Description
A warm and delicious cranberry walnut bread, soft and fluffy, perfect for breakfast or afternoon tea.
Ingredients
Scale
- 2 cups all-purpose flour (can substitute with whole wheat flour)
- 1 cup granulated sugar (or brown sugar)
- 2 teaspoons baking powder
- 1 pinch salt
- 1 cup whole milk (or almond milk)
- 2 eggs (or flax eggs for vegan version)
- 1 cup dried cranberries (or raisins)
- 1 cup chopped walnuts (or pecans)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine flour, sugar, baking powder, and salt, mixing well.
- In another bowl, whisk together milk, eggs, and melted butter (if using).
- Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined.
- Fold in dried cranberries and chopped walnuts.
- Pour the batter into a greased loaf pan and spread it evenly.
- Bake for about 55-60 minutes, or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, avoid overmixing the batter. Use room temperature ingredients for smoother mixing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg