Easy Cranberry Walnut Bread Recipe (Moist & Flavorful!)

There’s something magical about the aroma of fresh-baked cranberry walnut bread filling your kitchen—the sweet-tart scent of cranberries mingling with warm, toasty walnuts and bright citrus notes. This classic quick bread is the perfect balance of flavors and textures, with juicy cranberries providing bursts of tartness, crunchy walnuts adding depth, and fresh orange zest brightening everything up.

Whether you’re looking for a special holiday breakfast treat, a thoughtful homemade gift, or simply something delicious to enjoy with your morning coffee, this cranberry orange bread delivers every time. The best part? It comes together in about 15 minutes of hands-on time, making it an ideal recipe for busy bakers who still want impressive results.

This recipe makes two beautiful loaves, which means you can keep one for yourself and share the other with friends, neighbors, or family. Trust me, once people taste this moist, flavorful bread, they’ll be asking for the recipe!

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Why You’ll Love This Cranberry Walnut Bread

Perfect Balance of Flavors Tart cranberries, crunchy walnuts, and bright orange zest create a harmonious flavor combination that’s neither too sweet nor too tart. Each bite offers something delicious.

Incredibly Moist Texture Thanks to the fresh orange juice and just the right amount of butter, this bread stays wonderfully moist for days. No dry, crumbly quick bread here!

Makes Two Loaves This recipe yields two 9×5-inch loaves, perfect for gifting, freezing, or simply having extra on hand for busy mornings or unexpected guests.

Easy Quick Bread Method No yeast, no kneading, no complicated techniques—just mix, pour, and bake. If you can stir ingredients together, you can make this bread.

Holiday-Perfect The vibrant red cranberries make this bread especially festive for Thanksgiving and Christmas, but it’s delicious enough to enjoy year-round.

Customizable Easily adapt this recipe to suit your preferences or dietary needs. Swap nuts, adjust sweetness, or add warming spices—it’s wonderfully flexible.

Ingredients for Cranberry Walnut Bread

Dry Ingredients:

• 4 cups all-purpose flour – The foundation of the bread; use unbleached for best flavor
• 2 cups granulated sugar – Balances the tart cranberries perfectly
• 3 teaspoons baking powder – Provides lift and tender crumb
• 1 teaspoon baking soda – Works with the acidic orange juice for extra rise
• 2 teaspoons salt – Enhances all the flavors

Wet Ingredients:

• 1½ cups freshly squeezed orange juice – Fresh is key for bright flavor (about 3-4 oranges)
• 2 tablespoons orange zest – Use organic oranges if possible (about 2 oranges)
• 4 tablespoons melted unsalted butter – Adds richness and moisture
• 2 large eggs, beaten – Provides structure and binding

Mix-Ins:

• 12 oz fresh cranberries – Lightly chopped, plus extra whole berries for topping
• 1 to 1½ cups chopped walnuts – Adjust to your preference; pecans work too

Equipment Needed:

• Two 9×5-inch loaf pans
• Parchment paper
• Large mixing bowl
• Wooden spoon or spatula
• Microplane or fine grater for zest
• Citrus juicer

How to Make Cranberry Walnut Bread

Step 1: Prep Your Pans and Oven

Preheat your oven to 350°F (177°C). While it’s heating, prepare your loaf pans by spraying them generously with non-stick baking spray.

Cut two long strips of parchment paper that fit the length of each pan with a few inches of overhang on each side—these will act as “handles” to help you lift the baked loaves out easily. Press the parchment into the sprayed pans, letting the excess hang over the sides.

Pro tip: This parchment paper trick is a game-changer! It makes removing the bread from the pans effortless and prevents any sticking or breaking.

Step 2: Prepare the Cranberries

While fresh cranberries are the star of this bread, they need a little prep. Place your cranberries on a cutting board and roughly chop them into halves or thirds. You don’t need to be precise—the goal is just to break them down slightly for more even distribution throughout the bread.

Set aside about ¼ cup of whole cranberries for decorating the tops of your loaves. This creates a beautiful, festive appearance and lets everyone know what delicious flavor awaits inside.

Important: If using frozen cranberries, don’t thaw them first. Chop them while frozen and use immediately to prevent excess moisture from affecting the batter.

Step 3: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure to whisk thoroughly—about 30 seconds—to ensure the leavening agents are evenly distributed throughout the flour.

This even distribution is crucial for uniform rising. If you skip this step or rush through it, you might end up with uneven texture or tunnels in your finished bread.

Step 4: Zest and Juice Your Oranges

Using a microplane or fine grater, zest 2 oranges directly over your dry ingredients to capture all those aromatic oils. You should have about 2 tablespoons of bright orange zest.

