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cranberry walnut quick bread
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Cranberry Walnut Bread Recipe

Cranberry Walnut Bread is a sweet quick bread made with fresh cranberries and a hint of orange. It's perfect for snacking or gift-giving.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Author: Kristin Maxwell

Ingredients

  • 1 egg
  • 4 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 3 tablespoons orange juice
  • 1/4 cup vegetable oil
  • 1 cup fresh cranberries washed, stems removed and any bad ones discarded
  • 2 tablespoons cold butter
  • 1/4 cup brown sugar
  • 1/3 chopped walnuts
  • Optional: powdered sugar for dusting

Instructions

  • Preheat the oven to 400℉.
  • Line a 9x5 inch loaf pan with parchment paper long enough to cover both long sides and the bottom and leave some tails hanging over for easier removal. Spray the short ends well with cooking spray. Set aside.
  • In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, mix the egg, cream cheese, vegetable oil, sugar and vanilla until smooth; about 2 minutes. Stir in the buttermilk and orange juice until well combined.
  • Using a hand mixer on low speed, add the flour mixture to the buttermilk mixture, 1/3 at a time, mixing just until the flour mixture is no longer visible.
  • Fold the berries in to the batter and pour into your prepared loaf pan.
  • Make the topping: In another bowl (you can use the one your flour was in) cut the butter into the brown sugar using your fingers, 2 forks or a pasty blender until it's the size of small peas. Stir in the chopped walnuts.
  • Sprinkle the butter mixture over the top of the bread and bake uncovered 45-50 minutes until set and a toothpick inserted in the center comes out clean. You can cover your bread with foil if it's getting too dark halfway through.
  • Allow to cool 10 minutes in the pan then run a knife along all the edges and transfer to a wire rack to cool. Dust with powdered sugar if desired.

Notes

  • Use fresh cranberries. You can find them in a bag in your produce department and they are usually only available between mid November and late December each year. You can use frozen, but make sure to thaw and drain off any liquid.
  • If you prefer, skip the topping and stir the walnuts (in larger pieces) directly into the batter.
  • Store wrapped in plastic wrap and at room temperature for up to 4 days, or freeze for up to 6 months.

Nutrition

Calories: 323kcal | Carbohydrates: 48g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 289mg | Potassium: 100mg | Fiber: 1g | Sugar: 28g | Vitamin A: 292IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 1mg

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