Cranberry Walnut Bread

Name: Cranberry Walnut Bread
Total time: 60 min
Yield: 16 servings
Cuisine: Indonesian
Ingredients: 3 cups all-purpose flour; ¾ cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon baking soda; 2 cups buttermilk; 1 egg (lightly beaten); ¼ cup melted butter; 1 ½ cups fresh cranberries; ½ cup chopped walnuts; ⅓ cup all-purpose flour; ¼ cup light brown sugar (packed); ¼ cup rolled oats; 2 tablespoons unsalted butter (cold, cubed); ⅛ teaspoon salt; ⅛ teaspoon cinnamon

A soft quickbread filled with cranberries and walnuts topped with a crumble topping.

⏱️ 60 min 🔪 Prep: 15 min 🔥 Cook: 45 min 📊 Medium 👁️ 23 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

16 servings

3 cups all-purpose flour
¾ cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
1 egg (lightly beaten)
¼ cup melted butter
1 ½ cups fresh cranberries
½ cup chopped walnuts
⅓ cup all-purpose flour
¼ cup light brown sugar (packed)
¼ cup rolled oats
2 tablespoons unsalted butter (cold, cubed)
⅛ teaspoon salt
⅛ teaspoon cinnamon

Steps

Preheat oven to 350°F.
Combine the dry ingredients and mix well.
Add the milk and egg to the dry mixture. Stir until everything is just moist and add the butter. Stir until combined, but do not over-mix. Fold in the cranberries and nuts.
For crumble topping, combine all the ingredients. Work the mixture with your hands, squeezing and stirring until it’s all moist and crumbly.
Grease two 8x4 loaf pans. Pour batter evenly between two pans. Sprinkle the crumble topping on each loaf.
Bake for 35-45 minutes or until a toothpick inserted comes out clean.
Cool in the pan 10 minutes. Remove and cool on a rack. Cut each loaf into 8 slices.