Name: Cranberry Walnut Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup granulated sugar; 1 large egg; 3/4 cup orange juice; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1 cup fresh or frozen cranberries; 1/2 cup chopped walnuts

With every bite of this cranberry walnut bread, you’re getting a little slice of autumn comfort. Tart bursts of cranberry contrast beautifully with the earthy crunch of toasted walnuts, all wrapped in a tender, golden-brown loaf. This bread is just sweet enough, with a moist crumb that makes it perfect for breakfast, snacking, or even dessert.

Whether you’re spreading a slice with soft butter, toasting it with a bit of cream cheese, or enjoying it plain, this loaf never disappoints. It’s the kind of recipe that instantly makes your kitchen smell like a cozy weekend morning. The mix of textures and flavors is rustic, warm, and perfect for gifting or sharing with a hot cup of coffee.

Why You’ll Love This Cranberry Walnut Bread

If you’re into recipes that check both sweet and slightly tart boxes, this one delivers. It’s simple enough to whip up on a lazy Sunday but special enough to serve during holiday brunch. The cranberries give this loaf a festive edge, while the walnuts add depth and just the right crunch.

It’s also a great make-ahead option. The flavors deepen over time, making it even more delicious the next day. Plus, it slices beautifully and stays moist for days, making it a favorite for meal prep or cozy snacking.

Preparation Phase & Tools to Use

To make the perfect cranberry walnut bread, you’ll need a few reliable kitchen tools:

Mixing bowls: For combining wet and dry ingredients separately.
Whisk & spatula: A whisk helps mix the dry ingredients evenly, while a spatula ensures you fold in cranberries and walnuts gently.
Loaf pan (9×5 inch): This gives the bread its traditional shape and ensures even baking.
Wire rack: Essential for cooling so the bottom doesn’t get soggy.
Oven thermometer (optional): Ensures your oven is at the correct temperature, especially for even browning.

Each of these tools plays a role in creating the right texture and consistency. No fancy gadgets needed—just a few essentials to bring it all together perfectly.

Ingredients for the Cranberry Walnut Bread

All-purpose flour: Forms the sturdy structure of the loaf.
Baking powder & baking soda: These give the bread lift and keep it tender.
Salt: Balances sweetness and sharpens the cranberry flavor.
Granulated sugar: Adds the right amount of sweetness.
Egg: Binds the ingredients and adds richness.
Orange juice: Enhances the tartness of cranberries while keeping the loaf moist.
Vegetable oil: Adds moisture without overpowering the other flavors.
Vanilla extract: Boosts the warmth and depth of flavor.
Fresh or frozen cranberries: Provide tart, juicy bursts in every bite.
Chopped walnuts: Add a nutty crunch that complements the cranberries beautifully.

How To Make the Cranberry Walnut Bread

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk the egg, sugar, orange juice, vegetable oil, and vanilla extract until well combined.

Step 4: Combine and Fold

Add the wet mixture into the dry ingredients and stir gently until just combined. Fold in the cranberries and chopped walnuts carefully.

Step 5: Bake

Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Slice

Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before slicing for the cleanest cuts.

How to Serve and Store This Bread

Cranberry walnut bread is incredibly versatile. Serve it slightly warm with a pat of butter or cream cheese for breakfast. It also pairs wonderfully with a hot cup of tea or coffee as an afternoon snack. Want to turn it into dessert? Try a drizzle of orange glaze or a scoop of vanilla ice cream.

To store, keep it in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw overnight in the fridge and warm slightly before serving for that fresh-baked taste.

Frequently Asked Questions

Can I use dried cranberries instead of fresh or frozen?

Yes! Use about 3/4 cup of dried cranberries. Soak them in warm water or orange juice for 10 minutes to plump them up.

Can I make this bread gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend, and make sure your baking powder and baking soda are certified gluten-free.

How do I know when it’s fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few dry crumbs, it’s done. Avoid overbaking to keep it moist.

Can I toast slices?

Yes! Toasting brings out the flavor and makes the edges slightly crisp—perfect with a spread of butter.

Do I need to refrigerate it?

No need. Room temperature is perfect unless you live in a very warm climate. Just keep it sealed well.

Want More Quick Bread Recipes?

If this cranberry walnut bread hit the spot, here are a few more comforting and easy bakes to try next:

Honey Butter Sweet Alabama Pecan Bread for a nutty, golden delight.
Moist and Tangy Key Lime Pound Cake if you love citrusy treats.
Amish Applesauce Cake for a cozy, spiced snack.
Effortless Peach Puff Pastry when you want a fruit-forward dessert.
Simple Potato Pancakes for a savory switch-up.

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Have questions or tips to share? Drop them in the comments—I’d love to hear how your cranberry walnut bread turned out. Whether you added orange zest or swapped in pecans, your twist might inspire someone else’s next bake!