Best Healthy Cranberry Walnut Bread Recipes

CRUSTY CRANBERRY WALNUT BREAD

Steps:

• In a large mixing bowl or the bowl of a stand mixer with a dough hook attachment, combine the instant yeast and water. Let stand for 5 to 10 minutes.
• Add the flour, salt, sugar, and melted butter. Mix until the dough comes together, then knead for about 10 minutes by hand on a lightly floured surface or with the dough hook of the stand mixer. If needed, add more flour, in small amounts, to keep the dough from sticking to the bowl or your hands.
• Add the walnuts and cranberries and knead them in until they are distributed throughout the dough. This is best done by hand unless you feel your mixer can handle the task.
• Oil a large bowl. Transfer the dough to the bowl and roll over to coat all sides. Cover with plastic wrap and let it rise until doubled, about 1 hour.
• Line 2 baking sheets with parchment paper. Sprinkle lightly with cornmeal.
• Punch down and transfer the dough to a lightly floured surface. Divide into 2 portions and form each into tight rounds. Place on the prepared baking sheets. Cover the loaves with a lightweight kitchen towel and let rest for 45 minutes.
• Meanwhile, preheat the oven to 350 F. Position the oven rack in the center of the oven.
• Bake the loaves for 30 to 40 minutes, until they are nicely browned and sound hollow when tapped on the bottoms. The internal temperature will be around 195 F when done.

CRANBERRY ORANGE WALNUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4-inch loaf pans. Line bottoms with parchment paper, if desired.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the orange zest.
• Sift together the flour, salt, baking powder and baking soda. Add to the egg mixture, alternating with orange juice.
• Coarsely chop the cranberries.
• Pour the flour mixture into the mixing bowl alternately with the orange juice, mixing until just incorporated. Fold in the chopped cranberries and walnuts, mixing just enough to evenly combine. Divide the batter evenly among prepared pans.
• Bake in the preheated oven for 30 minutes. Check for browning: cover the tops with aluminum foil to prevent them from becoming too dark. Bake until a toothpick inserted in the center of the loaves comes out clean, about 30 minutes more. Cool on wire racks.

CRANBERRY NUT BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.

HEALTHY CRANBERRY WALNUT BREAD

Steps:

• Put all ingredients except cranberries and walnuts in the bread machine pan.
• Bake at light crust, basic setting.
• Check the dough in the early stages of mixing. It should form a smooth but slightly sticky ball.
• Add additional flour, one tablespoon at a time, until the dough ball looks right. I usually have to add 2-3 tablespoons more flour, but it varies with the amount of humidity in the air.
• Add cranberries and walnuts at the add fruit signal, or about five minutes before the end of the kneading cycle.

CRANBERRY WALNUT BREAD

Steps:

• Place all of the ingredients (except the cranberries and the walnuts) in the pan of the bread machine in the order recommended by the manufacturer. Select Light Crust and Sweet Cycle and press Start.
• If your machine has a Fruit setting, add the cranberries and walnuts at the signal, or around 5 minutes before the kneading cycle has finished.

CRANBERRY NUT BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, orange juice and zest; stir into dry ingredients just until moistened. Fold in cranberries and walnuts. , Spoon batter into a greased and floured 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

CRANBERRY ORANGE WALNUT BREAD

Steps:

• Preheat oven to 325°. In a large bowl, combine the dry ingredients. In another bowl, beat egg. Add orange juice, zest, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. , Spoon into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 1 hour. Cool for 10 minutes before removing from pan to a wire rack.

CRANBERRY WALNUT BREAD

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add walnuts and cranberries.

CRANBERRY-WALNUT BREAD

Steps:

• Preheat oven to 325 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
• With an electric mixer, cream butter and sugar on medium speed until combined. Add egg, and beat well. Gradually add flour mixture, mixing until combined (dough will appear very dry). Reduce speed to low; beat in orange zest and juice. Fold in cranberries and walnuts.
• Spread batter in prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour (tent with foil if top is browning too quickly). Cool in pan 10 minutes; run a knife around edges of loaf, and invert onto a wire rack. Turn top side up; cool completely before slicing.