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Amazing! 1 Secret for Moist Cranberry Walnut Bread

cranberry walnut bread
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This is a moist, easy, no-knead Cranberry Walnut Bread recipe, inspired by artisan loaves, perfect for breakfast or a holiday snack. Amaya shares this recipe from our kitchen.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1 cup buttermilk (or milk mixed with 1 tablespoon lemon juice)
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries
  • 1 cup chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and sugar.
  3. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine since this is no-knead.
  5. Gently fold in the dried cranberries and chopped walnuts.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 55 to 65 minutes, or until a toothpick 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 variation similar to Costco-style bread, you can add 1/2 teaspoon of orange zest to the wet ingredients for brightness.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This bread freezes well once completely cooled. Wrap tightly in plastic wrap and then foil.

Nutrition

Find it online: https://whiskdaily.com/cranberry-walnut-bread-no-knead-recipe/