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Cranberry-Walnut Bread

A delightful blend of flavors with cranberries and crunchy walnuts, perfect for breakfast, snacks, or as a side dish.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 1 day
Servings: 8 slices
Course: Breakfast, Side Dish, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
Wet Ingredients
  • 1.5 cups water Add slowly to the dry ingredients.
Add-ins
  • 1 cup cranberries (fresh or dried) If using dried cranberries, soak them in warm water for a few minutes.
  • 1 cup walnuts (chopped) Chop roughly for nice texture.

Method
 

Preparation
  1. In a large bowl, mix together the flour, cranberries, walnuts, salt, sugar, and baking powder.
  2. Slowly add the water and stir until everything is combined.
  3. Cover the bowl with plastic wrap and let the dough sit at room temperature overnight.
Baking
  1. The next day, preheat the oven to 375°F (190°C).
  2. Turn the dough out onto a floured surface and shape it into a round loaf.
  3. Place the loaf on a baking sheet lined with parchment paper.
  4. Bake for 30-35 minutes or until the bread is golden brown.
  5. Allow to cool before slicing.

Notes

Store the bread in an airtight container or wrap it in plastic wrap. Keep at room temperature for up to three days or freeze slices in freezer bags for up to three months. Make sure not to skip the overnight resting time to develop flavor.