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Easy Moist Cranberry Walnut Quick Bread

Close-up of a moist slice of cranberry walnut bread showing bright red cranberries and walnuts in the crumb.
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A simple recipe for a moist, flavorful cranberry walnut quick bread, perfect for breakfast or a snack.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 3/4 cup chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  6. Gently fold in the chopped cranberries and walnuts.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • If using frozen cranberries, do not thaw them before adding them to the batter.
  • For a Costco style loaf, you can brush the top with a simple glaze made from 1/2 cup powdered sugar mixed with 2 tablespoons of milk before serving.
  • If you prefer a nuttier flavor, lightly toast the walnuts before chopping and adding them.

Nutrition

Find it online: https://recipesfleet.com/cranberry-walnut-bread-recipe/