Go Back

Cranberry Walnut Bread

Cranberry walnut bread with a golden, tender quick-bread crumb studded with bright cranberries and toasted walnuts. Easy mix-and-bake method with orange zest and juice for a fragrant, citrusy finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Desserts & Baking
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 cup sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 1 tbsp orange zest
Wet ingredients
  • 0.75 cup orange juice
  • 1 large egg
  • 0.25 cup butter, melted
  • 1 tsp vanilla extract
Mix-ins
  • 1.5 cup fresh or frozen cranberries, roughly chopped
  • 0.75 cup walnuts, toasted and chopped

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep the pan
  1. Preheat oven to 350F and grease and line a 9x5-inch loaf pan.
Mix the dry ingredients
  1. Whisk all-purpose flour, sugar, baking powder, baking soda, salt, and orange zest in a bowl until evenly combined.
Mix the wet ingredients
  1. Whisk orange juice, egg, melted butter, and vanilla in a separate bowl until smooth and fully blended.
Combine wet and dry
  1. Stir the wet ingredients into the dry just until moistened, stopping as soon as no dry streaks remain.
Add cranberries and walnuts
  1. Fold in cranberries and walnuts, then spread the thick batter into the prepared loaf pan.
Bake
  1. Bake at 350F for 55-60 minutes, until golden and a toothpick comes out clean.
Cool and slice
  1. Cool the loaf in the pan for 10 minutes, then transfer to a rack to cool fully before slicing.

Notes

For the best texture, do not overmix after adding the wet ingredients—stop once the batter is just moistened. Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days; freeze sliced portions for up to 2 months. For a dairy-free swap, use melted plant-based butter in the same amount.