Effortless Brown Butter Soda Bread with Homemade Cranberry Walnut Butter: A Savory-Sweet Delight

If you’ve never experienced the simple charm of soda bread, now is truly the moment to indulge. Our remarkable recipe for Brown Butter Soda Bread & Cranberry Walnut Butter will leave you wondering why you ever waited so long to try this delightful combination. What makes soda bread so appealing? It’s a “quick bread,” meaning there’s no yeast involved in the mix, eliminating the lengthy rising times typically associated with traditional bread making. Forget strenuous kneading too; just a brief, gentle touch is all that’s required. The result is a truly remarkable bread: airy and cake-like on the inside, with a wonderfully crunchy, golden-brown exterior. Its flavor profile is a harmonious blend of savory and subtly sweet, making it the perfect canvas for a generous schmear of butter or fruit preserves. And if you’re seeking to elevate that experience, our creamy, rich cranberry walnut butter is an absolute game-changer. This pairing is not just a meal; it’s a sensory journey, promising both comfort and gourmet sophistication in every bite.

Crafting the Irresistible Cranberry Walnut Butter

Before we dive into the bread, let’s turn our attention to its perfect companion: the sumptuous Cranberry Walnut Butter. This flavored butter isn’t just an accompaniment; it’s a star in its own right, adding layers of flavor and a luxurious texture that complements the soda bread beautifully. Imagine a butter that’s rich, subtly sweet, and packed with delightful texture—that’s exactly what this recipe delivers. It’s incredibly easy to make and transforms a simple slice of bread into an extraordinary treat.

Ingredients for Cranberry Walnut Butter

Unsalted Butter: Always at room temperature for optimal whipping. Using unsalted butter is crucial as it allows the pure, natural flavor of the butter to shine without the interference of added salt. This also gives you precise control over the sodium level in your final, delicious spread.
Dried Cranberries: Roughly chopped. These jewels add a delightful chewy texture, along with a perfect balance of sweet and tart flavors. They are key to the butter’s distinctive taste profile. You can also experiment with other dried fruits like cherries or apricots for a different twist.
Walnuts: Roughly chopped. Walnuts contribute a subtle crunch and a rich, nutty, buttery flavor that beautifully complements the cranberries. They also add healthy fats and a satisfying mouthfeel. Feel free to toast them lightly before chopping for an enhanced depth of flavor.
Honey: Instead of granulated sugar, honey is used to round out the flavors and lend a luxuriously silky-smooth texture to the butter. Its natural sweetness is more complex and less saccharine, contributing to a more refined taste. Maple syrup could be a delightful alternative.
Kosher Salt: A pinch of kosher salt is essential for balancing and enhancing all the flavors, preventing the butter from being overly sweet and bringing out the best in the cranberries and walnuts.

Simple Steps to Homemade Cranberry Walnut Butter

Whip the Softened Butter: Begin by adding your room temperature unsalted butter to a medium bowl. Using a hand mixer, beat it on high speed for about 5 to 7 minutes until it transforms into a wonderfully light, airy, and fluffy consistency. This step is crucial for achieving that luxurious spreadable texture.
Incorporate Flavors: Gently fold in the roughly chopped dried cranberries, chopped walnuts, and the honey. Be sure to mix until all ingredients are evenly distributed throughout the butter, creating a beautiful marbled effect.
Season to Perfection: Add kosher salt to taste. A small amount of salt truly brightens and balances the sweetness, enhancing the overall flavor profile.

This Cranberry Walnut Butter is truly as delicious as it looks! For an extra touch of elegance, I often reserve a few pieces of chopped cranberries and walnuts to sprinkle on top as a garnish before serving. This butter can be stored in an airtight container in the refrigerator for up to two weeks, making it perfect for preparing ahead of time. Just let it come to room temperature before serving for the best spreadable consistency.

I originally discovered a version of this recipe on the food site Billy Parisi, an awesome chef who featured a similar butter with his homemade rye bread. While his version was fantastic, I tweaked mine a smidge by making it a bit sweeter to better complement the savory notes of our brown butter soda bread. But truly, the versatility of this cranberry walnut butter extends far beyond just this bread!

