A little tangy, a little crunchy, and totally delicious, cranberry walnut bread is a holiday baking staple! This festive quick bread recipe makes an impressive hostess gift or an easy make-ahead Christmas morning breakfast. Try it with sweet orange marmalade!
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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. The loaf is packed with tart fresh cranberries, crunchy walnuts, and a hint of bright, citrusy flavor thanks to fresh orange juice and zest.
Not only is this easy quick bread a simple and delicious breakfast that can be made ahead and served while you're busy opening presents on 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!
Recipe Ingredients
Fresh Cranberries - Fresh, tart cranberries are the star of the show! Slice them in half before adding them to the batter. Frozen or dried cranberries can be substituted if you're not able to get your hands on fresh cranberries (see recipe notes for how to substitute).
Walnuts - Chopped walnuts add a bit of flavor and crunch to this quick bread recipe. This recipe uses English walnuts, which may be called California walnuts or mission walnuts and are the most common variety here in the U.S., rather than black walnuts, which have a more earthy flavor.
Orange Zest - A bit of orange zest adds a bright citrus flavor to this bread. Use a microplane or the small holes on a box grater to finely grate the orange outer layer of the fruit's peel. Avoid the white under layer of the peel, which is bitter.
Orange Juice - Orange juice adds extra citrus flavor and a bit of acidity to the bread's batter. Since I'd already zested the orange, I went ahead and juiced it, too, but store-bought orange juice is perfectly fine if you prefer.
Vinegar - Vinegar adds an extra bit of acidity and tang to the batter while also activating the baking soda to make the bread rise.
Step-By-Step Recipe Instructions
- Preheat the oven to 350°F. Spray a standard loaf pan (8.5"x4.5") with cooking spray and set aside.
- Add flour, sugar, baking soda, and salt to a medium bowl and whisk to combine. Set aside.
- In a large bowl, beat the egg until well blended.
Step #2 
Step #3
- To the bowl with the egg add the water, orange juice, melted butter, vinegar, and orange rind and whisk to combine.
- Add the flour mixture to the egg mixture and stir just until blended.
Step #4 
Step #5
- Add the cranberries and walnuts and stir just until mixed. (Optional: save a few chopped walnuts and sprinkle them on top of the loaf before baking.)
Step #6 
Step #6
- Pour the batter into the greased loaf pan and bake for 1 hour and 10 minutes, until the top is golden and a toothpick inserted into the loaf comes out clean.
- Let the baked loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step #7 
Step #8
Recipe Tips
For an extra beautiful loaf, reserve some of the chopped cranberries and walnut and sprinkle them over the batter before baking. I like to use this same tip with cookie mix-ins for baking pretty cookies, and it works wonderfully with quick breads, too!
Serve the bread with sweet orange marmalade to really let the citrus flavors in the bread shine and to balance the tart cranberries with a bit of added sweetness.
Recipe FAQs
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, opt for unsweetened and reduce the measurement to ¾ 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.
Cranberry walnut bread will keep for up to 5 days stored in an airtight container at room temperature.
This bread can be frozen for up to 3 months; for best results, wrap the completely cooled loaf tightly in plastic wrap followed by a layer of aluminum foil and place the wrapped loaf into a plastic bag or other airtight container before freezing.
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PrintRecipe
Cranberry Walnut Bread
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf (8.5 in. x 4.5 in.) 1x
Description
A little tangy, a little crunchy, and totally delicious, cranberry walnut bread is a holiday baking staple! This festive quick bread recipe makes an impressive hostess gift or an easy make-ahead Christmas morning breakfast. Try it with sweet orange marmalade!
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 1 large egg
- ½ cup water
- ⅓ cup orange juice
- ¼ cup unsalted butter, melted and slightly cooled
- 3 Tbsp. white vinegar
- 1 tsp. grated orange rind
- 1 cup halved fresh cranberries
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Spray a standard loaf pan (8.5"x4.5") with cooking spray and set aside.
- Add flour, sugar, baking soda, and salt to a medium bowl and whisk to combine. Set aside.
