Description
This Cranberry Walnut Bread is a moist and flavorful quick bread perfect for breakfast or a snack. Made with fresh or dried cranberries and toasted walnuts, it offers a delightful combination of tartness and crunch. The recipe is versatile, allowing you to use gluten-free flour or natural sweeteners like honey or maple syrup for a healthier twist.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional spices: 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger
Wet Ingredients
- 2 large eggs
- 1/2 cup melted butter or neutral oil
- 1 teaspoon vanilla extract
- 3/4 cup sugar (or honey, maple syrup, or coconut sugar as natural sweetener alternatives)
Mix-ins
- 1 cup fresh or dried cranberries
- 3/4 cup chopped toasted walnuts (or pecans, almonds, or pistachios as alternatives)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and grease your baking pan. Chop the walnuts and measure out cranberries, flour, sugar, and other ingredients so everything is ready to mix.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, melted butter (or oil), vanilla extract, and sugar until smooth and slightly frothy to achieve the best texture.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, salt, and any optional spices you’re using. This prevents clumps and ensures even baking.
- Mix Batter: Gradually add the dry ingredients into the wet mixture. Gently fold in the cranberries and chopped toasted walnuts, taking care not to break the berries and to distribute the nuts evenly.
- Bake: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool completely before slicing.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Try alternative nuts such as pecans, almonds, or pistachios if preferred.
- You can replace sugar with natural sweeteners like honey, maple syrup, or coconut sugar.
- Be careful when folding in cranberries to avoid breaking them and discoloring the batter.
- Ensure the bread is fully cooled before slicing to maintain its structure.
