• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Always Eat Dessert
  • Recipes
  • Baking Tips
  • About
    • Contact
  • Work with Me
menu icon
go to homepage
  • Recipes
  • Baking Tips
  • About
  • Work with Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Tips
    • About
    • Work with Me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Bread Recipes

    Cranberry Walnut Bread

    Published: Dec 5, 2014 by Allison Ferraro · Modified: Apr 20, 2022 · 47 Comments

    Jump to Recipe

    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!

    overhead view of bread loaf on a cutting board this Recipe
    Jump to:
    • Ingredient Notes & Substitutions
    • Step-By-Step Recipe Instructions
    • Recipe Tips
    • Recipe FAQs
    • More Quick Bread Recipes to Love
    • Recipe
    • Comments

    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!

    Ingredient Notes & Substitutions

    overhead view of recipe ingredients on a gray surface

    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

    1. Preheat the oven to 350°F. Spray a standard loaf pan (8.5"x4.5") with cooking spray and set aside.
    2. Add flour, sugar, baking soda, and salt to a medium bowl and whisk to combine. Set aside.
    3. In a large bowl, beat the egg until well blended.
    • overhead view of dry ingredients in a glass bowl with a whisk
      Step #2
    • overhead view of beaten egg in a glass bowl with a whisk
      Step #3
    1. To the bowl with the egg add the water, orange juice, melted butter, vinegar, and orange rind and whisk to combine.
    2. Add the flour mixture to the egg mixture and stir just until blended.
    • overhead view of wet ingredients in a glass bowl with a whisk
      Step #4
    • overhead view of bread batter in a glass bowl with a wooden spoon
      Step #5
    1. 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.)
    • overhead view of chopped cranberries and walnuts atop bread batter in a glass bowl
      Step #6
    • overhead view of cranberries and walnuts stirred into bread batter
      Step #6
    1. 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.
    2. Let the baked loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
    • overhead view of bread batter in loaf pan
      Step #7
    • overhead view of baked bread in loaf pan
      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.

    overhead view of bread slice with orange marmalade on a white plate

    Recipe FAQs

    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, 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.

    How long does cranberry nut bread keep?

    Cranberry walnut bread will keep for up to 5 days stored in an airtight container at room temperature.

    Can you freeze walnut bread?

    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.

    More Quick Bread Recipes to Love

    • Cinnamon Applesauce Bread with Streusel Topping
    • Chocolate Chip Zucchini Bread (& Muffins!)
    • Homemade Banana Bread

    Love this recipe? Please leave a star rating and review on the recipe below! And don't forget to subscribe to Always Eat Dessert for even more simple recipes, baking tips, and inspiration.

    Recipe

    close up overhead view of bread loaf on a cutting board

    Cranberry Walnut Bread

    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!
    4.88 from 16 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 30 minutes
    Servings: 8
    Yield: 1 loaf
    Calories: 352kcal
    Author: Allison Ferraro

    Ingredients

    • 2 cups all-purpose flour
    • ¾ cup granulated sugar
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 large egg
    • ½ cup water
    • ⅓ cup orange juice
    • ¼ cup unsalted butter, melted and slightly cooled
    • 3 Tablespoons white vinegar
    • 1 teaspoon grated orange rind
    • 1 cup halved fresh cranberries
    • 1 cup chopped walnuts
    US Customary - Metric

    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.

    Nutrition

    Serving: 1slice | Calories: 352kcal | Carbohydrates: 47g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 438mg | Potassium: 139mg | Fiber: 2g | Sugar: 21g | Vitamin A: 239IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 2mg

    More Bread Recipes

    • Chocolate Buttermilk Biscuits
    • Quick & Easy Buttermilk Biscuits (Small Batch)
    • Dill & Honey Cornbread

    Reader Interactions

    Comments

    1. Gigi

      February 18, 2022 at 7:54 am

      I love cranberry breads but hate the orange flavor that always accompanies them. I want to make this bread. What can I substitute for the orange rind and juice that will still complement and not change the texture? Thanks.

      Reply
      • Allison Ferraro

        February 20, 2022 at 11:16 pm

        Hi Gigi! You can skip the orange zest, which will significantly reduce the amount of orange flavor in the bread. I have not tested a substitute for the orange juice, and I do not want to suggest a substitute that I'm not certain won't change the bread's texture. If you want to avoid all orange flavor I would suggest finding a recipe that is designed without orange juice or zest rather than altering this recipe.
        - Allison

        Reply
        • Gigi

          March 02, 2022 at 8:02 am

          I am thinking Apple Juice might work as a substitute and possibly some lemon zest instead of orange. Opinion?

        • Allison Ferraro

          March 05, 2022 at 2:25 pm

          Yes, I imagine that substituting the orange juice with an equal measure of apple juice and replacing the orange zest with lemon zest would work. The vinegar should be sufficient to activate the baking soda without the acidity from the orange juice. I have not tested these substitutions so I cannot respond with certainty, but I expect that would work. If you do try it please let me know how it turns out!
          - Allison

      • Rita

        January 13, 2023 at 8:37 pm

        5 stars
        This recipe turned out great. I used whole cranberries, personal preference. Great flavor also added 1 tsp of vanilla.

        Reply
    2. Chris

      February 07, 2022 at 9:30 am

      5 stars
      Wow what a great recipe! It was just the perfect texture, moist enough but not falling apart. At first I was skeptical using vinegar but now I am sure it added something to make it an excellent recipe. My husband even liked it and he is not much of a sweet bread fan.

      Reply
    3. Basie

      November 23, 2021 at 1:43 pm

      Regarding Walnuts: Regular Walnuts or Black Walnuts?
      Thank you!

