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Amazing 55-Minute Moist Cranberry Walnut Bread

cranberry walnut bread
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This is an easy, moist, no-knead Cranberry Walnut Bread, inspired by artisan loaves. Amelia and Jacob perfected this recipe as part of their Taste Portfolio collection, offering structure for planners and creativity for cooks. It makes a wonderful breakfast, snack, or holiday treat.

Ingredients

Scale
  • 3 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Granulated Sugar
  • 1 cup Plain Yogurt (full-fat recommended)
  • 2 large Eggs
  • 1/2 cup Unsalted Butter, melted
  • 1 teaspoon Vanilla Extract
  • 1 cup Dried Cranberries
  • 1 cup Walnuts, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, and salt.
  3. In a separate bowl, whisk the sugar, yogurt, eggs, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine since this is a no-knead recipe.
  5. Fold in the dried cranberries and chopped walnuts.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • For an orange zest note, add the zest of one orange to the wet ingredients.
  • If you prefer a texture similar to Costco bread, you can slightly increase the yield by making two smaller loaves.
  • This bread freezes well once completely cooled. Wrap tightly in plastic wrap and then foil.

Nutrition

Find it online: https://tasteportfolio.com/cranberry-walnut-bread-moist-no-knead-recipe/