Description
A moist and flavorful quick bread packed with tart cranberries, crunchy walnuts, and bright orange zest perfect for breakfast, brunch, or gifting during the holidays.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp orange zest (from 1 large orange)
3/4 cup orange juice (freshly squeezed preferred)
1/3 cup vegetable oil
1 large egg
1 tsp vanilla extract
1 1/2 cups fresh or frozen cranberries (coarsely chopped)
3/4 cup chopped walnuts
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.
3. In a separate bowl, whisk orange juice, oil, egg, and vanilla until combined.
4. Pour wet ingredients into the dry ingredients and stir until just combined — do not overmix.
5. Fold in cranberries and walnuts evenly.
6. Pour batter into prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Slice and enjoy plain or with a smear of butter!
Notes
If using frozen cranberries, do not thaw before adding — this helps prevent the batter from turning pink.
You can substitute pecans for walnuts or add a handful of white chocolate chips for extra sweetness.
Store wrapped at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 20g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: cranberry orange bread, walnut bread, holiday quick bread, breakfast loaf, orange cranberry walnut