Cranberry Walnut Bread

This Cranberry Walnut Bread is bursting with tart cranberries, crunchy walnuts, and bright orange zest for the perfect balance of sweet, tangy, and nutty flavors. Incredibly moist and easy to make, this festive quick bread is ideal for breakfast, brunch, gifting, or snacking. It comes together in minutes and makes two loaves—one to keep and one to share!

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Prep Time 15

Cook Time 55

Total Time 1 40

Servings: 24 slices (2 loaves)

Course: Breakfast, Brunch, Snack

Cuisine: American

Calories: 260

Ingredients Equipment Method Notes

Ingredients

4 cups all-purpose flour
2 cups granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
1½ cups freshly squeezed orange juice (about 3–4 oranges)
2 tablespoons orange zest (about 2 oranges)
4 tablespoons melted unsalted butter
2 large eggs, beaten
12 oz fresh cranberries, roughly chopped (reserve a few whole for topping)
1–1½ cups chopped walnuts

Equipment

Two 9x5-inch loaf pans
Large mixing bowl
Whisk or spatula
Parchment Paper
Microplane or zester
wire cooling rack

Method

Preheat oven to 350°F (177°C). Grease two 9x5-inch loaf pans and line with parchment paper, leaving overhang on the sides for easy removal.
Roughly chop the cranberries, reserving about ¼ cup of whole berries for garnish. If using frozen cranberries, chop while still frozen and use immediately without thawing.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined and aerated.
Stir in the orange zest, orange juice, melted butter, and beaten eggs. Mix gently until just combined—do not overmix; a few lumps are fine.
Gently fold in chopped cranberries and walnuts until evenly distributed throughout the batter.
Divide the batter evenly between the two prepared pans. Smooth the tops and press a few whole cranberries into each loaf for decoration.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil after 35 minutes if browning too quickly.
Cool loaves in the pans on a wire rack for 20–30 minutes, then lift out using parchment handles. Cool completely before slicing for best texture.

Notes

Baker’s Tips: Don’t overmix the batter—this quick bread should be stirred only until ingredients are combined. Use freshly squeezed orange juice for the brightest flavor, and toast the walnuts for extra nuttiness. The loaves slice best once fully cooled.