Breastfeeding Friendly Classic Cranberry Walnut Bread
Tart cranberries, toasty walnuts, and bright orange zest come together in a tender quick bread that feels like a treat but is built on genuinely nourishing ingredients. Walnuts are one of the best plant-based sources of omega-3 fatty acids, which makes them a smart addition when you're eating with both your own energy levels and your baby's development in mind. The fresh orange juice and zest pull double duty — adding natural vitamin C while keeping the crumb moist and fragrant without any artificial flavors or additives. Cranberries bring a pop of color and antioxidants to every slice, and because you're making this from scratch, you know exactly what's going into it. The method is straightforward: mix your dry ingredients, whisk your wet ones, fold everything together gently, and let the oven do the rest. Toasting the walnuts first is a small step that pays off big in depth of flavor. Slice it thick, enjoy it with your morning coffee or afternoon snack, and feel good knowing this loaf is working as hard as you are.
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Learn more →Ingredients
10 servings
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 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.
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