Cranberry Orange Walnut Bread

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 cranberry orange walnut bread 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
• Butter (sub dairy free)
• Dark brown sugar
• Liquid honey
• Freshly squeezed orange juice
• Freshly grated orange zest
• Bread or all-purpose flour
• Baking powder
• Baking soda
• Kosher salt
• 1 cup fresh cranberries (see notes to sub dried or frozen)
• Chopped walnuts

I often use high protein bread flour in my quick bread recipes. This recipe also works well with regular bread flour, all-purpose flour or substitute your favourite good quality gluten free blend.

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 family favourite features both. If you don’t have or prefer not to bake with walnuts, almonds and pecans are both delicious alternatives. You can even sub either chocolate chips or your favourite super seeds to make it nut-free!

We love this cranberry orange walnut bread served warm or toasted with lots of butter and honey for a delicious breakfast or late-night snack. It makes a great holiday gift, too!

More delicious breakfast bakes to try!

No-Knead Cranberry Walnut Artisan Bread

Walnut Banana Bread

Banana Walnut Protein Muffins

Maple Pecan Banana Bread

Overnight Orange Cinnamon Brioche Rolls

Chocolate Chip Banana Bread

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

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!

*This recipe has been updated since first published January 13, 2021.

Cranberry Orange Walnut Bread

This one-bowl 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!

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Cook Time:55 minutes mins

Total Time:1 hour hr 15 minutes mins

Course: Breakfast, Snack

Keyword: baking, cranberry, orange, quick bread, walnuts

Servings: 10

Equipment

• 4 Qt mixing bowl
• Measuring set
• Fine grater/zester
• Whisk
• Spatula
• Bread loaf pan
• Wire cooling rack

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

US Customary – Metric

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.

Notes

Flour: I often use high protein bread flour in my quick bread recipes. This recipe also works well with regular bread or all-purpose flour.

Make it gluten free: Use an equal amount of your favourite good quality 1:1 gluten free flour blend in place of the bread or all-purpose flour.

Use dried or frozen cranberries: If using dried cranberries, reduce quantity to ¾ cup (90 g). To bake with frozen berries, measure 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. 

Walnut substitutions: Almonds and pecans are both delicious alternatives or sub either chocolate chips or your favourite super seeds to make it nut-free!