Recipe Image

Cranberry-Walnut Quick Bread

  • 25 m
  • 1 h 15 m
Stacy Fraser
“The perennial bakery favorite gets a healthy makeover.”

Ingredients

    • Quick-Bread Dry Mix, (recipe follows)
    • 2 large eggs
    • 1 cup nonfat buttermilk, (see Tips)
    • ⅔ cup brown sugar
    • 2 tablespoons unsalted butter, melted
    • 2 tablespoons canola oil
    • 1 teaspoon vanilla extract
    • 1 teaspoon freshly grated orange zest
    • 2 cups chopped cranberries, (see Tips), fresh or frozen, thawed
    • ½ cup chopped toasted walnuts, (see Tips), plus more for topping if desired

Directions

  • 1 Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.
  • 2 Prepare Quick-Bread Dry Mix.
  • 3 Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
  • 4 Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add orange zest, cranberries and walnuts. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional walnuts, if desired.
  • 5 Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.
  • Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
  • Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
  • To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
  • To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • Pan Options: Each of these recipes will make: 1 large loaf (9-by-5-inch pan) 3 mini loaves (6-by-3-inch pan, 2-cup capacity) 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake) 12 muffins (standard 12-cup, 2½-inch muffin pan)
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
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