A cozy loaf made with fresh cranberries, orange zest, and crunchy walnuts — this Cranberry Orange Walnut Bread brings sweet, tart, and nutty flavors together in the most comforting way.
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
It’s funny how certain recipes feel like home, even if they didn’t start there. My Cranberry Orange Walnut Bread story begins one December morning a few years ago, when I was trying (and failing) to feel festive. You know those early winter days when it’s dark at 4:30 p.m., your laundry’s judging you from the corner, and you’re this close to putting on Christmas music just for emotional support? Yeah, one of those days.
Anyway, I spotted a bag of cranberries in the fridge, leftover from Thanksgiving, and an orange that looked like it had maybe two days left in it. And I thought, well, let’s see what happens. I threw them together with some flour, sugar, and a generous handful of walnuts I found in the back of the pantry.
The smell that came out of my oven that morning? Unreal. Like someone bottled up December and decided to bake it. Bright citrus, warm nuts, a hint of buttery sweetness — it was the scent equivalent of a big, cozy hug. My husband came wandering into the kitchen, still half-asleep, and said, “Are we hosting brunch?” Nope. Just trying to make the house smell like joy.
That loaf never even made it to a cooling rack. We ate it warm, with too much butter, standing right by the stove. And ever since then, I make this bread every year — not just for the holidays, but whenever I need something that tastes like comfort and good memories.
Why You’ll Love This Cranberry Orange Walnut Bread Recipe?
This isn’t just a loaf — it’s a vibe. It’s bright and tangy from the orange and cranberries, sweet but not too sweet, with little crunchy walnut surprises in every bite. It’s that perfect balance between cozy and refreshing, kind of like drinking hot tea while it’s snowing outside but you’re wearing fuzzy socks.
And it’s so easy to make. No mixer, no weird ingredients, no stress. Just whisk, fold, bake — and before you know it, your kitchen smells like something straight out of a Hallmark movie. Honestly, I’ve made fancier breads that didn’t taste half this good.
It’s also a total crowd-pleaser. Wrap it in parchment and tie it with string, and you’ve got the perfect homemade gift. Or, if you’re like me, eat half of it while “testing” to make sure it’s good enough to share (it always is).
Ingredient Notes:
I could talk about these ingredients all day because they’re simple, but they each play their part perfectly in this Cranberry Orange Walnut Bread.
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Flour: Regular all-purpose flour — nothing fancy. Just make sure to measure it right (don’t pack it down).
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Baking Powder + Baking Soda: The dream team for lift and softness.
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Salt: Just a pinch makes all the other flavors shine.
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Orange Juice: Use freshly squeezed if you can. It adds brightness and moisture.
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Sugar: Sweetens things up and gives the loaf that perfect golden top.
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Butter: Melted, so you can skip the mixer. It gives richness without heaviness.
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Egg: Helps bind everything together and adds structure.
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Orange Zest: The soul of the recipe. It’s what makes your whole kitchen smell heavenly.
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Cranberries: Fresh ones are ideal — their tart little bursts balance the sweetness. (Frozen works too, and no need to thaw.)
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Walnuts: That crunchy texture is everything. If you’re not a walnut fan, pecans or almonds are great too.
How To Make Cranberry Orange Walnut Bread?
Alright, let’s bake this beauty. Don’t worry, it’s one of those “you really can’t mess this up” recipes.
Step 1: Preheat and Prep.
Preheat your oven to 350°F (175°C). Grease your loaf pan with butter — yes, butter, not cooking spray — and line it with parchment if you’ve got some. It’s worth it later when the loaf slides out perfectly.
Step 2: Mix the Dry Ingredients.
In a big bowl, whisk together the flour, baking powder, baking soda, and salt. Keep it simple, no sifting required.
Step 3: Combine the Wet Ingredients.
In another bowl, whisk the orange juice, sugar, melted butter, egg, and orange zest. You’ll smell that orange hit the second you start mixing — it’s honestly kind of therapeutic.
Step 4: Bring Them Together.
Pour the wet mixture into the dry ingredients and fold gently until it’s just combined. Don’t overmix; we’re making bread, not a workout video. Fold in the cranberries and walnuts — it’s okay if the batter looks thick and a little lumpy.
Step 5: Bake.
Spread the batter into your loaf pan and bake for 50–55 minutes. Halfway through, your house will smell so good that someone will probably ask if they can move in. When it’s golden and a toothpick comes out clean, it’s done.
