Jazz up your breakfast or snack time with this homemade Costco cranberry walnut bread! This easy and delicious recipe is perfect for any occasion.
Easy cranberry nut bread recipe to make for fall and Thanksgiving. One of my favorite fall recipes!
A little tangy, a little crunchy, and totally delicious, cranberry walnut bread is a holiday baking staple! This festive quick bread recipe makes an impressive hostess gift or an easy make-ahead Christmas morning breakfast. Try it with sweet orange marmalade!
This No-Knead Cranberry Walnut Bread is, believe it or not, really easy to make. No kneading or mixer required. The dough rises for 18 hours at room temperature and is baked in a Dutch oven until the crust is beautifully golden brown and crisp. Packed with dried cranberries and walnuts. Makes 1 round loaf.
No-kneading required and so easy! Crusty on the outside, and soft on the inside, the No-Knead Cranberry bread is festive and perfect for the holidays, but is also great for any day! Highly recommend serving warm with butter! Or spread some peanut butter and jelly on it, or make a sandwich with it!
This cranberry banana bread boasts a slightly denser texture than banana breads that are more cake-like. The sweetness from the bananas works so well with juicy, tart cranberries, lemon zest, and crunchy pecans for a tasty breakfast or snack. It's freezer-friendly and would make a perfect food gift for the holidays!
Moist orange quick bread studded with tart cranberries.
Use sweet oranges and tart cranberries for a bit of freshness in this moist and delicious Cranberry Orange Bread topped with a zesty orange glaze.
Cranberry and orange are a classic combo. They are perfect in this slow-rise bread when combined with crisp almonds.
I have made this recipe for years, but I have always made it with blueberries. Since the holidays are upon us, I thought I would change the fruit to cranberries and add a sugared topping (and it turned out delicious). The recipe that follows is the holiday recipe. Cranberry Zucchini Bread 1/2 c granulated sugar 1 1/2 tsp cinnamon 3 eggs, lightly beaten 1 c vegetable oil 3 tsp vanilla extract 2 1/4 c granulated sugar 2 c shredded zucchini* 3 c all purpose flour 1 tsp salt 1 tsp baking powder 1/4 tsp baking soda 1 Tbsp ground cinnamon 12 oz cranberries (fresh or frozen)* Preheat oven to 350 degrees. Grease bottom and sides of two large loaf pans. Mix 1/2 cup of sugar and 1 1/2 teaspoon cinnamon in a small bowl. Dust the bottom and sides of each pan with half of the mixture. In a large bowl, mix together eggs, oil, vanilla, and sugar. Fold in zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the cranberries. Transfer to prepared loaf pans and sprinkle the remaining cinnamon sugar mixture over the top. Bake 1 hour 20 minutes in the preheated oven, or until a knife inserted into the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely. Notes: I think I've mentioned in other posts that we shred our summer garden-harvested zucchini and store it in 1 cup increments in the freezer. That makes for easy baking throughout the year. The original recipe called for 1 pint of blueberries (fresh or frozen) instead of the cranberries and did not include the cinnamon sugar topping. If you have a small family, you might want to eat one loaf and freeze one to eat later. However, as tasty as this recipe is, you might also just want to dive into that second loaf!
Easy cranberry nut bread recipe to make for fall and Thanksgiving. One of my favorite fall recipes!
This delightful cranberry wild rice bread is perfect to serve with your turkey dinner, or to make amazing sandwiches with the leftovers!
This No-Knead Cranberry Walnut Bread with Honey is a delicious sweet bakery-style bread that's perfect for the holidays! Make it perfect with my easy pro tips for homemade bakery-style bread!
