Cranberry-Walnut Bread
A moist, flavorful cranberry walnut bread featuring tart cranberry sauce and crunchy nuts, perfect for breakfast, brunch, or holiday gatherings with a touch of sweetness.
Ingredients
Instructions
- In a large bowl, sift the flour, baking soda, salt, and sugar.
- Add the egg, milk, melted butter, cranberry sauce, and chopped nuts to the dry ingredients.
- Mix only enough to moisten all ingredients.
- Pour the batter into a greased loaf pan.
- Bake in a moderate oven at 350°F for 1 hour.
Tips & Substitutions
For a more complex flavor, consider adding orange zest or cinnamon to the batter. If you don't have whole cranberry sauce, you can substitute it with fresh or frozen cranberries, adjusting sugar to taste. Chopped pecans can be used instead of walnuts for a different nutty flavor. Make sure not to overmix the batter to ensure a tender loaf.
Serving Suggestions
Slice the cranberry-walnut bread and serve it warm or at room temperature. It pairs beautifully with cream cheese or butter spread on top. Enjoy it alongside a cup of tea or coffee for breakfast or as a snack. For a complete meal, serve it with a fresh salad or alongside Inez'S Oatmeal Cookies for a delightful dessert spread.
Storage & Reheating
Store leftover cranberry-walnut bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw if frozen, then warm in the oven at 350°F for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry-Walnut Bread contains roughly 724 calories, with 8g protein, 88g carbohydrates, and 38g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1276mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of sifted flour?
Yes, you can use all-purpose flour directly without sifting. However, sifting helps aerate the flour and can lead to a lighter texture in the final bread. If you prefer, simply scoop the flour and level it off instead of sifting.
How do I know when the bread is done baking?
To check if the bread is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, it's ready. If there is wet batter on the toothpick, continue baking for an additional 5-10 minutes and check again.
Can I make this recipe vegan?
Yes, you can make this cranberry-walnut bread vegan by substituting the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and using a non-dairy milk option. Additionally, ensure the butter is replaced with a plant-based alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).