Cranberry Walnut Bread
A sweet, tender cranberry loaf with orange zest, crunchy walnuts and a generous chopped-walnut topping. One loaf makes 16 snack-sized slices. Batch yield: 1 loaf, cut into 16 slices. One serving: 1 slice, approximately 62 g after baking and cooling. Allow about 3 hours 45 minutes from starting to serving. Prep time is 160 non-oven minutes: 25 minutes of active preparation and slicing, plus 135 minutes of cooling. Preheating overlaps preparation and is not counted again. Cook time is approximately 65 minutes for one loaf in one oven batch; actual baking may take 60–70 minutes. No chilling, butter softening or frosting is required. Appliances: Oven. Equipment: 23 × 13 × 7 cm metal loaf tin; Baking parchment; Kitchen scales; Measuring jug; Large mixing bowl; Medium mixing bowl; Whisk; Flexible spatula; Chopping board; Sharp knife; Fine grater; Wire cooling rack; Skewer; Aluminium foil, if needed; Serrated bread knife. Allergens: Contains wheat flour, egg, milk and walnuts. Check packaged ingredients for any additional allergen or cross-contact warnings. Nutrition is estimated per slice, including the walnut topping; calories are calculated from the rounded macronutrient estimates. Storage: Cool completely before wrapping or placing in an airtight container. Keep at room temperature for up to 2 days, or refrigerate for up to 5 days total. Freeze individually wrapped slices in a freezer-safe container for up to 3 months. Thaw slices, still wrapped, at room temperature for 1–2 hours.
160 min
Prep
65 min
Cook
16
Serves
189
Calories
Macros · per serving
4g protein
27g carbs
7g fat
Ingredients
For 16 servings
- 250 g Plain all-purpose flour
- 180 g Granulated sugar
- 10 g Baking powder
- 3 g Fine salt
- 2 g Ground cinnamon
- 1 whole egg Large egg
- 150 ml Semi-skimmed milk, approximately 2% fat
- 90 ml Orange juice
- 5 g Finely grated orange zest
- 30 g Neutral vegetable oil, such as rapeseed or canola
- 200 g Fresh cranberries
- 120 g Walnuts
Instructions
- 1
Heat the oven to 180°C/350°F conventional or 160°C/320°F fan. Line the base and sides of a 23 × 13 × 7 cm metal loaf tin with baking parchment, leaving an overhang on the long sides for lifting. No greasing is needed.
- 2
Wash and thoroughly dry the cranberries, then chop them coarsely. Chop the walnuts into small pieces; set aside 30 g for the topping and keep the remaining 90 g for the batter.
- 3
In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon until evenly mixed.
- 4
In a second bowl, whisk the egg, milk, orange juice, orange zest and oil until combined. Pour into the dry ingredients and fold with a spatula just until no dry flour remains. The batter should be thick and spoonable; do not beat it smooth.
- 5
Fold in the cranberries and the 90 g walnuts. Scrape all the batter into the prepared tin and level the surface. Scatter the reserved 30 g walnuts evenly over the top and press them very lightly into the batter.
- 6
Bake on the middle shelf for 60–70 minutes, allowing about 65 minutes. If the top is becoming dark after 45 minutes, loosely cover it with foil. The loaf is ready when the top is golden, the centre feels set and a skewer inserted into the middle comes out without wet batter; cranberry juice or a few moist crumbs are fine.
- 7
Leave the loaf in its tin on a wire rack for 15 minutes. Lift it out using the parchment, remove the paper and cool directly on the rack for about 2 hours, until completely cool through the centre. Cooling fully prevents the moist crumb from compressing when sliced.
- 8
Cut the cooled loaf into 16 even slices. The finished loaf should weigh approximately 990 g after baking and cooling, giving slices of about 62 g each, including the walnut topping.
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