Cranberry Walnut Soda Bread (Printable Version)

Rustic Irish loaf with tart cranberries and crunchy walnuts, great served warm or with soups.

# 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 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 cranberries and walnuts into the dry mixture, ensuring they are evenly coated with flour.
04 - Whisk buttermilk, melted butter, and egg together in a separate bowl.
05 - Pour wet ingredients 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 form into a round loaf approximately 7 inches in diameter.
07 - Place loaf on prepared baking sheet; score a deep X on top with a sharp knife to promote even baking.
08 - Brush the top of the loaf with a small amount of buttermilk.
09 - Bake for 35 to 40 minutes, or until the bread is golden brown and a skewer inserted in the center comes out clean.
10 - Allow the loaf to cool on a wire rack for at least 30 minutes before slicing.

# Expert Tips:

01 -
  • It's genuinely no-fuss—ready from bowl to table in under an hour, no yeast drama required.
  • The cranberries stay tart while the walnuts add a subtle earthiness that makes you feel fancy without trying.
  • Warm slices with good butter taste like something you paid too much for at a bakery, but you made it yourself.
02 -
  • Don't skip the buttermilk—regular milk won't react with the baking soda the same way, and your bread will be dense and sad.
  • The dough should feel slightly wet and shaggy, not smooth like sandwich bread dough; this is the whole point of soda bread.
  • Baking soda loses its power as soon as it's mixed with liquid, so get that loaf in the oven quickly after combining everything.
03 -
  • If you want extra flavor, grate a teaspoon of orange zest into the dough—the citrus brightens everything without being noticeable as citrus.
  • Pecans or hazelnuts work beautifully in place of walnuts if that's what you have on hand, and they each bring their own personality to the loaf.

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