Growing up we always had cranberry sauce at our Thanksgiving table. I am not talking homemade lumpy cranberry sauce, I am talking straight up from a can cranberry sauce. I thought the indents on the cranberry blob/sauce were pretty cool and that it allowed you to see how it looked from the inside of the can. Why did it need those indentations on the can anyway? This, I will never know (well, unless I hit up google, but I am not too concerned about it anymore). Can or not, I always loved cranberry sauce. My favorite thing to do was use it the day after and pile it on top of my left over turkey sandwiches. There is just something really special about turkey and cranberry sauce. It’s no coincidence that this is a combination served in restaurants now.
Flash forward years and years later and now I don’t eat those left over sandwiches. Now we are a house of vegetarians, but I still like to enjoy delicious homemade cranberry sauce. It’s really such an easy thing to whip up with fresh cranberries! Even though Thanksgiving has already passed by us, I love to incorporate cranberries into December/holiday recipes too. They are so festive and delicious! I decided that a Cranberry Walnut bread would be a divine dessert or even breakfast on or around Christmas. I love bread, it’s a fact.
I played around with making it, using a pretty basic sweet bread recipe, and then adding the little extras. I thought this bread was amazing, and then I added the crumble topping and was blown away. It adds a little extra sugary, crunchy goodness that accompanies the cranberries so well. It takes the bread from really good, to really great!
When I made this, I ended up making 4 mini loaves and one regular loaf. I have given the loaves to family and friends, and everyone is loving it. I can’t wait to make this again around Christmas!
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– Allyson from Domestic Superhero