Cranberry Walnut Bread

Cranberry Walnut Bread slathered with cinnamon honey butter. Uses baking soda as the leavening agent instead of yeast. You don’t have to wait for the yeast to activate and rise or knead the dough. You mix the dry ingredients with the wet like a quick bread, form it into a ball, bake it, and enjoy. Easy peasy! If you like this Walnut bread recipe, try strawberry banana bread.

Ingredients:

For the bread:

2 cups whole wheat flour
2 cups all-purpose flour
1/2 cup old fashion oats
1/3 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
4 tablespoons butter, diced
3/4 cup dried cranberries
3/4 cup walnuts, chopped
1 1/2 cups buttermilk
2 eggs, beaten

For the Cinnamon Honey Butter:

5 tablespoons butter, room temperature
2 tablespoons honey
1/8 teaspoon cinnamon

Instruction:

For the bread:

Preheat oven to 375 degrees F and lightly grease an oven proof skillet or baking sheet.
In a small mixing bowl, combine the cranberries and walnuts with 2 tablespoons flour. Set aside.
In the bowl of an electric mixer, mix flours, oats, sugar, baking soda, salt, and cinnamon. Mix the butter in on low speed.
Mix the buttermilk and eggs together and then stream into the dry ingredients while mixing on low until almost combined. Add the cranberries and walnuts you mixed with flour and mix until just combined (you don’t want to overwork the dough).
Empty dough onto a floured surface and form into a round loaf. With a serrated knife, cut an X into the top. Bake for 45 to 55 minutes or until done. Bread sounds hollow when tapped. Cool on a wire rack. Serve warm or at room temperature.