Cranberry Walnut Bread

🕒 Prep: 15 min
🔥 Cook: 1 hour 5 min
🍽 Serves: 8
★★★★★
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Cranberry Walnut Bread is a delightful fusion of tangy cranberries and crunchy walnuts, wrapped up in a subtly sweet, orange-infused loaf. This treat is perfect for cozy mornings or as a festive addition to your holiday table.

Ingredients for Cranberry Walnut Bread

All-purpose flour forms the base of our bread, providing structure and texture. Granulated sugar adds sweetness that balances the tart cranberries. Baking powder and baking soda work together to give the bread a nice rise. A pinch of salt enhances all the flavors. Unsalted butter ensures a rich, moist crumb, while orange juice and orange zest bring a refreshing citrus note. A large egg acts as a binder, and the stars of our show, fresh cranberries and walnuts, add texture and a burst of flavor.

Tips & Tricks

  • Use fresh cranberries for the best flavor and texture.
  • If you don't have fresh cranberries, frozen ones can work in a pinch—just don't thaw them first.
  • For a more pronounced nutty flavor, toast the walnuts before adding them to the batter.
  • Zest the orange before juicing it; it's much easier that way.

Serving Suggestions

This bread is wonderful on its own or slathered with a bit of butter. Pair it with a creamy brie for a delightful appetizer, or serve it alongside a warm cup of spiced tea to enhance its cozy, seasonal vibes.

Frequently Asked Questions

Can I use dried cranberries instead of fresh?
Yes, but the texture will be different. If using dried cranberries, try soaking them in orange juice for a few minutes first to plump them up.
How should I store the bread?
Store it in an airtight container at room temperature for up to 3 days, or freeze it for up to 3 months.
Can I make this bread gluten-free?
Yes, substitute the all-purpose flour with a good gluten-free blend, but be aware that the texture might slightly change.

Cranberry Walnut Bread Recipe Walkthrough

First, preheat your oven to 350°F (175°C). This is crucial to ensure even cooking. While the oven is warming up, grab your 9x5 inch loaf pan and grease it well; this prevents the bread from sticking. In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Give them a good mix to ensure everything's evenly distributed.

In another bowl, whisk together the wet ingredients: melted butter, orange juice, orange zest, and the beaten egg. Make sure the butter isn't too hot, or it could start cooking the egg. Pour the wet mixture into the dry ingredients and stir just until everything is moistened. Overmixing can lead to a tough loaf, so be gentle.

Next, fold in the chopped cranberries and walnuts. This is where the bread gets its character. Once mixed, pour the batter into your prepared loaf pan, smoothing the top with a spatula. Pop it into the oven and let it bake for 55-65 minutes. You'll know it's done when a toothpick inserted in the center comes out clean.

After baking, let it cool in the pan for about 10 minutes. This helps the bread set. Then, transfer it to a wire rack to cool completely. This step is important to prevent the bottom from becoming soggy.

Why You'll Love This Recipe

  • Delivers a perfect balance of sweet and tart flavors.
  • Packed with cranberries for a fresh, fruity bite.
  • Infused with orange zest for a citrusy aroma.
  • Easy to make with simple, everyday ingredients.
  • Makes a great gift or a crowd-pleasing party snack.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, melted
3/4 cup orange juice
1 tablespoon orange zest
1 large egg, beaten
1 1/2 cups fresh cranberries, coarsely chopped
1 cup walnuts, chopped

Step-by-step Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix melted butter, orange juice, orange zest, and beaten egg.
4. Add wet ingredients to dry ingredients and mix until just moistened.
5. Fold in cranberries and walnuts until evenly distributed.
6. Pour batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
8. Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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