Low Sugar Classic Cranberry Walnut Bread

Total time1 hr 40 min

Prep time15 min

Cook time1 hr 5 min

Low Sugar Classic Cranberry Walnut Bread

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

10 servings

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp orange zest (from about 1 large orange)
¾ cup fresh orange juice
2 tbsp unsalted butter, melted and cooled
1 large egg
1 ½ cups fresh or frozen cranberries, coarsely chopped
¾ cup walnuts, toasted and coarsely chopped

Instructions

1
Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides.
2
Spread the walnuts on a small baking sheet and toast in the oven for 7–9 minutes, until fragrant and lightly golden. Let cool, then coarsely chop.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!