There’s something special about the aroma of freshly baked Cranberry Orange Walnut Bread filling the kitchen sweet citrus, tart berries, and toasted nuts all mingling together. This loaf is moist, tender, and full of texture. It’s festive enough for holidays yet simple enough to bake any weekend morning.
I first made this recipe on a cold Sunday in December, when I needed something bright to lift the gray skies. The smell of orange zest and warm sugar was pure magic. When I sliced into that golden loaf, the tart cranberries and crunchy walnuts popped against the sweet, fluffy crumb — it was instant comfort. Now it sits right next to my Garten’s Cranberry Orange Bread and Christmas Bread Recipe as one of my favorite winter bakes.
Cranberry Orange Walnut Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk orange juice, zest, melted butter, eggs, and vanilla until smooth.
- Pour wet ingredients into dry and stir just until combined. Do not overmix — the batter should be thick.
- Gently fold in the cranberries and chopped walnuts.
- Pour batter into prepared loaf pan. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with orange glaze once cooled.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Cranberry Orange Walnut Bread
This bread is moist, full of flavor, and beautifully balanced — sweet, tangy, and nutty all at once. It’s the kind of bake that tastes even better the next day, making it perfect for gifting or meal prep. No mixer needed, no complicated steps — just mix, bake, and enjoy.
If you love cozy quick breads like my Garten’s Cranberry Orange Bread or Pumpkin Spice Loaf, this recipe will feel right at home in your kitchen.
Ingredients You’ll Need
For the Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup orange juice (fresh preferred)
- 1 tablespoon orange zest
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen cranberries
- ¾ cup chopped walnuts
Optional Glaze:
- ½ cup powdered sugar
- 1 tablespoon orange juice
If you love bright, fruit-forward bakes like this, you’ll also adore my Raspberry Thumbprint Cookies — same cozy flavor balance, just bite-sized.
How to Make Cranberry Orange Walnut Bread
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 3: Combine Wet Ingredients
In another bowl, whisk orange juice, zest, melted butter, eggs, and vanilla until smooth.
Step 4: Combine Wet and Dry
Pour wet ingredients into dry and stir just until combined. Do not overmix — the batter should be thick.
Step 5: Fold in Cranberries and Walnuts
Gently fold in the cranberries and chopped walnuts.
Step 6: Bake
Pour batter into prepared loaf pan. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Glaze
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with orange glaze once cooled.
If you love easy, flavorful bakes, this one’s as cozy and rewarding as my Cheesy Scalloped Potatoes.
Tips for Perfect Cranberry Orange Walnut Bread
- Use fresh orange zest: It adds bright, natural flavor.
- Toss cranberries in flour: Prevents them from sinking.
- Don’t overmix: Keeps the crumb tender and light.
- Cool before slicing: Lets the texture set beautifully.
Those same “small details matter” tips make my Cheesy Broccoli Rice Casserole come out perfectly every time.
How to Store and Freeze
Storage: Wrap tightly and store at room temperature for up to 3 days or in the fridge for 5 days.
Freezing: Freeze slices or whole loaf for up to 3 months. Thaw overnight and glaze fresh if desired.
Like my Christmas Bread Recipe, this loaf stays moist and flavorful even after freezing — ideal for gifting or make-ahead baking.
Flavor Variations
- Chocolate Chip Version: Swap walnuts for white chocolate chips.
- Coconut Twist: Add shredded coconut for tropical flavor.
- Cranberry Orange Almond Bread: Replace walnuts with sliced almonds.
- Spiced Version: Add cinnamon or nutmeg for a warm, wintery note.
If you love customizing your recipes, this one’s as adaptable as my Pistachio Chocolate Bar Cookies.
Frequently Asked Questions
1. Can I use dried cranberries?
Yes — use ¾ cup dried cranberries and soak them in hot water for 10 minutes to soften.
2. Can I make it dairy-free?
Absolutely! Substitute butter with coconut oil or plant-based butter.
3. Can I use bottled orange juice?
Fresh is best for flavor, but bottled works in a pinch.
4. Can I make muffins instead?
Yes — divide batter into muffin tins and bake for 20–22 minutes.
The Final Bite
This Cranberry Orange Walnut Bread is tender, tangy, and filled with cozy holiday flavor. The juicy cranberries, zesty orange, and crunchy walnuts create the perfect bite every time. It’s easy to make, beautifully festive, and guaranteed to brighten your morning coffee or afternoon tea.
Serve it warm with butter or alongside my Hot Cocoa Mix Recipe for a perfectly cozy pairing.
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