Cranberry Walnut Bread Loaf (Printable)

Moist bread loaf blending tart cranberries with crunchy walnuts, ideal for any time of day.

# What's Needed:

01 - 2 cups all-purpose flour

02 - 1 cup granulated sugar

03 - 1 1/2 teaspoons baking powder

04 - 1/2 teaspoon baking soda

05 - 1/2 teaspoon salt

06 - 3/4 cup buttermilk (or whole milk with 1 teaspoon lemon juice)

07 - 1/3 cup vegetable oil (or melted unsalted butter)

08 - 2 large eggs

09 - 1 teaspoon pure vanilla extract

10 - 1 cup dried cranberries

11 - 3/4 cup chopped walnuts

12 - Zest of 1 orange

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.

02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

03 - In a separate bowl, whisk buttermilk, vegetable oil, eggs, vanilla extract, and orange zest if using.

04 - Pour wet mixture into dry ingredients and fold gently until just combined; avoid overmixing.

05 - Fold in dried cranberries and chopped walnuts carefully to distribute evenly.

06 - Transfer batter to prepared pan, smoothing the top evenly.

07 - Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.

08 - Allow the loaf to cool in the pan for 10 minutes, then move to a wire rack until completely cooled before slicing.

01 -

This bread packs tart dried cranberries and crunchy walnuts in every bite, making it feel like a little celebration for your taste buds.
It's incredibly forgiving and easy, perfect for those days when you want to impress without stress.

02 -

Be sure not to overmix the batter once the wet and dry ingredients meet; overworking will lead to dense bread.
Toasting the walnuts beforehand deepens their flavor and adds a pleasant crunch that transforms the texture.

03 -

Always toast your walnuts lightly in a dry pan before adding; it wakes up their flavor dramatically.
The secret to moist bread is balancing wet and dry ingredients, so measure precisely and fold gently.