A little tangy, a little crunchy, and totally delicious, cranberry walnut bread is perfect for the holidays! This easy sweet bread recipe makes a tasty Christmas morning breakfast and an impressive hostess gift. It's perfect on its own, but it's extra special served with orange marmalade.
Holiday Quick Bread Recipe - Cranberry Walnut Bread with Orange
My mom has made cranberry walnut bread for breakfast on Christmas morning for as long as I can remember, and to me this sweetly tangy bread tastes like the holidays. Not only is it a simple and delicious breakfast while you're busy opening presents Christmas morning, it also makes a wonderful hostess gift for holiday parties and family gatherings. Trust me... you're going to want to bookmark this recipe for the holidays!
How to Make Cranberry Walnut Bread from Scratch
Cranberry walnut bread is perfect for holiday baking because it's so quick and easy to make from scratch!
- Sift flour, baking soda, salt, and sugar into a medium bowl and whisk to combine.
- In a large bowl, beat the egg and then stir in the orange juice, orange rind, vinegar mixture, and melted butter.
- Add the flour mixture to the egg mixture and stir just until moistened. Add the cranberries and walnuts and stir just until mixed. (For an extra pretty loaf, save a few chopped walnuts and sprinkle them on top of the loaf before baking.)
- Pour the batter into a greased loaf pan and bake for 1 hour and 10 minutes, until the top is golden.
Can I use frozen or dried cranberries instead of fresh?
Yes, you can substitute frozen or dried cranberries for fresh cranberries in this recipe (and in most baked goods that call for fresh cranberries), though I do recommend fresh if you can get them.
If using frozen cranberries, keep the measurement the same (1 cup for 1 loaf) and do not thaw the berries before adding them to the batter. You won't be able to chop them, but keeping them whole is fine (though you will have fewer and larger cranberries in your loaf than if you had use fresh, halved cranberries as the recipe calls for).
If using dried cranberries, reduce the measurement to 3/4 cup for 1 loaf, as dried cranberries are smaller by volume. Though it's not necessary, you may choose to soak the dried cranberries in water for about 15 minutes to hydrate the dried berries before adding them to the batter so that they will be plump and moist once baked.
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This post was updated in November 2020 to provide an improved user experience.