Quick Cranberry Bread
A moist, flavorful cranberry bread with walnuts and a hint of rose water, perfect for breakfast or holiday gatherings, balancing tart cranberries with nutty richness.
Ingredients
Instructions
- Sift the flour with baking soda, baking powder, and salt.
- In a mixing bowl, beat the eggs and sugar until well blended.
- Stir in melted butter and milk mixed with rose water.
- Add the dry ingredients to the wet ingredients, just until moistened.
- Fold in the halved or chopped cranberries and chopped nuts without overmixing.
- Butter a 10-inch loaf pan and spread the batter evenly in the pan.
- Bake in a preheated 350°F oven for 55 to 60 minutes, or until the center springs back when lightly touched.
- Let the bread stand in the pan for a few minutes before turning out onto a wire rack to cool.
- Wrap cooled bread in plastic or foil and let sit overnight or at least a day before slicing.
- Store in the refrigerator.
Nutrition & Diet Analysis (per serving)
872
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).