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 ...

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 ...

Preheat oven to 325°F. Cream sugar and butter; add eggs, flour, soda, bananas, vanilla and chopped nuts. Pour banana bread batter into 1 greased and floured loaf pan; bake at 325°F for about 1 ...

When it comes to cranberry recipes, most folks think of cranberry sauce or cranberry walnut pie when they spot a bag of fresh cranberries. Or breakfast granola springs to mind when dried ones are ...

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.