Description
This Cranberry Walnut Bread combines the tartness of fresh cranberries with the warmth and crunch of walnuts, enhanced by a bright touch of orange zest and juice. Perfect as a sweet breakfast treat or a cozy afternoon snack, this bread is moist, flavorful, and easy to prepare with straightforward baking instructions.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 2 teaspoons salt
Wet Ingredients
- 2 tablespoons orange zest
- 1 1/2 cups freshly squeezed orange juice
- 4 tablespoons melted unsalted butter
- 2 beaten eggs
Add-ins
- 12 oz fresh cranberries, lightly chopped (reserve a few whole for topping)
- 1 to 1 1/2 cups chopped walnuts (adjust to taste)
Instructions
- Preheat Oven: Set your oven to 350ºF (177ºC) to prepare for baking the bread.
- Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, granulated sugar, baking soda, baking powder, and salt using a wooden spoon to ensure even distribution.
- Add Wet Ingredients: Incorporate the orange zest, freshly squeezed orange juice, melted unsalted butter, and beaten eggs into the dry mixture. Stir gently but thoroughly with the wooden spoon until fully combined.
- Fold in Cranberries and Walnuts: Add the chopped fresh cranberries and your preferred amount of chopped walnuts to the batter, stirring until they are evenly mixed throughout.
- Prepare Loaf Pans: Spray two loaf pans with baking spray. Line each pan with parchment paper cut to fit the long side of the pan, leaving extra parchment overhang to serve as handles for easy bread removal.
- Fill Pans and Add Topping: Divide the batter evenly between the two loaf pans, spreading it out uniformly. For an attractive finish, place a few whole cranberries on top of each loaf.
- Bake the Bread: Place both pans into the preheated oven and bake for 45 to 55 minutes. Check doneness by inserting a knife into the bread; it should come out clean when the bread is fully baked.
- Cool and Remove: Once baked, remove the bread from the oven and allow it to cool in the pans on a rack. When cool enough to handle, use the parchment handles to carefully lift the loaves out of the pans.
- Serve: Slice the bread and serve it with butter, cream cheese, or any preferred spread. Enjoy this delicious treat fresh!
Notes
- Using fresh cranberries gives the bread a vibrant tartness; if unavailable, frozen cranberries can be used but thaw and drain them well to avoid excess moisture.
- Adjust the amount of walnuts according to your preference for a nuttier or lighter texture.
- Ensure your oven temperature is accurate by using an oven thermometer for best baking results.
- Line pans with parchment paper not only helps in easy removal but also prevents the bread from sticking and tearing.
- Let the bread cool sufficiently before slicing to maintain its structure and prevent crumbling.
Nutrition
- Serving Size: 1 slice (1/24th of total bread)
- Calories: 260
- Sugar: 16g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
