Cranberry Walnut Bread Recipe

As spring starts to make an appearance, there’s nothing more inviting than the smell of fresh-baked bread filling your kitchen. This Cranberry Walnut Bread combines the tartness of cranberries with the earthy crunch of walnuts, making it a perfect autumn treat for breakfast or afternoon tea. Enjoy it on its own, or toast a slice and spread with a little butter or cream cheese. 

WHAT YOU NEED

200g all-purpose flour

100g whole wheat flour

150g granulated sugar

8g baking powder (about 2 tsp)

4g baking soda (about 1 tsp)

3g salt (about ½ tsp)

3g ground cinnamon (about 1 tsp)

2g ground nutmeg (about ½ tsp)

100g chopped walnuts

150g fresh or frozen cranberries

(if using frozen, do not thaw)

120ml vegetable oil (or 120g melted butter)

240ml buttermilk

1 large egg (about 50g)

5 ml vanilla extract (about 1 tsp)

Zest of 1 orange (optional for added flavour)

METHOD

1. Preheat your oven to 175°C (350°F) and grease a 9x5-inch (23x13 cm) loaf pan or line it with parchment paper for easy removal.

2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

3. Gently fold in the chopped walnuts and cranberries, ensuring they are evenly distributed. Coating the cranberries and nuts with flour helps prevent them from sinking to the bottom of the loaf.

4. In a separate bowl, whisk together the oil (or melted butter), buttermilk, egg, vanilla extract, and orange zest until smooth and well combined.

5. Make a well in the centre of the dry ingredients, then pour in the wet mixture. Use a spatula or wooden spoon to gently stir until just combined. Do not overmix, as this can result in a dense loaf.

6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean. If the top of the loaf is browning too quickly, tent it with aluminium foil.

7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature. This bread can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Tips for Success:

1. Make it your own! Feel free to add a handful of chocolate chips or swap out the walnuts for pecans for a different flavour profile.

2. Add more moisture: If you prefer a moister crumb, replace the buttermilk with 120 g of plain Greek yoghurt and 120 ml of milk.

3. Glaze it up: For extra sweetness and a beautiful finish, mix a simple glaze using 60g powdered sugar and 15-30 ml orange juice and drizzle it over the cooled bread.