This cranberry walnut bread is one of those cozy, classic bakes that just makes your house smell amazing.
It’s a soft, tender quick bread that’s slightly sweet, with tart pops of cranberry and crunchy walnuts in every bite.
I make this every fall when cranberries hit the shelves, and it’s one of those recipes that’s easy enough for a weekday but special enough to share.
It’s so good toasted with a bit of butter or cream cheese too.
What You’ll Need
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
- ¾ cup orange juice (fresh or bottled)
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries, halved
- ¾ cup chopped walnuts
Why I Love This Recipe
There’s something nostalgic about this cranberry walnut bread for me. It reminds me of my grandma’s kitchen—she’d always have a fresh loaf cooling on the rack and a pot of tea ready. It’s easy, reliable, and always a hit. Here’s why it’s special:
- Perfect mix of tart and sweet
- Crunchy nuts + soft crumb = amazing texture
- Keeps well for days
- Freezer-friendly
- Comes together in one bowl
Servings and Cook Time
Servings: 10 slices
Cook Time: 55–60 minutes
Prep Time: 10 minutes
Total Time: About 1 hour 10 minutes
Macros (Per Slice – Approximate)
- Calories: 230
- Protein: 4g
- Fat: 9g
- Carbs: 34g
- Sugar: 15g
- Fiber: 2g
Why This Recipe Works (Quick Science)
This is a classic quick bread recipe, so no yeast needed. The baking soda reacts with the acidity in the orange juice to give you a light, fluffy texture. The butter adds richness while the egg helps bind it all together. Cranberries add moisture and brightness, and the walnuts give that crunch we all love in baked goods.
Common Mistakes
- Using whole cranberries – Slice or at least halve them so they don’t sink or burst unevenly.
- Overmixing the batter – Stir until just combined to keep it tender.
- Skipping the orange juice – It’s key for flavor and the baking soda reaction.
- Undercooking – A toothpick should come out clean from the center.
What to Serve With
- Warm with a smear of salted butter
- Cream cheese or honey butter
- Hot tea or a cold glass of milk
- Yogurt and fruit for a cozy breakfast
FAQ
Can I use dried cranberries?
Yes! Use ¾ cup dried cranberries and soak in warm water for 10 minutes first.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend that includes xanthan gum.
Do I need a loaf pan?
Yes, a standard 9×5-inch loaf pan works best for even baking.
Can I freeze it?
Totally. Slice and freeze individually for easy grab-and-go breakfasts.
Substitutions and Variations
- Swap walnuts for pecans or almonds
- Add orange zest for more citrus flavor
- Use half whole wheat flour for a heartier loaf
- Mix in mini chocolate chips for a fun twist
Make Ahead Tips
- Mix the dry ingredients and store in an airtight container ahead of time
- Chop the walnuts and cranberries and refrigerate
- You can bake the loaf, cool, and freeze it wrapped tightly for up to 2 months
Tools Needed
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- 9×5-inch loaf pan
- Cooling rack
- Small saucepan (if melting butter)
Instructions
Step 1: Preheat the oven and prepare the pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 1½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
Step 3: Mix the wet ingredients
In another bowl, whisk together 1 large egg, ¾ cup orange juice, ¼ cup melted butter, and 1 tsp vanilla extract.
Step 4: Combine wet and dry
Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—don’t overmix.
Step 5: Fold in the cranberries and walnuts
Add 1 cup halved cranberries and ¾ cup chopped walnuts into the batter. Fold in gently until evenly mixed.
Step 6: Pour into pan and bake
Pour the batter into your greased or lined loaf pan. Spread evenly. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and serve
Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Leftovers & Storage
Wrap the cooled loaf tightly in foil or plastic wrap and store at room temp for up to 3 days. Refrigerate for up to a week. Freeze individual slices for up to 2 months—just toast to reheat.
Hope You’ll Try It
This cranberry walnut bread is one of those feel-good, make-anytime recipes. It’s simple, flavorful, and smells amazing while it bakes. If you give it a try, I’d love to hear how it turned out—drop a comment or question below and share your twist!
