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Cranberry Walnut Bread
A seasonal cranberry walnut bread recipe with pearl sugar and special extract for intense flavor!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 1 loaf or 4 mini loaves
Calories 195 kcal
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:
- Swedish pearl sugar optional
Instructions
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Combine cranberries with toasted walnuts and 1/4 cup sugar. Set aside.
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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.
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Once cool, add one egg and whisk to combine. Add this to dry mixture.
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Gently stir only until the flour mixture is dampened.
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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.
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Let stand 20 minutes before baking.
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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.