Cranberry Walnut Bread Recipe

There’s something truly magical about cranberry walnut bread that just makes any day feel special. I love this Cranberry Walnut Bread Recipe because it strikes the perfect balance of tart cranberries and crunchy walnuts, all wrapped up in a moist, tender loaf. It’s the kind of bread you’ll want to serve warm, with a pat of butter melting on top, whether you’re sipping morning coffee or hosting an afternoon tea with friends.

When I first tried this recipe, I was hooked instantly — the bright zing of orange zest and juice adds such a fresh twist that you don’t typically find in quick breads. You’ll find that this bread is not only a crowd-pleaser but also a fantastic way to use up fresh cranberries during the fall and winter months. Trust me, once you bake it, it’ll be a staple in your kitchen.

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Ingredients You’ll Need

Each ingredient in this Cranberry Walnut Bread Recipe plays an important role — from the flour and baking chemicals for structure and rise, to the orange juice and zest for fresh brightness. Picking fresh cranberries and good-quality walnuts really makes a difference, so don’t skimp there!

• All-purpose flour: The sturdy base of this bread, giving you that classic crumb. I use unbleached for the best texture.
• Granulated sugar: Sweetens the bread without overpowering the tart cranberries.
• Baking soda and baking powder: These leavening agents lighten up the loaf so it doesn’t feel dense or heavy.
• Salt: Just a pinch to balance the sweetness and enhance flavors.
• Orange zest: Adds a vibrant, citrusy note that smells incredible while baking.
• Freshly squeezed orange juice: Moistens the batter and complements the cranberries perfectly.
• Melted unsalted butter: For tenderness and richness without a greasy feel.
• Eggs: Bind everything together and help with the bread’s structure.
• Fresh cranberries: The star! Chopped so they’re evenly spread but with some left whole for dramatic topping.
• Chopped walnuts: Add a lovely crunch and contrast in texture; go with how much you love them!

Variations

I love to experiment with this Cranberry Walnut Bread Recipe because it’s so adaptable — whether you want to tone down the nuts or add a little extra sweetness, there’s room to make it your own.

• Swap walnuts for pecans: I’ve done this when pecans were on sale, and the toasted pecan flavor adds a new cozy twist.
• Add a sprinkle of cinnamon or nutmeg: It brings a warm spice note that pairs wonderfully with cranberry and orange.
• Use dried cranberries instead of fresh: If fresh cranberries are out of season, dried work too—the texture changes but flavor stays fantastic.
• Make it gluten-free: Try a gluten-free flour blend that’s one-to-one for all-purpose flour; just keep an eye on moisture levels.

How to Make Cranberry Walnut Bread Recipe

Step 1: Mix Dry Ingredients Like a Pro

Start by combining the flour, sugar, baking soda, baking powder, and salt in a medium bowl. Use a wooden spoon to stir everything together well — this helps distribute the leavening agents evenly. This little step ensures your bread will rise beautifully, so don’t rush it!

Step 2: Add the Fresh Citrus Touch

Next, stir in the orange zest, freshly squeezed orange juice, melted butter, and beaten eggs. The orange juice adds moisture while the zest gives a punch of flavor. Make sure the butter is just melted, not hot, so you don’t cook the eggs.

Step 3: Fold in Cranberries and Walnuts

Gently fold chopped cranberries and walnuts into the batter until they’re evenly mixed. This is where it gets fun—you’ll see the bread begin to take shape with those pops of red and nutty goodness. Don’t overmix here, or the batter can get tough.

Step 4: Prep Your Pans and Bake Like a Champ

Spray your loaf pans with baking spray, then line them with parchment paper that extends over the long sides for easy removal later (trust me on this!). Divide the batter evenly into the pans and scatter a few whole cranberries on top — it adds that beautiful, dramatic touch. Bake at 350ºF for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Cool and Celebrate

Once baked, let the bread cool in the pans on a wire rack for about 15 minutes. Then use those handy parchment “handles” to lift the loaves out carefully. Let them cool completely before slicing — though if you really can’t resist, a warm slice just out of the oven with a slather of butter is heavenly.

How to Serve Cranberry Walnut Bread Recipe

Garnishes

I love topping slices with a simple spread of softened butter or cream cheese — the creamy texture pairs beautifully with the bread’s tangy sweetness and nutty crunch. Sometimes, I add a drizzle of honey or a sprinkle of powdered sugar just to make things a little extra special.

Side Dishes

This bread is fantastic alongside a hot bowl of butternut squash soup or a fresh green salad if you want something a bit heartier. It also shines as a snack with your favorite tea or coffee when you just want cozy comfort.

Creative Ways to Present

For holidays or brunches, I slice the bread and arrange it on a wooden board with clusters of fresh cranberries, orange slices, and a small bowl of whipped cream cheese. It makes for a stunning centerpiece that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

I wrap leftover cranberry walnut bread tightly in plastic wrap and store it in an airtight container at room temperature. It stays delightfully moist for about 3-4 days, perfect for enjoying a second or third slice with breakfast or snacks.

Freezing

This bread freezes beautifully! I slice it first, then separate slices with parchment paper and pop them in a freezer-safe bag. When you’re ready, just thaw at room temperature and toast or warm as you like.

Reheating

To bring back that fresh-baked warmth, I gently toast slices or warm them in the oven wrapped in foil for about 10 minutes at 300ºF. It revives the moist texture and makes every bite taste freshly baked.

FAQs

Final Thoughts

I absolutely love how this Cranberry Walnut Bread Recipe brings the warmth and brightness of the season right into my kitchen. It’s one of those recipes that’s as comforting to make as it is to eat — easy, reliable, and bursting with flavor. I highly recommend you give it a go, whether you’re baking for the family, a holiday, or simply to treat yourself. Once you try it, you’ll understand why my family goes crazy for this bread every single time!

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