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–+ servings

Homemade Walnut Cranberry Bread

Moist, lightly spiced walnut cranberry quick bread with bright orange zest and sweet-tart cranberries. Perfect for holiday brunch, coffee breaks, or an easy make-ahead snack.
Amanda
Prep Time 15 minutes
Cook Time 1 hour
Cool time 15 minutes
Total Time 1 hour 30 minutes
Serving Size 12 slices

Equipment

  • 9x5-inch loaf pan
  • Parchment paper or cooking spray
  • Large mixing bowl
  • medium mixing bowl
  • Whisk
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Wire cooling rack
  • Toothpick or cake tester

Ingredients

  • 3 cups all-purpose flour bread flour also works
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup milk or buttermilk for extra tenderness
  • 2 tablespoons orange zest about 1–2 oranges
  • 1 cup dried cranberries or fresh/frozen cranberries (chopped)
  • 1 cup walnuts chopped (toast for best flavor)

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  • In a medium bowl, whisk eggs and sugar until combined. Whisk in melted butter and vanilla, then whisk in the milk and orange zest.
  • Pour the wet mixture into the dry ingredients and stir gently just until no dry streaks remain. Do not overmix.
  • Fold in cranberries and walnuts until evenly distributed.
  • Scrape the batter into the prepared loaf pan and smooth the top. Tap the pan lightly on the counter to release air bubbles.
  • Bake 55–65 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool at least 5 minutes more before slicing.

Notes

Storage: Wrap cooled bread tightly and store at room temperature for up to 3 days, or refrigerate up to 1 week.
Freezing: Slice, wrap slices individually, and freeze in a freezer bag for up to 3 months. Thaw at room temperature or toast from frozen.
Tips: Toast walnuts for deeper flavor. If using frozen cranberries, toss them with 1 tablespoon flour before folding in to help prevent sinking.

Nutrition

Calories: 260kcal | Protein: 5g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 260mg