Cranberry Walnut Bread

Short description

Cranberry Walnut Bread is a festive, flavorful quick bread filled with tart cranberries, crunchy walnuts, and a refreshing hint of orange zest. Moist, tender, and vibrant, it makes a perfect addition to holiday tables, a thoughtful homemade gift, or a delightful make-ahead breakfast.

Why You’ll Love This Recipe

This bread combines the best flavors of the season—tart cranberries, sweet citrus, and rich walnuts—in a soft, tender loaf that is easy to prepare. It is versatile enough for breakfast, brunch, or dessert and freezes beautifully for future enjoyment. Whether served warm with a pat of butter or simply as is, this bread offers a beautiful balance of sweet and tangy flavors with a satisfying crunch.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup fresh cranberries, halved (or ¾ cup dried cranberries)

• ½ cup chopped walnuts

• Zest of 1 orange

• ¾ cup freshly squeezed orange juice (or store-bought)

• 1 large egg

• ¼ cup vegetable oil

Directions

Preheat Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Prepare Add-Ins

Stir in the cranberries, walnuts, and orange zest, ensuring they are evenly distributed throughout the flour mixture.

Combine Wet Ingredients

In a separate bowl, whisk together the orange juice, egg, and vegetable oil until well combined.

Create Batter

Pour the wet ingredients into the dry ingredients and mix just until combined. Be careful not to overmix to keep the bread tender.

Bake

Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 10 slices.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Calories: Approximately 240 kcal per slice

Variations

• Nut-free version: Omit the walnuts or replace them with pumpkin seeds or sunflower seeds.

• Spiced flavor: Add a teaspoon of cinnamon or nutmeg for a warmer flavor profile.

• Glaze option: Drizzle a simple orange glaze made with powdered sugar and orange juice over the cooled loaf.

• Mini loaves: Divide the batter between smaller pans for individually-sized gifts.

• Whole grain option: Substitute half the flour with whole wheat flour for a heartier bread.

Storage/Reheating

Store the cranberry walnut bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months. Thaw overnight at room temperature and, if desired, warm individual slices in the microwave for about 10-15 seconds.

FAQs

Can I use dried cranberries instead of fresh ones?

Yes, you can use ¾ cup of dried cranberries if fresh are not available.

How do I prevent the cranberries from sinking to the bottom?

Toss the cranberries in a tablespoon of flour before adding them to the batter.

Can I make this bread ahead of time?

Yes, it actually tastes even better the next day as the flavors meld.

Can I substitute the orange juice?

You can use apple juice in a pinch, but the orange flavor enhances the cranberries best.

What type of walnuts should I use?

Use raw or lightly toasted walnuts for the best texture and flavor.

Cranberry Walnut Bread

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• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

Cranberry Walnut Bread is a festive, moist quick bread packed with tangy cranberries, crunchy walnuts, and a bright touch of orange zest. Perfect for holiday breakfasts, edible gifts, or a cozy winter treat, this easy cranberry walnut bread recipe is bursting with seasonal flavor!

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Ingredients

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup fresh cranberries, halved (or 3/4 cup dried cranberries)

• 1/2 cup chopped walnuts

• Zest of 1 orange

• 3/4 cup freshly squeezed orange juice (or store-bought)

• 1 large egg

• 1/4 cup vegetable oil

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Instructions

• Preheat Oven:
  Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

• Mix Dry Ingredients:
  In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

• Prepare Add-Ins:
  Stir in the cranberries, walnuts, and orange zest until evenly distributed.

• Combine Wet Ingredients:
  In a separate bowl, whisk together orange juice, egg, and vegetable oil until fully combined.

• Create Batter:
  Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.

• Bake:
  Transfer the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

• Cool:
  Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Notes

• If using dried cranberries, soak them in warm water or orange juice for 10 minutes to plump them before adding to the batter.

• Add a glaze made from powdered sugar and orange juice for an extra festive touch.

• Bread can be frozen for up to 3 months if wrapped tightly.