Description

This cranberry walnut bread recipe delivers a moist, tender loaf packed with tart cranberries and crunchy walnuts. It’s the perfect balance of sweet and nutty, ideal for holiday mornings, brunches, or everyday snacking. Easy to bake and made with simple pantry staples, this quick bread comes together in under an hour.

Ingredients

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2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
2 large eggs
½ cup vegetable oil or melted butter
½ cup Greek yogurt or milk
1 teaspoon vanilla extract
1 teaspoon orange zest (optional)
1 cup dried cranberries (soaked and drained)
¾ cup chopped toasted walnuts

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Instructions

Prep the Oven and Pan: Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and orange zest.
Combine Wet Ingredients: In a separate bowl, beat the eggs, then mix in sugar, oil or butter, Greek yogurt, and vanilla extract.
Combine Mixtures: Add the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Add Cranberries and Walnuts: Gently fold in the cranberries and walnuts.
Bake: Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the loaf cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Notes

To avoid crumbly texture, be sure not to overmix the batter. For added flavor, soak dried cranberries in orange juice for 10 minutes before using. Bread can be stored in an airtight container for up to 3 days at room temperature or frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 14g
Sodium: 180mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg