Cranberry Walnut Bread

Turn leftover cranberry sauce into a delicious treat with this easy Cranberry Walnut Bread recipe. Moist, sweet, and nutty with a tart cranberry twist—perfect for the holidays or any time of year.

Course Breakfast, Brunch, Dessert, Snacks

Cuisine American

Recipe Type Bread, Fall, Fall Desserts, Kid-Friendly, Sweet Breads and Muffins, Thanksgiving

Skill Level Easy

Prep Time 5

Cook Time 1

Total Time 1 5

Servings Servings

Calories 417kcal

Author Angela G.

Equipment

loaf pan

Ingredients

1 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
⅓ cup chopped walnuts
½ cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
14 oz cranberry sauce (ok to use less if using leftovers)
8 oz. crushed pineapples

Instructions

Preheat oven to 350ºF.
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.
Bake for 55 minutes at 350˚ or until toothpick comes out clean.

Notes

Bread is ready when a toothpick inserted into the center comes out clean.
For moist bread, do not overbake.

Nutrition