Why You’ll Love This Cranberry and Walnut Bread

• It’s the perfect texture. We’re aiming for a moist, tender crumb that’s sturdy enough to slice but still melts in your mouth. The walnuts add a wonderful crunch, while the cranberries provide little juicy bursts.
• It’s incredibly versatile. This bread truly shines from morning to night. Think toasted with a smear of butter for breakfast, as a side for a hearty soup at lunch, or even slightly warmed and served with a sharp cheese for a simple dessert.
• Your kitchen will smell amazing. The aroma of toasting nuts and baking bread is honestly one of life’s simple pleasures. It’s a scent that promises something delicious is on its way.
• It’s a fantastic make-ahead option. This loaf keeps beautifully for days and actually tastes even better the next day, as the flavors have more time to mingle and get to know each other.

Ingredients & Tools

• 260 g all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 100 g granulated sugar
• 1 large egg, at room temperature
• 240 ml buttermilk, at room temperature
• 60 ml vegetable oil or melted, cooled butter
• 1 tsp vanilla extract
• 120 g fresh or frozen cranberries (do not thaw if frozen)
• 100 g walnuts, roughly chopped

Tools: 1 large mixing bowl, 1 medium mixing bowl, a whisk, a rubber spatula, a standard 9×5-inch loaf pan, and parchment paper.

A quick note on the ingredients—using buttermilk is the secret to that tender crumb, and room temperature ingredients are key for a smooth, even batter. Don’t skip toasting the walnuts; it really deepens their flavor.

Serves: 8-10 | Prep Time: 15 minutes | Cook Time: 50-60 minutes | Total Time: about 1 hour 15 minutes

Before You Start: Tips & Ingredient Notes

• Why room temperature matters. When your egg and buttermilk are at room temperature, they emulsify with the oil much more easily, creating a smoother, more homogeneous batter that rises evenly in the oven. If you forgot to take them out, place the egg in a bowl of warm water for 5-10 minutes, and gently warm the buttermilk in short bursts in the microwave.
• To toast or not to toast the walnuts? You should absolutely toast them. It only takes about 8-10 minutes in a 350°F (175°C) oven, and it makes a world of difference. Toasting unlocks their oils and gives them a deeper, nuttier flavor that stands up to the tart cranberries.
• Fresh vs. frozen cranberries. You can use either! Frozen cranberries work perfectly and you don’t even need to thaw them—just toss them in frozen to prevent them from bleeding too much color into the batter. If using fresh, just give them a rinse and pat them dry.
• The flour trick for perfect distribution. Tossing your cranberries and walnuts in a tablespoon of the measured flour before folding them in is a little baker’s hack. It helps prevent them from sinking to the bottom of the loaf during baking.

How to Make Cranberry and Walnut Bread

Serving Suggestions

Complementary Dishes

• A hearty autumn soup — Think butternut squash or a creamy mushroom soup. The sweet and tart notes of the bread cut through the richness beautifully.
• A simple green salad with a sharp vinaigrette — The bread adds a comforting, substantial element to a light lunch.
• A cheese board with sharp cheddar or creamy brie — This is where the bread truly shines as an appetizer or light dinner.

Drinks

• A hot cup of Earl Grey tea — The bergamot in the tea complements the cranberry flavor in a really lovely, aromatic way.
• A crisp, dry hard cider — The apple notes are a classic pairing with both walnuts and cranberries.
• A rich, dark roast coffee — The bitterness of the coffee provides a perfect counterpoint to the bread’s slight sweetness.

Something Sweet

• A dollop of vanilla bean whipped cream — For a decadent treat, toast a slice and top it with lightly sweetened cream.
• A warm, spiced apple compote — This turns a simple slice of bread into a full-blown dessert.
• A drizzle of honey or maple syrup — Sometimes, the simplest additions are the best, especially for breakfast.

Top Mistakes to Avoid

• Mistake: Overmixing the batter. This is public enemy number one for quick breads. Overmixing develops the gluten in the flour, leading to a tough, dense loaf with tunnels running through it. Mix just until combined—lumps are your friend!
• Mistake: Using cold ingredients. I’ve messed this up before too… Cold buttermilk and egg don’t incorporate well with the oil, which can result in an uneven texture. Taking those extra few minutes to bring them to room temperature makes a huge difference.
• Mistake: Skipping the parchment paper sling. It might seem like a small step, but wrestling a stuck loaf out of a pan is no one’s idea of a good time. The parchment sling guarantees a clean, stress-free release every single time.
• Mistake: Slicing the bread while it’s hot. I know, the temptation is real. But the structure of the bread is still setting as it cools. Slicing it warm will cause it to crumble and seem underbaked, even if it’s perfectly cooked.

Expert Tips

• Tip: Grate a little orange zest into the batter. The bright, citrusy aroma pairs phenomenally well with cranberries and adds another layer of complexity to the flavor profile. About a teaspoon will do the trick.
• Tip: Add a sprinkle of coarse sugar on top. Just before baking, sprinkle the top of the batter with a tablespoon of turbinado or demerara sugar. This creates a delightful, crunchy, sweet crust that’s absolutely irresistible.
• Tip: Check for doneness with a digital thermometer. If you’re ever unsure about the toothpick test, an instant-read thermometer is your best friend. The bread is done when the internal temperature reaches 200-205°F (93-96°C).
• Tip: For extra-moist bread, swap the oil for melted butter. While oil keeps the bread moist for longer, using melted butter will give you a richer, more decadent flavor. It’s a great option if you plan to eat the loaf within a day or two.

FAQs

Can I use dried cranberries instead of fresh?
You can, but the result will be quite different. Dried cranberries are much sweeter and chewier. If you use them, I’d recommend reducing the sugar in the recipe by a tablespoon or two, and maybe soaking them in hot water or orange juice for 10 minutes to plump them up a bit first. You’ll miss the tart, juicy burst of the fresh or frozen berries, but it will still be a delicious, sweeter loaf.

How should I store this bread?
Once completely cool, wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh and moist for about 3-4 days. If you want to keep it longer, you can freeze it! Wrap the whole loaf or individual slices tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw at room temperature.

My bread is browning too quickly on top! What should I do?
This happens sometimes, especially if your oven runs hot. If you notice the top getting dark brown before the center is cooked, simply tent a piece of aluminum foil loosely over the top of the loaf pan for the remainder of the baking time. This will shield it from direct heat and allow the inside to finish baking without burning the crust.

Can I make this recipe into muffins?
Absolutely! This batter works wonderfully for muffins. Divide the batter among a standard 12-cup muffin tin lined with papers, filling each about 2/3 full. The baking time will be much shorter—start checking them at around 18-22 minutes. The same toothpick test applies.

Why did my bread sink in the middle?
A sunken loaf usually points to one of two issues: either the bread was underbaked, or there was too much leavening (baking powder/soda) causing it to rise too rapidly and then collapse. Make sure your baking powder is fresh (it loses potency over time) and that you’re using the exact measurements listed. And always test for doneness with a toothpick or thermometer before taking it out of the oven.