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Loaf of bread on cutting board with white dish towel on side.
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5 from 1 vote

Cranberry Walnut Bread

Amazing and light bread made with dried cranberries, walnuts, and chocolate chips. Perfect for breakfast or dessert!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast or snack
Cuisine: American
Servings: 16 slices
Calories: 227kcal

Equipment

Ingredients

  • 4 cups all-purpose flour 480g
  • 1 teaspoon coarse salt 6g
  • 1 tablespoon baking soda 14g
  • ¼ teaspoon ground cardamom ½ g
  • ½ teaspoon ground cinnamon 1 g
  • 5 tablespoons granulated sugar 62g
  • ¼ cup coconut oil 60ml, melted
  • 1 ⅓ cups almond milk 315ml, or other non-dairy milk
  • ¼ cup orange juice 60 ml
  • 2 teaspoon apple cider vinegar 10 ml
  • ½ cup dried cranberries 65 g
  • ½ cup cup/50g walnuts coarsely chopped
  • ½ cup cup/85g dark chocolate chips

Instructions

  • Preheat oven to 400°F/200 C. Line a baking sheet with parchment or a silicon baking mat.
  • In a bowl or measuring cup combine the almond milk, orange juice, and vinegar. This will curdle the milk and that's what you want. Set these wet ingredients aside.
  • Combine flour, salt, baking soda, cardamom, cinnamon, and sugar in a large bowl. Stir to distribute everything evenly.
  • Add the melted coconut oil to the bowl. Stir and work the dough with your hands until the coconut oil is in small clumps within the flour mixture.
  • Pour the curdled milk mixture into the dry ingredients. Stir just until well mixed.
  • Add the cranberries, chopped walnuts, and chocolate chips, stirring evenly to distribute.
  • Turn out the dough onto well-floured surface. Knead the dough 8-10 times, eventually forming 2 round loaves. Dough will still be quite sticky.
  • Slice an X into each loaf, placing on prepared baking sheet.
  • Bake for 30-40 minutes or until loaves are golden brown and firm all around.
  • Allow the bread to cool for at least 40 minutes before cutting into the loaves.

Notes

While fresh cranberries are in season it may be tempting to try them in this recipe. Though delicious, they are more tart and juicier than dried cranberries. This can affect the overall texture of the bread, so we recommend sticking with the dried ones for this bread.
The round shape of the loaf helps the bread to bake evenly. If you want to give the bread a professional touch, dust the top of each loaf with just a little bit of flour. It comes out of the oven with that real bakery-style look.
Allow the bread to cool before slicing it!  Bread continues to cook even after you remove it from the oven. If you cut into it too soon, you release the steam that the dough needs to finish cooking. This could cause your bread to be gummy.
If you have leftover bread that has become too stale to eat, cut it up into large chunks and toast them in the oven. It makes awesome crotons for salads. Or you can toast slices and make a delicious crostini appetizer with goat cheese and a drizzle of honey.   

Nutrition

Serving: 1 | Calories: 227kcal | Carbohydrates: 35g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 385mg | Potassium: 96mg | Fiber: 2g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg