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Whole Wheat Cranberry Walnut Bread

A warm slice of this quick bread paired with a cup of coffee is a superb way to start a winter morning. Cranberries being the star of this loaf makes for a lovely pop of flavor in every sweet bite!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Bread
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups white whole wheat flour
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup honey
  • 1 cup low fat buttermilk
  • 1 cup halved walnuts
  • 1 1/2 cup fresh cranberries or frozen cranberries thawed in the fridge
Glaze
  • 1 cup powdered sugar
  • 2 tablespoons low fat buttermilk

Method
 

  1. Preheat the oven to 375°F. Spray a loaf pan with canola oil. Set aside.
  2. Stir the flour, baking powder, and baking soda together in a large bowl. Cut in the butter using a pastry cutter.
  3. Beat in the egg, honey, and buttermilk. Stir in the cranberries and walnuts.
  4. Pour into the prepared pan. Bake for 45-60 minutes, until a cake tester comes out clean.
  5. Allow to cool in pan for 5 minutes. Remove from the pan and let cool completely on a cooling rack.
  6. Mix the glaze ingredients together and drizzle over the bread.

Notes

Adapted from Gracious Goodness…Charleston Cookbook.