Cranberry Walnut Soda Bread

I baked this on a gray Sunday when the pantry was nearly bare and the idea of running to the store felt impossible. What I had was buttermilk nearing its date, a bag of walnuts, and some cranberries left from the holidays. The dough came together in minutes, and the smell while it baked made the whole afternoon feel intentional.

The first time I brought this to a potluck, someone asked if I had bought it from a bakery. I laughed because the dough had been sticky and uneven in my hands just two hours before. But thats the beauty of soda bread: it forgives you and still looks impressive.

Ingredients

• All-purpose flour: The backbone of the loaf, giving it structure without making it dense or heavy.
• Whole wheat flour: Adds a subtle earthiness and makes the crumb just a little more rustic and satisfying.
• Granulated sugar: Just enough to round out the flavor and let the cranberries shine without tipping into sweetness.
• Baking soda: The magic that makes this bread rise without yeast, reacting with the buttermilk to create lift and texture.
• Fine sea salt: Sharpens every other flavor and keeps the bread from tasting flat.
• Dried cranberries: Tart little pockets that prevent the bread from being one-note and add color to every slice.
• Chopped walnuts: They toast slightly in the oven and give you that satisfying crunch against the tender crumb.
• Buttermilk: The acid that activates the baking soda and keeps the bread moist with a slight tang.
• Unsalted butter: Melted into the dough for richness and a hint of flavor that makes each bite feel complete.
• Large egg: Binds everything together and adds a gentle richness to the texture.

Instructions

Preheat and Prep:

Set your oven to 400°F and line a baking sheet with parchment. This keeps the bottom from sticking and makes cleanup easier.

Combine the Dry Ingredients:

Whisk the flours, sugar, baking soda, and salt in a large bowl until evenly mixed. This distributes the leavening so you dont get pockets of baking soda.

Fold in the Add-ins:

Stir in the cranberries and walnuts, tossing them gently so theyre coated with flour. This helps prevent them from sinking to the bottom.

Whisk the Wet Ingredients:

In a smaller bowl, whisk together the buttermilk, melted butter, and egg until smooth and combined.

Bring the Dough Together:

Pour the wet mixture into the dry ingredients and stir gently with a wooden spoon or your hands until a shaggy dough forms. Overmixing will make the bread tough, so stop as soon as it comes together.

Shape the Loaf:

Turn the dough onto a lightly floured surface and shape it into a round loaf about 7 inches across. It doesnt need to be perfect; rustic is the goal.

Score and Brush:

Place the loaf on the baking sheet and cut a deep X across the top with a sharp knife. Brush the surface with a little extra buttermilk for a golden crust.

Bake Until Golden:

Bake for 35 to 40 minutes, until the top is golden brown and a skewer inserted into the center comes out clean. The kitchen will smell incredible.

Cool Before Slicing:

Let the loaf cool on a wire rack for at least 30 minutes. Cutting it too soon will make it gummy inside.

Save

I remember slicing into this loaf while it was still warm, the steam rising as I spread butter across the crumb. My daughter reached for a second piece before finishing the first. In that moment, it wasnt just bread; it was proof that simple things made with your hands can feel like an occasion.

How to Store and Reheat

This bread is best the day you bake it, but it will keep wrapped in a clean kitchen towel for up to two days. If it starts to dry out, slice it and toast it with butter for breakfast. You can also freeze slices in a zip-top bag for up to a month and toast them straight from the freezer.

Variations to Try

Swap the walnuts for pecans or hazelnuts if thats what you have on hand. You can also add a teaspoon of grated orange zest to the dough for a subtle brightness that plays beautifully with the cranberries. If you want a savory version, leave out the sugar and cranberries and add rosemary and grated cheddar instead.

Serving Suggestions

This bread is perfect alongside a bowl of soup or a winter salad. It also makes a lovely breakfast when toasted and spread with jam or cream cheese. I have served it at brunch with scrambled eggs and it disappeared before anything else on the table.

• Serve warm with salted butter and a drizzle of honey.
• Pair with a hearty stew or roasted vegetable soup.
• Toast leftovers and top with ricotta and a sprinkle of cinnamon.

Save

This bread has become one of those recipes I turn to when I want something homemade without the fuss. It reminds me that good food doesnt have to be complicated, just made with attention and a little bit of heart.

Recipe FAQ

→ What gives this bread its rise without yeast?

The bread uses baking soda as a leavening agent, reacting with the buttermilk's acidity to create a light, airy texture without yeast.

→ Can I substitute walnuts with other nuts?

Yes, pecans or hazelnuts work well as alternatives, adding their own unique flavor and crunch to the loaf.

→ How should the loaf be stored after baking?

Store in an airtight container at room temperature for up to two days, or slice and freeze to maintain freshness longer.

→ What is the purpose of scoring the top of the loaf?

Cutting a deep X on top helps the bread expand evenly while baking, preventing cracks and promoting an attractive crust.

→ Can the bread be toasted the next day?

Absolutely, toasting leftover slices enhances flavor and texture, making it perfect for breakfast or snacks.