Description
Cranberry Walnut Bread is a flavorful and moist loaf combining the tartness of cranberries with the crunch of walnuts. This delightful bread is perfect for breakfast, snacks, or as a sweet treat throughout the day. With a balanced mix of fresh ingredients and a hint of orange juice, it offers a fresh twist on classic nut breads.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup orange juice
Additional Ingredients
- 1 cup walnuts, chopped
- 1 cup fresh or dried cranberries
Instructions
- Preheat the oven – Set your oven to 350°F (175°C) to warm up while you prepare the batter.
- Mix dry ingredients – In a large bowl, combine 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Stir to evenly distribute the leavening agents and salt.
- Prepare wet ingredients – In a separate bowl, beat 2 large eggs until smooth. Add 1 cup sugar, 1/2 cup vegetable oil, 1 teaspoon vanilla extract, and 1/2 cup orange juice, then mix together well.
- Combine wet and dry mixtures – Pour the wet ingredients into the bowl with dry ingredients and gently stir until just combined. Avoid overmixing to keep the bread tender.
- Fold in nuts and fruit – Carefully fold in 1 cup chopped walnuts and 1 cup fresh or dried cranberries, distributing them evenly throughout the batter.
- Prepare baking pan – Grease a loaf pan to prevent sticking, then pour the batter in and smooth the top for even baking.
- Bake the bread – Place the loaf pan in the preheated oven and bake for 60 to 70 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool before slicing – Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing to maintain structure and ease cutting.
Notes
- For a healthier version, consider substituting half of the all-purpose flour with whole wheat flour.
- If using dried cranberries, soaking them in warm orange juice for 10 minutes can plump them up before folding into the batter.
- Ensure not to overmix the batter to keep the bread light and tender.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 2 months.
