This Cranberry Walnut Soda Bread is SO good! Simple to make and out of the oven in under an hour, it’s delightful as is with a cup of tea or toasted and topped with butter or ricotta or cream cheese.
This recipe is vegan and soy free. It’s perfect for breakfast, as a snack, or even as a tasty dessert. We like it served along with a post-dinner cheese course too.
Cranberry Walnut Soda Bread
Scroll down for a printable recipe card.
Makes: 2 small loaves
Prep Time: 15 minutes
Bake Time: 40 minutes
Total Time: 55 minutes
Ingredients
4 cups/480g all-purpose flour
1 tsp/6g coarse salt
1 tbsp/14g baking soda
¼ tsp/ ½ g ground cardamom
5 tbsp/62g granulated sugar
¼ cup/60ml coconut oil, melted
1 1/3 cup/315ml almond milk (or other non-dairy milk)
¼ cup/60ml orange juice
2 tsp/10ml apple cider vinegar
½ cup/65g dried cranberries
½ cup/50g walnuts, coarsely chopped
½ cup/85g dark chocolate chips
Directions
Preheat oven to 400°F/200 C. Line a baking sheet with parchment or a silicone baking mat.
In a bowl or measuring cup combine the almond milk, orange juice, and vinegar. Set aside.
In a large bowl, combine flour, salt, baking soda, cardamom, and sugar. Stir to distribute everything evenly.
Pour in the melted coconut oil. Stir and work with your hands until the coconut oil is in small clumps within the flour mixture.
Pour in the curdled milk mixture. Stir until a shaggy mass forms.
Add the cranberries, chopped walnuts, and chocolate chips. Stir to evenly distribute.
Turn out dough onto well-floured surface. Knead 8-10 times until dough is able to be formed into 2 round loaves. Dough will still be quite sticky.
Slice an X into each loaf and place on prepared baking sheet.
Bake for 30-40 minutes until golden brown and firm all around.
Allow to cool for at least 40 minutes before cutting into the loaves.
Notes: If you don’t want to include any of the add ins, use equal portions of the other two (3/4 cup each).
Cranberry Walnut Soda Bread
Ingredients
- 4 cups/480g all-purpose flour
- 1 tsp/6g coarse salt
- 1 tbsp/14g baking soda
- ¼ tsp/ ½ g ground cardamom
- 5 tbsp/62g granulated sugar
- ¼ cup/60ml coconut oil melted
- 1 1/3 cup/315ml almond milk or other non-dairy milk
- ¼ cup/60ml orange juice
- 2 tsp/10ml apple cider vinegar
- ½ cup/65g dried cranberries
- ½ cup/50g walnuts coarsely chopped
- ½ cup/85g dark chocolate chips
Instructions
- Preheat oven to 400°F/200 C. Line a baking sheet with parchment or a silicon baking mat.
- In a bowl or measuring cup combine the almond milk, orange juice, and vinegar. Set aside.
- In a large bowl, combine flour, salt, baking soda, cardamom, and sugar. Stir to distribute everything evenly.
- Pour in the melted coconut oil. Stir and work with your hands until the coconut oil is in small clumps within the flour mixture.
- Pour in the curdled milk mixture. Stir until a shaggy mass forms.
- Add the cranberries, chopped walnuts, and chocolate chips. Stir to evenly distribute.
- Turn out dough onto well-floured surface. Knead 8-10 times until dough is able to be formed into 2 round loaves. Dough will still be quite sticky.
- Slice an X into each loaf and place on prepared baking sheet.
- Bake for 30-40 minutes until golden brown and firm all around.
- Allow to cool for at least 40 minutes before cutting into the loaves.
Notes
Nutrition
The nutrition information is calculated using a third party resource. The accuracy varies according to the brands you use, the portion sizes you serve, and so on. This information should only be used as a guide.
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