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Cranberry Walnut Bread

Not everyone likes cranberry jelly, so you may find yourself with leftovers. You can hide it in this bread and no one will be the wiser.

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When it’s the day after Thanksgiving and you’re left with a dish full of cranberry jelly…

Make this Cranberry Walnut Bread!

Or heck, go ahead and make it for Thanksgiving. Or Christmas. Or any time of the year for that matter.

No-knead, Quick Bread

These little loaf breads are my favorite. They are super easy to make, don’t involve needing to have non-expired yeast on hand and are always moist and delicious.

You can sub in healthier ingredients like whole wheat flour, apple sauce in place of sugar, coconut oil instead of butter and so on. You can experiment with these little loaves to see what you like best and they are very forgiving, meaning they won’t tun into a pile of burnt rubber if you don’t follow the directions to a tee. Just don’t forget the baking powder.

Cranberry Jelly — what to do with it?!

As we threw around ideas about what our menu would be this year, we started talking about all the things you can do with cranberry sauce and if people even really like it or not. We came to the conclusion that people have very different ideas about this beautifully dark red, tart sauce.

Some mix it with butter and spread it on to their rolls (me!), some like it on their turkey, some like it plain and some don’t like it at all. It’s one of those things you want to have because it’s, ya know, tradition.

So this is where you may or may not be left with a giant chunk of uneaten cranberry sauce or you may have a can or two you thought you’d need but didn’t. So, one solutions to only  *huge* problem is to take your leftover cranberry sauce and turn it into a heavenly loaf of cranberry walnut bread, right?

Serve warm, topped with butter.

The Mr. likes his cranberry bread warm and topped with butter. I have to agree, this makes for a melt-in-your-mouth treat but I did sneak in some whole wheat flour, shhh don’t tell.

Share with neighbors.

disposable-load-pans-polka-dotsHave quite a bit of leftover cranberry jelly? Use these cute, oven-safe, disposable loaf pans to share a loaf with friends or family.

Want more easy bread recipes?

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This easy recipe for Cranberry Walnut Bread was featured on South Your Mouth!

Cranberry Walnut Bread

Cranberry Walnut Bread

Not everyone likes cranberry jelly, so you may find yourself with leftovers. You can hide it in this bread and no one will be the wiser.
5 from 1 review
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Cuisine: American
Skill Level: Easy
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 8 Servings
Yield: 1 loaf

Ingredients
 

  • 1 ½ cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • cup chopped walnuts
  • ½ cup butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 14 oz can whole cranberry sauce (ok to use less if using leftovers)
  • 8 oz. crushed pineapples

Instructions

  • In a medium bowl, mix dry ingredients together in a bowl.
  • In a separate, larger bowl, cream sugar and butter together. Beat in egg then vanilla, cranberry sauce, pineapples and walnuts then fold in dry ingredients.
  • Pour batter into grease bread pan and bake for 55 minutes at 350˚ or until toothpick comes out clean.
Nutrition Facts
Cranberry Walnut Bread
Amount per Serving
Calories
417
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
4
g
Cholesterol
 
51
mg
17
%
Sodium
 
464
mg
20
%
Potassium
 
107
mg
3
%
Carbohydrates
 
68
g
23
%
Fiber
 
2
g
8
%
Sugar
 
48
g
53
%
Protein
 
4
g
8
%
Vitamin A
 
420
IU
8
%
Vitamin C
 
4
mg
5
%
Calcium
 
51
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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