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Easy No-Knead Cranberry Walnut Bread

A close-up, appetizing slice of cranberry walnut bread showing dried cranberries and chopped walnuts embedded in the moist crumb.
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Bake a moist, tart, and crunchy cranberry walnut bread using a simple no-knead method. This recipe yields a perfect loaf for breakfast or gifting.

Ingredients

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  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries
  • 1 cup chopped walnuts
  • 1 tablespoon coarse sugar for topping (optional)

Instructions

  1. In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and cinnamon.
  2. In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients. Mix with a spoon until just combined. Do not overmix.
  4. Gently fold in the dried cranberries and chopped walnuts.
  5. Pour the batter into a greased 9×5 inch loaf pan. Sprinkle the top with coarse sugar if you are using it.
  6. Let the batter rest at room temperature for 10 minutes. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) during this time.
  7. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • For a tangier flavor, substitute half of the buttermilk with plain Greek yogurt.
  • If your walnuts seem soft, toast them lightly in a dry pan for 5 minutes before adding them to the batter.
  • Wrap the cooled loaf tightly in plastic wrap to keep it moist for several days.

Nutrition

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