BreakfastSnackDessert

Cranberry Nut Holiday Bread

Name: Cranberry Nut Holiday Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 10 servings
Cuisine: american
Ingredients: 2 cup all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; 0.5 tsp salt; 1 cup whole milk; 1 pcs large egg lightly beaten; 0.25 cup neutral oil such as canola or vegetable; 1 tsp vanilla extract; 1 cup cranberry fresh or frozen; 0.5 cup walnut chopped

A simple and festive quick bread perfect for the holiday season. This moist loaf is studded with tart cranberries and crunchy walnuts, making it a wonderful breakfast treat or afternoon snack.

An original recipe by Forkin

Total time: 1 hr 35 min
Serves: 10
Difficulty: Easy
Per serving: 286 kcal

Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 cupall-purpose flour
1 cupgranulated sugar
2 tspbaking powder
0.5 tspsalt
1 cupwhole milk
1 pcslarge egg, lightly beaten
0.25 cupneutral oil, such as canola or vegetable
1 tspvanilla extract
1 cupcranberry, fresh or frozen
0.5 cupwalnut, chopped

Equipment

9x5 inch loaf pan · spatula · wire rack · whisk · oven · large mixing bowl · medium mixing bowl

The method

Step by step

1
Preheat your oven to 175°C (350°F).
About 5 min
2
Grease and flour a 9x5-inch (23x13 cm) loaf pan.
About 2 min
Cook’s note: You can also line the pan with parchment paper for easier removal.
3
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
About 2 min
4
In a separate medium bowl, whisk together the milk, lightly beaten egg, neutral oil, and vanilla extract.
About 2 min
5
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
About 1 min
Cook’s note: Be careful not to overmix; a few lumps are okay. This keeps the bread tender.
6
Gently fold in the cranberries and chopped walnuts.
About 1 min
Cook’s note: If using frozen cranberries, do not thaw them first to prevent them from bleeding into the batter.
7
Pour the batter into the prepared loaf pan and spread it evenly.
About 2 min
8
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
About 50 min
Cook’s note: If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
9
Let the bread cool in the pan on a wire rack for 15 minutes.
About 15 min
10
Carefully remove the bread from the pan and let it cool completely on the wire rack before slicing.
About 15 min
Cook’s note: Cooling completely ensures clean slices and prevents the bread from crumbling.

Per serving

Nutrition

60%Score

Calories: 285.9kcal
Protein: 4.8g
Carbs: 41.7g
Fat: 11.5g
Fibre: 1.5g
Sugar: 21.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature or in the refrigerator.

Reheating

Enjoy at room temperature or reheat individual slices in a toaster.