This Cranberry Orange Walnut Bread is a true delight, infused with the bright zest and sweet tang of citrus, making it an ideal choice for any meal. Whether you’re enjoying a leisurely breakfast, an elegant tea time, or serving it as a dessert, this recipe promises an absolutely delicious experience, especially perfect for the festive holiday season.
Our delectable Cranberry Nut Bread offers a harmonious blend of sweet, tart, and crunchy textures. It’s not just a treat for the taste buds; its vibrant flavors and festive appearance make it a superb addition to your Thanksgiving or Christmas buffet, bringing a touch of homemade warmth to any gathering.
Why You Must Make This Delightful Cranberry Bread
There are countless reasons to add this exceptional Cranberry Orange Walnut Bread to your baking repertoire. It’s more than just a recipe; it’s an experience that brings joy and incredible flavor to your kitchen and your table.
- Inspired by a Culinary Expert: This recipe comes from my esteemed blogger friend, Jamie Schler, a truly talented food writer and recipe developer whose work has graced publications like The Washington Post, Fine Cooking, and Good Housekeeping. She is also the author of a highly acclaimed cookbook, “Orange Appeal: Savory and Sweet.” If you are a devoted citrus enthusiast, you will undoubtedly find yourself enamored with every single recipe within its pages, and this bread is a shining example of her expertise.
- A Divine Flavor Pairing: The combination of bright, zesty orange and tart, ruby-red cranberries is simply divine. This classic pairing creates a symphony of flavors that is both refreshing and comforting, elevating the bread far beyond a typical quick loaf. The orange zest and juice infuse every bite with a sunny warmth that perfectly complements the cranberries’ characteristic tartness.
- A Delicious Seasonal & Gift-Worthy Treat: This bread isn’t just a seasonal favorite; it’s a celebration of autumn and winter flavors. Its comforting aroma fills your home, instantly evoking the spirit of the holidays. Beyond serving it to your family, it makes an absolutely lovely, thoughtful, and homemade holiday gift. Wrapped in festive paper and tied with a ribbon, a loaf of this bread is a heartfelt present that speaks volumes about your care and generosity.
The Irresistible Appeal of Cranberry Nut Bread
For many, the first introduction to cranberry bread was likely from the back of an Ocean Spray cranberry bag – a humble yet cherished memory. While I’ve often turned to classic recipes like Cranberry Pecan Bread from Cook’s Illustrated, there’s always an excitement in discovering something new and equally delightful. Why stay in a rut when there’s a world of delicious alternatives waiting?
And what a magnificent alternative Jamie offered! From the very first bite of her Traditional Cranberry Orange Walnut Bread, I was utterly smitten. The vibrant orange juice and fragrant zest provided incredible citrus undertones that danced beautifully with both the tart cranberries and the earthy walnuts. But the magic didn’t stop there. The bread was crowned with a rich, buttery streusel topping, adding a delightful crunch and extra layer of sweetness that completed this heavenly combination. Every element worked in perfect harmony, creating a loaf that is truly unforgettable.
Mastering the Art of Quick Bread Baking
Baking quick bread might seem simple, but a few fundamental techniques can elevate your results from good to absolutely fantastic. I was fortunate to learn these foundational skills in Home-Ec classes during junior high and high school – electives I eagerly signed up for repeatedly! While sewing wasn’t my forte, the baking portion at Welch Junior High, Lord Byng Secondary School in Vancouver, and Ames Senior High truly captured my imagination. The lessons learned there form the backbone of successful baking. Here are some of the essential tips I gathered for making perfect quick breads, including this exquisite Orange Cranberry Bread:
General Quick Bread Principles:
- Yeast-Free Leavening: Unlike traditional yeast breads, quick breads rely on chemical leaveners such as baking powder, baking soda, or a combination of both. These leavening agents react with liquids and acids in the batter to produce carbon dioxide, creating the light and tender texture we love. Common examples include banana nut bread, pumpkin bread, and lemon poppyseed bread. Understanding this distinction is key to their preparation.
- Creaming Method Fundamentals: The classic creaming method forms the basis for many quick bread recipes. This involves beating together the fats (like butter) and sugars until the mixture becomes light, fluffy, and pale. This process incorporates air into the batter, which contributes to the bread’s tender crumb. After creaming, eggs are typically added one at a time, followed by other liquid ingredients, ensuring a smooth and emulsified base.
- Proper Dry Ingredient Preparation: Before combining, it’s crucial to whisk together all dry ingredients – flour, leaveners, and salt – in a separate bowl. This step ensures that the baking powder and baking soda are evenly distributed throughout the flour, preventing pockets of unmixed leavener and guaranteeing a consistent rise in your final product. This simple step makes a significant difference in the bread’s texture.