Delightful Serving Suggestions for Cranberry Walnut Butter

On Toasted Bagels or English Muffins: A classic choice, the rich butter melts into the nooks and crannies, creating a sublime breakfast.
Spread on Pumpernickel or Rye Bread: The robust flavors of these breads are beautifully balanced by the sweet-tart butter.
With a Hot Baked Sweet Potato: Break open a piping hot baked sweet potato and smear a generous amount of this butter on top. The flavors meld perfectly for a comforting side dish or light meal.
Elevate Your Brunch: Serve it alongside pancakes, waffles, or French toast for an indulgent addition.
Enhance Your Scones or Muffins: Replace plain butter with this flavorful spread to take your baked goods to the next level.
On a Charcuterie Board: Its vibrant color and unique flavor make it a wonderful addition to a cheese board, complementing various cheeses and crackers.

The Star of the Show: Brown Butter Soda Bread

Now, let’s talk about the incredible Brown Butter Soda Bread. What sets this bread apart is not only its straightforward preparation but also the depth of flavor imparted by the browned butter and fresh rosemary. Soda bread itself holds a special place in culinary history. It’s classified as a “quick bread,” a traditional staple in various cuisines, particularly Irish, where baking soda is cleverly used as the primary leavening agent instead of yeast. This means no waiting for dough to rise, making it an ideal choice for bakers short on time but unwilling to compromise on flavor or texture.

The magic of traditional soda bread lies in its simple yet effective ingredients: flour, baking soda, salt, and buttermilk. The lactic acid present in the buttermilk reacts with the baking soda to produce tiny bubbles of carbon dioxide. These bubbles are what give the bread its rise and characteristic airy crumb. While the chemistry might sound technical, the process is incredibly reliable and remarkably quick, requiring significantly less time and labor compared to conventional yeast breads. Our version takes this classic concept and elevates it further, introducing the nutty richness of brown butter and the aromatic freshness of rosemary, along with the hearty texture of oats, for a truly unforgettable loaf.

Key Ingredients for Brown Butter Soda Bread

Unsalted Butter: Again, using unsalted butter is key. Not only does it allow you to control the salt content in the bread, but it’s essential for achieving that desirable deep, nutty brown butter flavor without any overpowering saltiness.
All-Purpose Flour: Unbleached all-purpose flour is recommended here. For those who prioritize quality and health, I always opt for organic, non-GMO, and glyphosate-free flour. My personal favorite comes from a domestic company, the Sunrise Flour Mill, proudly produced in Minnesota. Their flour yields a superior texture and flavor.
Old-Fashioned Rolled Oats: These add a wonderful texture and heartiness to the bread. Both regular old-fashioned oats and quick-cooking oats will work equally well. Regular oats will, however, contribute a slightly chewier and more robust texture, which I find particularly appealing in this recipe.
Granulated Sugar: Just a touch of granulated sugar adds a subtle sweetness that balances the savory elements, creating a well-rounded flavor profile without making the bread overly sweet.
Fresh Rosemary: Finely chopped fresh rosemary is a star ingredient, offering a brighter, more delicate, and intensely aromatic flavor compared to its dried counterpart. It infuses the bread with a lovely herby note that pairs exceptionally well with the brown butter. If fresh rosemary isn’t available, you can substitute with one teaspoon of dried rosemary for every tablespoon of fresh.
Baking Powder: For this recipe, both baking powder and baking soda are employed in a delicate balancing act. Baking powder contributes to a lighter, fluffier texture, ensuring the bread has a tender crumb. I highly recommend Otto’s brand, which is cornstarch-free and non-GMO, available at Whole Foods or on Amazon.
Baking Soda: Alongside baking powder, baking soda plays a critical role. It reacts with the buttermilk’s lactic acid to provide essential leavening, creating carbon dioxide bubbles that help the bread rise. It also contributes to a slightly tangy flavor and a softer, chewier texture, complementing the lighter crumb from the baking powder.
Salt & Freshly Ground Black Pepper: Salt is a fundamental flavor enhancer, while freshly ground black pepper adds a subtle kick and aromatic depth that beautifully complements the rosemary and brown butter.
Buttermilk: An indispensable ingredient for soda bread. Be sure to shake it well before measuring, as its consistency can vary. The lactic acid in buttermilk is vital for reacting with the baking soda, producing carbon dioxide bubbles that lighten the batter and create a wonderfully fluffy texture. An added benefit is the subtle tangy flavor it imparts, which significantly enhances the bread’s overall taste.
Egg White: Whisked and used as an egg wash before baking. The egg wash gives the bread a beautiful golden sheen and a slightly crispier crust, making it even more appealing.

