If you’re on the hunt for a loaf that’s bursting with festive flavors and a wonderful balance of tartness and sweetness, this Cranberry Orange Walnut Bread Recipe is an absolute must-try. Imagine biting into a soft, moist bread where fresh cranberries provide a juicy pop, brightened by zesty orange, and accented with crunchy walnuts. It’s the kind of homemade bread that feels like a warm hug, perfect for breakfast, snack time, or even a cozy dessert. Not only is it a true crowd-pleaser, but it’s also surprisingly simple to whip up, making it a go-to recipe whenever you crave something special but effortless.
Ingredients You’ll Need
Preparing this Cranberry Orange Walnut Bread Recipe is a breeze with straightforward ingredients that each play a key role in flavor and texture. These simple pantry staples and fresh additions come together to create a loaf that’s tender, flavorful, and beautifully festive.
- 2 cups all-purpose flour: The base of your bread, providing structure and that perfect crumb.
- 1 cup granulated sugar: Sweetness balances the tart cranberries and brings warmth.
- 1 1/2 teaspoons baking powder: Helps the bread rise nicely for a light texture.
- 1/2 teaspoon baking soda: Works alongside baking powder to achieve fluffiness and slight browning.
- 1/2 teaspoon salt: Enhances all the natural flavors.
- 3/4 cup orange juice: Adds a fresh citrus tang and moistness – freshly squeezed is ideal.
- 1/4 cup vegetable oil: Keeps your bread wonderfully tender and moist.
- 1 large egg, beaten: Binds the ingredients and contributes to richness.
- 1 tablespoon orange zest: Intensifies the orange flavor for a fragrant finish.
- 1 1/2 cups fresh or frozen cranberries, chopped: Provides bursts of tart juiciness throughout the loaf.
- 1/2 cup walnuts or pecans, chopped (optional): Brings a satisfying crunch and earthy tone to complement the fruit.
How to Make Cranberry Orange Walnut Bread Recipe
Step 1: Prepare Your Baking Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s ready when the batter is mixed. Grease and flour a standard 9×5-inch loaf pan to prevent sticking and ensure your beautiful loaf comes out cleanly after baking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. This step is key to evenly distributing your rising agents and salt, setting the foundation for perfect texture and flavor.
Step 3: Combine Wet Ingredients
In a separate bowl, mix your orange juice, vegetable oil, beaten egg, and orange zest. The orange zest here is a secret powerhouse, boosting that bright citrusy punch that makes this bread truly special.
Step 4: Bring Wet and Dry Together
Gradually pour the wet ingredients into the dry mix. Stir gently until just combined — be careful not to overmix, as this can make the bread tough. You want the batter to look slightly lumpy for the best crumb.
Step 5: Fold in Cranberries and Nuts
Gently fold in the chopped cranberries and nuts, if you’re using them. These add texture and bursts of flavor that make every bite exciting and delightful.
Step 6: Bake Your Bread
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop it in the oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. You’ll know your bread is ready when it’s golden brown on top and smells absolutely amazing.
Step 7: Cool and Enjoy
Let your loaf cool in the pan for about 10 minutes so it firms up just a bit. Then transfer it to a wire rack to cool completely before slicing. This rest time helps the flavors meld and the texture settle into that perfect tender crumb.
How to Serve Cranberry Orange Walnut Bread Recipe
Garnishes
A simple dusting of powdered sugar adds an elegant touch and a hint of sweetness that complements the tart cranberries. For extra indulgence, a thin spread of softened butter or cream cheese is heavenly and pairs beautifully with the citrus and nutty notes.
Side Dishes
This bread makes a fantastic companion to warm drinks like spiced tea or freshly brewed coffee. It also pairs wonderfully with a bowl of soup or a fresh garden salad to round out a light lunch or brunch.
Creamy and Creative Ways to Present
Try serving slices with a drizzle of honey or a smear of tangy marmalade for an extra pop. For a fun twist, use it to make French toast or bread pudding—you’ll elevate your breakfast or dessert to something memorable without much effort.
Make Ahead and Storage
Storing Leftovers
After enjoying your Cranberry Orange Walnut Bread Recipe, slice leftovers and store them in an airtight container at room temperature for up to 3 days to keep the bread soft and flavorful.
Freezing
This bread freezes beautifully! Wrap whole loaf or individual slices tightly in plastic wrap and then foil, and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the refrigerator or on your kitchen counter.
Reheating
Reheat slices gently in a toaster oven or microwave for a few seconds to bring back that fresh-baked warmth and softness. Adding a little butter before reheating makes it even more scrumptious.
FAQs
Can I use frozen cranberries for this bread?
Yes! Frozen cranberries work just as well as fresh ones. Just be sure to chop them up and add them directly to the batter without thawing to prevent the bread from becoming too wet.
What can I substitute for walnuts if I have a nut allergy?
If nuts aren’t an option, you can omit them altogether or try adding seeds like pumpkin or sunflower seeds for a similar crunch without the allergy risk.
Is there a way to make this recipe gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend that includes xanthan gum. The bread’s moist texture really helps keep it tender even without gluten.
How can I prevent the cranberries from sinking to the bottom?
To keep cranberries evenly distributed, toss them lightly with a little flour before folding them into the batter. This simple step helps them suspend throughout the loaf instead of sinking.
Can I add other spices to this bread?
Definitely! Cinnamon, nutmeg, or even a touch of ginger pair wonderfully with orange and cranberry flavors. Start with about 1/2 teaspoon of your chosen spice to enhance the aroma without overpowering the bread.
Final Thoughts
You simply cannot go wrong with this Cranberry Orange Walnut Bread Recipe. It feels like a cozy celebration in every slice and is perfect for sharing with loved ones or enjoying during quiet moments at home. Whether you’re a seasoned baker or trying something new, this recipe brings together familiar ingredients with vibrant flavor, guaranteed to brighten your kitchen and your day. Give it a try—you’ll soon wonder how you ever lived without it!
Print
Cranberry Orange Walnut Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Bread is a moist, flavorful quick bread packed with tart cranberries and bright orange zest. Perfect for breakfast, brunch, or a snack, the loaf combines the sweetness of sugar with citrusy freshness and a hint of crunch from optional nuts. Baked to golden perfection, it’s an easy-to-make treat that delights with every bite.
Ingredients
Dry 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
Wet Ingredients
- 3/4 cup orange juice (preferably freshly squeezed)
- 1/4 cup vegetable oil
- 1 large egg, beaten
- 1 tablespoon orange zest
Add-ins
- 1 1/2 cups fresh or frozen cranberries, chopped
- 1/2 cup walnuts or pecans, chopped (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly mixed.
- Mix wet ingredients: In a separate bowl, combine the orange juice, vegetable oil, beaten egg, and orange zest, stirring well to incorporate all flavors.
- Combine wet and dry: Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- Add cranberries and nuts: Fold in the chopped cranberries and nuts (if using), distributing them evenly throughout the batter.
- Pour and smooth batter: Transfer the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake the bread: Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool the bread: Let the bread cool in the pan for 10 minutes. Then remove it from the pan and place on a wire rack to cool completely to room temperature.
- Serve: Slice the bread and serve it warm or at room temperature as a delightful breakfast treat or snack.
Notes
- For extra flavor, try adding a teaspoon of cinnamon to the dry ingredients.
- If using frozen cranberries, do not thaw before folding into the batter to avoid changing the consistency.
- You can substitute orange juice with apple juice for a different citrus note.
- Storage: Wrap the bread tightly and store at room temperature for up to 3 days or refrigerate for up to a week.
- Optional nuts add texture and richness but can be omitted for a nut-free version.