- The Golden Rule: Do Not Overmix! This is perhaps the most critical rule in quick bread baking. Once you introduce the flour and leaveners to the wet ingredients, mix only until they are just combined. Over-mixing develops the gluten in the flour excessively, leading to a tough, dense, and chewy texture. Instead of using an electric mixer, opt for a wooden spoon or a rubber spatula to gently fold the ingredients together.
- PRO-Tip: Prevent Tunnels and Peaked Muffins: Over-mixing has visible consequences. In a loaf of quick bread, it can result in undesirable “tunnels” – large, irregular holes running through the crumb. If you’re using the same batter for muffins, over-mixing will cause them to have sharply peaked tops rather than beautifully rounded domes. A gentle touch is all it takes to achieve that perfect, tender crumb.
- PRO-Tip: Always Toast Your Nuts: This simple step is a game-changer for flavor. Toasting nuts, such as walnuts or pecans, before adding them to your batter helps to bring out their essential oils, intensifying their nutty flavor and enhancing their crunch. You can achieve this by heating them in a dry skillet over medium heat until they become fragrant, or by spreading them on a baking sheet and baking at 350°F (175°C) for about 5 minutes, or until a delightful nutty aroma fills your kitchen. This small effort yields a significant flavor boost.
Practical Baking and Storage Tips:
- Versatility for Muffins: This versatile quick bread batter can easily be adapted to make delicious muffins. Simply adjust the baking time: fill prepared muffin tins about two-thirds full and bake until a toothpick inserted into the center comes out clean, usually around 20-25 minutes, depending on your oven and muffin size.
- Preventing Sinking Add-ins: While I had no issues with my cranberries and walnuts sinking in this particular recipe, a common trick to ensure even distribution of heavier add-ins (like chocolate chips or blueberries) is to gently toss them with a tablespoon or two of flour before incorporating them into the batter. This light coating helps them stay suspended during baking.
- Knowing When It’s Done: The definitive test for quick bread doneness is the toothpick test. Insert a clean toothpick into the very center of the loaf. If it comes out clean, without any wet batter clinging to it, your bread is perfectly baked. It’s wise to check in a couple of different spots to ensure there are no underdone pockets. Always start checking about 10-15 minutes before the suggested baking time, as oven temperatures can vary significantly.
Baking and Storing for Perfection:
- Flawless Release from the Pan: To prevent your beautiful loaf from sticking, I recommend a thorough pan preparation. First, generously grease your loaf pan. Then, flour it lightly, tapping out any excess. For extra insurance, particularly for quick breads, I often line the bottom of the pan with a rectangle of parchment paper, then grease or spray the parchment as well. This multi-step approach ensures your bread will release effortlessly.
- Cooling with Care: After baking, allow the bread to cool in the pan for about 10-15 minutes on a wire rack. This initial cooling period allows the bread to set and firm up before it’s removed. If the bread seems reluctant to release, gently run a thin knife or metal spatula around the perimeter of the pan to loosen it. A slight jiggle of the pan will often tell you if it’s ready to be inverted onto the cooling rack to finish cooling completely.
- Optimal Storage for Freshness: For the best flavor and texture, allow the bread to cool completely to room temperature before wrapping and storing. Many quick breads, including this one, actually taste even better the day after baking as the flavors have more time to meld and deepen. Store the bread tightly wrapped in plastic wrap or foil at room temperature for up to 3 days. For longer storage, transfer it to the refrigerator, where it will keep for up to a week. For extended freshness, quick bread freezes beautifully for several months when properly wrapped and stored in an airtight container or freezer bag.
Spotlight on Orange Appeal: Sweet and Savory
Beyond being an exceptional cook, Jamie Schler is an incredibly talented writer whose words are as captivating as her recipes. I highly recommend visiting her blog, “Life’s a Feast,” where you can admire her gorgeous culinary creations while being drawn into the delightful stories she shares. Jamie’s profound love for citrus stems from her upbringing in sunny Florida and continues to this day, as she and her husband now own and operate Hotel Diderot in France’s picturesque Loire Valley.
At Hotel Diderot, Jamie’s homemade jams and jellies, often featuring her signature citrus flair, are served for breakfast, delighting guests with a taste of her unique culinary artistry. I can only imagine the burst of sunshine those spreads bring to the breakfast table. It is truly on my bucket list to be a guest at Hotel Diderot one day and experience that charm firsthand!
Jamie’s insightful essays and delicious recipes have been widely published in prominent magazines such as Fine Cooking, The Washington Post, and Good Housekeeping, among others. Her cookbook, “Orange Appeal: Savory and Sweet,” would make an absolutely amazing gift for yourself or for the passionate cook in your life who appreciates the versatility and vibrancy of citrus. And to truly make it a memorable present, why not add a freshly baked loaf of this wonderful Cranberry Nut Bread?
