If you’re looking for an easy and festive quick bread you can bake now, slice and then pop in the freezer for later, this is the one.
I made this cranberry walnut bread the other day and holy cow man, it was so good, I plan on making a second loaf this weekend just so I have something on hand to have with my afternoon tea.
We loved this bread so much, I’m planning on giving a few of these loaves away for the holidays to friends and neighbors.
Cranberry and walnuts. It’s the perfect combination. Who knew?
~Mavis
Cranberry Walnut Bread
Ingredients
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup unsalted butter, softened
¾ cup granulated sugar
2 eggs
1 cup sour cream
Zest of 1 orange
1 ½ cups cranberries, chopped
½ cup walnuts, chopped
Instructions
Preheat the oven to 350 F.
Grease or line a 9×5 loaf pan and set aside.
Combine the flour, baking soda, baking powder and salt together in a small mixing bowl and set aside.
In a large mixing bowl whisk together the butter, granulated sugar, eggs, and sour cream. Fold in orange zest.
Slowly stir the dry ingredients into the wet ingredients until the batter is nice and smooth.
Fold in chopped cranberries and walnuts.
Pour batter into the prepared loaf pan.
Bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean. Let the cranberry walnut bread rest in the pan for 10 minutes before removing and placing it on a wire rack.
Cool completely before slicing.
Notes
I like to use frozen cranberries when I make this recipe as they are eaiser to slice and hold up better when mixing into the batter than fresh cranberries.
Connie says
I use my mom’s recipe. It is perfect with hot tea in the afternoon as it is not too sweet.
Lor SA says
Excellent, I will try this today. I just defrosted/cleaned my freezer and found I have 8 bags of frozen cranberries in there.
Nancy Nussbaum says
Lactaid makes sour cream!!
Stacie says
Perfect for breakfast on Thanksgiving morning! Thank you!
Laurie Lasala-Tuttle says
Looking forward to making this soon, it looks quite yummy! Thanks for sharing!
Jules says
2 questions. How about using dried cranberries? And, what can I use instead of sour cream because of lactose intolerance?
Gigi says
I don’t even bother with chopping. I love it when I get lucky and get one to pop in my mouth. Lol
Karen Beth Martin says
Ohhhhhhhhhhhh, this is GOOD! The only sub I made was brown sugar for granulated. Delicious! Will keep this recipe on hand to make as Christmas gifts!
Vivian says
Mavis, have you noticed that when you double or triple this recipe with the numbers on top (1x, 2 x, 3 x) the only thing that increases is the flour???
Nancy Nussbaum says
Lactaid makes sour cream!