Cut and juice enough oranges to yield 1½ cups of fresh juice. Freshly squeezed orange juice makes a remarkable difference in this recipe—the flavor is brighter and more complex than bottled juice.

Time-saving tip: Microwave whole oranges for 10-15 seconds before juicing. This softens them slightly and makes extracting juice much easier.

Step 5: Add Wet Ingredients

Pour the fresh orange juice, melted butter, and beaten eggs into the bowl with your dry ingredients and orange zest. Using a wooden spoon or rubber spatula, stir everything together until just combined.

Critical: Mix only until you no longer see dry flour. Don’t overmix! Overmixing develops gluten in the flour, which creates tough, dense bread instead of the tender, moist crumb we’re after. The batter should look slightly lumpy—that’s perfect.

Step 6: Fold in Cranberries and Walnuts

Gently fold the chopped cranberries and walnuts into the batter using a rubber spatula. Use a folding motion—scooping from the bottom and turning the spatula over the top—rather than stirring. This keeps the batter light and prevents overmixing.

Make sure the cranberries and walnuts are evenly distributed throughout, but again, don’t overwork the batter. A few strokes should do it.

Step 7: Fill the Pans

Divide the batter evenly between your two prepared loaf pans. I find it easiest to use a large spoon or measuring cup to transfer the batter, alternating between pans to keep the amounts equal.

Gently smooth the top of each loaf with a spatula, then press a few whole cranberries into the surface for decoration. These will look gorgeous when baked!

Step 8: Bake to Perfection

Place both pans on the center rack of your preheated oven (or arrange them side by side if they both fit). Bake for 45-55 minutes, until the tops are golden brown and a knife or toothpick inserted in the center comes out clean or with just a few moist crumbs.

Testing for doneness: At 45 minutes, insert a thin knife or toothpick into the center of each loaf. If it comes out clean or with a few moist (not wet) crumbs, the bread is done. If you see wet batter, continue baking and check every 3-5 minutes.

The tops should be golden brown and spring back lightly when pressed. You might see some cracks on top—that’s completely normal and adds rustic charm!

Step 9: Cool and Remove

Remove the pans from the oven and place them on a wire cooling rack. Let the loaves cool in the pans for 20-30 minutes. This resting period is important—it allows the structure to set, making the bread easier to slice without crumbling.

After cooling, grasp the parchment paper handles and gently lift each loaf out of its pan. Transfer to the wire rack to cool completely, or slice and enjoy while still slightly warm.

Slicing tip: For the cleanest slices, let the bread cool completely (about 1 hour). Use a sharp serrated knife and a gentle sawing motion.

Expert Tips for Perfect Cranberry Bread

Use Fresh Orange Juice Bottled orange juice works in a pinch, but freshly squeezed juice provides incomparably bright, vibrant flavor. It’s worth the extra few minutes!

Don’t Overmix the Batter Once you add the wet ingredients to the dry, stir just until combined. Overmixing creates tough, dense bread instead of the tender crumb you want.

Chop Cranberries for Even Distribution Whole cranberries tend to sink to the bottom. Chopping them helps distribute them evenly throughout the bread, ensuring every slice has that tart cranberry flavor.

Toast Your Walnuts For extra depth of flavor, toast the walnuts in a dry skillet over medium heat for 3-5 minutes before adding them to the batter. Let them cool before using.

Use an Oven Thermometer Oven temperatures can vary significantly. An oven thermometer ensures your oven is actually at 350°F, which prevents under or overbaking.

The Parchment Paper Trick Those parchment “handles” make removing the bread foolproof. Don’t skip this step—it’s a simple hack that saves frustration!

Let It Rest Resist the urge to slice immediately. Letting the bread rest helps the structure set, preventing crumbling and making cleaner slices possible.

Delicious Variations

Dried Cranberry Version

If fresh cranberries aren’t available, use 1½ cups dried cranberries. Soak them in warm orange juice for 10 minutes first to plump them up, then drain before adding. Reduce sugar to 1¾ cups since dried fruit is sweeter.