Frequently Asked Questions
Absolutely! Both fresh and frozen cranberries work wonderfully in quick bread recipes. If you’re using frozen cranberries, there’s no need to defrost them beforehand. Simply toss them directly into the batter while still frozen. To help absorb any excess moisture they might release as they defrost and cook, lightly coat them in a tablespoon or two of flour before mixing them in. In a pinch, dried cranberries can also be used as a last resort, but for best results, rehydrate them first by soaking them in some hot water or warm orange juice for about 10-15 minutes before adding them to the batter.
Cranberries are a quintessential autumn fruit, typically harvested from mid-September through mid-November. This timing makes them perfectly suited for holiday baking and festive recipes like this cranberry bread, especially around Thanksgiving. The majority of the U.S. cranberry crop is grown in specialized bogs located primarily in Wisconsin, a state renowned for its cranberry production.
It’s crucial to avoid removing your quick bread from the oven too early, as an undercooked center will remain raw and cause the top of the bread to sink dramatically as it cools. The most reliable method to check for doneness is the classic toothpick test. Insert a clean wooden toothpick directly into the very center of the bread loaf. If the toothpick comes out completely clean, without any wet batter or moist crumbs clinging to it, your bread is done. If you see any raw batter, it needs more time in the oven. It’s a good practice to check in a couple of different spots to ensure the entire loaf is evenly cooked through.
To maintain its freshness, cranberry walnut bread can be stored at room temperature for approximately 3 days, provided it is well-wrapped (in plastic wrap or foil) and your kitchen environment is relatively cool. For longer storage, transfer the wrapped bread to the refrigerator, where it will stay fresh for up to a week. This bread also freezes exceptionally well, allowing you to enjoy it for up to 3 months. When freezing, ensure it’s wrapped securely in plastic and/or foil, then placed inside a freezer-safe Ziploc bag with as much air removed as possible. To serve, simply defrost it overnight in the refrigerator and allow it to come to room temperature before enjoying.
Yes, absolutely! This versatile quick bread recipe can easily be adapted to make a delicious batch of muffins. Simply prepare your muffin tin by lining it with paper liners or greasing it thoroughly. Fill each muffin cup approximately two-thirds full with the batter. Bake the muffins in a preheated oven until a toothpick inserted into the center of a muffin comes out clean, which typically takes about 20-25 minutes. Keep an eye on them, as baking times can vary slightly depending on your oven.
You May Also Love These Cranberry Recipes:
- Cranberry Christmas Cake from Barefeet in the Kitchen
- Cranberry Orange Pound Cake from Belly Full
- Gingered Cranberry Oatmeal Cookies
- Cranberry Eggnog Scones
- Cranberry Cheesecake Trifle
- Brie en Croute with Cranberries
- Cranberry Fluff
- More Holiday Recipes
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Streusel Topped Cranberry Orange Walnut Bread Recipe
20 minutes
1 hour
1 hour 20 minutes
16 servings
A tender, delicious quick bread with cranberries, orange zest, walnuts and a streusel topping!
Ingredients
Streusel Topping:
- 3 tablespoons flour
- 3 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cubed*
Bread:
- 1 orange, juiced and zested
- Boiling water
- 2 tablespoons unsalted butter*, cubed and at room temperature
- 1 egg
- 1 cup sugar
- 1 cup whole or coarsely chopped fresh or frozen (thawed) cranberries
- ½ cup coarsely chopped walnuts**
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- To make the streusel topping, place the flour, brown sugar, and cinnamon in a bowl and toss to combine.
- Add the butter and, using only your fingertips, rub quickly into the dry ingredients until it resembles damp sand and there are no chunks of butter left.
- Chill in the refrigerator while you prepare the quick bread.
- Preheat the oven to 325ºF (160ºC). Butter a standard 9 x 5 x 2 ½-inch loaf pan and set aside.
- Add enough boiling water to the orange juice to make ¾ cup of liquid. Add the zest and butter and stir until the butter is melted.
- In a large mixing bowl, whisk or beat together the egg and sugar until blended, and light and fluffy. Pour the orange mixture into the egg mixture and stir together. Fold in the cranberries and walnuts.
- In a separate bowl, blend together the flour, baking powder, baking soda, and salt. Stir the flour mixture into the orange mixture until well-blended.
- Spread the batter into the prepared loaf pan. Sprinkle the streusel evenly over the top of the batter, breaking up any lumps with your fingertips.
- Bake for 55-60 minutes, or until the center is set and the top is golden brown.
- Allow the bread to cool in the pan on a rack before sliding a knife around the edges to loosen and unmolding.***
Notes
*You may substitute pecans for walnuts.
**I used salted butter and reduced the salt to ¼ teaspoon.
***I greased the pan, and then lined the bottom with a rectangle of parchment paper. Then I greased the top of the parchment and dusted it all with flour.
If you use frozen cranberries, toss them in a touch of flour to help absorb any liquid they exude.
Nutrition Information:
Yield:
16
Serving Size:
1 slice
Amount Per Serving:
Calories: 177Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 143mgCarbohydrates: 29gFiber: 1gSugar: 15gProtein: 3g
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