There’s something wonderfully comforting about reaching for a thick slice of cranberry walnut bread first thing in the morning or as a mid-afternoon pick-me-up. Each bite greets you with that perfect balance of tart cranberries dancing alongside the earthy crunch of toasted walnuts, all kissed by a subtle hint of bright orange zest. This recipe effortlessly combines these flavors into a tender, moist loaf that’s as easy to bake as it is to enjoy. Whether you’re gearing up for a cozy holiday gathering or simply craving a homemade treat, this loaf has a knack for stealing the spotlight. The golden crust gives way to a softly crumbed interior studded with bursts of juicy berries and nutty tidbits, creating a sensory delight that’s hard to resist.
It’s also a breeze to whip up, even if you’re new to baking. A quick 15-minute prep time and under an hour in the oven means you’ll have fresh bread ready before you know it. The recipe’s beginner-friendly status makes it perfect for a weekend kitchen adventure: break out your 9×5 loaf pan, gather your mixing bowls, and let the delightful dance of ingredients begin. Plus, with options to swap in cranberry juice for extra flavor or soak dried cranberries to plump them up, you can tailor this loaf to your taste. All in all, this cranberry walnut bread is ready to become your new go-to for breakfast spreads, festive brunches, or as a gift that shows you care.
KEY INGREDIENTS IN CRANBERRY WALNUT BREAD
A great loaf starts with thoughtfully chosen ingredients that each play a vital role. From providing structure and sweetness to infusing bright, festive flavors, here’s what you’ll need:
- All-purpose flour
This versatile flour serves as the backbone of the bread, providing structure and ensuring a tender crumb once mixed with the leavening agents.
- Granulated sugar
Balancing out the tartness of the cranberries, sugar sweetens the loaf while also helping to create a delicate texture and golden crust.
- Baking powder
Acting as the primary leavener, baking powder ensures the bread rises evenly, resulting in a light, airy interior.
- Baking soda
Working alongside the baking powder, a touch of baking soda helps neutralize acidity from the orange juice and cranberries, promoting optimal rise and crumb.
- Salt
A small addition of salt sharpens all the flavors, preventing the loaf from tasting flat and accentuating the sweetness and tang.
- Unsalted butter
Softened butter brings richness and moisture, coating the flour particles to keep the crumb tender and enhancing overall flavor.
- Orange juice
Fresh juice lends bright citrus notes and moisture, balancing the sweetness and tartness while softening the dough.
- Orange zest
Zest infuses fragrant oils for an extra pop of citrus aroma that elevates every slice with lively, sunny flavor.
- Egg
A beaten egg binds all ingredients together, adds richness, and contributes to the bread’s tender texture.
- Fresh or dried cranberries
Juicy bursts of tartness that contrast beautifully with the nutty walnuts, adding color, flavor, and festive flair.
- Chopped walnuts
Toasted or fresh, walnuts introduce a satisfying crunch and nutty warmth that pairs perfectly with the bright berries and citrus.
HOW TO MAKE CRANBERRY WALNUT BREAD
Baking this loaf is a straightforward process that transforms simple pantry staples into a cozy, flavor-packed bread. Follow these detailed steps to achieve a golden crust, tender crumb, and perfectly distributed mix of cranberries and walnuts.
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure easy release once baked. This step also helps the bread develop an even crust.
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk thoroughly to distribute the leavening agents and seasonings for a uniform rise.
3. Cut in the butter using a pastry cutter or two knives until the mixture resembles coarse crumbs. This coating of butter around the flour bits results in a tender, flaky crumb.
4. Stir in the orange juice and orange zest until the dry ingredients are just moistened. The citrus juices activate the leaveners and bring bright flavor throughout the batter.
5. Beat the egg slightly in a small bowl, then add it to the mixture. Stir gently until everything is evenly combined, taking care not to overmix and develop excess gluten.
6. Fold in the cranberries and walnuts gently using a spatula, ensuring they are evenly distributed throughout the batter. This helps prevent sinking and gives each slice a perfect balance.
7. Pour the batter into the prepared loaf pan, using a spatula to spread it evenly and smooth the top for a uniform rise.
8. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
9. Allow the bread to cool in the pan for a few minutes, then carefully transfer it to a wire rack. Cooling completely prevents sogginess and sets the crumb.
