Cranberry orange walnut bread is the loaf I bake from the first chilly day of fall until the fresh cranberries vanish — tart berries, bright orange, and toasty walnuts in a cinnamon-and-clove scented crumb. No yeast, no rising, no waiting. Mix it in one bowl and the oven does the rest.
There’s nothing quite like the scent of citrus and spice filling your kitchen on a crisp morning. This Cranberry Orange Walnut Bread is the epitome of cozy baking! It strikes the perfect balance between sweet and tart, with a bright, zesty punch from fresh orange and a delightful crunch from toasted walnuts. Each slice is wonderfully moist and bursting with festive flavor, making it the perfect companion for your morning coffee or a thoughtful homemade gift for someone special. Let’s get baking!
Ingredients
• 1 cup / 120g (4.2 oz) all-purpose white flour
• 1 cup / 120g (4.2 oz) whole wheat flour
• ¾ cup / 150g (5.3 oz) granulated sugar
• 1½ tsp / 6g (0.21 oz) baking powder
• ¾ tsp / 4g (0.14 oz) salt
• ½ tsp / 2.5g (0.09 oz) baking soda
• ¼ tsp ground cinnamon
• ¼ tsp ground cloves
• 1 large orange, zested
• ¾ cup / 180ml (6.1 fl oz) fresh orange juice
• 1 large egg, room temperature
• ¼ cup / 57g (2.01 oz) unsalted butter, melted
• 1 cup / 100g firm, fresh cranberries, coarsely chopped
• ½ cup / 60g (2.12 oz) walnuts, chopped
Instructions
1. Preheat your oven to 350°F / 175°C. Grease and flour a medium-sized loaf pan (approximately 8×4 inches or 20×10 cm).
2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, salt, baking soda, cinnamon, and ground cloves to combine.
3. In a separate medium bowl, lightly beat the egg. Whisk in the orange juice, melted butter, and grated orange rind until just combined.
4. Pour the wet into the bowl with the dry . Stir with a spatula until just combined – be careful not to overmix! A few lumps are perfectly fine.
5. Gently fold in the coarsely chopped fresh cranberries and walnuts until they are evenly distributed throughout the batter.
6. Pour the batter into your prepared loaf pan and spread it evenly with your spatula.
7. Bake for 55-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. If the top browns too quickly, you can loosely tent it with aluminum foil for the last 15 minutes.
8. Let the loaf cool in the pan on a wire rack for 15 minutes before carefully inverting it to remove. Allow it to cool completely on the rack before slicing and serving.
Nutritional Information
• Nutritional Highlights
• Source of Dietary Fiber: Thanks to the whole wheat flour, cranberries, and walnuts.
• Rich in Vitamin C: Fresh cranberries and orange juice provide a boost of this essential antioxidant.
• Contains Healthy Fats: Walnuts are an excellent source of omega-3 fatty acids.
• Vegetarian-Friendly: A delicious and satisfying treat suitable for a vegetarian diet.
Pro Tips
• Toss the cranberries and walnuts in a tablespoon of the dry flour mixture before adding them to the batter. This helps prevent them from sinking to the bottom of the loaf.
• For a tender, fluffy crumb, mix the wet and dry until they are just combined. Overmixing develops gluten and can result in a tough, dense bread.
• For an extra touch of sweetness, whisk together 1/2 cup (480 ml) of powdered sugar with 1-2 tablespoons (30 ml / 1 fl oz) of orange juice to create a simple glaze. Drizzle it over the completely cooled loaf.
FAQ
Q: Can I make this cranberry orange bread vegan
A: Yes, you can easily adapt this recipe to be vegan. For the egg, use a flax egg (1 tablespoon / 15 ml / 0.5 fl oz ground flaxseed mixed with 3 tablespoons / 45 ml / 1.5 fl oz water). For the butter, simply substitute it with an equal amount of melted coconut oil or your favorite plant-based butter.
Q: Is this vegetarian bread a good source of protein
A: While this bread is a delicious vegetarian treat, its primary protein sources are the whole wheat flour and walnuts. For a significant protein boost, you could add a scoop of unflavored plant-based protein powder to the dry ingredients or serve a slice with a side of Greek yogurt or nut butter.
Q: How should I store this vegetarian quick bread
A: To keep your cranberry orange walnut bread fresh, store it in an airtight container at room temperature for up to 3-4 days. For longer storage, you can wrap the loaf tightly in plastic wrap and then foil and freeze it for up to 3 months.
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Cranberry Orange Walnut Bread
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Grease and flour a medium-sized loaf pan (approximately 8x4 inches or 20x10 cm).
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, salt, baking soda, cinnamon, and ground cloves to combine.
- In a separate medium bowl, lightly beat the egg.
- Whisk in the orange juice, melted butter, and grated orange rind until just combined.
- Pour the wet into the bowl with the dry .
- Stir with a spatula until just combined – be careful not to overmix! A few lumps are perfectly fine.
- Gently fold in the coarsely chopped fresh cranberries and walnuts until they are evenly distributed throughout the batter.
- Pour the batter into your prepared loaf pan and spread it evenly with your spatula.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. If the top browns too quickly, you can loosely tent it with aluminum foil for the last 15 minutes.
- Let the loaf cool in the pan on a wire rack for 15 minutes before carefully inverting it to remove. Allow it to cool completely on the rack before slicing and serving.
- Toss the cranberries and walnuts in a tablespoon of the dry flour mixture before adding them to the batter. This helps prevent them from sinking to the bottom of the loaf.
