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Top view of cranberry walnut quick bread with three slices cut and knife to the side.
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Cranberry Walnut Bread

This Cranberry Walnut Bread is an easy quick bread recipe studded with fresh cranberries and crunchy walnuts. It's soft, tender and oh so delicious!
Course: Bread/Muffins
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Servings: 12 slices (1 loaf)
Author: Heather

Ingredients

Instructions

  • Preheat oven to 350°F and line a 9x5 loaf pan with parchment paper leaving at least an inch overhang on the long sides. Lightly spray the inside of pan with nonstick cooking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until fully combined well.
  • Add the eggs, one at a time, beating well after each addition and scraping sides of bowl as needed. Then mix in the vanilla extract.
  • Add the baking powder, cinnamon, salt and all purpose flour. Mix on low speed until just combined.
  • Add the milk and mix until fully incorporated being careful not to overmix the batter.
  • Scoop out about a tablespoon of walnuts from the ½ cup and set aside for the top of the bread. Fold in the cranberries and remaining walnuts until evenly combined.
  • Spoon the batter into the prepared loaf pan and spread it out into an even layer. Sprinkle top of bread batter with the chopped walnuts that were set aside.
  • Bake bread on center rack in preheated oven for 70-75 minutes until golden brown on top and edges or a toothpick or cake tester inserted in center of bread comes out clean.
  • Let bread cool in pan 15 minutes, then remove and cool completely.

Nutrition

Serving: 1 slice | Calories: 237kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 197mg | Potassium: 96mg | Fiber: 2g | Sugar: 19g | Vitamin A: 253IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg
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