This particular recipe, inspired by a classic from Bon Appétit, ingeniously enhances the traditional soda bread. We’re boosting its texture and heartiness with the wholesome addition of oats, while the star ingredients – rich brown butter and fragrant fresh rosemary – provide an unparalleled depth of flavor. Get ready to bake a loaf that’s anything but ordinary.

Step-by-Step Instructions for Brown Butter Soda Bread

Prepare Your Oven: Position an oven rack in the center of your oven and preheat to 375°F (190°C). This ensures even baking.

Brown the Butter: In a heavy small saucepan, stir the unsalted butter over medium heat. Watch it carefully as it melts and then begins to foam. The milk solids will separate and start to turn a golden-brown color, emitting a wonderfully nutty aroma. This process usually takes about 3 minutes. As soon as you see the golden-brown color and smell that distinct nutty fragrance, remove the saucepan from the heat immediately to prevent burning. This brown butter is key to the bread’s deep flavor.

Combine Dry Ingredients: In a large bowl, thoroughly stir together the flour, oats, sugar, finely chopped fresh rosemary, baking powder, baking soda, salt, and 3/4 teaspoon of freshly ground black pepper. Ensure all dry ingredients are well-blended for an even rise and flavor distribution.
Mix Wet and Dry Ingredients: Pour the buttermilk and the cooled melted browned butter over the flour mixture. Using a fork, gently stir until the flour mixture is just moistened and everything is combined. Avoid overmixing, as this can develop the gluten too much and result in a tougher bread. A slightly shaggy dough is perfectly fine.

Gentle Kneading: Turn the dough out onto a lightly floured work surface. Knead gently just until the dough comes together into a cohesive ball. This should only take about six or seven turns. Over-kneading soda bread is a common mistake that can make it tough, so be mindful and keep it brief – really!

Shape the Loaves: Divide the dough in half. Take each half and gently shape it into a round ball. Then, flatten each ball into a 6-inch round. Place these rounds on an ungreased baking sheet, ensuring they are spaced about 5 inches apart to allow for proper air circulation and expansion during baking.
Apply Egg Wash and Score: Brush the tops of each dough round generously with the beaten egg white. This egg wash will help achieve a beautiful golden crust. Lightly sprinkle with additional freshly ground black pepper for an aromatic finish. Finally, using a small sharp knife, cut a 1/2-inch-deep “X” on top of each dough round. This scoring helps the bread expand evenly and gives it that classic soda bread appearance.

Bake to Perfection: Your bread is now ready for the oven – no waiting around for loaves to rise! Bake until each round is deep golden brown and a wooden skewer or tester inserted into the center comes out clean. This typically takes about 45 minutes.
Ensure Doneness: To be absolutely certain your bread is fully cooked through and perfectly textured, I highly recommend using a digital thermometer. Aim for an internal temperature of 200-210°F (93-98°C). This temperature range ensures the bread is not soggy, nor is it dried out, but rather wonderfully moist and airy.

brown butter soda bread & cranberry walnut butter

Cool and Serve: Once baked, transfer the breads to a wire rack to cool for at least 30 minutes. This cooling period is important for the bread to set properly and for flavors to fully develop. Serve warm or at room temperature, ideally alongside the irresistible Cranberry Walnut Butter.

Enjoy Your Brown Butter Soda Bread & Cranberry Walnut Butter

This Brown Butter Soda Bread & Cranberry Walnut Butter pairing is truly a delight for any meal. Enjoy it with a hot cup of coffee or tea for a wholesome breakfast, or as a satisfying afternoon snack. Its unique blend of savory, sweet, and nutty flavors makes it a versatile treat that’s simply delicious any time of the day. Whether you’re sharing it with loved ones or savoring a moment of quiet indulgence, this homemade bread and butter combo promises to bring warmth and joy to your table.

