Cranberry Walnut Light Quick Bread (Printable View)
A lightly sweet quick bread with tangy cranberries and crunchy walnuts, ideal for mornings or snack time.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 3/4 cup buttermilk or plain yogurt
09 - 1 teaspoon vanilla extract
→ Add-ins
10 - 1 cup fresh or frozen cranberries, chopped if large
11 - 3/4 cup walnuts, coarsely chopped
12 - Zest of 1 orange (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
03 - Beat eggs in a separate bowl, then whisk in vegetable oil, buttermilk, and vanilla extract.
04 - Add wet ingredients to dry ingredients and stir gently until just combined without overmixing.
05 - Fold cranberries, walnuts, and orange zest into the batter.
06 - Pour batter into prepared loaf pan and smooth the top evenly.
07 - Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
08 - Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely prior to slicing.
# Expert Suggestions:
01 -
- This bread strikes a perfect balance between sweet and tart that feels like a little secret you want to share over coffee with a friend
- The crunchy walnuts add just the right texture contrast to the moist, tender crumb making it a go-to comfort food
02 -
- Don’t overmix the batter; it’s tempting but leads to dense bread instead of light and fluffy
- Folding cranberries and nuts last keeps them from sinking to the bottom and distributes them evenly
03 -
- Use fresh, high-quality walnuts and toast them lightly to bring out the best flavor
- Chilling the batter for 15 minutes before baking can help with even texture and flavor melding