Cranberry Walnut Bread (Printable version)

Lightly sweet bread with cranberries and walnuts, perfect for breakfast or an afternoon snack.

# What You'll Need:

01 - 2 cups all-purpose flour

02 - 3/4 cup granulated sugar

03 - 1 1/2 teaspoons baking powder

04 - 1/2 teaspoon baking soda

05 - 1/2 teaspoon salt

06 - 2 large eggs

07 - 1/2 cup vegetable oil

08 - 3/4 cup buttermilk or plain yogurt

09 - 1 teaspoon vanilla extract

10 - 1 cup fresh or frozen cranberries, coarsely chopped if large

11 - 3/4 cup walnuts, coarsely chopped

12 - Zest of 1 orange (optional)

01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.

03 - In a separate bowl, beat the eggs, then whisk in the vegetable oil, buttermilk, and vanilla extract until smooth.

04 - Pour the wet ingredients into the dry ingredients and stir gently until just combined, taking care not to overmix.

05 - Fold in the cranberries, walnuts, and orange zest if using, ensuring even distribution throughout the batter.

06 - Pour the batter into the prepared loaf pan and smooth the surface evenly.

07 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

08 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

01 -

It feels like sharing a secret: a moist quick bread that tastes like a treat without fuss.
The balance of tart cranberries and crunchy walnuts makes every slice unforgettable.

02 -

Do not overmix the batter — this quick bread stays tender with a light hand.
Using fresh cranberries gives a bright tartness, but frozen work just as well and are easier to keep on hand.

03 -

Toast your walnuts before adding to bring out their deep flavor and crunch.
Gently fold in cranberries and nuts; the batter should stay airy for the best texture.