This Cranberry Walnut Bread is an easy quick bread recipe studded with fresh cranberries and crunchy walnuts. It's soft, tender and oh so delicious!
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Why We Love This Cranberry Walnut Bread
- It's so easy to make. Literally takes just minutes to mix and get in the oven.
- Only requires simple basic ingredients that are most likely hanging out in your pantry.
- Turns out sweet and tart with flavor and texture in each bite!
- This bread is freezer friendly! Make an extra loaf or two and stash it in the freezer.
- A fun festive recipe that will look fabulous on any holiday table.
Cranberry Walnut Bread Recipe Ingredients
- Salted Butter
- White Sugar
- Large Eggs
- Pure Vanilla Extract
- Baking Powder
- Cinnamon
- Salt
- Unbleached All Purpose Flour
- Milk
- Fresh Cranberries
- Chopped Walnuts
Substitution Suggestions
- Salted Butter: Unsalted butter can be used but I suggest adding an extra ¼ teaspoon salt to the bread batter.
- Pure Vanilla Extract: I always recommend using pure extracts. They yield the best flavor. Imitation extracts can leave an unpleasant after taste in your baked goods. If you like, you can substitute with pure orange extract for a hint of orange in the bread.
- All Purpose Flour: White whole wheat flour or whole wheat flour can be used. Your bread will be a bit more dense and darker in color but will still have a delicious flavor. You can also use a blend of flours, half all purpose and half whole wheat flour is a great blend.
- Milk: Any type of milk can be used. I typically use 2% cows milk because I always have it on hand. Use what you drink. If you want a richer bread you can use heavy cream or half and half.
- Fresh Cranberries: Fresh or frozen cranberries can be used. Don't thaw frozen cranberries. Fold them into the batter frozen. You can also use a cup of dried cranberries, but I really recommend using fresh if you can.
- Walnuts: Use your favorite nut! Pecans, almonds, pistachios or a mix of nuts will all taste yummy.
This is a classic quick bread that has been transformed for the holiday season. A delicious bread that is full of tart cranberries, earthy walnuts and just the right amount of sweetness. Wake up Christmas morning to a slice of this easy quick bread.
How to Make Cranberry Walnut Quick Bread
- First, preheat oven to 350°F and line a 9x5 loaf pan with parchment paper leaving at least an inch overhang on the long sides. Then lightly spray the inside of pan with nonstick cooking spray.
- Next, in the bowl of a stand mixer fitted with the paddle attachment or a large bowl and hand mixer, cream together the softened butter and granulated sugar until fully combined well.
- Add the eggs, one at a time, beating well after each addition and scraping sides of the bowl as needed. Then mix in the vanilla extract.
- Now add the dry ingredients: baking powder, cinnamon, salt and all purpose flour. Mix on low speed until just combined.
- Add the milk and mix until fully incorporated being careful not to overmix the batter.
- Next, scoop out about a tablespoon of walnuts from the ½ cup and set aside for the top of the bread.
- Then fold in the cranberries and remaining walnuts until evenly combined.
- Spoon the batter into the prepared loaf pan and spread it out into an even layer.
- Sprinkle top of bread batter with the chopped walnuts that were set aside.
- Bake bread on center rack in preheated oven for 70-75 minutes until golden brown on top and edges, or a toothpick or cake tester inserted in center of bread comes out clean.
- Let bread cool in pan 15 minutes, then remove from pan and cool completely on wire rack.
Serving Cranberry Nut Bread
Serve this yummy bread with some soft butter or a drizzle of honey. You can also serve it with some festive jam like spiced Christmas jam or orange marmalade.
This yummy walnut and cranberry bread is great served for breakfast, brunch or as an afternoon snack. It makes a pretty and festive presentation on the holiday dessert table too!
If cranberries are a favorite of yours or others you know, try some of these other delicious cranberry recipes!
Storing Cranberry Walnut Loaf
Storing: Wrap the cooled loaf in plastic wrap and keep on counter or in bread box. Bread will last 3-4 days on counter. You can also store the bread in an airtight container on the counter as well. The cranberry walnut bread can be stored in the fridge to extend it’s life a few more days, however, I feel it gets dried out in the fridge.
Freezing: This is a great recipe for freezing. Wrap entire loaf or individual slices of bread in a double layer of plastic wrap. Then place in a freezer safe air tight container or zip top freezer bag. Label and date, then store in freezer up to 4 months.
Thawing: Simply thaw on the counter for a few hours and then enjoy!
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making breads, muffins, cookies and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Find yourself a consultant, host a party and treat yourself to a set.
- This loaf pan from KitchenAid is a good one too!
- An offset spatula is my favorite tool to use for evenly spreading the batter into the baking dish.
- Parchment paper is a life saver and makes clean up so much easier.
Tips for Walnut and Cranberry Bread
- Gather all the ingredients before you start preparing the recipe. It is so much easier to bake when all the ingredients are ready.
- Read the recipe from start to finish before you start. I am speaking from experience.
- Use room temperature ingredients. It helps the batter come together better, and also helps with even baking.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the bread too dry. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
- Do NOT over mix the batter, the bread will be tough instead of tender. Mix just until the flour is combined and the milk is incorporated.
- If using frozen cranberries, do not thaw them. Fold them into the batter frozen.
- You can also make mini loaves. For smaller loaves reduce the baking time to only 20-25 minutes.
- This recipe is easily doubled too! Double it and bake 2 loaves.
- Fresh cranberries are only in season for a short time. Buy extra and freeze them so you can enjoy your favorite cranberry recipes year round!
More Quick Bread Recipes:
- Banana Chocolate Chip Bread
- Easy Pumpkin Bread
- Chocolate Banana Bread
- Cinnamon Swirl Zucchini Bread
- Blueberry Sweet Bread
- Crumb Topped Banana Bread
- Apple Fritter Loaf
- Classic Zucchini Bread
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Cranberry Walnut Bread
Ingredients
- 6 tablespoons salted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1½ cups all purpose flour
- ¾ cup milk
- 12 ounces fresh cranberries
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350°F and line a 9x5 loaf pan with parchment paper leaving at least an inch overhang on the long sides. Lightly spray the inside of pan with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until fully combined well.
- Add the eggs, one at a time, beating well after each addition and scraping sides of bowl as needed. Then mix in the vanilla extract.
- Add the baking powder, cinnamon, salt and all purpose flour. Mix on low speed until just combined.
- Add the milk and mix until fully incorporated being careful not to overmix the batter.
- Bake bread on center rack in preheated oven for 70-75 minutes until golden brown on top and edges or a toothpick or cake tester inserted in center of bread comes out clean.
- Let bread cool in pan 15 minutes, then remove and cool completely.
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