Cranberry Walnut Bread
A heartwarming and vibrant loaf of bread that combines the tartness of fresh cranberries and the delightful crunch of walnuts, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups unbleached flour Offers a fluffy base
- ½ teaspoon baking soda For that perfect rise
- 1½ teaspoons baking powder To ensure fluffiness
- 1 cup sugar For a touch of sweetness
- ½ teaspoon sea salt Enhances all flavors
Wet Ingredients
- 1 large egg Adding richness and structure
- ½ cup fresh orange juice For zesty brightness
- Zest from 1 orange grated orange zest Adds a fragrant aroma
- 2 tablespoons melted butter Gives the bread rich tenderness
Add-Ins
- 1 cup fresh cranberries Halved for bursts of tartness
- ½ cup chopped walnuts For a delightful crunch
Instructions
Preparation
- Preheat your oven to 350°F and prepare a loaf pan by spraying it with non-stick spray or lining it with parchment paper.
- In a mixing bowl, sift together the unbleached flour, baking soda, baking powder, sugar, and sea salt.
- Stir in the halved cranberries.
- In another bowl, beat the large egg thoroughly, then add the orange juice and the zest.
- Pour the wet mixture into the dry ingredients and mix gently with a spatula until just combined.
- Fold in the chopped walnuts.
Baking
- Transfer the batter into the prepared loaf pan, smoothing the top with the spatula.
- Bake for 50-55 minutes, or until the bread is golden brown and a knife inserted in the center comes out clean.
- Allow the loaf to cool in the pan, then transfer it to a wire rack to cool completely before slicing.
Notes
Use room temperature ingredients for better rise and texture, and avoid overmixing to keep the bread tender. Fresh cranberries are best, but if unavailable, high-quality frozen ones can be used.