Cranberry Walnut Bread Recipe

Cranberry Walnut Bread Recipe

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!

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



For Bread:

  • 3cupsall-purpose flour
  • 1tbspbaking powder
  • ¾cupwhite sugar
  • 1tspsalt
  • 1tspbaking soda
  • 1egg,lightly beaten
  • 2cupsbuttermilk
  • ¼cupbutter,melted
  • cupsfresh cranberries
  • ½cupwalnuts,chopped

For Crumble Topping (Optional):

  • cupall-purpose flour
  • ¼cupbrown sugar,packed light
  • tspsalt
  • 2tbspbutter,cold, cubed
  • ¼cupoats
  • tspground cinnamon


  1. Preheat the oven to 350 degrees F.

  2. Combine the flour, baking powder, sugar, salt, and baking soda, then mix well.

  3. 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:

  1. 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.

  2. 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.

  3. 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.

  4. Serve with a pat of butter and a cup of coffee or tea, and enjoy!


  • Calories: 279.29kcal
  • Fat: 7.15g
  • Saturated Fat: 4.09g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 1.84g
  • Polyunsaturated Fat: 0.61g
  • Carbohydrates: 48.10g
  • Fiber: 1.94g
  • Sugar: 18.03g
  • Protein: 6.08g
  • Cholesterol: 30.22mg
  • Sodium: 281.11mg
  • Calcium: 146.89mg
  • Potassium: 136.27mg
  • Iron: 2.05mg
  • Vitamin A: 60.40µg
  • Vitamin C: 2.24mg
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