Cranberry Walnut Bread Loaf

There’s something truly special about the aroma of a freshly baked loaf of cranberry walnut bread filling your kitchen. Imagine pulling a golden-brown loaf from the oven, the scent of toasted nuts and warm vanilla swirling in the air.

Now, picture slicing into it while it’s still slightly warm, revealing a tender, buttery crumb studded with pockets of tart, juicy cranberries and crunchy, rich walnuts. This, my friends, is the simple magic of homemade quick bread, and I promise it’s easier to make than you might think.

This particular cranberry walnut bread recipe is my absolute go-to. It’s a guaranteed winner that I’ve perfected over the years, and it’s the one my family and friends beg me to make every holiday season and beyond. It’s the perfect treat for a cozy weekend breakfast, a hostess gift, or a sweet afternoon pick-me-up.

WHY THIS CRANBERRY WALNUT BREAD IS A MUST-MAKE

You will fall in love with this cranberry walnut bread recipe for so many reasons!

• First of all, the texture is absolutely perfect. It’s incredibly moist and tender, thanks to a touch of Greek yogurt or sour cream, which also adds a subtle tang that balances the sweetness beautifully.
• Furthermore, the flavor combination is simply unbeatable. Each bite offers a delightful contrast between the sweet, vanilla-kissed bread, the bright pop of tart cranberries, and the earthy, toasty crunch of walnuts.
• Additionally, this recipe is wonderfully forgiving and requires no special equipment, just one bowl and a loaf pan. Unlike finicky yeast breads, this is a quick bread, meaning it uses baking soda for leavening, so you can go from craving to eating in about an hour.
• Finally, it fills your home with the most comforting, welcoming aroma that signals something wonderful is about to be shared.

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WHAT YOU’LL NEED FOR THE PERFECT CRANBERRY WALNUT BREAD LOAF

Gathering your cranberry walnut bread ingredients is the first step to baking success. Using high-quality components truly makes a difference in this simple cranberry walnut bread.

For the Dry Ingredients:

• All-Purpose Flour: The structure of our bread. Be sure to measure it correctly by spooning it into the cup and leveling it off.
• Granulated Sugar: For sweetness that complements the tart fruit.
• Light Brown Sugar: This adds a hint of molasses and moisture for a softer crumb.
• Baking Soda: Our leavening agent that gives the bread its rise.
• Salt: A crucial ingredient that enhances all the other flavors.

For the Wet Ingredients:

• Eggs: They bind the batter together. Have them at room temperature for best results.
• Plain Greek Yogurt or Sour Cream: This is the secret to an exceptionally moist and tender loaf. The acidity also reacts with the baking soda for a better rise.
• Vegetable Oil: Provides a moist texture that lasts for days.
• Orange Juice: A splash of fresh orange juice brightens the entire loaf and pairs wonderfully with the cranberries.
• Vanilla Extract: Use the real stuff for the best flavor.

The Star Mix-Ins:

• Fresh Cranberries: I highly recommend fresh cranberries for their vibrant, tart burst. If using frozen, do not thaw them first to prevent them from bleeding too much.
• Walnut Halves: Toasted walnuts are non-negotiable. Toasting them in a dry pan for a few minutes deepens their flavor and makes them extra crunchy.

ESSENTIAL BAKING TOOLS

You likely have everything you need already! Here’s your checklist:

• A 9×5 inch loaf pan
• Parchment paper for easy removal
• A large mixing bowl
• A whisk and a spatula
• Measuring cups and spoons
• A cooling rack

STEP-BY-STEP: HOW TO MAKE CRANBERRY WALNUT BREAD

Follow these simple steps for a flawless loaf every single time.

PREPARE YOUR INGREDIENTS AND PAN

First, preheat your oven to 350°F (175°C). Then, line your 9×5 inch loaf pan with parchment paper, letting the edges hang over the sides to create “handles.” This makes removing the baked bread incredibly easy. After that, take a moment to toast your walnuts in the preheating oven for 5-7 minutes until fragrant. Let them cool and chop them roughly.

COMBINE THE WET INGREDIENTS

In your large mixing bowl, whisk the egg and both sugars together until they are well combined and look slightly pale. Next, add the oil, Greek yogurt (or sour cream), orange juice, and vanilla extract. Whisk everything until the mixture is smooth and homogeneous.

INCORPORATE THE DRY INGREDIENTS

Now, it’s time to add the flour, baking soda, and salt directly into the wet ingredients. Use your spatula to fold the dry ingredients in gently. Mix just until the last streaks of flour disappear. Remember, overmixing is the enemy of a tender quick bread as it develops gluten and can make the loaf tough.

FOLD IN THE CRANBERRIES AND WALNUTS

Before you add the mix-ins, toss the cranberries and chopped, toasted walnuts with one tablespoon of flour. This little trick helps prevent them from sinking to the bottom of the loaf during baking. Then, gently fold them into the batter until they are evenly distributed.

