Cranberry Walnut Bread Recipe

Name: Cranberry Walnut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter, room temperature; 3 cups white sugar; 3 eggs, room temperature; 3 tablespoons orange zest; 6 cups all-purpose flour; 1 tablespoon salt; 4 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 2 1/4 cups orange juice; 3 cups whole cranberries; 1 1/2 cups chopped walnuts

Servings: persons

1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease three 8x4-inch loaf pans.
3
Line bottoms with parchment paper, if desired.
4
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy.
5
Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
6
Stir in the orange zest.
7
Sift together the flour, salt, baking powder and baking soda.
8
Add to the egg mixture, alternating with orange juice.
9
Coarsely chop the cranberries.
10
Pour the flour mixture into the mixing bowl alternately with the orange juice, mixing until just incorporated.
11
Fold in the chopped cranberries and walnuts, mixing just enough to evenly combine.
12
Divide the batter evenly among prepared pans.
13
Bake in the preheated oven for 30 minutes.
14
Check for browning: cover the tops with aluminum foil to prevent them from becoming too dark.
15
Bake until a toothpick inserted in the center of the loaves comes out clean, about 30 minutes more.
16
Cool on wire racks.

2009

kcal

Calories

Fat

314

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup butter, room temperature, 3 cups white sugar, 3 eggs, room temperature, 3 tablespoons orange zest, and more.

Yes, Cranberry Walnut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry Walnut Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions