Friday, November 15, 2013

Cranberry-Walnut Bread

Trevor was sick earlier this week, so I used the unexpected day at home to do a variety of chores that I'd been putting off, including defrosting the freezer. (Glamorous life I lead, I know.) As I was cleaning out the freezer, I came across some cranberries. They were left over from the last time I made the amazingly-delicious Frozen Cranberry Treat. Rather than put them back in the freezer, I let them defrost and made one of my favorite quick breads - Cranberry Walnut Bread.


Because I didn't have enough cranberries to make my go-to recipe (which makes two loaves) as written, I improvised. Basically, I halved all of the structural ingredients (flour, egg, leavening, etc) but only reduced the quantity of mix-ins (cranberries, nuts, lemon zest) slightly, or not at all. I made a few other slight changes and the resulting bread was perfect. This is my go-to version from now on.

Cranberry Walnut Bread

                                       1.5 c. flour                                               1/3 c. oil
                                       1 c. sugar                                                  2 tsp. lemon zest                         
                                       1/2 tsp. salt                                              1 tsp. vanilla   
                                       2 tsp. baking powder                                 1/3 c. chopped walnuts        
                                       2 eggs                                                       1.5 c. cranberries, chopped
                                      1/4 c. milk                                                                                    
                             

Grease the bottom only of a 9x5x3 pan. Combine dry ingredients. Add wet ingredients and stir until combined. Fold in cranberries and walnuts. Pour the batter into the pan and bake at 350° for 55 minutes or until a toothpick inserted in the center tests done. Let cool in pan for 10 minutes, then use a knife to loosen the sides. Turn out onto a wire rack and let cool completely.

6 comments:

  1. Hi Cindy! This looks delicious! Thank you so much for sharing your yummy recipe with all of us. Oh, and I love your new photo, too - very pretty, my friend!!!!

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  2. This looks yummy! I printed it so I can try to remember to make this for Thanksgiving! :) I will have to change out the walnuts since Josh is allergic. He loves almonds, so I'll try that! :)

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    1. I've tried pecans, but never almonds. Let me know what you think!

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    2. I will! Josh is allergic to both pecans and walnuts, but surprisingly not peanuts, which so many are allergic to! He's also allergic to all kinds of melons, and bananas. It's kind of weird, LOL. :)

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  3. Yum! I'll have to give this a try!! :)

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