Cranberry Walnut Bread Loaf (Printer-friendly)

Moist bread loaded with tart cranberries and crunchy walnuts for a flavorful start or snack.

# What You Need:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Add-ins

10 - 1 cup dried cranberries
11 - 3/4 cup chopped walnuts

→ Optional

12 - Zest of 1 orange

# How to Make It:

01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk buttermilk, vegetable oil, eggs, vanilla extract, and orange zest if using.
04 - Pour wet ingredients into dry ingredients and gently fold until just combined, avoiding overmixing.
05 - Fold in dried cranberries and chopped walnuts carefully.
06 - Pour batter into prepared loaf pan and smooth the surface 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 transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • This bread manages to be both sweet and tangy, like a little flavor adventure in every bite
  • I love how simple it is to make yet feels like a bakery treat I'd happily share with friends
02 -
  • Do not overmix the batter; that's the key to keeping your bread tender and fluffy
  • Adding orange zest changed everything—suddenly the simple loaf felt gourmet and bright
03 -
  • Always measure flour by spooning it into your cup and leveling it off to avoid a dense loaf
  • The gentle folding technique is what makes this bread tender, so be patient and light-handed

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