Hey, friend! Today I’m excited to share one of my favorite fall and winter treats: Cranberry Walnut Bread. This loaf is bursting with tart cranberries, crunchy walnuts, and a hint of orange zest to bring it all together. Whether you’re baking it for a cozy weekend brunch or to gift during the holidays, this bread is equal parts comforting and festive.
The best part? It’s super easy to whip up—no need to fuss with yeast or complicated steps. It’s a quick bread that’ll have your house smelling like a bakery in under an hour. If you’re looking for something that pairs beautifully with a hot cup of tea or coffee, this cranberry walnut bread is calling your name!
Why You’ll Love This Recipe
- Quick and Easy: No need for a mixer—everything comes together in one bowl!
- Festive Flavors: Cranberries, walnuts, and a dash of orange zest give the loaf a holiday flavor that’s hard to resist.
- Perfect for Gifting: Wrap a loaf of this tasty bread in parchment paper, tie it with a ribbon, and you’ve got the perfect homemade gift.
- Freezer-Friendly: Make it ahead of time and freeze for future snacking or gifting—talk about holiday prep made easy!
Ingredients Breakdown
- All-Purpose Flour (2 cups): This recipe uses the regular stuff, but you can swap in half whole wheat if you want to add a little extra fiber.
- Fresh or Frozen Cranberries (1 1/2 cups): These bring that great tartness to balance the sweetness of the bread. If using frozen, no need to thaw!
- Walnuts (1 cup, chopped): For that lovely crunch! Feel free to toast them lightly to enhance the flavor.
- Orange Zest (1 tablespoon): The zest adds such an amazing citrusy brightness! Don’t skip this—it really wakes up the other flavors.
- Granulated Sugar (3/4 cup): Just the right amount to sweeten without overpowering the tart cranberries.
- Buttermilk (1 cup): Helps keep the bread moist and tender. No buttermilk? Stir 1 tablespoon lemon juice or vinegar into a cup of regular milk and let it sit for 5 minutes—that’s your DIY buttermilk!
- Egg (1 large): Gives the bread structure and helps it rise.
- Baking Powder (1 teaspoon): This is what makes the bread light and fluffy.
- Salt (1/2 teaspoon): Balances out the sweetness.
- Vanilla Extract (1 teaspoon): For that extra hint of flavor in every bite.
Pro Tip: If you don’t have fresh cranberries on hand, dried cranberries will work in a pinch! Just reduce the amount by half and add a little extra moisture into the batter (like an extra tablespoon of buttermilk).
Step-by-Step Instructions
Ready? Let’s get this deliciousness going! Step into my kitchen and I’ll guide you through it, one cozy step at a time.
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. You can line it with parchment paper for easy removal, if you’d like.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Prepare the wet ingredients: In a separate bowl, whisk together the buttermilk, sugar, egg, vanilla extract, and orange zest until well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Don’t overmix—you want the batter to be lumpy!
- Fold in the cranberries and walnuts: Gently fold the cranberries and walnuts into the batter, being careful not to overwork it.
- Bake: Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for about 10 minutes, then turn it out onto a wire rack to finish cooling.
Chef’s Tips and Tricks
- Resist Overmixing: When you’re stirring the batter, less is more! Too much mixing can make your bread dense instead of light and moist.
- Check Your Cranberries: If you feel extra fancy, toss your cranberries in a teaspoon of flour before adding them to the batter. This helps them stay evenly distributed throughout the bread instead of sinking to the bottom.
- Toast the Walnuts: A quick toast in the oven or in a skillet enhances the nutty flavor of the walnuts. Just be sure to keep an eye on them—they can go from perfectly toasted to burnt quickly!
Recipe Variations and Serving Suggestions
- Make it Vegan: Swap the egg for a flax egg (1 tablespoon ground flax + 3 tablespoons water) and use a plant-based milk with 1 tablespoon of vinegar or lemon juice as a buttermilk substitute.
- Switch Up the Nuts: Not a walnut fan? Pecans are a delicious swap. Or go nut-free entirely if you prefer!
- Spice it Up: A pinch of cinnamon or nutmeg will add an extra cozy layer to the flavor—you know I love a good spice twist!
- Serving Ideas: This bread is delicious on its own, but if you’re feeling indulgent, try spreading a little cream cheese or butter on a slice. Heaven. It’s also lovely toasted for an extra crunch!
FAQ
Can I freeze this cranberry walnut bread?
Yes! This bread freezes beautifully. Once it’s fully cooled, wrap it tightly in plastic wrap and place it in a freezer-safe bag. It’ll keep for up to 3 months. To enjoy, just thaw it overnight in the fridge and slice it up!
How long will it stay fresh?
If kept in an airtight container at room temperature, this bread will stay fresh for up to 3 days. After that, I’d recommend moving it to the fridge or freezing.
Can I use dried cranberries instead of fresh ones?
Yes, but since dried cranberries are much sweeter than fresh, reduce the sugar in the recipe to 1/2 cup, and make sure to add a little extra moisture to the batter, like a tablespoon or two of extra buttermilk.
Cranberry Walnut Bread Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups fresh or frozen cranberries
- 1 cup chopped walnuts
- 1 tablespoon orange zest
- 3/4 cup granulated sugar
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon
