Name: Cranberry Walnut Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 2 large eggs; 3/4 cup milk or buttermilk; 1/3 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1 cup cranberries (fresh or dried); 3/4 cup chopped walnuts

Why You’ll Love This Recipe

This bread is easy to prepare and uses simple ingredients. The contrast between tart cranberries and rich walnuts creates a flavorful loaf that’s not overly sweet. It stays moist for days, slices well, and pairs beautifully with butter, honey, or cream cheese.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking powder
baking soda
salt
ground cinnamon
eggs
milk or buttermilk
vegetable oil or melted butter
vanilla extract
cranberries
walnuts

Directions

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, mix the eggs, milk, oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the cranberries and walnuts.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 10 slices
Prep time: 15 minutes
Bake time: 60 minutes
Total time: 75 minutes

Variations

Use dried cranberries for a sweeter loaf.
Add orange zest for a bright citrus note.
Substitute pecans for walnuts.
Use whole wheat flour for a heartier texture.
Drizzle with a light glaze for extra sweetness.

Storage/Reheating

Store cranberry walnut bread wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 5 days. It freezes well for up to 3 months. Thaw at room temperature or warm slices slightly before serving.

FAQs

Can I use fresh cranberries?

Yes, chop them slightly for more even distribution.

Should I toast the walnuts first?

Toasting is optional but enhances their flavor.

Can I make this bread gluten free?

Yes, use a gluten free all-purpose flour blend.

Why is my bread dry?

Overbaking or too much flour can cause dryness.

Can I reduce the sugar?

Yes, but it may affect sweetness and moisture.

Can I use yogurt instead of milk?

Yes, thin it slightly with water if needed.

Can I add spices?

Yes, nutmeg or allspice work well.

Is this bread good for gifting?

Yes, it makes a great homemade gift.

Can I bake this in mini loaf pans?

Yes, reduce baking time accordingly.

How do I know when it’s done?

A toothpick inserted in the center should come out clean.

Conclusion

Cranberry walnut bread is a flavorful, rustic loaf that’s easy to make and satisfying to enjoy. With its tender crumb, tart fruit, and crunchy nuts, this bread is a reliable recipe that works beautifully for everyday baking or special occasions