- Dish type
- Bread machine
This is an easy bread made in the bread maker. It's tender, chewy and packed full of dried cranberries and walnuts. It makes wonderful turkey sandwiches and toast.
76 people made this
IngredientsMakes: 1 loaf
- 4 tablespoons porridge oats
- 4 tablespoons water
- 250ml buttermilk, at room temperature
- 1 egg
- 3 tablespoons honey
- 20g margarine, softened
- 410g bread flour and more if needed
- 1 teaspoon salt
- 1/4 teaspoon bicarbonate of soda
- 1/2 teaspoon ground cinnamon
- 2 teaspoons dried active baking yeast
- 90g dried cranberries
- 60g chopped walnuts
MethodPrep:10min ›Cook:45min ›Ready in:55min
- Place all of the ingredients (except the cranberries and the walnuts) in the pan of the bread machine in the order recommended by the manufacturer. Select Light Crust and Sweet Cycle and press Start.
- If your machine has a Fruit setting, add the cranberries and walnuts at the signal or around 5 minutes before the kneading cycle has finished.
Reviews & ratingsAverage global rating:(90)
Reviews in English (77)
BEST bread ever! I have been baking bread for 45 years and I think this is my favorite bread. This makes a very large loaf and is absolutely wonderful. I didn't have buttermilk so used regular milk with 1 TBSP. of white vinegar instead and put the soda in with the milk to start working. I used 2 1/2 cups of King Arthur wheat flour and 1 cup of King Arthur white bread flour. It needs that extra 1/2 cup of flour. I used 2 1/2 tsp of yeast and that was perfect which I always poof with the 1/4 c. of water with 1/2 tsp of sugar. I also used 1 tsp. of cinnamon and it was full of flavor. I mixed it in my bread machine and added the cranberries/walnut to the last of the mixing before rising. After the dough cycle I formed it into a large bread pan or put it on a cookie sheet and form it in a circle. Either works wonderful. If you want a more crusty bread I recommend the cookie sheet method. The bread is so tender on the inside and also makes wonderful toast. I bake it at 350 for 40 minutes. We used whipped cream cheese on it instead of butter. Perfection. This goes to the top of our bread recipes for a healthy wonderful bread. I am going to try 100% wheat also which should work good. Best Bread Winner!-13 Nov 2010
by B WALKER
I'm new to bread making. I do not have a bread machine, but am enjoying my new Kitchen Aid mixer...anyway this bread was easy, and the flavor is great. It makes a beautiful loaf and it is perfect sliced and toasted with coffee in the morning. The cooking time in my gas oven was about double the time given for the bread machine.-29 Nov 2002
This has to be the most delicious bread that I have made.. it did call for more flour.. I used an additional 1/3 cup flour and the yeast, since I use bread machine yeast was 1 1/2 tsp.. but this 1 1/2 lb loaf went up a little bit above the top of the pan.. it was beautiful, chewy, and because of the buttermilk it made the cranberries slightly tart and I used orange blossom honey and it had the most fabulous flavor all together.. thanks its a keeper.. and this bread was wonderful with ham on it..-12 Jan 2002
Cranberry Walnut Bread
Or heck, go ahead and make it for Thanksgiving. Or Christmas. Or any time of the year for that matter.
No-knead, Quick Bread
These little loaf breads are my favorite. They are super easy to make, don&rsquot involve needing to have non-expired yeast on hand and are always moist and delicious.
You can sub in healthier ingredients like whole wheat flour, apple sauce in place of sugar, coconut oil instead of butter and so on. You can experiment with these little loaves to see what you like best and they are very forgiving, meaning they won&rsquot tun into a pile of burnt rubber if you don&rsquot follow the directions to a tee. Just don&rsquot forget the baking powder.
Cranberry Jelly &mdash what to do with it?!
As we threw around ideas about what our menu would be this year, we started talking about all the things you can do with cranberry sauce and if people even really like it or not. We came to the conclusion that people have very different ideas about this beautifully dark red, tart sauce.
