Ingredients and Weight:
- 2 1/2 cups (300g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120g) unsalted butter, melted
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1 cup (120g) dried cranberries
- 1/2 cup (60g) chopped walnuts
Preparation Time:
15 minutes
Cooking Time:
50-55 minutes
Difficulty Level:
1 (Very Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, eggs, and buttermilk.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the cranberries and walnuts.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Nutritional Information:
- Calories: 260 per slice
- Carbohydrates: 40g
- Protein: 6g
- Fat: 12g
Dish Characteristics:
- Moist and flavorful
- Sweetened with a hint of tartness from the cranberries
- Crunchy walnuts add texture
- Perfect for breakfast, brunch, or a snack
User Comments:
- "This bread is so delicious! It's the perfect balance of sweetness and tartness."
- "I love the crunchy walnuts in this bread. They add such a nice texture."
- "This bread is so easy to make. I'm definitely going to add it to my regular baking rotation."
Special Precautions and Tips:
- Do not overmix the batter, as this will result in a tough bread.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- This bread can be stored at room temperature for up to 3 days.