10. Slice and serve the bread once it has cooled, or store it in an airtight container to maintain freshness and flavor.
SERVING SUGGESTIONS FOR CRANBERRY WALNUT BREAD
Whether you’re serving this loaf at a leisurely brunch, as a sweet afternoon snack, or gifting it to someone special, pairing and presenting it thoughtfully elevates the experience. Here are some creative ways to showcase your freshly baked cranberry walnut bread, ensuring every bite feels special:
- Warm with butter: Gently heat individual slices, then top with a pat of good-quality butter. As it melts into the warm crumb, it creates a luscious, comforting treat.
- Toasted with cream cheese: Place slices under the broiler or in a toaster oven until lightly golden. Spread with creamy, tangy cream cheese for a delightful contrast in textures and flavors.
- Paired with hot beverages: Serve alongside a freshly brewed coffee or a fragrant tea, such as Earl Grey or a citrus-infused herbal blend. The warm drink brings out the orange zest and cranberry notes beautifully.
- Gift-ready presentation: Slice the loaf, wrap individual pieces in parchment paper, tie with a ribbon, and include a handwritten note. It makes for a heartfelt homemade gift that’s perfect for holidays or housewarmings.
HOW TO STORE CRANBERRY WALNUT BREAD
Storing your cranberry walnut bread properly keeps it moist, flavorful, and ready to enjoy at a moment’s notice. Whether you plan to consume it over a few days or preserve it for months, these methods ensure peak freshness:
- Room temperature in an airtight container: Once fully cooled, wrap the cooled loaf tightly in plastic wrap or place in a sealed bread box. It will stay fresh for up to three days without drying out.
- Refrigeration for longer freshness: Store leftover slices in an airtight container or resealable bag. Chilling for up to one week can help maintain moisture, though allow slices to come to room temperature before serving for best taste.
- Freezing for extended storage: Slice the loaf, then wrap individual pieces in plastic wrap and place in a freezer-safe bag. This prevents freezer burn and makes it easy to grab single portions. Frozen slices will keep for up to three months.
- Thawing and reheating: To enjoy frozen bread, let slices thaw at room temperature or pop them into a toaster for a quick warm-up. You’ll regain that fresh-baked texture and flavor in moments.
CONCLUSION
This cranberry walnut bread blends the perfect medley of tart cranberries, crunchy walnuts, and vibrant orange zest into a quick bread that’s as versatile as it is delicious. You’ve seen how simple ingredients and straightforward steps come together to form a loaf that’s tender, aromatic, and bursting with festive flair. From waking up to a slice slathered with butter to impressing friends with your holiday baking prowess, this recipe has the power to brighten any table. Remember, you can easily substitute cranberry juice for added tang or soak dried berries for plumper results—customization truly makes this loaf your own. Once baked, its golden crust and framed crumb invite you in, slice after slice, celebrating the harmony of sweet and tart in every bite. Feel free to print and save this article for your recipe collection, and check out the FAQ below for answers to all your cranberry walnut bread curiosities.
If you decide to bake this loaf, I’d love to hear how it turned out! Did you gift slices to a friend, or pair it with your favorite morning coffee? Perhaps you experimented with a flavor swap like adding orange-cranberry glaze or cinnamon spice? Share your thoughts, questions, or even photos in the comments. Your feedback helps fellow home bakers feel inspired and supported. And if any step has you scratching your head, drop a question—I’m here to help you achieve baking success. Happy baking, and may every slice bring you warmth, joy, and a delightful burst of festive flavor!
Cranberry Walnut Bread
Description
This delightful cranberry walnut bread combines the tartness of cranberries with the warmth of walnuts, all infused with zesty orange. It's perfect for breakfast or as a festive treat to share!
Ingredients
Instructions
-
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
-
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
-
Cut in the butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
-
Stir in the orange juice and orange zest until the dry ingredients are moistened.
-
Beat the egg slightly and add it to the mixture, stirring until everything is combined.
-
Fold in the cranberries and walnuts gently, making sure they are evenly distributed.
-
Pour the batter into the prepared loaf pan, spreading it evenly.
-
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
-
Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
-
Slice and serve the bread once it has cooled, or store it in an airtight container.
Note
- For an extra punch of flavor, you can substitute some or all of the orange juice with freshly squeezed cranberry juice.
- If using dried cranberries, soak them in hot water for 10 minutes and then drain before adding to the mixture.
- This bread can be made ahead and stored in the freezer for up to three months.
- Perfect as a holiday gift or as a delicious treat for brunch.
