Cranberry Walnut Bread

This recipe used up the last of my giant bag of cranberries, and I think it was my favorite of all the things I made with them. This bread is dense and rich and studded with tartness and a little crunch. In a word: it’s perfect.

It was also a nice break from the lovely yet ubiquitous pairing of orange and cranberry–I just wanted the tart little guys to stand on their own in this recipe, and they definitely did!

This bread would be great for a Christmas morning breakfast, as it would lend itself nicely to being nibbled on the couch in front of the tree. 😉 We always had a special breakfast of cinnamon rolls and pigs in blankets for Christmas morning, and I am still thinking about how I will make that tradition our own for our first Christmas. So many ideas! Such limited quantities of butter it is reasonable to intake!

This bread, I think, will become a fall staple for us as we stroll our way through these windy and chilly months. I am already looking forward to making it again next year to ring in the fall festivities I love so much. 🙂

Cranberry Walnut Bread

4 Tbsp butter, melted
2 c flour
1 c brown sugar
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 egg, lightly beaten
1 1/4 c milk
2 c fresh cranberries
1/2 to 1 c walnuts (you can guess which one I used!)
Sugar or sugar crystals for topping

-Heat the oven to 350F and butter a 9×5 loaf pan.
-Whisk the dry ingredients together in a large bowl.
-Combine the wet ingredients in a medium bowl. Mix the wet ingredients into the dry ones until combined, and then fold in the cranberries and walnuts. Sprinkle the top with sugar.
-Bake for about 1 hour and 30 minutes, or until a toothpick inserted in the middle comes out clean.
-Cool for 30 minutes on a drying rack, and then cut into it and enjoy! Happy holidays!

Related Posts Plugin for WordPress, Blogger...