- In a large bowl, beat the egg until well blended.
- To the bowl with the egg add the water, orange juice, melted butter, vinegar, and orange rind and whisk to combine.
- Add the flour mixture to the egg mixture and stir just until blended.
- Add the cranberries and walnuts and stir just until mixed. (Optional: save a few chopped walnuts and sprinkle them on top of the loaf before baking.)
- Pour the batter into the greased loaf pan and bake for 1 hour and 10 minutes, until the top is golden and a toothpick inserted into the loaf comes out clean.
- Let the baked loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Storage: Store bread in an airtight container at room temperature for up to 5 days. Cranberry walnut bread can also be frozen for up to 3 months; for best results, wrap the completely cooled loaf tightly in plastic wrap followed by a layer of aluminum foil and a plastic bag or other airtight container before freezing.
Frozen or dried cranberries can be substituted for fresh cranberries in this recipe, 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, opt for unsweetened and reduce the measurement to ¾ 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.
This bread is delicious served with sweet orange marmalade.
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: cranberry orange walnut bread
Basie
Regarding Walnuts: Regular Walnuts or Black Walnuts?
Thank you!
Allison Ferraro
This recipe uses regular walnuts, which could be sold under the name English walnuts, California walnuts, or mission walnuts.
- Allison
Lydia
Made this exactly as written, one exception I used dried cranberries. Soaked the cranberries in water for a while before adding. Baked for just over an hour and it was perfectly done. Delicious!!!! Lots of orange flavor! Will definitely make again!!
Allison
Thank you so much for your review, Lydia! I'm glad to hear that the dried cranberry substitution worked well for you and that you loved the recipe!
- Allison
Debbie Boone
Thanks so much for the great recipe! I doubled it and baked in small foil bread pans. I got 5 loaves but would have gotten more if I hadn’t put as much batter in the pans! My husband and I tried a loaf and it’s delicious! Again thank you!
Allison
Hi Debbie! I'm so glad that you had success doubling the recipe to make several smaller loaves and that it was delicious! Thank you for leaving a review!
- Allison
Irma
What can I use if I don’t have white vinegar on hand?? Lemon juice???
Allison
Hi Irma! I have only tested this recipe using white vinegar, so I am not able to recommend a substitute with certainty. I always recommend following a recipe exactly, especially if it's the first time you're trying a new recipe, but if you're not able to get your hands on white vinegar I do imagine that lemon juice would work in its place.
- Allison
Shelly
I made this today after reviewing several recipes. I am not going to search any further - this bread is perfect! I used three small loaf pans and baked for 37-38 minutes at 350. I don't normally follow directions to a 'T', but this one I did and it needs no adjustments. It also doesn't need a glaze unless you think you want one. I just tried a piece out of the oven and the ratio of sweet to tart is spot on.
Thank you for a recipe I will make again and again!
Shelly
Patty
This is the second time making these and I've doubled the recipe this time. Thank you for making that easier with your conversion scale. I couldn't believe how delicious these were. It was a wonderful way to use the rest of the cranberries from Thanksgiving. I made mine into muffins and they turned out perfectly! It makes it easy to grab one on the way to work. I'll share a couple of these with friends, but I know I'll save the majority for me! I'll definitely make these again and again!
★★★★★
Allison
Thank you so much for your 5 star review, Patty! I'm so glad that you love this recipe as much as my family does. And as you said, it's an excellent way to use those leftover cranberries from Thanksgiving! Happy holidays!
- Allison
Glenda
Absolutely delicious! Had never tested cranberry orange bread before. . . Didn’t realize I was missing out on something so delicious. Was going to make more loaves to give away and the local Walmart doesn’t have any, going to try to order online. Thank you for the recipe!
★★★★★
Allison
Thank you so much for your review, Glenda! This recipe is a Christmas morning staple for my family, and I'm so glad that you love it, too!
- Allison
Nina
Made 6 loaves. Was awesome
★★★★★
Allison
Thank you so much for your review Nina!
