This Cranberry Walnut Bread recipe is a delicious and easy way to use up any leftover cranberries from the holiday season.

This Cranberry Walnut Sourdough Bread is packed with toasted walnuts and chewy dried cranberries. Its crunchy, hearty texture and sweet, nutty flavor make it the perfect loaf for fall. When I ...

1. Preheat oven to 350 degrees. Grease two 9-by-5-inch loaf pans or 4 mini loaf pans. 2. In a large bowl, combine flour, wheat germ, sugar, baking powder, baking soda and salt. Using a whisk, mix ...

This bread is great for breakfast, toasted and spread with cream cheese. Per serving: 110 calories (25.5 percent calories from fat), 3 g fat, 0 mg cholesterol, 200 mg sodium, 18 g carbohydrates, 3 ...

Step 1 Preheat the oven to 400°F. Coat a 9" x 5" loaf pan with no-stick spray. Dust the pan with flour and shake out the excess. Step 2 In a medium bowl, combine the cranberries, dates ...

Pour egg mixture over bread mixture; toss thoroughly until bread soaks up all liquid. Transfer stuffing mixture to prepared baking dish and cover with aluminum foil. Bake at 375°F for 30 minutes.

Preheat the oven to 350 degrees. Generously grease and lightly flour a 9-by-5-by-3 loaf pan. (Or use muffin tins). In a bowl, mix flour, sugar, baking powder, salt and baking soda. Cut in the ...

stadler-kahn owner Alex Stadler shares his Cousin Cecilia's Cranberry Orange Nut Bread recipe and whips up a tasty holiday punch.

No-knead cranberry walnut bread. I made two loaves, one in my cast iron Dutch oven (that’s the classic recipe) and one on a baking pan for those of you who don’t own a Dutch oven.