Recipe: Cranberry Citrus Walnut Bread
Cranberry Citrus Walnut Bread
This is my absolute favorite thing I’ve ever baked. It uses whole-wheat flour and white flour, so it’s delicious and healthy. I’ve been meaning to post this since last October, hence the candy corn theme, but I found the photos again now and couldn’t pass up sharing the recipe!
I love eating a slice of this for breakfast with a little bit of butter or peanut butter spread on top and warmed up in the microwave (or oven if you like a little extra crunch!)
3 limes, zested & juiced
1/2 grapefruit, juiced
2 tablespoons melted butter
1 cup cup sugar
2 egg, beaten
1 cup all purpose flour
1 cup whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cup chopped fresh cranberries
1/2 cup chopped walnuts
Preheat oven to 325. Mix the lime zest + lime and grapefruit juices to enough boiling water to equal 1 cup of liquid.
Pour it into a large bowl and stir in sugar 1/2 c at a time until it’s cooled. Add both eggs and stir everything together until well incorporated.
Sift the flour, spices, baking soda/powder and salt into the liquid mixture and stir until mixed evenly.
Add the chopped cranberries and walnuts and stir a little bit more.
I like to leave out a few walnuts so I can add them to the top of the bread when it bakes — It makes it look nice! 🙂
Spray a loaf pan with nonstick baking spray (or use butter or oil to grease it up!) and pour the batter.
Top with cinnamon and remaining walnuts, and then bake for an hour (or until a toothpick inserted in the center comes out clean, if your oven tends to run hot!)
Remove from the oven and let it cool for about 20 minutes before getting the bread loaf out of the pan!