- Allison
Ron Peterson
The Wife and I tried this and it was great tasting. It would be a GREAT CRANBERRY and WALNUT BREAD to give to your NIEGHBORS and LOVED ONE'S at CHRISTMAS TIME.
★★★★★
Allison
I'm so glad you love this recipe as much as I do! Thanks for your review, Ron!
- Allison
Nancy
Will frozen cranberries work?
Allison
Hi Nancy! Yes, frozen cranberries will work. Do not thaw the frozen cranberries before stirring them into the batter (and you can keep them whole rather than chopping them).
- Allison
Joyce
Can this be made in mini loaf pans?
Allison
Hi Joyce! Absolutely! You will need to shorten the baking time, but the batter can certainly be divided among mini loaf pans and baked.
- Allison
Marilyn
Hi Alison
Looking forward to making this Cranberry Walnut bread, but could you explain what ... 3T of vinegar is, teaspoon ? tablespoon ?
Just not sure 🤔
Thanks
Allison
Hi Marilyn! Great question! “T” is shorthand for Tablespoon, where “tsp.” would be the abbreviation for teaspoon.
- Allison
Allison
My pleasure! I hope you do give the recipe a try!
xx Allison
heycakes
Oh my... I want this for breakfast every day!! And I think I actually might! Thanks for sharing the recipe 🙂
Swati
Hi ,
I am not sure if i will find fresh cranberries, will dried cranberries be okay to use in this recipe ?
Thank you.
Allison
Hi Swati! I have not tested this recipe with dried cranberries, but I do imagine that they would work fine (since fresh cranberries do not add moisture to this recipe as fresh produce often does in recipes). If you are based in the US like me, you can probably find fresh cranberries in your local grocery store from about October to December, and fresh cranberries can be frozen for use in baking throughout the year. I hope this helps, and happy baking!
- Allison
Carmen
I’m a vegan. What can I substitute for the egg?
Allison
Hi Carmen! I would love to help, but I'm afraid I don't have experience with vegan baking and have not tested an egg-free version of this recipe.
- Allison
Debbie Boone
Do you think I could double the recipe and bake in small foil “bread” pans for gifts? Thanks! Debbie
Allison
Hi Debbie! Yes, you can absolutely double the recipe and use smaller foil loaf pans. The smaller loaves will need less time to bake (I haven't tested this recipe as smaller loaves, so I'm not able to say exactly how much time they'll need), so be sure to keep an eye on them as they bake. They'll make wonderful gifts!
- Allison
Marisa
Whyi s the vinegar added???
Allison
Hi Marisa! As an acid, vinegar is used to activate the baking soda, creating carbon dioxide gas which causes the bread to rise properly when baked.
- Allison
Ginger
My husband baked this today, years after you posted it. It was perfect & so delicious. We live at 6000’ elevation & he made the recommended standard adjustments for altitude. It rose beautifully & was perfectly moist. I’ve Pinned it so we can access it easily in the future.
★★★★★
Allison
Hi Ginger! Thank you so much for leaving a review! I'm so glad to hear that you love this recipe as much as I do. It's a holiday staple in our house, and I hope you'll be able to enjoy the recipe again and again.
- Allison
Mary
I was wondering if this recipe can be tripled??? Great idea for neighbors!! Thank you for the recipe. Can't wait to try it!!
★★★★★
Allison
Hi Mary! Thank you for your interest in this recipe! Technically, yes, this recipe can be tripled to bake 3 loaves. However, I would recommend mixing each loaf separately. When doubling or tripling a recipe (especially for cakes and quick breads) you want to be sure you're combining the ingredients well without over-mixing the batter, which becomes challenging when working with a larger amount of ingredients. Happy baking!
- Allison
Joan
Can this be made as muffins or will it lose something in the translation?
Allison
Hi Joan! I have not tested baking this recipe in a muffin pan, so I cannot reply with 100% certainty, but this recipe was designed to be baked in a loaf pan and I expect the bread's texture would not be optimal if baked in a muffin pan.
- Allison
bbmd
Almost any bread recipe can be made into muffins by increasing the temp by 25 degrees.