Cranberry Orange Walnut Bread Recipe
Bright orange zest and tart cranberries bake into a tender, walnut-studded quick bread. Perfect for brunch, gifting, or cozy snacking.
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Servings:
Ingredients
Main Ingredients
- 2.1 cup all-purpose flour
- 0.95 cup granulated sugar
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.75 tsp fine sea salt
- 1 tbsp fresh orange zest
- 1.25 tsp vanilla extract
- 0.75 cup fresh orange juice
- 0.25 cup plain yogurt whole-milk or low-fat
- 0.4 cup neutral oil such as canola or vegetable
- 3.5 oz beaten eggs about 2 large eggs
- 1.5 cup fresh cranberries roughly chopped
- 0.9 cup walnuts chopped
- 1.5 tbsp turbinado sugar for a crunchy top, optional
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 9x5-inch loaf pan and line with a parchment sling.
- Massage orange zest into the sugar in a large bowl until fragrant and slightly damp.
- Whisk in orange juice, oil, yogurt, beaten eggs, and vanilla until smooth.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry ingredients to the wet mixture. Stir gently until a few dry streaks remain.
- Fold in cranberries and walnuts just until evenly distributed. Do not overmix.
- Scrape batter into the pan and smooth the top. Sprinkle with turbinado sugar, if using.
- Bake 50–60 minutes, until a toothpick in the center comes out with a few moist crumbs.
- Cool in the pan 15 minutes. Lift out, then cool completely on a rack before slicing.
Notes
Variation: Swap half the walnuts for pecans or add 1/2 cup mini chocolate chips for a dessert twist. Storage: Wrap tightly and keep at room temperature for 2–3 days, or freeze sliced bread up to 2 months.
This recipe is an original creation inspired by classic Cranberry Orange Walnut Bread Recipe flavors. All ingredient ratios and instructions are independently developed.