You know those irresistible treats that make your kitchen smell like the holidays, no matter what month it is? That’s exactly what happens every time I bake this Cranberry Walnut Bread. It’s a simple, satisfying loaf that pairs tart pops of cranberry with buttery walnuts and a sunshine-bright burst of orange. If you’ve ever wished for a comforting bread that’s perfect for sharing—at brunch, with coffee, or as a heartfelt edible gift—this is the one to bookmark.

Cranberry Walnut Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Cranberry Walnut Bread is that every ingredient has a job to do: building flavor, creating that dreamy tender crumb, or adding vibrant color. Let’s take a closer look at what makes each component essential.

All-purpose flour: The foundation for structure and perfect crumb—don’t substitute whole wheat, or you’ll lose the delicate bite.
Granulated sugar: Sweetens the bread just enough and helps the crust turn golden.
Baking powder and baking soda: They work together to create lift, keeping the bread light rather than dense.
Salt: Just a touch sharpens all the other flavors—don’t skip it!
Orange juice: Adds bright acidity and an irresistible citrus tang that wakes up every bite.
Vegetable oil: Keeps things extra-moist, so your bread won’t dry out, even days later.
Orange zest: Tiny flecks pack enormous fragrant flavor—use fresh zest for the best pop.
Egg: Binds everything together for a smooth, sliceable loaf.
Fresh or frozen cranberries: These add color and tart, juicy bursts—halve them if they’re big for perfect distribution.
Chopped walnuts: Offer a toasty crunch in every slice, balancing the cranberries beautifully.

How to Make Cranberry Walnut Bread

Step 1: Prep the Oven and Pan

Begin by preheating your oven to 350°F (175°C). This ensures the bread cooks evenly right from the start. Lightly grease a 9×5-inch loaf pan to prevent sticking—if you want an even easier release, line the pan with a strip of parchment, letting the sides overhang.

Step 2: Mix Your Dry Ingredients

In a large mixing bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. This step distributes the leaveners and salt uniformly through the flour, giving the bread its perfect rise and balanced taste with every bite.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the orange juice, vegetable oil, freshly grated orange zest, and a single egg. The orange juice and zest give that unmistakable aroma and flavor, perfectly complementing the cranberries and walnuts.

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients. Stir gently, just until everything is combined—overmixing can make your loaf tough. It’s okay if you see a few flour streaks; they’ll disappear once you add the fruit and nuts.

Step 5: Fold in Cranberries and Walnuts

Now comes the fun part: gently fold in your cranberries and chopped walnuts. If your cranberries are especially large, halve them first so every slice gets a bit of fruit. If using frozen cranberries, toss them straight in without thawing—they’ll keep the batter cool.

Step 6: Fill the Pan and Bake

Pour the finished batter into your prepared pan and smooth the top with a spatula. For a sparkly, crunchy finish, sprinkle a little turbinado sugar on top if you like. Slide the pan into the oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick in the center—if it comes out mostly clean, your Cranberry Walnut Bread is ready!

Step 7: Cool and Enjoy

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling completely. This prevents it from getting soggy and keeps the loaf’s structure intact. Now, you’re officially allowed to slice in and treat yourself.

How to Serve Cranberry Walnut Bread

Garnishes

Dress up your Cranberry Walnut Bread with a light dusting of powdered sugar, a drizzle of simple orange glaze, or even a tiny scattering of fresh orange zest right before serving. These little extra touches make each slice feel like a festive treat.

Side Dishes

This bread is wonderful with creamy butter or orange marmalade. Serve it alongside a tangy Greek yogurt parfait, or match with a piping hot mug of chai or coffee for a perfectly balanced breakfast or afternoon snack.

Creative Ways to Present

For gatherings or gifting, slice the Cranberry Walnut Bread and fan the pieces out on a pretty platter. Wrap a loaf in parchment and tie with twine to give it that old-fashioned, homemade charm. It’s also delicious toasted and spread with cream cheese or goat cheese.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your Cranberry Walnut Bread tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. This keeps it moist and tender, ready to enjoy whenever you need an indulgent snack.

Freezing

To freeze, wrap the fully cooled loaf in two layers of plastic wrap, then a layer of foil, and stash in the freezer for up to 3 months. Thaw overnight at room temperature and it’ll taste as fresh as the day you baked it.

Reheating

For that just-baked feel, gently reheat slices in the microwave for about 10 seconds, or pop them in a toaster oven until warm. This revives the texture and releases the orange and cranberry aroma all over again.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Absolutely! Just substitute an equal amount of dried cranberries, but keep in mind the bread will be a bit sweeter and less tart. For extra juiciness, soak the dried cranberries in a little orange juice first.

How do I know when my Cranberry Walnut Bread is fully baked?

Insert a toothpick in the center of the bread. If it comes out with just a crumb or two, not wet batter, your loaf is ready. If the top is browning too quickly, tent with foil during the last 15 minutes.

Can I make Cranberry Walnut Bread gluten-free?

Yes, swap in your favorite 1:1 gluten-free baking flour blend for the all-purpose flour. Just remember, texture might be a little different, but it’ll still capture all the lovely flavors!

What’s the best way to chop walnuts for this recipe?

Use a chef’s knife for even pieces, aiming for rough, pea-sized chunks so each slice has a pleasant crunch. Avoid pulverizing the walnuts, as too-small pieces can get lost in the bread.

Is it okay to double or halve the recipe?

Definitely! To double, bake in two separate loaf pans. To halve, use a smaller pan and reduce the baking time, checking for doneness at 30–35 minutes.

Final Thoughts

If you’ve been craving a cozy, crowd-pleasing loaf that’s both nostalgic and fresh, it’s time to try this Cranberry Walnut Bread. With its sunny citrus notes, pops of tart berries, and nutty crunch, it’s bound to become a legend in your baking rotation. Don’t hesitate—gather your ingredients and welcome that delicious aroma into your kitchen!

Cranberry Walnut Bread Recipe