Some mix it with butter and spread it on to their rolls (me!), some like it on their turkey, some like it plain and some don&rsquot like it at all. It&rsquos one of those things you want to have because it&rsquos, ya know, tradition.
So this is where you may or may not be left with a giant chunk of uneaten cranberry sauce or you may have a can or two you thought you&rsquod need but didn&rsquot. So, one solutions to only *huge* problem is to take your leftover cranberry sauce and turn it into a heavenly loaf of cranberry walnut bread, right?
Serve warm, topped with butter.
The Mr. likes his cranberry bread warm and topped with butter. I have to agree, this makes for a melt-in-your-mouth treat but I did sneak in some whole wheat flour, shhh don&rsquot tell.
Share with neighbors.
Have quite a bit of leftover cranberry jelly? Use these cute, oven-safe, disposable loaf pans to share a loaf with friends or family.
Want more easy bread recipes?
This easy recipe for Cranberry Walnut Bread was featured on South Your Mouth!
Why Bake Bread in a Dutch Oven
There is one main reason why it’s recommended to use a cast iron Dutch oven to bake crusty breads at home: it creates steam!
Yup, it’s all about steam here. The Dutch oven is like a vessel that allows steam from the moist dough to evenly circulate in a contained space, so that the dough can stay moist longer and rise better. The result? Beautiful crusty bread. Plus, you’ll also get that beautiful shiny exterior.
Before baking your cranberry nut bread, preheat a Dutch oven (with the lid on) in a very hot 450 degree F oven. This way, when you pop the unbaked dough into the Dutch oven, it’ll be hot and start creating steam immediately.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.
Sweet, orange-scented and chock-full of cranberries and walnuts, this cranberry nut bread is perfect for the holidays.
- 2/3 cup buttermilk (see note)
- 2 teaspoons grated orange zest, from 1 orange
- 1/3 cup orange juice, from 1 orange
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 cup plus 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup fresh or frozen cranberries, halved (see note)
- 1/2 cup coarsely chopped walnuts or pecans
- Preheat oven to 375°F and set an oven rack to the middle position. Spray a 9 x 5-inch loaf pan with non-stick cooking spray.
- In a small bowl, stir together buttermilk, orange zest and juice, melted butter and egg. Set aside.
- In a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder and baking soda. Stir the liquid ingredients into the dry ingredients with rubber spatula until just moistened. Gently stir in cranberries and nuts. Do not overmix.
- Scrape the batter into the prepared loaf pan and spread evenly with a rubber spatula. Bake for 20 minutes, then reduce the heat to 350° F . Continue to bake until golden brown and a toothpick inserted into center of the loaf comes out clean, about 45 minutes longer. Cool the loaf in the pan for about 10 minutes, then turn out onto the rack and cool at least 30 minutes before serving.
- Note: Cranberries are a bit tricky to chop because they roll all over the place. I cut them in half one at a time -- seems tedious, I know, but there aren't that many so it doesn't take long. If you're using frozen cranberries, be sure to slice them while they're still frozen.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
- Note: If you don't have buttermilk, you can make your own by adding to 2 teaspoons lemon juice or white distilled vinegar to a liquid measuring cup. Add milk until the level reaches 2/3 cup. Let sit about 10 minutes until the mixture curdles.
Cranberries the main ingredient in this recipe. Buttermilk gives the bread great texture and a tangy flavor and also helps it rises . You’ll make your own buttermilk by mixing mix 2 cups of milk with 2 tablespoons of juice or 2 tablespoons of white vinegar.
You can also use walnuts, pecans, pumpkin seeds, or pistachios it help to adding complementary flavors. It’s you can easily enhance the flavors of the recipe by just adding your own touch and magic! CRUMBLE TOPPING almost like a topping on apple crumble, this streusel may be a combo of flour, oats, and sugar with cinnamon. For citrusy flavors, add freshly grated lemon or orange zest to the crumble topping.
