Cranberry Orange Walnut Bread combines sweet orange bread with tart cranberries and crunchy walnuts. This recipe is perfect to enjoy with friends and family during the holiday season!
This is the season for baking.
Really, nothing can compare to a warm, cozy home with the scent of freshly baked cranberry bread wafting from the kitchen.
This bread reminds me of my dad. He LOVES this bread. Anytime I bake it, I’m reminded of days at home, celebrating the holidays with my family. This bread is a feel-good bread, a holiday bread, an eat-me-now I look so beautiful bread.
I love that each bite is filled with a myriad of different tastes and textures…A crunch from the walnuts, a sour punch from the cranberries, and a bit of zesty flavah from the oranges. And, it’s SO simple to throw together. Thumbs up for easy recipes that taste like holiday heaven!
This bread is best during cranberry season, (October-January), where you can use fresh cranberries and fill your home with the scent of the holiday season. But, if you’re like me and insist on baking holiday recipes in July, make sure to freeze some of those fresh cranberries this winter so you can bake bread all year long!
- 4 cups white flour
- 1 ½ cup sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- ½ cup vegetable oil
- 2 eggs
- Grated zest of 2 oranges
- 1 ½ cups orange juice
- 2 cups fresh cranberries
- Chopped walnuts or pecans (Desired Amount)
- Preheat oven to 350 degrees.
- Grease the bottom and sides of 2 bread loaf pans. Set aside.
- Mix all ingredients, until just combined.
- Divide into loaf pans and bake for 50-60 minutes, until a knife stuck in the middle of the loaf comes out clean. (Or mostly clean if you like your bread slightly under-baked).
- Cool slightly before removing from pan.
- *This recipe doubles easily and can be frozen for up to two months.
The trick to this bread (and all quick-breads in my opinion) is to time the baking perfectly. You want a nice crusty top with a soft and slightly gooey center. As it’s baking, keep an eye on it. As soon as the top is golden brown, cover with tin foil so it doesn’t burn, and pull it out a minute or two before you usually would to get that ooey-gooey center of deliciousness.
Happy baking, and happy holidays!
Sarah is the photographer, author and designer for Kiwi and Carrot—a food blog for (mostly) healthy recipes made with fresh and natural ingredients. Her and her mom Elizabeth created Kiwi and Carrot after years of having of their friends ask for their recipes. They love showing people how healthy eating can be delicious and simple! Check them out at kiwiandcarrot.com, or find them on social media @kiwiandcarrot.