Cranberry Walnut Bread

Embrace the sweet aroma of autumn in the form of a cranberry walnut quick bread with orange. Bursting with whole berries and crunchy nuts, it makes an excellent breakfast or afternoon snack. Orange zest and juice in the batter ensure a moist cake with a tender, citrusy crumb, while chopped walnuts folded in add a delightful textural contrast. It also happens to be surprisingly easy to whip up, making it a perfect recipe for beginner bakers or busy days.

Cranberry Walnut Bread

• All-purpose flour: Flour is the base of this cranberry walnut bread. You can substitute a gluten-free all-purpose flour blend, if you like.
• Sugar: Sugar’s sweetness balances the sharp flavor of the cranberries and ensures a quick bread with a soft, tender crumb.
• Baking powder and baking soda: Two leavening agents work together to give this cranberry walnut bread a fluffy lift.
• Butter: Cubed butter worked into the dry ingredients until coarse and crumbly adds richness to the bread. Cutting it in as though making pastry reduces the risk that you’ll overmix the batter, resulting in a tough cake.
• Egg: A beaten egg provides the cranberry walnut cake batter with richness and elasticity.
• Orange zest and juice: The sweet citrus aroma of orange is a beloved pairing with cranberries. We incorporate both the zest and juice to extract maximum orange flavor out of a single orange.
• Cranberries: Whole cranberries add pockets of rosy color and tart flavor to this recipe for cranberry walnut bread. You can use fresh or frozen cranberries to make it.
• Walnuts: Chopped walnuts add some crunch to otherwise tender cranberry walnut bread. This is definitely an instance where you can buy walnut pieces over the halves to save a step of chopping them!

Directions

Step 1: Mix the batter

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Preheat oven to 350°F. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, orange juice and zest; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.

Step 2: Bake the cake

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Spoon the batter into a greased and floured 8×4-inch loaf pan. Bake until a toothpick inserted in the center comes out clean, 65 to 70 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

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Cranberry Walnut Bread Variations

• Swap out the nuts: Walnuts fit the autumnal flavor profile of this quick bread, but pecans would be excellent too, as would pistachios for a brilliant contrast of green against the pink fruit.
• Add glaze: Dress up cranberry walnut bread with a drizzle of confectioners’ sugar glaze. 
• Spice it up: Add a little ground nutmeg, cinnamon or ground ginger to the batter.
• Use a different pan: Divide the batter into greased and floured mini loaf pans or muffin tins instead of the loaf pan. Follow the same doneness cues, but note that because the batter is in smaller containers it will bake faster.

How to Store Cranberry Walnut Bread

Cranberry walnut bread does not need to be refrigerated if it will be consumed within a couple of days. You can leave it on the counter wrapped in plastic wrap or covered with a cake dome (find more tips on how to store baked goods). If it won’t be eaten right away, place it in an airtight container and keep it in the refrigerator for up to a week.

Can you freeze cranberry walnut bread?

Freeze leftover slices of cranberry walnut bread bread individually wrapped in plastic wrap or waxed paper, then transfer them to a freezer bag for storage. You can also freeze an entire loaf of walnut cranberry bread for up to 3 months. Thaw it at room temperature or rewarm it in the oven to speed the process.

Cranberry Walnut Bread Tips

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Can you use dried cranberries to make cranberry nut bread?

If you notice that your mix-ins are regularly sinking to the bottom of your quick breads, toss them in a tablespoon or two of flour, shaking off any excess, before adding them to the batter. This quick dusting will help fruit “grab” the batter and prevent them from sinking to the bottom of the loaf.