One of my fondest memories from our weekend brunches is the time I decided to bake Cranberry Walnut Bread for the first time. It felt like such a simple decision at the time, but it quickly became a tradition that everyone looked forward to. There’s something about the combination of tart cranberries and crunchy walnuts that hits the spot every single time. The moment I sliced into that warm loaf, the aroma of fresh orange and nuts filled the kitchen, and I knew it was a winner. My family immediately loved it, and it became a staple whenever we had friends over. A perfect reflection of cozy weekends, the bread was easy to make, yet so satisfying.
If you’re like me and enjoy a quick bake that yields delightful results, this Cranberry Walnut Bread is just what you need. The preparation is straightforward, and the ingredients are typically ones you might already have in your pantry. It’s the kind of recipe that doesn’t demand too much from you but gives back in spades with its rich flavors and texture.
Whenever I whip up this bread, I often find myself reminiscing about those leisurely brunches. It’s a treat that brings people together, a conversation starter over a cup of coffee or tea. The bread isn’t just food; it’s an experience, a little slice of happiness that I get to share with everyone at the table.
So, why not add this delicious Cranberry Walnut Bread to your weekend plans? Whether you’re hosting a brunch or just looking for something indulgent to enjoy on a lazy afternoon, this recipe is bound to please. Let’s dive into the process and create something memorable together!
How to Make Cranberry Walnut Bread
Click here to get printable version
Ingredients:
- 1 cup halved fresh cranberries
- 1/3 cup fresh orange juice
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1/4 cup melted unsalted butter (cooled slightly)
- 1 large egg
- 3/4 cup granulated sugar
- 1 teaspoon grated orange rind
- 1 cup chopped walnuts
- 1 teaspoon salt
- 1/2 cup water
- 3 tablespoons white vinegar
Directions:
- Start by preheating your oven to 350°F. Prepare an 8.5″x4.5″ loaf pan with a coating of cooking spray, then set it aside.
- Grab a medium-sized bowl and whisk together the flour, sugar, baking soda, and salt. Set this dry mixture aside.
- In a larger bowl, beat the egg. Add in the water, orange juice, melted butter, vinegar, and grated orange rind, whisking until the mixture is smooth.
- Combine the dry ingredients with the wet mixture, stirring gently until just mixed. Fold in the cranberries and chopped walnuts until evenly distributed.
- Pour the batter into your prepared loaf pan. If you like, you can sprinkle additional walnuts on top for a finishing touch.
- Bake for about 70 minutes, or until the bread is golden and a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Ingredient Tweaks for Your Pantry
If you’re out of fresh cranberries, you can substitute with dried cranberries, which add a chewy texture. For a healthier twist, whole wheat flour can partially replace all-purpose flour. No walnuts? Pecans or almonds are great alternatives. And if you’re short on fresh orange juice, bottled juice can work in a pinch, though fresh is always best for flavor.
Best Ways to Store Leftover Cranberry Walnut Bread
To keep your Cranberry Walnut Bread fresh, wrap it in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, slice the bread and freeze it in an airtight container. When you’re ready to enjoy, simply thaw at room temperature or toast slices directly from the freezer.
Perfect Pairings for Cranberry Walnut Bread
This bread shines when served with a hot cup of tea or coffee. For an extra touch, spread a little butter or cream cheese on each slice. Pair it with fruit salad or yogurt for a delightful breakfast or brunch. A light drizzle of honey or a dusting of powdered sugar can make it an even more special treat.
Pro Tips for the Perfect Cranberry Walnut Bread
Don’t overmix the batter; doing so can make the bread dense. Fold in the cranberries and walnuts gently to keep the texture light. For a crispy top, sprinkle a bit of sugar on the batter before baking. Always let the bread cool in the pan briefly to ensure it holds its shape when removed.
Seasonal Twists for Cranberry Walnut Bread
In the summer, substitute cranberries with fresh blueberries for a seasonal twist that pairs wonderfully with the orange zest. In autumn, add a pinch of cinnamon or nutmeg for warmth. In winter, include a dash of cardamom to embrace the cozy season. Spring allows for lemon zest instead of orange for a refreshing change.
FAQs:
Can I use a different type of flour?
Yes, you can use whole wheat flour for a denser texture, or a blend of gluten-free flour if you prefer. Keep in mind that different flours can affect the consistency and rise of the bread, so adjustments may be necessary.
Is there a substitute for white vinegar?
If you’re out of white vinegar, lemon juice or apple cider vinegar can be used as a substitute. The acidity helps with the rise and flavor balance, so aim to maintain it in the recipe with an alternative.
How can I tell if the bread is done?
Insert a toothpick into the center of the loaf; if it comes out clean, your bread is ready. The top should be golden brown. If you find the bread browning too quickly, tent it with foil and continue baking until done.
Can I add other ingredients to the batter?
Absolutely! You can mix in chocolate chips for a sweeter bread or add a tablespoon of poppy seeds for a bit of crunch and flavor. Just keep the additional ingredients balanced to maintain the bread’s texture.
What is the best way to chop the cranberries?
Halving fresh cranberries by hand or using a food processor are both effective methods. If using a processor, pulse gently to avoid over-chopping. The key is to ensure the cranberries are evenly distributed in the batter.
Can I make this bread without nuts?
Yes, you can simply omit the walnuts if you’re not a fan or are allergic. The cranberries will still provide plenty of flavor and texture. You might consider adding seeds like sunflower or pumpkin as an alternative texture boost.
Cranberry Walnut Bread
Equipment
- 8.5"x4.5" loaf pan
Ingredients
- 1 cup halved fresh cranberries
- 1/3 cup fresh orange juice
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1/4 cup melted unsalted butter cooled slightly
- 1 large egg
- 3/4 cup granulated sugar
- 1 teaspoon grated orange rind
- 1 cup chopped walnuts
- 1 teaspoon salt
- 1/2 cup water
- 3 tablespoons white vinegar
Instructions
- Start by preheating your oven to 350°F. Prepare a loaf pan of size 8.5"x4.5" by spraying it with cooking spray and setting it aside.
- In a medium bowl, combine the flour, sugar, baking soda, and salt, whisking them together. This creates your dry mixture for later use.
- In a larger mixing bowl, beat the egg until fully blended. Then incorporate the water, orange juice, melted butter, vinegar, and grated orange rind, whisking until the mixture is uniform.
- Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined. Fold in the cranberries and walnuts, being careful not to over-mix. You can reserve some walnuts for topping if desired.
- Pour the batter into the loaf pan you prepared earlier. Bake in the preheated oven for about 70 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Pair it with tea or coffee for a delightful treat!
