Name: Cranberry Orange Walnut Loaf Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; ¾ cup fresh orange juice; 1 tbsp orange zest; ¼ cup vegetable oil (or melted butter); 1 large egg; 1 ½ cups fresh or frozen cranberries (halved if large); ½ cup chopped walnuts

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If there’s one bake that captures the spirit of cozy gatherings and holiday joy, it’s the Cranberry Orange Walnut Loaf. With its bright bursts of tart cranberries, fragrant orange zest, and just the right crunch from toasted walnuts, this festive quick bread manages to feel indulgent yet comforting. Whether you’re making it for a welcoming brunch, packing up slices as thoughtful gifts, or sneaking a sweet afternoon pick-me-up, you’ll find yourself coming back to this Cranberry Orange Walnut Loaf recipe again and again—it’s truly irresistible.

Cranberry Orange Walnut Loaf Recipe - Recipe Image

Ingredients You’ll Need

Don’t be fooled by the simplicity of the list; each ingredient here plays an essential role in building the mouthwatering flavor, tender crumb, and beautiful color of your Cranberry Orange Walnut Loaf. Let’s break down why every element matters before you start baking!

All-purpose flour: Provides the sturdy yet tender base that holds all the delicious add-ins together.
Granulated sugar: Sweetens the loaf just enough to let the tart cranberries and citrus shine.
Baking powder: Gives the loaf its satisfying lift and helps keep each bite airy.
Baking soda: Reacts with the orange juice for extra fluffiness—don’t skip it!
Salt: Balances the sweetness and brightens the overall flavor of the bread.
Fresh orange juice: Adds moisture and infuses the loaf with sunny zing.
Orange zest: Packs natural oils and citrus fragrance, amplifying the orange flavor.
Vegetable oil (or melted butter): Ensures the finished loaf is super moist—use your favorite.
Egg: Binds the ingredients, giving your bread the classic quick bread crumb.
Fresh or frozen cranberries: Provide tart pops of color and flavor, halved for even distribution.
Chopped walnuts: Bring delightful crunch and a hint of nutty depth—toast them for extra aroma!

How to Make Cranberry Orange Walnut Loaf

Step 1: Prepare the Pan and Preheat

Start by heating your oven to 350°F (175°C). Take a 9×5-inch loaf pan and coat it lightly with oil or nonstick spray, then line it with parchment for super-easy removal. This quick bit of prep ensures your Cranberry Orange Walnut Loaf comes out beautifully every time—no sticking!

Step 2: Combine the Dry Ingredients

In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. This not only evenly distributes the leavening agents for a uniform rise but also keeps the loaf crumb wonderfully light.

Step 3: Mix the Wet Ingredients

In another bowl, whisk the orange juice, orange zest, oil (or melted butter), and egg until everything is fully combined. The combination of juice and zest lets every bite burst with citrus flavor, adding freshness to your Cranberry Orange Walnut Loaf.

Step 4: Combine Wet and Dry Mixtures

Gently fold the wet mixture into the bowl of dry ingredients. Don’t overmix—just combine until no streaks remain. A few lumps are okay! This gives you that delicate tender crumb quick breads are known for.

Step 5: Fold in Cranberries and Walnuts

Stir in the halved cranberries and chopped walnuts, evenly distributing them throughout the batter. If using frozen cranberries, there’s no need to thaw them first. Every slice of your Cranberry Orange Walnut Loaf will have gorgeous jewel-like touches and a nutty crunch.

Step 6: Bake the Loaf

Pour the batter into your prepared pan and smooth out the top with a spatula. Pop it in the oven and bake for 50–60 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with just a few crumbs.

Step 7: Cool and Enjoy

Let the loaf cool in the pan for about 10 minutes (it keeps everything intact for easier slicing), then transfer to a wire rack to cool completely. It’s tempting to cut in right away, but this short wait lets the Cranberry Orange Walnut Loaf set and slice up perfectly.

How to Serve Cranberry Orange Walnut Loaf

Garnishes

Add an extra flourish to your Cranberry Orange Walnut Loaf with a dusting of powdered sugar or a simple orange glaze made from powdered sugar and orange juice. For even more color, scatter extra chopped walnuts or a few fresh cranberries on top just before serving.

Side Dishes

This loaf pairs beautifully with a dollop of Greek yogurt for breakfast, or alongside a hot mug of coffee or tea in the afternoon. For a brunch spread, serve slices with juicy berries or citrus segments to highlight those zesty notes in the bread.

Creative Ways to Present

For an elegant touch, wrap up individual slices in parchment and twine for a sweet homemade gift. Hosting a gathering? Try cutting the Cranberry Orange Walnut Loaf into mini squares for a finger-friendly snack board, or serve toasted slices topped with whipped cream cheese for a fabulous twist.

Make Ahead and Storage

Storing Leftovers

Once your loaf has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. It stays moist and tender for up to 3 days on the counter or can be refrigerated for up to a week—if you can resist eating it all before then!

Freezing

To freeze, wrap the Cranberry Orange Walnut Loaf securely in both plastic wrap and foil. Tuck it in the freezer for up to 3 months. You can also freeze individual slices for a grab-and-go treat; just separate them with parchment so they don’t stick together.

Reheating

If enjoying from the fridge or freezer, let the loaf or individual slices come to room temperature. For that fresh-baked flavor, warm in the oven at 300°F for about 10 minutes, or microwave slices for 15–20 seconds for a soft, cozy snack.

FAQs

Can I use dried cranberries instead of fresh or frozen?

You can, though the flavor and texture will be different. If using dried cranberries, soak them in warm orange juice for 10–15 minutes first—this plumps them up and keeps the loaf moist.

Is it okay to use pecans or another nut?

Absolutely! Swap walnuts for pecans or even hazelnuts, based on your preference. The nuts add welcome crunch, but if you need a nut-free loaf, simply omit them.

Does this loaf work as muffins?

Yes, you can spoon the batter into lined muffin tins and bake at 350°F for 18–22 minutes. Test with a toothpick to check for doneness, just as you would with the full loaf.

What’s the secret to a moist Cranberry Orange Walnut Loaf?

Fresh orange juice and oil (or melted butter) keep the crumb tender and moist, while not overmixing ensures it stays soft. Be sure not to overbake for the best texture!

Can I glaze the Cranberry Orange Walnut Loaf for extra flavor?

Definitely! Whisk together powdered sugar and orange juice for a zingy glaze to drizzle over the cooled loaf—it adds gorgeous shine and a pop of citrus that’s hard to resist.

Final Thoughts

There’s something incredibly satisfying about baking up a Cranberry Orange Walnut Loaf and sharing it with those you love. Try this recipe for your next celebration, cozy breakfast, or homemade gift—you’ll fall for its balance of sweet, tart, and nutty with every single slice!