I would only snack on dried cranberries once in a while as the ones we could get here often contain added sugar. So when I saw fresh cranberries being sold at the supermarket for the first time, I decided to buy one pack to try only to discover how horribly sour they were – totally awful and unpalatable. Eww.
Not wanting to waste the cranberries, I added them into my walnut bread recipe just to give it a little tartness. The bread turned out delicious especially when eaten warm with salted butter and paired with a cup of tea. In this recipe, I’ve used sunflower oil and skimmed milk instead of butter and whole milk just to add a healthy touch. Enjoy!
Cranberry Walnut Bread Recipe
280g plain flour
130g light brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sunflower oil
2 large eggs, lightly beaten
3/4 cup skimmed milk
180g fresh cranberries
100g walnuts, coarsely chopped
1. Preheat oven to 180 deg C. Line a 9″ x 5″ loaf pan with parchment paper and set aside.
2. In a large bowl, sift and mix together the flour, sugar, baking powder, baking soda and salt.
3. In another bowl, combine oil, eggs and milk.
4. Add the wet mixture to the flour mixture and stir thoroughly. Add cranberries and walnuts and stir to combine.
5. Pour the batter into the loaf pan and use a spatula to even out the top surface. Bake for 50-55 minutes till a toothpick inserted in centre of loaf comes out clean.
6. Transfer pan onto a wire rack and allow to cool for half hour before removing the bread.
7. Slice and serve with a spread of your choice.