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Cranberry Walnut Bread

A seasonal cranberry walnut bread recipe with pearl sugar and special extract for intense flavor!

Course Bread
Cuisine American
Keyword bread, cranberry
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 1 loaf or 4 mini loaves
Calories 195 kcal
Author Oat&Sesame

Ingredients

Cranberries:

  • 1 1/2 cups fresh raw cranberries cut in half
  • 1/4 cup granulated sugar
  • 1/2 cup chopped walnuts toasted

Other Ingredients

  • juice and rind of 1 orange you'll need 3/4 cup juice, so you may need to juice an extra orange or add orange juice
  • 2 Tbs coconut oil
  • 1 egg
  • 1 tsp Fiori di Sicilia extract or vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt

Topping:

Instructions

  1. Combine cranberries with toasted walnuts and 1/4 cup sugar. Set aside.
  2. Combine 2 Tbs. coconut oil (melted), grated rind of one orange and 3/4 cup warm orange juice. (you want the juice to be slightly warm so it doesn't harden the coconut oil when you mix them.) Add 1 tsp Fiori di Sicilia. Whisk to combine. Set aside to cool.
  3. Once cool, add one egg and whisk to combine. Add this to dry mixture.
  4. Gently stir only until the flour mixture is dampened.
  5. Stir the cranberry/walnut mixture into the batter and pour into a greased loaf pan. Push batter into corners of pan and shake to level.
  6. Let stand 20 minutes before baking.
  7. Top with Swedish pearl sugar and bake at 350F for 45 minutes to an hour, 20-25 minutes for mini loaves.
Nutrition Facts
Cranberry Walnut Bread
Amount Per Serving (1 g)
Calories 195
* Percent Daily Values are based on a 2000 calorie diet.