Cranberry Walnut Bread

Bright, festive, and incredibly moist, Cranberry Walnut Bread is a deliciously tender loaf packed with bursts of tart cranberries and the warm crunch of toasted walnuts. This comforting bread is the perfect balance of sweet and tangy, with a golden crust that gives way to a soft, buttery interior. Ideal for breakfast, tea time, or as a holiday gift, it’s a seasonal staple that brings a pop of color and flavor to any table.

Whether you’re baking it during the holidays or simply craving something cozy and fruity, this bread never disappoints. Its rustic charm and vibrant flavor profile make it both beautiful and satisfying. Plus, it’s versatile — serve it plain, slathered with cream cheese, or toasted with a pat of butter. However you enjoy it, each bite will feel like a warm hug.

Why You’ll Love This Cranberry Walnut Bread

• Bursting with fresh cranberries for tart, juicy flavor
• Crunchy toasted walnuts for texture and warmth
• Moist, tender crumb thanks to the perfect blend of wet and dry ingredients
• Easy to make with simple pantry staples
• Great for gifting, freezing, or enjoying with coffee

Preparation Phase & Tools to Use

To get started with Cranberry Walnut Bread, you’ll need a few essential tools:

• Mixing Bowls: One for wet and one for dry ingredients. Helps keep the batter evenly mixed.
• Whisk and Spatula: For combining ingredients without overmixing — essential for maintaining a tender crumb.
• Loaf Pan (9×5 inch): Ensures the bread bakes evenly and holds its shape.
• Oven Thermometer (optional): Guarantees the oven temperature is accurate — crucial for proper rise and texture.
• Cooling Rack: Prevents the bottom from becoming soggy and allows the loaf to cool evenly.

Using the right tools ensures consistent results and a beautifully baked loaf every time.

Preparation Tips

For best results, use fresh cranberries — their tartness really shines against the slightly sweet batter. If using frozen cranberries, don’t thaw them before mixing; this prevents them from bleeding into the batter too much. Toast the walnuts lightly to enhance their flavor and add a nutty depth. Be careful not to overmix the batter, which can result in a dense loaf. Finally, check for doneness by inserting a toothpick into the center — it should come out clean or with just a few crumbs.

Ingredients for this Cranberry Walnut Bread

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup orange juice (freshly squeezed preferred)
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest (about 1 orange)
• 1 1/2 cups fresh cranberries, halved (or whole if small)
• 3/4 cup chopped walnuts (lightly toasted)
• Optional: 1 tablespoon coarse sugar for topping

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray and line with parchment paper, letting the sides hang over for easy removal.

---

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined. This helps distribute the leavening agents for a consistent rise.

---

Step 3: Combine Wet Ingredients

In a separate medium bowl, whisk together the orange juice, melted butter, egg, vanilla extract, and orange zest. Make sure the melted butter isn’t hot, or it could scramble the egg.

---

Step 4: Bring the Batter Together

Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together until just combined. The batter will be thick — avoid overmixing to keep the loaf light.

---

Step 5: Add Cranberries and Walnuts

Gently fold in the halved cranberries and chopped walnuts. Distribute them evenly throughout the batter to ensure every slice is full of flavor.

---

Step 6: Transfer to Loaf Pan

Pour the batter into your prepared loaf pan and smooth the top with a spatula. If desired, sprinkle coarse sugar on top for a crunchy, golden finish.

---

Step 7: Bake the Bread

Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil during the last 15 minutes.

---

Step 8: Cool and Serve

Let the bread cool in the pan for 10-15 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely. Slice and enjoy!

---

Notes

Cranberry Walnut Bread tastes even better the next day as the flavors meld and deepen. You can slightly warm individual slices in the microwave or toaster oven to bring back the fresh-baked aroma and texture. If you’re sensitive to tartness, consider substituting half the cranberries with chopped dried cranberries for a milder flavor. Lightly toasting the walnuts before folding them into the batter enhances their nutty richness and adds a slight crunch.

Watch Out for These Mistakes While Cooking

• Overmixing the Batter: This is a common mistake that leads to a tough, dense loaf. Mix until just combined.
• Using Warm Butter: Hot butter can partially cook the egg when mixed with the wet ingredients. Let it cool before combining.
• Skipping the Parchment Liner: It helps the bread lift easily out of the pan without sticking or crumbling.
• Incorrect Oven Temperature: Always preheat your oven and use an oven thermometer if necessary to ensure accurate baking time.
• Overbaking: Dry bread is often the result of overbaking. Start checking with a toothpick at the 55-minute mark.

Storage Instructions

Store the cooled Cranberry Walnut Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. To thaw, let it sit at room temperature for several hours or overnight. You can also freeze individual slices for quick breakfasts or snacks—just pop them in the toaster or microwave before serving.

Estimated Nutrition

• Calories: 280 per slice
• Fat: 12g
• Saturated Fat: 3g
• Carbohydrates: 38g
• Sugar: 18g
• Fiber: 2g
• Protein: 4g
• Sodium: 180mg
• Cholesterol: 35mg

Frequently Asked Questions

Can I use dried cranberries instead of fresh?

Yes, you can substitute dried cranberries. Use about 1 cup and consider soaking them in orange juice for 10 minutes to plump them up.

Can I make this bread gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for structure.

How do I prevent the cranberries from sinking?

Toss the cranberries in a tablespoon of flour before folding them into the batter. This helps them stay suspended.

Can I use another nut besides walnuts?

Yes! Pecans or almonds make great alternatives. Just chop them to a similar size.

Is it okay to use frozen cranberries?

Definitely. Do not thaw them before mixing into the batter to avoid discoloration.

Can I double the recipe?

Yes, but bake in two separate loaf pans. Avoid using one large pan as it may bake unevenly.

How long does the bread last?

It lasts 2–3 days at room temperature, up to 5 days in the fridge, or 3 months in the freezer.

Can I make this vegan?

You can try replacing the egg with a flax egg and using vegan butter, though texture may vary slightly.

Conclusion

Cranberry Walnut Bread is a crowd-pleasing bake that delivers vibrant flavor, satisfying texture, and just the right touch of sweetness. Whether you’re preparing it for the holidays, giving it as a homemade gift, or simply treating yourself to something delicious, this loaf won’t disappoint. With its colorful cranberries and hearty walnuts in every slice, it’s a true seasonal classic you’ll want to make again and again.

---

Print