Cranberry Walnut Soda Bread (Printable)

Irish-style loaf with dried cranberries and walnuts, lightly sweetened and golden baked.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 1/2 cup whole wheat flour
03 - 1/4 cup granulated sugar
04 - 1 1/2 teaspoons baking soda
05 - 1 teaspoon fine sea salt

→ Add-ins

06 - 3/4 cup dried cranberries
07 - 3/4 cup chopped walnuts

→ Wet Ingredients

08 - 1 3/4 cups buttermilk, plus extra for brushing
09 - 2 tablespoons unsalted butter, melted
10 - 1 large egg

# Directions:

01 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Whisk together all-purpose flour, whole wheat flour, sugar, baking soda, and salt in a large bowl.
03 - Stir in dried cranberries and chopped walnuts, ensuring even distribution and coating with flour.
04 - In a separate bowl, whisk buttermilk, melted butter, and egg until combined.
05 - Pour wet mixture into dry ingredients and gently mix with a wooden spoon or hands until a shaggy dough forms; avoid overmixing.
06 - Turn dough onto a lightly floured surface and shape into a round loaf approximately 7 inches in diameter.
07 - Place loaf on baking sheet, cut a deep X across the top with a sharp knife, and brush with additional buttermilk.
08 - Bake for 35 to 40 minutes until golden brown and a skewer inserted in the center comes out clean.
09 - Transfer to a wire rack and cool for at least 30 minutes before slicing.

# Cooking Tips:

01 -
  • It takes less than an hour from start to finish, which means warm bread without the wait or fuss of yeast.
  • The cranberries add little bursts of tartness that balance the nuttiness and keep each bite interesting.
  • You can serve it with soup, slather it with butter, or toast it the next morning without feeling like youre eating leftovers.
02 -
  • Do not overmix the dough or the bread will turn out dense and chewy instead of tender and crumbly.
  • The X cut across the top is not just decorative, it helps the heat reach the center so the loaf bakes evenly.
  • If your buttermilk is cold from the fridge, let it sit out for a few minutes so it doesnt shock the dough.
03 -
  • Use a serrated knife to cut the X on top so you dont deflate the dough before it goes into the oven.
  • If you dont have buttermilk, mix 1 3/4 cups of milk with 2 tablespoons of lemon juice or white vinegar and let it sit for five minutes.
  • The loaf is done when it sounds hollow if you tap the bottom, a trick I learned after underbaking my first attempt.

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