Brown Butter Soda Bread & Cranberry Walnut Butter

Full of texture and flavor, serve this homemade soda bread along with this delicious flavored butter. Perfect for breakfast or an afternoon snack.

Servings 2 loaves

Author Rosemary Stelmach

Ingredients

Cranberry Walnut Butter

1
cup
softened unsalted butter
(2 sticks, at room temperature)
1/4
cup
roughly chopped dried cranberries
1/4
cup
roughly chopped walnuts
3
tablespoons
honey
kosher salt to taste

Brown Butter Soda Bread

1/4
cup
unsalted butter
(1/2 stick)
3 1/2
cups
all-purpose flour
(unbleached, organic, non-GMO recommended)
1/2
cup
old-fashioned oats
1
tablespoon
granulated sugar
1
tablespoon
chopped fresh rosemary
2
teaspoons
baking powder
(cornstarch-free, non-GMO recommended)
1
teaspoon
baking soda
1
teaspoon
salt
3/4
teaspoon
freshly ground black pepper, plus additional for topping
1 3/4
cups
buttermilk
(shaken well before measuring)
1
egg white, beaten to blend for egg wash

Instructions

Cranberry Walnut Butter

Add the softened unsalted butter to a medium bowl. With a hand mixer, beat on high speed until the butter becomes light and fluffy, about 5 to 7 minutes. Scrape down the sides of the bowl as needed to ensure even whipping.
Gently fold in the roughly chopped dried cranberries, chopped walnuts, and honey until well combined. Stir carefully to ensure all ingredients are evenly distributed.
Season to taste with kosher salt. Start with a small pinch and add more if desired, until the flavors are perfectly balanced. For garnish, you can reserve a few chopped cranberries and walnuts to sprinkle on top before serving.

Brown Butter Soda Bread

Position a rack in the center of your oven and preheat the oven to 375°F (190°C).
In a heavy small saucepan, stir the 1/4 cup unsalted butter over medium heat. Continue stirring until the butter is melted, turns a rich golden brown, and emits a nutty aroma, which typically takes about 3 minutes. Watch it closely to prevent burning. Remove the saucepan from the heat immediately once it reaches the desired color and fragrance.
In a large mixing bowl, combine the flour, old-fashioned oats, granulated sugar, chopped fresh rosemary, baking powder, baking soda, salt, and 3/4 teaspoon of freshly ground black pepper. Whisk these dry ingredients together thoroughly to ensure even distribution.
Pour the buttermilk and the slightly cooled melted browned butter over the dry flour mixture. Stir with a fork just until the flour mixture is moistened and forms a shaggy dough. Be careful not to overmix.
Turn the dough out onto a lightly floured work surface. Knead gently for about 6-7 turns, just until the dough comes together into a cohesive mass. Avoid excessive kneading to maintain a tender crumb. Divide the dough in half. Shape each half into a round ball, then flatten each into a 6-inch round disc. Place these rounds on an ungreased baking sheet, ensuring they are spaced approximately 5 inches apart.
Brush the tops of both dough rounds generously with the beaten egg white. Sprinkle lightly with additional freshly ground black pepper. Using a small, sharp knife, cut a 1/2-inch-deep “X” on top of each dough round. This scoring helps the bread expand beautifully during baking.
Bake for approximately 45 minutes, or until the bread is deep golden brown and a wooden skewer or tester inserted into the center comes out clean. For precise doneness, use a digital thermometer to check for an internal temperature of 200-210°F (93-98°C).
Cool the baked breads on a wire rack for at least 30 minutes before slicing. This allows the internal structure to set. Serve warm or at room temperature, accompanied by the delectable Cranberry Walnut Butter. Enjoy!

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Discover More Homemade Breads…

If you’ve enjoyed the simplicity and deliciousness of this Brown Butter Soda Bread, you’ll love exploring other homemade bread recipes. Baking bread at home is a rewarding experience, filling your kitchen with wonderful aromas and your table with wholesome, delicious food. Here are a few more favorites from our collection: