Cranberry Walnut Bread with Crumble Topping
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How to Make Cranberry Walnut Bread with Crumble Topping
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This is an easy, sweet and tart bread. It’s great for those holiday mornings spent with family and you want something a little special for breakfast.
It’s very simple to put together and tastes delicious! This bread freezes beautifully so it’s a great make-ahead breakfast or snack to pull out when unexpected guests show up!
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- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ¾ cup white sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 egg lightly beaten
- 2 cups buttermilk
- 1/4 cup butter melted
- 1 ½ cups fresh cranberries
- ½ cup chopped walnuts
- 2/3 cup all-purpose flour
- 1/2 cup packed light-brown sugar
- 1/4 tsp salt
- 4 TB cold butter cubed
- ½ cup oats
- 1/4 tsp ground cinnamon
Preheat oven to 350F.
Combine the dry ingredients and mix well.
Add the milk and egg to the dry mixture. Stir until everything is just moist and add the butter. Stir until combined, but do not over-mix. Fold in the cranberries and nuts.
For the crumble topping, combine all the ingredients. Work the mixture with your hands, squeezing and stirring until it’s all moist and crumbly.
Grease a 9 ½” x 5 ½” pan — you can put all the batter in one pan to make one loaf, but I’ve divided it in two pans so I can freeze one loaf for later. Sprinkle the crumble topping on the loaf.
Bake for 30 minutes. Check for doneness and turn. Bake for 15 more minutes or until the top is browned and a toothpick inserted comes out clean. It’s delicious served with a pat of butter and a cup of coffee or tea.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)