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Cranberry Walnut Bread

Cranberry walnut bread is a tender quick bread made with orange juice and fresh cranberries, then baked until a toothpick comes out clean or with a few moist crumbs. Chopped walnuts add crunch, and orange zest brightens each slice.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 egg large
  • 0.75 cup orange juice
  • 0.5 cup unsalted butter melted and cooled
  • 1 tbsp orange zest finely grated
  • 1.5 cup cranberries fresh, coarsely chopped
  • 0.75 cup walnuts chopped

Equipment

  • 1 9x5-inch loaf pan

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x5-inch loaf pan.
  3. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  4. In a medium bowl, whisk the egg, orange juice, melted butter, and orange zest.
  5. Pour the wet mixture into the flour mixture and stir just until no dry flour remains.
  6. Fold in the cranberries and walnuts.
  7. Scrape the batter into the prepared pan.
  8. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the bread in the pan for 10 minutes.
  10. Turn it out onto a wire rack.
  11. Cool completely before slicing.

Notes

For the best texture, stir the batter just until no dry flour remains. Store covered in the refrigerator for up to 5 days; freeze wrapped slices for up to 3 months. For a dairy-free version, use an equal amount of plant-based butter.