This Cranberry Orange Walnut Bread is a super easy bake made with lots of better-for-you ingredients. And those bright and zesty citrus notes? So. Very. Good.
The holidays are upon us, and this loaf will fit nicely into your holiday meal planning. It’s made in one bowl, super quick to mix up and features pantry staples like tart cranberries, crunchy walnuts, fresh orange, dark brown sugar and a little honey.
Here’s everything you’ll need to make this Cranberry Orange Walnut Bread
- 1 large egg, room temperature
- ¼ cup (60 grams) butter, melted and cooled (sub dairy free)
- ½ cup (115 grams) dark brown sugar
- 2 tablespoons (42 grams) honey
- ¾ cup (170 grams) freshly squeezed orange juice
- 1 tablespoon (6 grams) freshly grated orange zest
- 2 cups (260 grams) bread or all-purpose flour
- 1½ teaspoons (8 grams) baking powder
- ½ teaspoon (3 grams) baking soda
- Pinch kosher salt
- 1 cup (100 grams) fresh cranberries (see note on substitutions below)
- ½ cup (65 grams) chopped walnuts
Much like my favourite nutrient-rich walnuts, cranberries are considered a superfood due to their high nutrient and antioxidant content. This healthier take on a seasonal favourite features both.
Variations and substitutions
Flour: Both bread flour and all-purpose flour work well in this recipe.
Make it gluten free: Substitute your favourite good quality 1:1 gluten free blend.
Make it dairy free: Substitute dairy free baking sticks.
Use dried or frozen cranberries: If using dried cranberries, reduce quantity to ¾ cup (90 g). To bake with frozen berries, measure, chop and add them directly to the batter straight from the freezer. If you feel the need to wash them, do so before you freeze them and let them dry completely before storing.
Walnuts: If you don’t have or prefer not to bake with walnuts, almonds and pecans are both delicious alternatives. Substitute either chocolate chips or your favourite super seeds to make it nut-free.
Studded with cranberries and walnuts and flavoured with orange, this Cranberry Orange Walnut Bread is a holiday must-have. Serve it warm or toasted with lots of butter and honey for a delicious breakfast, dessert or late-night snack. Perfect with a cup of hot coffee or tea, it makes a great holiday gift, too!
Try this No-Knead Cranberry Walnut Artisan Bread or this Maple Pecan Banana Bread next.
This recipe has been updated since first published January 13, 2021.
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And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Cranberry Orange Walnut Bread
Ingredients
- 1 large egg room temperature
- ¼ cup butter, melted and cooled sub dairy free
- ½ cup dark brown sugar
- 2 tablespoons honey
- ¾ cup freshly squeezed orange juice
- 1 tablespoon freshly grated orange zest
- 2 cups bread or all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- Pinch kosher salt
- 1 cup fresh cranberries, chopped see note on substitutions below
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350ºF (177ºC) and prepare parchment-lined 9×5-inch loaf pan.
- In a large mixing bowl, whisk together egg, butter, sugar, honey, orange juice and zest.
- Add flour, baking powder, baking soda and salt and stir together until well combined. Add cranberries and walnuts and continue to stir just until distributed throughout.
- Pour batter into prepared loaf pan, smoothing it out into the corners if needed.
- Bake for 50-55 minutes until lightly browned and a tester comes out dry. Transfer pan to a wire cooling rack and let cool for at least 30 minutes. Using parchment edges, lift loaf from pan and place on cutting surface. Slice with a sharp knife and serve.
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