cranberry walnut bread
This delicious cranberry walnut bread is a perfect blend of tart cranberries and crunchy walnuts, creating a delightful loaf that's great for breakfast or as a snack. The sweet and tangy flavors, combined with the nutty crunch, provide a comforting and hearty texture.
Equipment
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon or spatula
- 1 loaf pan (9x5 inches)
- 1 oven
- 1 cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar
- 1 tablespoon grated orange zest
- 1 large egg
- ½ cup sour cream
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries (or frozen) If using frozen cranberries, do not thaw them before adding to the batter.
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the loaf pan.
- In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, sugar, and orange zest. Mix well.
- In another bowl, beat the egg, then add the sour cream, vegetable oil, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
- Gently fold in the cranberries and chopped walnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 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 cooling rack to cool completely.
- Slice and serve as desired.
Notes
If using frozen cranberries, do not thaw them before adding to the batter.
Store the bread in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
You can add a drizzle of icing or a sprinkle of powdered sugar on top for a sweeter touch.
This bread can be frozen for up to three months. To serve, thaw overnight in the refrigerator and bring to room temperature before slicing.