Description
This Cranberry Walnut Bread is a moist, flavorful quick bread bursting with tart cranberries, crunchy walnuts, and a bright citrus zing from fresh orange zest and juice. Perfect for breakfast, brunch, or an afternoon snack, it’s easy to make and bakes into beautiful golden loaves with a dramatic touch of whole cranberries on top.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 2 teaspoons salt
Wet Ingredients
- 2 tablespoons orange zest
- 1 1/2 cups freshly squeezed orange juice
- 4 tablespoons melted unsalted butter
- 2 beaten eggs
Add-ins
- 12 oz fresh cranberries, lightly chopped (about 3 cups), plus a few whole cranberries for topping
- 1 to 1 1/2 cups chopped walnuts, depending on preference
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to ensure it’s at the perfect temperature for baking the bread evenly.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Use a wooden spoon to mix these dry ingredients thoroughly.
- Add Wet Ingredients: To the dry mixture, add the orange zest, freshly squeezed orange juice, melted unsalted butter, and beaten eggs. Stir everything together with the wooden spoon until just combined to form the batter.
- Incorporate Cranberries and Walnuts: Gently fold in the chopped cranberries and walnuts, distributing them evenly throughout the batter without overmixing.
- Prepare Loaf Pans: Spray two loaf pans with baking spray. Line each pan with parchment paper cut to the width of the long side, leaving extra flaps over the edges to act as handles for easy removal of the bread later.
- Fill Pans and Add Toppings: Divide the batter evenly between the two prepared pans, spreading it out smoothly. Scatter a few whole cranberries on top for a decorative, dramatic effect.
- Bake the Bread: Place the pans in the preheated oven and bake for 45 to 55 minutes. The bread is done when a knife inserted into the center comes out clean.
- Cool and Remove: Remove the bread from the oven and let it cool in the pans on a wire rack. Once cool enough to handle, use the parchment paper flaps to lift the loaves out of the pans.
- Serve: Slice the cranberry walnut bread and enjoy it plain or with your favorite spreads like butter or cream cheese.
Notes
- For best results, use fresh cranberries as they add the perfect tartness and texture.
- If you prefer a less nutty bread, adjust the walnuts to your liking or omit them.
- An oven thermometer is recommended to ensure your oven maintains the correct baking temperature.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can substitute orange juice with apple juice for a different flavor twist.
Nutrition
- Serving Size: 1 slice (1/24th of total)
- Calories: 220
- Sugar: 15g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
