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–+ servings
Cranberry nut bread with 2 slices cut.

Walnut Cranberry Bread Recipe

Rosemary Molloy
This Walnut Cranberry Bread is a classic quick bread that’s so easy to make.  Bursting with tart cranberries and crunchy walnuts.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1 loaf
Calories 3954 kcal

Ingredients
 
 

  • 3 cups all purpose flour
  • ¾ cup brown sugar (packed)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt*
  • 2 large eggs (room temperature/lightly beaten)
  • 1½ cups sour milk
  • ½ cup butter (melted & cooled)
  • 1½ teaspoons vanilla
  • ½ cup dried cranberries**
  • ¾ cup walnuts coarsely chopped

*If using unsalted butter then add ¼ teaspoon of salt.

    **Cover the dried cranberries with boiling water, soak for approximately 5 minutes, drain well.

      Instructions
       

      • Pre-heat oven to 350F (180C). Grease and flour 9 x 5 x 3 inch loaf pan or line the pan with parchment paper.
      • In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in the middle and add the beaten eggs, sour milk, melted butter, vanilla, cranberries and walnuts. Stir just to combine, 15-16 stirs only. The batter will be lumpy. Do not over stir or you will have a tough bread.
      • Spoon the batter into the prepared pan and bake for approximately 50-60 minutes. Check for doneness with a toothpick.
      • Let cool in pan then remove to a clean plate. Dust with powdered / icing sugar before serving if desired. Enjoy!

      Notes

      To make sour milk measure the 1 1/2 cups of milk in a bowl, remove 1 tablespoon and replace with either white vinegar or lemon juice. Let sit for 15-20 minutes before using.
      Instead of walnuts you can use chopped almonds, hazelnuts or pecans.
      Cranberry bread will keep up to 4 days at room temperature wrapped tightly in plastic wrap or stored in an airtight container.
      The bread can also be frozen for up to 4 months.  Make sure you wrap it tightly in plastic wrap and put it into a freezer bag.  You can freeze the loaf whole or cut it into slices before freezing.

      Nutrition

      Calories: 3954kcalCarbohydrates: 531gProtein: 77gFat: 175gSaturated Fat: 35gPolyunsaturated Fat: 70gMonounsaturated Fat: 60gTrans Fat: 1gCholesterol: 409mgSodium: 2437mgPotassium: 1710mgFiber: 19gSugar: 222gVitamin A: 5210IUVitamin C: 1mgCalcium: 1025mgIron: 24mg
      Keyword cranberry bread, cranberry quick bread, quick bread, walnut cranberry bread
      Tried this recipe?Let us know how it was!