I absolutely love this Cranberry Walnut Bread Recipe because it strikes that perfect balance between tart cranberries and crunchy walnuts, all wrapped up in a moist, tender crumb with a bright hint of orange zest. Every time I bake this, the house fills with the most inviting aroma that just screams cozy mornings and holiday gatherings. Whether you’re craving a sweet breakfast treat or a flavorful snack with your afternoon tea, this bread always hits the spot.
This recipe is a crowd-pleaser in my family, especially when I double it for friends or potlucks. You’ll find that the combination of fresh cranberries and walnuts adds a delightful texture and flavor that’s anything but your average quick bread. Plus, it’s surprisingly easy to pull together, even if you’re juggling a busy schedule. I’m excited to share my favorite tips and little tricks for making sure your Cranberry Walnut Bread turns out just right every single time.
Why You’ll Love This Recipe
- Bright and Flavorful: The orange zest and juice add a fresh twist that livens up the tart cranberries.
- Perfect Texture: Chopped walnuts provide a satisfying crunch that balances the soft crumb.
- Easy to Make: This recipe comes together quickly with simple ingredients you likely have on hand.
- Great for Any Occasion: Whether it’s breakfast, snack time, or a festive gathering, this bread is always a hit.
Ingredients You’ll Need
To get that wonderful Cranberry Walnut Bread Recipe just right, you’ll want to gather fresh, quality ingredients. Fresh cranberries and real orange zest truly make a difference, so don’t skip them. Here’s a quick rundown with some shopping tips that’ll make your baking experience smoother.
- All-purpose flour: The backbone of your bread, choose unbleached for a more natural flavor and texture.
- Granulated sugar: Balances the tartness of cranberries perfectly.
- Baking soda and baking powder: These leavening agents work together to give your bread a light, tender crumb.
- Salt: Enhances all the flavors — don’t skip it!
- Orange zest: Freshly grated zest adds that bright citrus aroma that lifts the entire loaf.
- Orange juice: Freshly squeezed is ideal — it brings natural sweetness and moisture.
- Melted unsalted butter: Adds richness and tenderness, making every bite more satisfying.
- Eggs: Help bind everything, giving structure and moisture.
- Fresh cranberries: Chopped for even distribution — save some whole berries to decorate the top for a pretty finish.
- Walnuts: Chunky chopped walnuts give crunch and a lovely nutty flavor; adjust according to your love for nuts!
Variations
This Cranberry Walnut Bread Recipe is wonderfully flexible—I’ve played with it a bit depending on the season or what I have in my pantry. You can easily tweak ingredients or add your personal favorite bits to make it your own.
- Nut-free version: I swapped walnuts out for pumpkin seeds once, and the bread was still fantastic—great for those with nut allergies!
- Spiced twist: Adding cinnamon or nutmeg gives a cozy warm flavor, perfect for autumn baking sessions.
- Orange substitute: If you don’t have fresh oranges, lemon zest and juice work surprisingly well for a tangy punch.
- Gluten-free option: I’ve tried using a gluten-free flour blend with good results—just be sure to check the blend’s recommendations for best texture.
How to Make Cranberry Walnut Bread Recipe
Step 1: Mix the Dry Ingredients with Care
Start by preheating your oven to 350ºF and prepare your loaf pans — spray and line them with parchment paper with long flaps to make lifting the bread out later super easy. In a medium bowl, stir together your flour, sugar, baking soda, baking powder, and salt with a wooden spoon. Don’t skip the stirring step — it evenly distributes the leavening agents, which is key for a nice rise.
Step 2: Bring in the Wet Ingredients
Next, add the orange zest, freshly squeezed orange juice, melted unsalted butter, and beaten eggs to your dry mix. Using your wooden spoon, gently stir everything until just combined—overmixing can make the bread dense, so stop as soon as you don’t see dry flour.
Step 3: Fold in Cranberries and Walnuts
Carefully fold in the chopped cranberries and walnuts to the batter. I love adding as many walnuts as possible—in my experience, they add just the right crunch without overpowering the berries. If you want, toss a few whole cranberries on top for a festive look that always wows guests.
Step 4: Bake and Test for Doneness
Divide the batter evenly between your prepared loaf pans and smooth the tops gently. Pop them into the oven for 45-55 minutes. Keep a close eye near the end — the bread is done when a knife inserted in the center comes out clean or with just a few moist crumbs. An oven thermometer is a game changer here, helping you avoid under- or over-baking.
Step 5: Cool and Remove with Care
Once baked, let the bread cool in the pan on a rack for at least 20-30 minutes. Thanks to those parchment handles you cut earlier, removing the bread from the pans is a breeze. Then let it cool completely before slicing, or enjoy warm with a pat of butter or cream cheese if you’re impatient like me!
Pro Tips for Making Cranberry Walnut Bread Recipe
- Use Fresh Citrus: I always zest and squeeze fresh oranges rather than using bottled juice; it makes a noticeable flavor difference.
- Don’t Overmix: Stir just until ingredients come together—overworking the batter leads to tougher bread, which we’ve all been guilty of!
- Parchment Paper Magic: The parchment “handles” make removing warm loaf pans so much easier, plus it helps the bread keep its shape perfectly.
- Oven Temperature Check: I learned to rely on an oven thermometer — ovens can be finicky, and this small tool ensures consistent baking.
How to Serve Cranberry Walnut Bread Recipe
Garnishes
I usually keep it simple with a spread of creamy butter or tangy cream cheese when serving this bread. On special occasions, a drizzle of honey or a sprinkle of powdered sugar on top really adds a charming touch. And those whole cranberries baked on the crust? They make the bread look so inviting, and I love how they burst with flavor as you bite.
