If you're looking for a bread that sings of autumn with every bite, this Rustic Cranberry Bread is your perfect match. It's a delightful balance of tart cranberries and sweet citrus, making it a festive bake for any occasion.
The backbone of this bread is the all-purpose flour, providing structure and texture. Granulated sugar adds sweetness that balances the tartness of the cranberries. Baking powder and baking soda work together to give your bread a nice rise and light texture. A pinch of salt enhances all the flavors, while butter adds richness and keeps the bread moist. The orange juice and grated orange zest give it a fresh, citrusy kick that pairs beautifully with the cranberries. Fresh cranberries are the star, lending their vibrant color and tartness. Lastly, chopped walnuts add a pleasant crunch and depth.
This bread is divine on its own, but for an extra treat, try spreading a little cream cheese or butter on a warm slice. It also pairs beautifully with a mild goat cheese and a drizzle of honey for a sweet-savory combo.
Start by preheating your oven to 350°F (175°C). While that's warming up, take a moment to grease a 9x5 inch loaf pan. This will ensure your bread doesn't stick and comes out easily after baking.
In a large mixing bowl, combine your dry ingredients: flour, sugar, baking powder, baking soda, and salt. Give them a good stir with a whisk to ensure they're well-mixed and no lumps remain.
Now, add the softened butter, orange juice, orange zest, and the egg to your dry ingredients. Mix these together until just combined. Be gentle here — overmixing can make your bread tough.
Next, fold in the chopped cranberries and walnuts. Use a spatula for this to keep the cranberries intact and distribute the nuts evenly throughout the batter.
Pour your batter into the prepared loaf pan, smoothing out the top with your spatula to ensure an even rise. Place it in the oven and bake for 55 to 60 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes — it'll firm up a bit more as it sits. Then, transfer it to a wire rack to cool completely before slicing.
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