
How To Make Cranberry Walnut Bread
Munch on this dense cranberry walnut bread, loaded with flavors of bitter cranberries, sweet bread and crunchy crumble topping, for a tastier treat!
Serves:
Ingredients
For Bread:
- 3cupsall-purpose flour
- 1tbspbaking powder
- ¾cupwhite sugar
- 1tspsalt
- 1tspbaking soda
- 1egg,lightly beaten
- 2cupsbuttermilk
- ¼cupbutter,melted
- 1½cupsfresh cranberries
- ½cupwalnuts,chopped
For Crumble Topping (Optional):
- â…“cupall-purpose flour
- ¼cupbrown sugar,packed light
- â…›tspsalt
- 2tbspbutter,cold, cubed
- ¼cupoats
- â…›tspground cinnamon
Instructions
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Preheat the oven to 350 degrees F.
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Combine the flour, baking powder, sugar, salt, and baking soda, then mix well.
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Add the milk and egg to the dry mixture. Stir until everything is just moist, then add the butter. Stir until combined, but do not over-mix. Fold in the cranberries and nuts.
Crumble Topping:
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Combine the flour, brown sugar, salt, butter, oats, and ground cinnamon in a bowl. Work the mixture with hands, squeezing and stirring until it’s all moist and crumbly.
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Grease an 8×4-inch pan. Pour all the batter in one pan to make one loaf, or divide it into two pans. Sprinkle the crumble topping on the loaf.
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Bake for 30 minutes. Check for doneness and turn. Bake for 15 more minutes or until the top is browned and a toothpick inserted comes out clean.
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Serve with a pat of butter and a cup of coffee or tea, and enjoy!
Nutrition
- Calories:Â 279.29kcal
- Fat:Â 7.15g
- Saturated Fat:Â 4.09g
- Trans Fat:Â 0.23g
- Monounsaturated Fat:Â 1.84g
- Polyunsaturated Fat:Â 0.61g
- Carbohydrates:Â 48.10g
- Fiber:Â 1.94g
- Sugar:Â 18.03g
- Protein:Â 6.08g
- Cholesterol:Â 30.22mg
- Sodium:Â 281.11mg
- Calcium:Â 146.89mg
- Potassium:Â 136.27mg
- Iron:Â 2.05mg
- Vitamin A: 60.40µg
- Vitamin C:Â 2.24mg
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