Cranberry Walnut Soda Bread (Printable View)

Lightly sweet Irish soda bread with tart cranberries and crunchy walnuts, perfect warm or with soups and salads.

# Ingredient List:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 1/2 cup whole wheat flour
03 - 1/4 cup granulated sugar
04 - 1 1/2 teaspoons baking soda
05 - 1 teaspoon fine sea salt

→ Add-ins

06 - 3/4 cup dried cranberries
07 - 3/4 cup chopped walnuts

→ Wet Ingredients

08 - 1 3/4 cups buttermilk, plus extra for brushing
09 - 2 tablespoons unsalted butter, melted
10 - 1 large egg

# How to Make It:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk together all-purpose flour, whole wheat flour, sugar, baking soda, and salt in a large bowl.
03 - Stir dried cranberries and chopped walnuts into the dry ingredients, coating them evenly with flour.
04 - In a separate bowl, combine buttermilk, melted butter, and egg, whisking until blended.
05 - Pour wet mixture into dry ingredients and gently mix with a wooden spoon or hands until a shaggy dough forms; avoid overmixing.
06 - Transfer dough to a lightly floured surface and shape into a round loaf approximately 7 inches in diameter.
07 - Place loaf on the prepared baking sheet. Cut a deep X across the top and brush with additional buttermilk.
08 - Bake for 35 to 40 minutes until the crust is golden brown and a skewer inserted in the center comes out clean.
09 - Allow the bread to cool on a wire rack for at least 30 minutes before slicing.

# Expert Suggestions:

01 -
  • It comes together in under an hour, no yeast drama or overnight rising required.
  • The tart cranberries and buttery walnuts make it feel special enough for guests but easy enough for a Tuesday afternoon.
  • Warm with butter, it's the kind of bread that makes any moment feel like home.
02 -
  • Overmixing is the most common mistake—soda bread dough should look shaggy and slightly rough, not smooth and elastic like sandwich bread dough.
  • Fresh buttermilk matters; if you don't have it, substitute regular milk with a tablespoon of lemon juice or vinegar stirred in and let it sit for five minutes.
03 -
  • Brush the loaf with buttermilk just before baking for a traditional Irish finish—it creates that soft, slightly dark crust.
  • If you want nuttier, deeper flavor, toast the walnuts lightly in a dry pan for a few minutes before adding them to the dough.

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