      Reply
      • Allison Ferraro

        November 24, 2021 at 9:28 pm

        This recipe uses regular walnuts, which could be sold under the name English walnuts, California walnuts, or mission walnuts.
        - Allison

        Reply
    4. Lydia

      January 23, 2021 at 6:27 pm

      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!!

      Reply
      • Allison

        January 24, 2021 at 6:45 am

        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

        Reply
    5. Debbie Boone

      December 27, 2020 at 1:33 am

      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!

      Reply
      • Allison

        December 27, 2020 at 12:34 pm

        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

        Reply
      • Arlene

        October 28, 2022 at 2:55 pm

        How long did you bake the smaller loaves?

        Reply
    6. Irma

      December 16, 2020 at 9:34 pm

      What can I use if I don’t have white vinegar on hand?? Lemon juice???

      Reply
      • Allison

        December 17, 2020 at 2:04 pm

        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

        Reply
    7. Shelly

      December 15, 2020 at 3:51 pm

      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

      Reply
    8. Patty

      December 14, 2020 at 12:55 pm

      5 stars
      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!

      Reply
      • Allison

        December 14, 2020 at 4:04 pm

        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

        Reply
    9. Glenda

      December 10, 2020 at 5:26 pm

      5 stars
      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!

      Reply
      • Allison

        December 10, 2020 at 8:54 pm

        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

        Reply
    10. Nina

      November 22, 2020 at 2:08 pm

      5 stars
      Made 6 loaves. Was awesome

      Reply
      • Allison

        November 24, 2020 at 2:24 pm

        Thank you so much for your review Nina!
        - Allison

        Reply
    11. Ron Peterson

      October 25, 2020 at 2:38 pm

      5 stars
      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.

      Reply
      • Allison

        October 26, 2020 at 10:20 am

        I'm so glad you love this recipe as much as I do! Thanks for your review, Ron!
        - Allison

        Reply
    12. Nancy

      October 13, 2020 at 4:15 pm

      Will frozen cranberries work?

      Reply
      • Allison

        October 13, 2020 at 8:56 pm

        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

        Reply
    13. Joyce

      September 30, 2020 at 7:37 pm

      Can this be made in mini loaf pans?

      Reply
      • Allison

        October 04, 2020 at 9:20 pm

        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

        Reply
    14. Marilyn

      September 29, 2020 at 2:18 am

      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

      Reply
      • Allison

        September 29, 2020 at 10:12 pm

        Hi Marilyn! Great question! “T” is shorthand for Tablespoon, where “tsp.” would be the abbreviation for teaspoon.
        - Allison

        Reply
    15. Allison

      December 07, 2014 at 6:09 pm

      My pleasure! I hope you do give the recipe a try!

      xx Allison

      Reply
    16. heycakes

      December 05, 2014 at 7:19 am

      Oh my... I want this for breakfast every day!! And I think I actually might! Thanks for sharing the recipe 🙂

      Reply
      • Swati

        September 03, 2020 at 8:11 am

        Hi ,

        I am not sure if i will find fresh cranberries, will dried cranberries be okay to use in this recipe ?

        Thank you.

        Reply
        • Allison

          September 03, 2020 at 12:51 pm

          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

          November 28, 2020 at 9:44 pm

          I’m a vegan. What can I substitute for the egg?

        • Allison

          November 29, 2020 at 9:04 pm

          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

          December 24, 2020 at 8:57 pm

          Do you think I could double the recipe and bake in small foil “bread” pans for gifts? Thanks! Debbie

        • Allison

          December 27, 2020 at 12:31 pm

          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

        September 25, 2020 at 12:55 am

        Whyi s the vinegar added???

        Reply
        • Allison

          September 29, 2020 at 10:10 pm

          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

          January 16, 2021 at 9:16 pm

          5 stars
          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

          January 17, 2021 at 6:17 am

          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

        October 15, 2020 at 4:39 am

        5 stars
        I was wondering if this recipe can be tripled??? Great idea for neighbors!! Thank you for the recipe. Can't wait to try it!!

        Reply
        • Allison

          October 15, 2020 at 1:41 pm

          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

          October 17, 2020 at 4:55 pm

          Can this be made as muffins or will it lose something in the translation?

        • Allison

          October 18, 2020 at 12:59 pm

          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

          December 13, 2020 at 2:36 pm

          Almost any bread recipe can be made into muffins by increasing the temp by 25 degrees.

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Allison Ferraro headshot

    Hi there!

    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

    Get to know Allison →

    Valentine's Day Dessert Recipes

    • Valentine Heart Sugar Cookies
    • Brownie Bites with Whipped Chocolate Ganache
    • Strawberry Meringue Roses
    • Homemade Chocolate Covered Strawberries

    Reader Favorites

    • Cranberry Walnut Bread
    • Sparkling Apple Cider Punch (Cocktail or Mocktail)
    • Homemade Pizza Buns
    • Quick & Easy Buttermilk Biscuits (Small Batch)

    Top Tips

    • How to Melt Chocolate in a Double Boiler
    • How to Grate Carrots for Carrot Cake
    • How to Melt White Chocolate (Chips, Bars & Wafers)
    • How to Line Pans with Parchment Paper
    • Mixing Methods in Baking: How to Fold, Beat & Stir
    • How to Fix Flat Cookies
    logos of media outlets featuring Always Eat Dessert recipes

    Footer

    ↑ back to top

    About

    • About
    • Portfolio
    • Work with Me

    Policies

    • Privacy Policy
    • Terms of Use
    • Website Disclaimer
    • Accessibility Policy

    Contact

    • Contact
    • Subscribe

    COPYRIGHT © 2023 ALWAYS EAT DESSERT, LLC | ALL RIGHTS RESERVED