Description

A moist, tangy, and nutty quick bread that celebrates the fall season with fresh cranberries and toasted walnuts. This easy one-bowl recipe yields a perfectly balanced loaf that is ideal for breakfast, brunch, or snacking.

Ingredients

Scale

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup unsalted butter, melted
2 large eggs, room temperature
¾ cup packed brown sugar
¼ cup granulated sugar
½ cup sour cream
1 teaspoon vanilla extract
1 ½ cups fresh cranberries
1 cup walnuts, chopped

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper if desired.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. If using fresh cranberries, toss them in 1 tablespoon of this flour mixture.
In a separate large bowl, whisk melted butter until smooth. Add eggs, brown sugar, granulated sugar, sour cream, and vanilla. Whisk vigorously for 2 minutes until glossy.
Pour dry ingredients into wet ingredients. Gently fold together with a spatula until just combined; do not overmix.
Fold in the flour-coated cranberries and chopped walnuts.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes. Check at 50 minutes by inserting a toothpick into the center; it should come out clean or with moist crumbs. Tent with foil if browning too quickly.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Toast walnuts in a dry skillet for 3-4 minutes before chopping for enhanced flavor. Do not thaw frozen cranberries before adding to batter; toss them in flour to prevent sinking. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22
Sodium: 210
Fat: 11
Saturated Fat: 5
Carbohydrates: 42
Fiber: 2
Protein: 5

Keywords: cranberry walnut bread, fall baking, quick bread, autumn recipe, gluten-free option, moist bread, holiday baking