PREPARE THE PAN AND ADD THE BATTER

Pour the thick, beautiful batter into your prepared loaf pan. Use the spatula to spread it evenly into the corners. For an extra-special touch, sprinkle the top with a tablespoon of coarse sugar. This creates a delightful, crunchy crust that is utterly irresistible.

BAKE TO PERFECTION

Place the pan in the center of your preheated oven and bake for 50 to 60 minutes. The bread is done when the top is a deep golden brown, the edges are pulling away from the pan, and a toothpick or cake tester inserted into the very center comes out clean, perhaps with a few moist crumbs but no wet batter.

COOL COMPLETELY FOR THE BEST TEXTURE

This is the hardest part, but trust me! Let the cranberry walnut bread cool in the pan on a wire rack for at least 20 minutes. Then, using the parchment paper handles, carefully lift the loaf out of the pan and place it directly on the rack to cool completely. Slicing into a warm loaf is tempting, but it will be gummy; allowing it to cool ensures a perfect, sliceable texture.

TIPS AND TRICKS FOR THE ULTIMATE CRANBERRY WALNUT BREAD

I have made this cranberry walnut bread more times than I can count, and here are my pro tips for you.

• The Flour Trick is Key: Don’t skip dusting your cranberries and walnuts in flour. It’s the best way to keep them suspended throughout the batter.
• Check for Doneness Properly: Ovens vary, so start checking at 50 minutes. If the top is browning too quickly, you can tent it loosely with aluminum foil for the remaining baking time.
• The Cool Down is Crucial: I know it’s hard to wait, but allowing the bread to cool completely is essential for a clean slice and the best texture. The structure sets as it cools.
• For Easy Slicing: Use a sharp, serrated knife and a gentle sawing motion to get beautiful, crumb-free slices.

DELICIOUS VARIATIONS TO TRY

This recipe is a wonderful base for so many creative twists!

• Orange Zest Boost: Add the zest of one orange to the batter for an even brighter, citrusy flavor that complements the cranberries perfectly.
• White Chocolate Bliss: Swap out half the walnuts for white chocolate chips for a sweeter, decadent version.
• Gluten-Free Adaptation: You can use a 1:1 gluten-free all-purpose flour blend with great success.
• Dried Cranberry Version: If fresh cranberries are out of season, use 1 cup of dried cranberries. There’s no need to adjust the liquid.

HOW TO STORE, FREEZE, AND MAKE AHEAD

This cranberry walnut bread is fantastic for planning ahead.

• Storage: Once completely cool, wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer freshness, store it in the refrigerator for up to a week.
• Freezing: This bread freezes beautifully! Wrap the whole loaf or individual slices tightly in plastic wrap and then in a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
• Make-Ahead: It’s an excellent make-ahead treat for the holidays or a busy week. Simply bake, cool, wrap, and freeze.

TROUBLESHOOTING COMMON QUESTIONS

My bread is raw in the middle but dark on top.
This means the outside is baking faster than the inside. Next time, tent the loaf with foil halfway through the baking process. If it’s happening now, just let it bake a little longer with the foil on.

My cranberries all sank to the bottom.
This is likely because they were not tossed in a little flour before being folded in, or the batter was overmixed. The flour trick is your best friend here!

The bread is too dense.
This is almost always caused by overmixing the batter after the flour was added. Mix just until combined, and your next loaf will be perfectly light.

SERVING SUGGESTIONS

This cranberry walnut bread is delicious all on its own, but it can be dressed up so easily. For a simple breakfast, just enjoy a slice with your coffee or tea. If you’re feeling indulgent, toast a slice and slather it with salted butter or cream cheese. Furthermore, it makes an incredible dessert when served warm with a scoop of vanilla ice cream.

A QUICK NUTRITION NOTE

This is a homemade treat meant to be enjoyed for its deliciousness! It contains sugar and fats for flavor and texture. You can use whole wheat flour for half of the all-purpose flour for added fiber, but the texture will be slightly denser.

MY STORY: WHY THIS BREAD HOLDS A SPECIAL PLACE IN MY HEART

This recipe isn’t just a list of ingredients to me; it’s a thread woven through so many of my favorite memories. I first started making this cranberry walnut bread years ago for a Friendsgiving potluck. I was nervous, wanting to bring something impressive but easy. The moment I placed that golden, crackly-topped loaf on the table, I knew it was a hit.

The entire loaf disappeared within minutes, and I spent the rest of the night scribbling the recipe on napkins for my friends. Since then, it has become my signature bake, a loaf that says “I’m happy to see you” or “I’m thinking of you.” It’s the bread I wrap in a tea towel and bring to a new neighbor, and the one my kids request when they come home for the holidays. It’s more than bread; it’s a little edible hug.

FINAL CHECKLIST BEFORE YOU BAKE

Before you preheat your oven, do a quick scan:

• Cranberries are washed, and walnuts are toasted.
• Eggs and yogurt are at room temperature.
• Oven is preheated to 350°F (175°C).
• Loaf pan is lined with parchment paper.
• You’ve promised yourself not to overmix the batter!

CRANBERRY WALNUT BREAD FAQS