walnuts, all wrapped up in a soft, golden loaf.
Perfect for a holiday gathering, a family breakfast, or simply as a comforting snack, this bread brings a hint of sweetness and a lot of warmth to any table. Let’s dive into the ingredients you’ll need and the steps to make your very own Cranberry Walnut Bread.
Ingredients Needed for This Recipe
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Wet Ingredients:
- 1 egg, lightly beaten
- 3/4 cup orange juice
- 1/4 cup vegetable oil
- 1 teaspoon orange zest (optional for extra flavor)
- Add-ins:
- 1 cup fresh or frozen cranberries, roughly chopped
- 1 cup walnuts, chopped
Instructions for Making Cranberry Walnut Bread
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix the beaten egg, orange juice, vegetable oil, and orange zest until well combined.
- Add Wet Ingredients to Dry: Pour the wet mixture into the dry ingredients and stir just until moistened. The batter will be slightly lumpy, which is perfect.
- Fold in Cranberries and Walnuts: Gently fold the cranberries and walnuts into the batter until evenly distributed.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve the bread once cooled, or wrap it up to gift to friends and family!
Tips for Perfecting the Recipe
Ingredient Temperatures: Make sure your ingredients like eggs and orange juice are at room temperature before you start mixing. This helps to ensure that the mixture emulsifies better and incorporates air for a lighter loaf.
Proper Measuring: For dry ingredients, use the spoon-and-level method. Spoon the flour into your measuring cup and level it off with a knife. This avoids packing too much flour into the cup, which can make the bread dense.
Mixing Technique: When combining dry and wet ingredients, fold them together using a spatula until just combined. Avoid overmixing, which can develop the gluten excessively and lead to a tough loaf.
Quality of Nuts: Toasting the walnuts before adding them to the dough can enhance their flavor and crunch. Spread them on a baking sheet and toast in a preheated oven at 350°F for about 5-8 minutes or until fragrant.
Check for Doneness Properly: Use a toothpick to check if the bread is done. Insert it into the center of the loaf; if it comes out clean or with just a few crumbs, the bread is ready. Starting to check for doneness about 10 minutes before the recipe’s stated time can help avoid overbaking.
Resting the Bread: Let the bread rest in the pan for about 10 minutes after removing it from the oven. This helps the structure set and makes it easier to remove from the pan without breaking.
Variations: Feel free to experiment with adding different ingredients such as orange zest for a citrusy touch, or substituting almonds or pecans for walnuts if you prefer.
Serving Suggestions
Breakfast Treat: Serve warm slices with a pat of butter or a drizzle of honey for a hearty breakfast.
With Coffee or Tea: This bread pairs wonderfully with coffee or tea, making it a great choice for mid-morning snacks or afternoon tea sessions.
Holiday Table: Present it sliced on a festive platter during the holidays. It’s perfect for Christmas breakfast or as a sweet addition to a Thanksgiving spread.
As a Dessert: Enhance slices with a scoop of cinnamon or vanilla ice cream for a simple yet delicious dessert.
Cheese Pairing: Serve it with a sharp cheddar or creamy brie for an elegant appetizer or snack.
Storage Tips
Cool Completely: Allow the loaf to cool completely on a wire rack before storing to prevent moisture buildup which can lead to sogginess.
Wrap Tightly: Wrap the bread tightly in plastic wrap or aluminum foil. This minimizes exposure to air and helps maintain its moisture.
Room Temperature Storage: Store the wrapped bread at room temperature for up to 4 days. For best results, keep it in a cool, dry place.
Refrigeration: If you need to keep the bread for more than four days, refrigerate it for up to a week. Be aware that refrigeration can slightly alter the texture, making it denser.
Freezing for Longevity: For long-term storage, freeze the bread wrapped in foil and then placed in a freezer bag for up to three months. Thaw at room temperature when ready to eat.
Frequently Asked Questions
Can I make this bread gluten-free? A: Yes, you can replace the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that’s intended for baking for best results.
How can I make the bread moister? A: To make the bread moister, you can add a little more orange juice or include a tablespoon of yogurt or sour cream to the batter.
Can I use oil instead of butter in the recipe? A: Yes, you can use an equal amount of vegetable oil as a substitute for butter to make the bread dairy-free. This will also make the bread a bit moister.
What can I use instead of cranberries? A: If cranberries aren’t available, you can use dried cherries, raisins, or chopped dried apricots as a substitute.
How do I prevent the nuts and cranberries from sinking to the bottom? A: To prevent sinking, toss the chopped nuts and cranberries with a small amount of flour before folding them into the batter. This helps distribute them evenly throughout the loaf.
Cranberry Walnut Bread
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Wet Ingredients:
- 1 egg lightly beaten
- 3/4 cup orange juice
- 1/4 cup vegetable oil
- 1 teaspoon orange zest optional for extra flavor
- Add-ins:
- 1 cup fresh or frozen cranberries roughly chopped
- 1 cup walnuts chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix the beaten egg, orange juice, vegetable oil, and orange zest until well combined.
- Add Wet Ingredients to Dry: Pour the wet mixture into the dry ingredients and stir just until moistened. The batter will be slightly lumpy, which is perfect.
- Fold in Cranberries and Walnuts: Gently fold the cranberries and walnuts into the batter until evenly distributed.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve the bread once cooled, or wrap it up to gift to friends and family!