Side Dishes
This bread pairs beautifully with fresh fruit salad or a warm mug of chai latte. For brunch gatherings, I like to serve it alongside scrambled eggs or a light green salad — the sweet and nutty flavors complement savory dishes exceptionally well.
Creative Ways to Present
One fun idea I tried was slicing the bread and layering it with cream cheese and smoked turkey for mini open-faced sandwiches at a holiday party. You can also toast slices lightly and top them with ricotta and honey for a simple yet elegant appetizer. Wrapping a loaf in parchment with a citrus sprig tied on top makes a lovely homemade gift that always impresses.
Make Ahead and Storage
Storing Leftovers
I keep any leftover cranberry walnut bread wrapped tightly in plastic wrap and then placed inside a zip-top bag, storing it at room temperature for up to 3 days. It stays moist and fresh enough to enjoy, but keep it away from warm spots to prevent it drying out.
Freezing
Freezing this bread works out great and is a real time saver. I slice the loaf first, wrap each slice individually in plastic wrap, then put them all in a freezer-safe bag. When you’re ready to enjoy, just pop a slice in the toaster or microwave for quick thawing. It tastes nearly as good as fresh!
Reheating
For the best reheating experience, I like to warm slices in a toaster oven or under the broiler for just a minute or two—this brings back that beautiful crust while keeping the inside tender. If you’re in a hurry, a 15-second zap in the microwave with a damp paper towel nearby helps keep moisture locked in.
FAQs
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Can I use dried cranberries instead of fresh in the Cranberry Walnut Bread Recipe?
Yes, you can substitute dried cranberries if fresh aren’t available. Just be sure to reduce the sugar slightly, since dried fruit is sweeter, and soak them in warm water or orange juice for 10 minutes beforehand to plump them up for better texture in the bread.
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What can I substitute for walnuts if I’m allergic?
Great question! Pumpkin seeds, sunflower seeds, or even chopped pecans are excellent replacements that add crunch without compromising flavor. For a nut-free version, I’ve even used toasted oats for texture.
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How can I tell when the bread is fully baked?
The best way is to insert a thin knife or toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs attached. Also, the top of the bread will spring back lightly when you press it.
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Can I make this bread ahead for a party?
Absolutely! This bread holds up well and actually tastes better after a day or two as the flavors meld. Bake the day before, store it lightly wrapped at room temperature, and slice just before serving. You’ll have less to worry about on party day!
Final Thoughts
This Cranberry Walnut Bread Recipe has a special place on my kitchen counter and in my heart. It’s one of those recipes that never fails to impress, whether for weekday breakfasts or holiday hosting. I hope you have as much fun baking and sharing it as I do—give it a go, and soon it’ll become a beloved staple in your home, too.
Print
Cranberry Walnut Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 2 loaves (approximately 12 slices per loaf)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Cranberry Walnut Bread combines the tartness of fresh cranberries with the warmth and crunch of walnuts, enhanced by a bright touch of orange zest and juice. Perfect as a sweet breakfast treat or a cozy afternoon snack, this bread is moist, flavorful, and easy to prepare with straightforward baking instructions.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 2 teaspoons salt
Wet Ingredients
- 2 tablespoons orange zest
- 1 1/2 cups freshly squeezed orange juice
- 4 tablespoons melted unsalted butter
- 2 beaten eggs
Add-ins
- 12 oz fresh cranberries, lightly chopped (reserve a few whole for topping)
- 1 to 1 1/2 cups chopped walnuts (adjust to taste)
Instructions
- Preheat Oven: Set your oven to 350ºF (177ºC) to prepare for baking the bread.
- Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, granulated sugar, baking soda, baking powder, and salt using a wooden spoon to ensure even distribution.
- Add Wet Ingredients: Incorporate the orange zest, freshly squeezed orange juice, melted unsalted butter, and beaten eggs into the dry mixture. Stir gently but thoroughly with the wooden spoon until fully combined.
- Fold in Cranberries and Walnuts: Add the chopped fresh cranberries and your preferred amount of chopped walnuts to the batter, stirring until they are evenly mixed throughout.
- Prepare Loaf Pans: Spray two loaf pans with baking spray. Line each pan with parchment paper cut to fit the long side of the pan, leaving extra parchment overhang to serve as handles for easy bread removal.
- Fill Pans and Add Topping: Divide the batter evenly between the two loaf pans, spreading it out uniformly. For an attractive finish, place a few whole cranberries on top of each loaf.
- Bake the Bread: Place both pans into the preheated oven and bake for 45 to 55 minutes. Check doneness by inserting a knife into the bread; it should come out clean when the bread is fully baked.
- Cool and Remove: Once baked, remove the bread from the oven and allow it to cool in the pans on a rack. When cool enough to handle, use the parchment handles to carefully lift the loaves out of the pans.
- Serve: Slice the bread and serve it with butter, cream cheese, or any preferred spread. Enjoy this delicious treat fresh!
Notes
- Using fresh cranberries gives the bread a vibrant tartness; if unavailable, frozen cranberries can be used but thaw and drain them well to avoid excess moisture.
- Adjust the amount of walnuts according to your preference for a nuttier or lighter texture.
- Ensure your oven temperature is accurate by using an oven thermometer for best baking results.
- Line pans with parchment paper not only helps in easy removal but also prevents the bread from sticking and tearing.
- Let the bread cool sufficiently before slicing to maintain its structure and prevent crumbling.
Nutrition
- Serving Size: 1 slice (1/24th of total bread)
- Calories: 260
- Sugar: 16g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
