There’s nothing quite like the comforting aroma of freshly baked bread wafting through your home. If you’ve been looking for a wonderfully flavorful and incredibly simple recipe to start your baking journey, you’ve hit the jackpot! This Cranberry And Walnut Bread Recipe is not just delicious; it’s one of those truly easy baking recipes perfect for even the most novice bakers. Forget complicated yeast or extensive proofing times – this is a quick bread that delivers big on taste with minimal fuss.
Whether you’re making it for a cozy breakfast, an afternoon snack, or a delightful gift, this bread is sure to impress. We’ll walk you through every step, providing essential baking tips for beginners to ensure your success. Get ready to transform simple ingredients into a golden-brown loaf packed with tart cranberries and nutty walnuts. Let’s get baking!
Cranberry And Walnut Bread Recipe
This recipe is designed for ease and flavor. Follow these simple steps for a perfect loaf every time!
Ingredients List
Gather your ingredients! Precision in measuring, especially for flour, is key to success in baking.
| Ingredient | Quantity | Unit |
|---|---|---|
| All-purpose flour | 2 | cups |
| Granulated sugar | 3/4 | cup |
| Baking powder | 2 | teaspoons |
| Salt | 1/2 | teaspoon |
| Large egg | 1 | |
| Milk (whole or 2%) | 1 | cup |
| Vegetable oil (or melted unsalted butter) | 1/4 | cup |
| Vanilla extract | 1 | teaspoon |
| Dried cranberries | 1 | cup |
| Chopped walnuts | 1/2 | cup |
Step-by-Step Instructions for Beginners
Follow these detailed steps carefully, and you’ll have a beautiful, delicious loaf in no time!
Step 1: Preheat and Prepare Your Pan
- Preheat your oven to 350°F (175°C). It’s important to preheat your oven fully before placing the bread in to ensure even baking.
- Grease a 9×5-inch loaf pan with butter or cooking spray. For an extra layer of non-stick insurance and easier removal, you can also line the bottom with a strip of parchment paper, leaving an overhang on the sides. This creates “handles” to lift the bread out later!
Step 2: Combine Dry Ingredients
- In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 3/4 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
- Beginner Tip: Whisking dry ingredients together ensures that the baking powder and salt are evenly distributed throughout the flour. This prevents pockets of leavening agent (which can taste bitter) and ensures your bread rises uniformly. Don’t just dump and mix – a good whisk makes a difference!
- Common Mistake: Forgetting to whisk dry ingredients can lead to uneven texture and rising.
Step 3: Prepare Wet Ingredients
- In a separate medium bowl, lightly beat the large egg.
- Add the 1 cup of milk, 1/4 cup of vegetable oil (or melted butter), and 1 teaspoon of vanilla extract to the beaten egg.
- Whisk these wet ingredients together until they are well combined.
- Beginner Tip: Using room temperature milk and egg can help your batter mix more smoothly and create a more uniform texture in your finished bread. If your ingredients are cold, you can warm the milk slightly in the microwave (don’t make it hot!) and let the egg sit out for 30 minutes.
Step 4: Combine Wet and Dry Mixtures
- Pour the wet ingredient mixture into the large bowl with your dry ingredients.
- Using a spatula or a wooden spoon, mix gently until just combined. It’s okay if there are a few lumps; overmixing is the enemy of quick breads!
- Crucial Beginner Tip: Stop mixing as soon as you no longer see streaks of dry flour. Overmixing develops the gluten in the flour too much, which will result in a tough, dense, and chewy bread instead of a tender, moist one. Embrace a slightly lumpy batter!
- Common Mistake: Vigorously mixing until the batter is perfectly smooth. Resist the urge!
Step 5: Fold in the Add-ins
- Add the 1 cup of dried cranberries and 1/2 cup of chopped walnuts to the batter.
- Gently fold them in using your spatula until they are evenly distributed. Again, minimize mixing to avoid overdeveloping gluten.
- Beginner Tip for preventing sinking: If you find your cranberries and walnuts tend to sink to the bottom of your loaf, try this trick: toss them with 1-2 teaspoons of flour from your measured amount before adding them to the batter. The flour coating helps them suspend better!
- Alternative: If you’re not a fan of walnuts, pecans or even slivered almonds make great substitutions. You can also vary the dried fruit with raisins, dried cherries, or a mix!
Step 6: Bake Your Bread
- Pour the batter into your prepared 9×5-inch loaf pan. Use your spatula to spread it evenly.
- Place the loaf pan in the preheated oven.
- Bake for 50-60 minutes. Baking times can vary slightly depending on your oven.
- How to tell it’s done (Beginner’s Guide): The top of the bread should be golden brown. Insert a wooden skewer or a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs attached (no wet batter), your bread is done! If it comes out wet, continue baking for another 5-10 minutes and re-test.
- Common Mistake: Opening the oven door too frequently can cause the bread to sink. Try to only open it when checking for doneness towards the end of the baking time.
Step 7: Cool and Enjoy
- Once baked, remove the loaf pan from the oven.
- Let the bread cool in the pan for about 10-15 minutes. This allows the bread to set and makes it easier to remove without breaking.
