Description

This Cranberry Walnut Bread is a delightful treat that combines the tartness of cranberries with the crunch of walnuts in a moist, flavorful loaf. Perfect for breakfast or as a snack, this bread is bursting with citrusy orange notes.

Ingredients

Dry Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

3/4 cup orange juice
1/4 cup vegetable oil
1 tablespoon orange zest
1 large egg

Mix-Ins:

1 1/2 cups fresh or frozen cranberries (halved if large)
3/4 cup chopped walnuts

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Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, whisk orange juice, vegetable oil, orange zest, and egg until well combined.
Combine Wet and Dry: Add wet ingredients to dry ingredients and stir just until moistened—do not overmix.
Add Mix-Ins: Gently fold in cranberries and walnuts.
Bake: Pour batter into prepared pan, smooth the top, and bake for 55–65 minutes until a toothpick inserted in the center comes out clean.
Cool and Serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For added texture, sprinkle turbinado sugar on top before baking.
If using frozen cranberries, do not thaw before adding to the batter.
This bread freezes well—wrap tightly and store for up to 3 months.