Healthy Cranberry Walnut Bread
Dive into the wholesome goodness of Healthy Cranberry Walnut Bread, a guilt-free treat that’s as nourishing as it is delicious. Made with a blend of whole wheat and all-purpose flours, this recipe swaps traditional sweeteners for maple syrup and uses unsweetened applesauce for natural moisture. Packed with tart, chewy unsweetened cranberries and crunchy walnuts, each slice is bursting with texture and flavor, while ingredients like Greek yogurt and cinnamon lend a touch of creaminess and warmth. This quick and easy bread comes together in just under an hour, making it a perfect option for breakfast, snack time, or a thoughtful edible gift. Enjoy it on its own or spread with a dab of butter or cream cheese for extra indulgence. A healthier twist on classic comfort, this bread is a must-try for anyone seeking a balance of nutrition and taste.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.5 cups Maple syrup
- 0.5 cups Plain Greek yogurt
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cups Dried cranberries (unsweetened, if possible)
- 0.5 cups Chopped walnuts
- 2 tablespoons Milk (optional, if batter is too thick)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt.
In a large mixing bowl, whisk together the applesauce, maple syrup, Greek yogurt, egg, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients into the wet ingredients, stirring gently with a spatula until just combined. Do not overmix.
Fold in the dried cranberries and chopped walnuts, ensuring they are evenly distributed throughout the batter. If the batter seems too thick, add 1-2 tablespoons of milk and mix gently.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Slice and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
2266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 2085 mg | 91% | |
| Total Carbohydrate | 415.6 g | 151% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 205.0 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 360 mg | 28% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1503 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
