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Walnut Cranberry Bread Recipe

Walnut Cranberry Bread Recipe

By What’s Baking

A wholesome loaf bursting with crunchy walnuts and tangy cranberries, featuring a tender crumb and golden crust that's perfect for breakfast or afternoon tea.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
60 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic Walnut Cranberry Bread with a perfect crack along its golden-brown crown, placed on a weathered wooden cutting board. A cross-section slice reveals a moist, light crumb studded with ruby-red cranberries and amber walnut pieces distributed evenly throughout. Soft natural light streams in from a nearby window, highlighting the bread's textural contrast between the crunchy crust and tender interior. Several whole walnuts and scattered dried cranberries surround the loaf, while a small jar of honey and a butter knife with a smear of creamy butter sit alongside, suggesting serving possibilities. Steam rises gently from the freshly cut slice, hinting at its warm, comforting aroma.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">120g unsalted butter, softened</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">120ml buttermilk (or 115ml milk with 1 tsp lemon juice)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 1 orange</li><li class="ingredients-single-item">120g dried cranberries</li><li class="ingredients-single-item">100g walnuts, lightly toasted and chopped</li><li class="ingredients-single-item">2 tbsp orange juice (for soaking cranberries)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9" x 5") loaf pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Line your loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease any exposed parts of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place dried cranberries in a small bowl and pour the orange juice over them. Microwave for 20 seconds, then let them soak while you prepare the rest of the ingredients. This hydrates the cranberries, preventing them from drawing moisture from your bread during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined. This even distribution of leavening agents ensures your bread rises uniformly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, cream the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Don't rush this step – proper creaming incorporates air into the batter, creating a lighter texture in your finished bread.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl with a spatula to ensure even mixing.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Mix in the vanilla extract and orange zest. The oils in the zest will release more flavor when mixed with the butter and sugar than when added to the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour (flour-buttermilk-flour-buttermilk-flour). Mix on low speed just until combined after each addition. Overmixing develops gluten, which can make your bread tough.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Drain any excess juice from the cranberries. Fold the cranberries and toasted walnuts into the batter using a rubber spatula with gentle, sweeping motions. Distributing them by hand rather than with the mixer ensures they don't break apart.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to remove any air pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs. If the top is browning too quickly, loosely cover with aluminum foil after about 40 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the bread to cool in the pan for 15 minutes – this resting period helps the structure set. Then use the parchment paper to lift it out onto a wire rack to cool completely, at least 1 hour. Cutting too soon will cause the bread to crumble.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once completely cooled, slice with a serrated knife using a gentle sawing motion. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze slices wrapped individually for up to 3 months.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 245 calories
🥑 Fat: 10 g
🧈 Saturated Fat: 4 g
🍞 Carbohydrates: 35 g
🍭 Sugar: 15 g
🍗 Protein: 5 g
🫀 Cholesterol: 45 mg
🧂 Sodium: 215 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I freeze quick bread with fruits and nuts?

Yes, quick breads with fruits and nuts freeze beautifully. Once completely cooled, wrap individual slices tightly in cling film, then in foil or place in freezer bags. They'll keep for up to 3 months. Defrost at room temperature or microwave gently to enjoy fresh-tasting bread.

Why should you toast nuts before adding them to baked goods?

Toasting nuts before baking intensifies their flavour by releasing essential oils and improves their texture by adding crispness. It also helps prevent them from becoming soggy in the batter. Just 5-10 minutes in a 160°C oven makes a remarkable difference in the final taste.

What makes cranberry loaf so moist and flavourful?

The secret to a moist cranberry loaf is properly creaming the butter and sugar, not overmixing the batter, and soaking dried cranberries before adding them. The buttermilk adds tenderness while orange zest and juice provide bright notes that complement the tangy cranberries.

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