Cranberry Walnut Bread
A delightful Cranberry Walnut Bread that combines the tartness of cranberries and the crunch of walnuts in a moist, sweet bread. Perfect for breakfast, brunch, or a festive holiday treat, this bread is a wonderful addition to any seasonal gathering.
Prep time: 15 minutesCook time: 1 hour 5 minutesServes: 8
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, melted
3/4 cup orange juice
1 tablespoon orange zest
1 large egg, beaten
1 1/2 cups fresh cranberries, coarsely chopped
1 cup walnuts, chopped
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix melted butter, orange juice, orange zest, and beaten egg.
4. Add wet ingredients to dry ingredients and mix until just moistened.
5. Fold in cranberries and walnuts until evenly distributed.
6. Pour batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
8. Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Storage
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheating
To reheat, slice the bread and warm in a toaster or oven at 300°F for 5-10 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
