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Cranberry Walnut Bread

Cranberry walnut bread is a tender quick loaf with tart cranberries, crunchy walnuts, and a bright orange flavor. Bake it in a 9x5-inch loaf pan and cool completely for neat slices.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 egg large
  • 0.75 cup orange juice
  • 0.25 cup unsalted butter melted and cooled
  • 1 teaspoon orange zest finely grated
  • 1.5 cups cranberries fresh or frozen; coarsely chopped; do not thaw if frozen
  • 0.5 cup walnuts chopped

Equipment

  • 1 9x5-inch loaf pan

Method
 

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

Notes

For the best texture, do not thaw frozen cranberries before chopping and folding them in. Store covered in the refrigerator for up to 4 days; freeze slices for up to 3 months. For a dairy-free swap, use an equal amount of melted dairy-free butter.