Different Nuts

Pecans: Swap walnuts for pecans for a buttery, sweeter nut flavor Almonds: Use sliced almonds for a more delicate crunch Nut-Free: Substitute with toasted pumpkin seeds or sunflower seeds Mixed Nuts: Combine walnuts and pecans for varied texture

Flavor Variations

Cranberry Lemon Bread: Replace orange juice and zest with lemon for a different citrus profile Spiced Cranberry Bread: Add 1 teaspoon cinnamon and ½ teaspoon nutmeg for warming spice White Chocolate Cranberry: Fold in ¾ cup white chocolate chips along with the cranberries Coconut Cranberry: Add ½ cup shredded coconut for tropical flair

Glaze Options

Orange Glaze: Mix 1 cup powdered sugar with 2-3 tablespoons orange juice and drizzle over cooled bread Cream Cheese Glaze: Beat together 4 oz softened cream cheese, ½ cup powdered sugar, and 1 tablespoon milk Simple Sugar Glaze: Combine 1 cup powdered sugar with 2 tablespoons milk

Dietary Adaptations

Gluten-Free: Use a 1:1 gluten-free flour blend (add ½ teaspoon xanthan gum if not included) Lower Sugar: Reduce sugar to 1½ cups and add ½ teaspoon vanilla extract Vegan: Use flax eggs (2 tablespoons ground flax + 6 tablespoons water) and vegan butter

Make-Ahead and Storage Instructions

Storing at Room Temperature

Wrap cooled cranberry walnut bread tightly in plastic wrap, then place in a zip-top bag or airtight container. Store at room temperature for up to 4 days. The bread actually improves slightly after a day as the flavors meld together.

Keep the bread away from heat sources and direct sunlight, which can dry it out or create moisture problems.

Refrigerating

For longer storage, wrap tightly and refrigerate for up to 1 week. The bread will be slightly firmer when cold, but it warms beautifully when toasted or brought to room temperature.

Freezing Instructions

This bread freezes exceptionally well, making it perfect for make-ahead holiday baking or having homemade bread on hand anytime.

Whole Loaf: Wrap cooled bread tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for several hours.

Individual Slices: Slice the bread first, then wrap each slice individually in plastic wrap. Stack wrapped slices in a freezer bag. This way, you can remove just what you need. Toast slices directly from frozen, or thaw at room temperature for 15-20 minutes.

Make-Ahead for Gifts

Bake up to 2 days before gifting. Let cool completely, wrap well, and store at room temperature. Gift wrapped in parchment paper tied with twine and a sprig of fresh rosemary or cranberries for a beautiful presentation.

Serving Suggestions and Pairings

For Breakfast

• Classic: Toasted with butter and a drizzle of honey
• Cream Cheese Spread: Whipped cream cheese, plain or orange-flavored
• Nut Butter: Almond butter or peanut butter for extra protein
• Greek Yogurt: A dollop on the side with fresh berries

For Brunch

Serve alongside scrambled eggs, crispy bacon, and fresh fruit salad for a complete brunch spread. The sweet-tart bread balances beautifully with savory breakfast items.

Afternoon Snack

Pair a slice with hot tea, coffee, or hot chocolate. The subtle orange flavor pairs especially well with Earl Grey tea or a chai latte.

Dessert Option

Toast a slice and top with vanilla ice cream and a drizzle of caramel sauce for an unexpectedly delicious dessert.

Beverage Pairings

• Coffee: Medium roast with nutty notes complements the walnuts
• Tea: Earl Grey, English Breakfast, or Orange Pekoe
• Wine: Moscato or Riesling for a sweet pairing
• Hot Chocolate: Rich and creamy balances the tart cranberries

Frequently Asked Questions

Can I use frozen cranberries? Absolutely! Use frozen cranberries without thawing. Chop them while still frozen and add directly to the batter. They work just as well as fresh.

Why do I need to chop the cranberries? Chopping distributes them more evenly throughout the bread and prevents them from sinking to the bottom. It also means every bite gets some cranberry flavor rather than occasional whole-berry bursts.

Can I reduce the sugar? Yes, but don’t go below 1½ cups or the bread may be too tart. Cranberries are quite sour, and the sugar balances that tartness while also contributing to texture and moisture.

What if I don’t have fresh orange juice? While fresh is best, you can substitute with store-bought orange juice. Avoid “orange drink” or heavily sweetened versions—look for 100% juice.

How do I know when it’s done baking? Insert a knife or toothpick in the center. It should come out clean or with just a few moist crumbs (not wet batter). The top should be golden and spring back when lightly pressed.

Can I make muffins instead? Yes! Fill muffin cups ⅔ full and bake at 375°F for 18-22 minutes. This recipe makes about 24 muffins.

Why is one of my loaves not cooking evenly? Ovens often have hot spots. Rotate the pans 180 degrees halfway through baking. Also ensure the pans aren’t touching each other or the oven walls.

Can I make this in one large loaf? While possible, I don’t recommend it. The large loaf would take much longer to bake (70-80 minutes), and the outside might overbrown before the center cooks through.