Cranberry Walnut Bread
Make this delicious Cranberry Walnut Bread with fresh cranberries, toasted walnuts, and orange zest. Perfect for breakfast or snacking - ready in just 75 minutes!
Equipment
- 9x5 inch loaf pan
- oven
- large mixing bowl
- medium bowl
- whisk
- spatula
- measuring cups
- measuring spoons
- knife
- cutting board
- wire rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 0.75 cup orange juice
- 1 large egg at room temperature
- 2 tbsp vegetable oil
- 1 tsp orange zest finely grated
Mix-ins
- 1 cup fresh cranberries coarsely chopped
- 0.5 cup walnuts toasted and coarsely chopped
Instructions
- Preheat your oven to 350°F and grease a 9x5-inch loaf pan with butter or cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, whisk the orange juice, egg, vegetable oil, and orange zest until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined—the batter will be thick and slightly lumpy.
- Gently fold in the chopped cranberries and walnuts until evenly distributed throughout the batter.
- Transfer the batter to the prepared loaf pan and spread it evenly into the corners using your spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool the bread in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
Let the bread cool completely in the pan for 15 minutes before transferring to a wire rack to prevent crumbling.