- 3 cups all-purpose flour
- ¾ cup white sugar
- 1 tablespoon leaven
- 1 teaspoon salt
- baking soda(1tsp)
- 2 cups buttermilk
- 1 egg lightly beaten
- ¼ cup butter melted
- 1 ½ cups fresh cranberries
- ½ cup walnuts (chopped)
Crumble Topping (it is optional)
- ⅓ Cup all-purpose flour
- ¼ cup packed light-brown sugar
- ¼ cup oats
- 2 tablespoons cold butter cubed
- ⅛ Teaspoon salt
- ⅛ Teaspoon ground cinnamon
How to Make Cranberry Walnut Bread
Just Follow the recipe and instruction given below, you’ll get delicious freshly baked bread as you want. So let’s get started with recipe –
1. Whisks together dry ingredients (per recipe).
2. Whisk wet ingredients together. Then increase the middle of dry mixture and Stir until just moistened.
3. Gently fold in cranberries and walnuts.
4. For the topping, combine all ingredients and mix alongside your hands until mixture is moist & crumbly.
5. Pour batter into prepared pan & top with crumble. Bake consistent with the recipe.
• Do not over mix the batter. Over mixing will eliminate the air pockets that bread needs so as to rise properly.
• For extra crunchiness of nuts with more intense flavor, toast them during a small pan until fragrant and funky before adding.
• Check the bread early to make sure it doesn’t overcook . Use toothpick to check doneness within the center of the loaf. If it comes out clean the bread is completed.
• Cool within the pan for 10 minutes. Remove and place on a cooling rack to chill completely.
Storing Cranberry Walnut Bread
- Keep cooled loaves at temperature, wrapped tightly in plastic or in an airtight container for up to 4 days.
- You can Freeze bread for up to 4 months, but it is better to use it when it is fresh .
- Preheat oven to 350°F.
- Combine the dry ingredients and blend well.
- Add the milk and egg to the dry mixture. Stir until everything is simply moist and add the butter. Stir until combined, but don’t over-mix. Fold within the cranberries and nuts.
- For crumble topping, combine all the ingredients. Work the mixture together with your hands, squeezing and stirring until it’s all moist and crumbly.
- Grease two 8ࡪ loaf pans. Pour batter evenly between two pans. Sprinkle the crumble topping on each loaf.
- Bake for 35-45 minutes or until a toothpick inserted comes out clean.
- Cool within the pan 10 minutes. Cut each loaf into 8 slices.
- Do not over mix the batter.( Over mixing will eliminate the air pockets that bread needs so as to rise properly.
- For extra crunchy nuts with a more intense flavor, toast them during a small pan until fragrant and funky before adding.
- Check the bread early to make sure it doesn’t overcook.
- Check for doneness by inserting a toothpick within the center of the loaf. If it comes out clean the bread is completed.
- Cool within the pan for 10 minutes. Remove and place on a cooling rack to chill completely.
- Nutrition information is for 1 slice.
So this is about my today’s blog” Cranberry Walnut Bread – Easy to make and tasty “. I hope you guys are enjoying these recipes. Drop your feedback in the comment section.
If you liked this post please share it with your loved once and you can also suggest me which recipes you want in my next blog.
In a large mixing bowl or the bowl of a stand mixer with a dough hook attachment, combine the instant yeast and water. Let stand for 5 to 10 minutes.
Add the flour, salt, sugar, and melted butter. Mix until the dough comes together, then knead for about 10 minutes by hand on a lightly floured surface or with the dough hook of the stand mixer. If needed, add more flour, in small amounts, to keep the dough from sticking to the bowl or your hands.
Add the walnuts and cranberries and knead them in until they are distributed throughout the dough. This is best done by hand unless you feel your mixer can handle the task.
Oil a large bowl. Transfer the dough to the bowl and roll over to coat all sides. Cover with plastic wrap and let it rise until doubled, about 1 hour.
Line 2 baking sheets with parchment paper. Sprinkle lightly with cornmeal.
Punch down and transfer the dough to a lightly floured surface. Divide into 2 portions and form each into tight rounds. Place on the prepared baking sheets. Cover the loaves with a lightweight kitchen towel and let rest for 45 minutes.
Meanwhile, preheat the oven to 350 F. Position the oven rack in the center of the oven.
Bake the loaves for 30 to 40 minutes, until they are nicely browned and sound hollow when tapped on the bottoms. The internal temperature will be around 195 F when done.
How to Make No Knead Cranberry Walnut Honey Artisan Bread
Get the FULL RECIPE here: https://thebusybaker.ca/no-knead-cranberry-honey-walnut-artisan-bread/.
This No-Knead Cranberry Honey Walnut Artisan Bread is a delicious sweet bakery-style bread that&rsquos perfect for the holidays! Make it perfect with my easy pro tips for homemade bakery-style bread!
Thanks for watching! Visit my blog at www.thebusybaker.ca for more healthy and delicious recipes!
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Video taken from the channel: The Busy Baker
Steps to Make It In a large mixing bowl or the bowl of a stand mixer with a dough hook attachment, combine the instant yeast and water. Add the flour, salt, sugar, and melted butter. Mix until the dough comes together, then knead for about 10 minutes by Add the walnuts and cranberries and knead.
A few more quick steps and you will have warm, crusty, chewy, cranberry walnut bread! Dough after rising 18 hours Once the dough has risen, adjust your rack so that the dutch oven sits several inches above the bottom, but still has plenty of clearance on the top. Step 1 Place all of the ingredients (except the cranberries and the walnuts) in the pan of the bread machine in the order recommended by the manufacturer. Ingredients 3 cups + 2 Tablespoons ( 390g) all-purpose flour ( spoon & leveled ), plus more for hands 2 teaspoons coarse sea salt (I find the flavor lacking using regular table salt) 1/2 teaspoon Red Star Platinum yeast (instant yeast) 3/4 cup ( 95g) chopped nuts (I like walnuts. 3 cups + 2 Tablespoons (390g) all-purpose flour, plus more for hands 2 teaspoons coarse sea salt (I find the flavor lacking using regular table salt) ½ teaspoon Red Star Platinum Superior Baking Yeast ¾ cup (95g) chopped nuts (I like walnuts or pecans) ¾ cup (105g) dried cranberries.
This Thanksgiving-inspired quick bread recipe comes from Jane Kraemer of Manchester, Connecticut. The mixture of tart cranberry and salty nuts will have everyone reaching for a second slice. Everyday Food, November 2004.
STEP 1: In a large bowl, combine the flour, baking powder, baking soda and salt.
STEP 2: In a small bowl, whisk the sugar, orange juice, apple sauce, eggs, and oil. Pour into the dry ingredients and add the orange zest and mix just until moistened.
STEP 3: Fold in the cranberries and walnuts.
STEP 4: Spoon batter into a greased and floured loaf pan. Bake at 350° for 55-60 minutes (my oven does exactly 60 minutes) or until a toothpick inserted near the center comes out clean. Cool in pan before removing to a wire rack to cool completely.
Cranberries: More Than Just Sauce
Luckily for us, fresh, frozen and dried cranberries are easy to get. And the cranberry is a versatile berry. It's not just for cranberry sauce. Although Cranberry Sauce From Scratch is easy to make, too. You can use them to add a tart flavour to lots of dishes, both savoury and sweet. Including this cranberry walnut bread. Walnuts and cranberries are delicious together in this bread, with a hint of cinnamon and orange. Using fresh cranberries means a moist and not too sweet bread.
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Ready In: 1 hour 10 minutes
Prep: 15 minutes
Cook: 55 minutes
Yields: 12 Servings
Prepare loaf pan with cooking spray.
In a medium bowl sift together all-purpose flour, whole wheat flour, baking powder, baking soda and salt.
In a separate bowl, cream together butter and sugar.
Beat in orange zest, and eggs one at a time.
Add orange juice and yogurt (it might appear curdled).
Combine wet and dry ingredients and mix until well combined.
Stir in apricots, walnuts and cranberries.
Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.