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Cranberry-Walnut Quick Bread

Cranberry-Walnut Quick Bread

The perennial bakery favorite gets a whole-grain makeover.


  • 1 ½ cups whole-wheat pastry flour or whole-wheat flour
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup nonfat buttermilk
  • ⅔ cup brown sugar
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly grated orange zest
  • 2 cups chopped cranberries, fresh or frozen, thawed
  • ½ cup chopped toasted walnuts, plus more for topping if desired


  • Preheat oven to 400°F. Coat pan with cooking spray.
  • 2. Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a large bowl.
  • 3. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a medium bowl until well combined.
  • 4. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add orange zest, cranberries and walnuts. Stir just to combine; do not overmix. Transfer batter to the prepared pan. Top with additional walnuts, if desired.
  • 5. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 1 hour 10 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for 40 minutes.


  • No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk,” the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk; let stand for about 10 minutes before using.
  • To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
  • For the best flavor, toast nuts and seeds before using in a recipe. To toast seeds, sliced or chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. To toast whole nuts, spread in a single layer in a small baking pan and bake in a 350°F oven until golden and fragrant, 5 to 7 minutes, stirring the nuts or shaking the pan once. Transfer to a small bowl or plate to cool. (When toasting hazelnuts, rub the nuts with a clean kitchen towel as soon as they come out of the oven to remove as much of the papery skin as possible.)
  • Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. Store in the freezer.
  • Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
  • 1 large loaf (9-by-5-inch pan)

AUTHOR EatingWell Test Kitchen, Stacy Fraser
BRAND EatingWell

YIELD 12 servings
ACTIVE TIME 30 minutes
TOTAL TIME 2 hours 20 minutes, including cooling times


Per serving 223 Calories
Total Fat 9 g
Saturated Fat 2 g
Mono Saturated Fat 3 g
Cholesterol 36 mg
Sodium 195 mg
Fiber 3 g
Protein 6 g
Potassium 83 mg
Added Sugars 0 g
Total Sugars 10 g
Calcium 58 mg
Folate 36 mcg
Omega-6 2 g
Vitamin E 1 mg
Vitamin B3 1 mg
Carbohydrate Servings 2

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