A month ago, my sister Sophie informed me that the next time I visited her she wanted to take me to a cute little New Orleans-style cafe to try a sandwich. This sandwich was not just any ordinary slap-two-pieces-of-meat-between-bread-and-call-it-good sandwich. Nope. This was a very special sandwich made with fresh roasted turkey, cranberry chutney, melted brie cheese, pressed together between two perfectly toasted pieces of house-made cranberry walnut bread. "I want you to try this sandwich and then recreate it for your blog!" were her exact words. Never one to turn down brie, or a sandwich for that matter, I dutifully accompanied her for dinner and we had a grand old time and I tasted what truly proved to be a magnificent sandwich. I assured her that I could and would most definitely recreate it. But, I'm going to do it in steps because like all works of art, this sandwich is going to take a bit of time. Thankfully, Sophie is patient with me. For those of you who don't know her, Sophie is my hilarious sister with a booming laugh, an obsession with cats, and talent for all things theatrical. She was also my maid-of-honor eight years ago. This is Sophie... And so is this... And this... And this... And this was about the time she was ready to kill me for continually stalking her with my camera. The other lovely looking lady there is my sister Catherine. She's a hoot too. And so photogenic! Enough shenanigans, back to the food! The first step in building this sandwich masterpiece is, of course, the Cranberry-Walnut Bread. I knew exactly where to find the perfect recipe for this purpose: my beloved copy of Peter Reinhart's The Bread Baker's Apprentice. In this bread-baking treasury is a fabulous recipe for Cranberry-Walnut Bread that I have made at least once a year for the past seven years, usually around Thanksgiving or Christmas. In fact, I normally made it just to spread with a thick layer of brie and then top with a bit of caramel-pecan chutney. Paul and I used to enjoy this delicacy while watching a Christmas movie on December 23rd before we had three children and pass out from exhaustion after getting everyone to sleep by 8:00 pm. The tradition might need to be resurrected this year. However, memories of that bread still linger and to the kitchen I went this week to bake a loaf for Sophie's sandwich. This is probably the simplest of all Peter Reinhart's bread recipes. It just requires a little bit of patience because, like most sweeter yeast breads, it needs a longer proofing time. Reinhart dictates that the bread should be braided like challah in order to give it a decorative appearance worthy of the centerpiece for a holiday gathering. Since I am planning to make sandwiches, I did a simple three-strand braid and then tucked the ends under and stuffed the entire thing in a 9x5" loaf pan. An egg wash is added to give the finished loaf a dark, shiny appearance and after being allowed to bake for about 50 minutes the most gorgeous loaf emerged! Naturally, I helped myself to a slice as soon as it was done cooling and it did not disappoint! The rest of the sandwich shall be revealed later, but this loaf of bread is truly a crowd-pleaser on its own! Slightly sweet from the generous amount of dried cranberries baked into the slightly sweet dough and studded with toasted walnuts, a loaf of this bread would make a wonderful gift for friends, relatives, teachers, and coworkers. Just send along a little wedge of buttery brie to go with it and you will be loved and praised forever! Cranberry-Walnut Bread barely adapted from The Bread Baker's Apprentice 3 cups bread flour 3 tablespoons granulated sugar 3/4 teaspoon salt 3 1/2 teaspoon instant yeast 1 1/2 orange or lemon zest (good, but I omitted this time around) 2 eggs, slightly beaten 1/2 cup buttermilk, room temperature 2 tablespoons unsalted butter, melted 1/4 cup water, room temperature 1 1/2 cups sweetened, dried cranberries 3/4 cup coarsely chopped walnuts, lightly toasted 1 egg, whisked until frothy, for egg wash Stir together flour, sugar, salt, yeast and zest in a large mixing bowl. Add eggs, buttermilk and butter. Stir, slowly adding water to make a soft, pliable dough. Transfer dough to a floured counter and knead until smooth, soft, and slightly bouncy when poked. Alternatively, you can need using the dough hook of the stand mixer. Add water or flour as needed to adjust the consistency. Add cranberries and knead for another 2 minutes, then add walnuts and gently knead in until evenly distributed. Transfer to an oiled bowl and cover in plastic wrap. Let rise for about 2 hours, or until dough doubles in size. Transfer to a counter and deflate slightly. Braid as desired and then transfer to either a loaf pan or a baking sheet. Brush with half the egg wash and place the remaining egg wash in the fridge for later. Proof uncovered at room temperature for about 90 minutes, or until dough nearly doubles. Preheat the oven to 325 degrees while the bread proofs. When the loaf is ready to bake, brush with the remaining egg wash and slide in the oven. Bake for approximately 25 minutes, then rotate pan and continue baking for another 25-30 minutes. The loaf should be a deep golden brown and register between 185 - 190 degrees on an instant read thermometer inserted into the center of the bread (It's how I test all my yeast breads for doneness. It's foolproof!) Remove the cranberry walnut bread from the pan and transfer it to a cooling rack. Allow the loaf to cool for at least an hour before slicing and serving.