Step 6: Cool and (Maybe) Wait.
Let the loaf cool for 10 minutes in the pan before transferring to a rack. In theory, you’re supposed to let it cool completely before slicing, but let’s be honest — you won’t. Slice it warm and watch the butter melt into the crumb. Pure joy.
Want To Save This Recipe?
Storage Options:
If you somehow manage not to eat the entire loaf in one sitting (no judgment), you can store it in an airtight container for up to 3 days at room temperature. It keeps even longer in the fridge — about a week. And yes, it freezes beautifully. I usually slice it before freezing so I can toast a piece whenever I want. Warmed up with a little butter? Absolute perfection on a gloomy morning.
Variations and Substitutions:
This Cranberry Orange Walnut Bread is one of those recipes that loves to adapt — kind of like that one friend who can make any outfit work.
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Switch up the nuts: Pecans or almonds are great substitutes.
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Add chocolate chips: Cranberry and dark chocolate? Say no more.
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Go dairy-free: Use coconut oil instead of butter.
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Try dried cranberries: If that’s what you’ve got, just soak them in orange juice for 10 minutes first.
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Add a glaze: Mix powdered sugar with a splash of orange juice and drizzle it on top once cooled. It looks fancy and tastes incredible.
What to Serve with Cranberry Orange Walnut Bread?
This loaf’s pretty versatile — breakfast, brunch, dessert, or a snack that mysteriously disappears in one day.
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Warm with butter: Classic and unbeatable.
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Cream cheese spread: Tangy meets sweet — heavenly combo.
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Cup of coffee or tea: My personal favorite pairing.
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Greek yogurt and honey: Makes a surprisingly balanced breakfast.
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A scoop of vanilla ice cream: Not traditional, but who’s judging?
Frequently Asked Questions:
Can I use frozen cranberries?
Absolutely! Don’t even thaw them — just toss them right in. They’ll burst perfectly as they bake.
Can I make muffins instead?
Yes, and they’re adorable. Bake for about 18–20 minutes and you’ll get a dozen little bundles of joy.
Can I reduce the sugar?
Sure, but don’t go too low. The cranberries are tart, and you need a little sweetness to balance things out.
Every year, I bake this Cranberry Orange Walnut Bread and somehow, it still feels new. Maybe it’s because it’s more than just a loaf — it’s a little piece of the season. The smell alone makes my house feel warmer, happier, alive.
It’s not perfect, and maybe that’s why I love it so much. Sometimes the cranberries burst unevenly, or the walnuts sink to the bottom, but it’s always delicious. It’s a reminder that the best things in life — and in baking — don’t have to be flawless to be beautiful.
So go grab those cranberries in your fridge before they wrinkle into sadness. Bake this loaf, pour a cup of coffee, and take a moment to just be. Because life’s busy, but warm bread helps.
Tell me — do you bake for the holidays or just when you need a little comfort? Either way, I promise this one hits both.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cranberry Orange Walnut Bread
Ingredients
- 2 cups 263 g all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup 180 ml orange juice
- ¾ cup 151 g granulated sugar
- 4 tbsp 58 g unsalted butter melted
- 1 large egg lightly beaten
- 1 tbsp finely grated orange zest
- 1 cup 120 g chopped fresh cranberries
- ¾ cup 93 g coarsely chopped walnuts
Instructions
Preheat the Oven
- Preheat the oven to 350°F (175°C). Grease an 8½ x 4½-inch or 9 x 5-inch loaf pan with butter or nonstick cooking spray. Set aside.
Prepare the Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Combine the Wet Ingredients
- In a separate bowl, whisk together the orange juice, sugar, melted butter, egg, and orange zest until smooth and fully incorporated.
Combine the Mixtures
- Pour the wet ingredients into the dry ingredients. Using a spatula, fold the mixture gently until just combined—do not overmix, as this can affect the bread’s texture.
Add Cranberries and Walnuts
- Gently fold in the chopped cranberries and walnuts, ensuring even distribution throughout the batter.
Bake the Bread
- Transfer the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–55 minutes, or until the top is golden brown and a toothpick inserted into the center of the loaf comes out clean.
Cool and Serve
- Allow the bread to cool in the pan for approximately 10 minutes. Then remove from the pan and cool completely on a wire rack before slicing. Serve plain or lightly buttered.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