- After 10-15 minutes, carefully run a knife around the edges of the pan (if you didn’t use parchment paper) and then lift the bread out using the parchment paper handles or invert it onto a wire cooling rack.
- Let the bread cool completely on the wire rack before slicing.
- Why cool completely? Slicing hot quick bread can make it gummy and difficult to cut cleanly. Cooling allows the internal structure to firm up and moisture to redistribute, resulting in a better texture.
Tips & Tricks for Baking Success
Mastering a few simple techniques can elevate your baking from good to great. Here are some extra tips to make your Cranberry and Walnut Bread truly exceptional:
- Accurate Measuring is Crucial: Especially for flour! Don’t scoop flour directly from the bag with your measuring cup, as this compacts it, leading to too much flour and a dry loaf. Instead, spoon flour into your measuring cup and then level it off with a straight edge (like the back of a knife). This is called the “spoon and level” method.
- Embrace Room Temperature Ingredients: As mentioned, using eggs and milk at room temperature helps them emulsify better with other ingredients, creating a smoother batter and a more uniform, tender crumb. Plan ahead and take them out of the fridge about 30 minutes before you start.
- Don’t Fear the Lumps: For quick breads, a slightly lumpy batter is a sign you’ve done it right! Overmixing develops gluten, making the bread tough. Mix just until the dry ingredients are moistened.
- Toast Your Walnuts: For an extra layer of flavor, lightly toast your chopped walnuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant. Let them cool completely before adding to the batter. This deepens their nutty taste.
- Storage Savvy: Once completely cooled, store your Cranberry and Walnut Bread in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature.
- Customization is Key: Feel free to add a teaspoon of orange zest to your wet ingredients for a bright citrus note that pairs beautifully with cranberries. You can also drizzle a simple glaze made from powdered sugar and a touch of milk or orange juice over the cooled loaf for extra sweetness and presentation.
Essential Baking Tools
Having the right tools makes baking easier and more enjoyable. Here are a few essentials:
- Mixing Bowl Set
- Whisk
- 9×5 Inch Loaf Baking Pan
- Measuring Cups and Spoons Set
- Rubber Spatula
- Wire Cooling Rack (highly recommended!)
Nutrition Information (Estimated per slice, 12 slices per loaf)
Please note that these values are estimates and can vary based on specific ingredients and brands used.
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Carbohydrates | 35 g |
| Protein | 4 g |
| Fat | 9 g |
| Fiber | 2 g |
| Sugar | 18 g |
Frequently Asked Questions (FAQs) for Beginners
Q1: Can I use fresh cranberries instead of dried ones?
A: Yes, you can! If using fresh cranberries, chop them roughly. You might find the bread a bit more tart, so you could add an extra tablespoon or two of sugar to the batter if you prefer. Fresh cranberries release more moisture, so the baking time might need to be extended slightly.
Q2: My walnuts and cranberries always sink to the bottom. How can I prevent this?
A: This is a common issue! The best trick is to toss your dried cranberries and chopped walnuts with 1-2 teaspoons of flour (taken from the total flour quantity in the recipe) before adding them to the batter. The flour coating helps them adhere to the batter and prevents them from sinking.
Q3: How do I know for sure if my quick bread is fully baked?
A: The most reliable method is the “toothpick test.” Insert a wooden skewer or toothpick into the very center of the loaf. If it comes out clean or with just a few moist crumbs attached (no wet batter), it’s done. If it’s still wet, continue baking in 5-10 minute increments until it passes the test. The top should also be golden brown and spring back slightly when gently pressed.
Q4: My bread came out tough and dense. What went wrong?
A: The most common culprit for tough quick bread is overmixing the batter. When you mix flour too much, you develop the gluten, which makes the bread chewy and dense. Remember to mix just until the dry ingredients are moistened and no streaks of flour remain. A few lumps are perfectly fine!
Q5: Can I substitute different types of milk or oil?
A: Absolutely! You can use any type of milk you have on hand (skim, almond, soy, etc.), though whole milk will yield a richer, moister result. For oil, melted unsalted butter works wonderfully for added flavor, or you can use other neutral oils like canola or grapeseed oil.
Q6: How long does this Cranberry and Walnut Bread stay fresh?
A: Once completely cooled, store the bread in an airtight container at room temperature for up to 3-4 days. It can also be wrapped tightly and frozen for up to 3 months. For best results, slice it just before serving to maintain freshness.
Time to Enjoy Your Homemade Masterpiece!
Congratulations, you’ve just baked a fantastic loaf of Cranberry And Walnut Bread Recipe! See, baking doesn’t have to be intimidating. With a little patience and these easy baking recipes and baking tips for beginners, you’re well on your way to becoming a confident baker.
This delightful quick bread is perfect for a weekend brunch, a comforting afternoon treat with a cup of coffee or tea, or even a thoughtful homemade gift. We hope you enjoyed this journey from ingredients to a delicious, aromatic loaf.
Don’t hesitate to experiment with your favorite add-ins next time. Happy baking, and we can’t wait to hear how your bread turned out!