Cranberry Orange Walnut Holiday Bread

Why You’ll Love This Recipe

• Soft, tender crumb with juicy bursts of tart cranberry and fragrant orange in every bite.
• Toasted walnuts add cozy, nutty crunch that feels extra special for the holidays.
• Perfect make-ahead breakfast, brunch centerpiece, or homemade edible gift.
• Simple pantry ingredients, one loaf pan, and no mixer required.

Grocery List

• Produce: Fresh cranberries, 1–2 oranges (for zest and juice)
• Dairy: Eggs, whole milk or buttermilk, optional butter (if using instead of oil)
• Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, vanilla extract, neutral oil (canola, sunflower, or light olive), walnuts

Full Ingredients

Cranberry Orange Walnut Bread

• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt or table salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional, but deliciously cozy)
• 2 large eggs, at room temperature
• 1/2 cup (120 ml) whole milk or buttermilk, at room temperature
• 1/2 cup (120 ml) neutral oil (such as canola or vegetable oil) or melted unsalted butter, slightly cooled
• 1/4 cup (60 ml) freshly squeezed orange juice (about 1 large orange)
• 2 tsp finely grated orange zest (from 1–2 oranges)
• 1 tsp pure vanilla extract
• 1 1/2 cups (150 g) fresh cranberries, rinsed, well dried, and halved (or left whole if very small)
• 3/4 cup (75 g) chopped walnuts, toasted and cooled
• 1 tbsp all-purpose flour (for tossing with cranberries, to help prevent sinking)

Optional Orange Glaze

• 1/2 cup (60 g) powdered sugar, sifted
• 1–2 tbsp fresh orange juice (start with 1 tbsp and add more to thin)
• 1/4 tsp vanilla extract (optional)

Step-by-Step Instructions

Step 1: Prep the pan, oven, and walnuts

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. For easiest removal, line the bottom and long sides with a strip of parchment paper, leaving an overhang as a sling, then lightly grease the parchment as well.

Spread the chopped walnuts on a baking sheet and toast in the preheated oven for 6–8 minutes, stirring once, until fragrant and lightly golden. Let them cool completely before adding to the batter so they do not melt or streak it.

Step 2: Prep the cranberries and oranges

Rinse the fresh cranberries under cool water and pat them very dry with a clean towel. Slice larger berries in half; tiny ones can be left whole. Place the cranberries in a small bowl and toss with 1 tablespoon of flour until evenly coated. This light coating helps keep them suspended in the batter instead of sinking to the bottom.

Finely grate the zest from your orange(s) using a microplane or fine grater, avoiding the bitter white pith. Juice the orange until you have 1/4 cup (60 ml) of juice. Set zest and juice aside for the batter and (optionally) the glaze.

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined and no streaks remain. This helps evenly distribute the leavening and spices so the bread rises evenly and has consistent flavor throughout.

Step 4: Whisk the wet ingredients

In a separate medium bowl or large measuring jug, add the eggs, milk (or buttermilk), oil (or melted butter), orange juice, orange zest, and vanilla extract. Whisk until the mixture is smooth and the eggs are fully broken up. The mixture should look creamy and slightly thick, with small bits of orange zest visible.

Step 5: Combine batter and fold in cranberries and walnuts

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently stir just until the batter comes together and you no longer see dry pockets of flour. The batter will be fairly thick; do not overmix, or the bread can become tough.

Fold in the floured cranberries and cooled toasted walnuts, using a gentle lifting and folding motion. Make sure they are evenly distributed, but stop stirring as soon as they are incorporated to keep the crumb tender.

Step 6: Bake the loaf

Scrape the batter into the prepared loaf pan and smooth the top with a spatula. If you like, scatter a few extra cranberries or walnut pieces on top for a pretty, rustic look, gently pressing them into the surface.

Bake in the preheated 350°F (175°C) oven for 55–60 minutes, or until the top is deeply golden and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs (no wet batter). If the loaf is browning too quickly around the 40-minute mark, loosely tent the top with a piece of foil and continue baking.

Step 7: Cool, glaze, and slice

Remove the pan from the oven and place it on a wire rack. Let the bread cool in the pan for 15 minutes to set. Then, use the parchment sling to lift the loaf out and transfer it directly to the rack to cool completely before slicing or glazing.

For the optional orange glaze, whisk together the powdered sugar, 1 tablespoon orange juice, and vanilla (if using) until smooth. Add more orange juice, a few drops at a time, until you reach a thick but pourable consistency. Drizzle the glaze over the cooled loaf, letting it drip down the sides. Allow the glaze to set for about 15 minutes, then slice with a serrated knife into 10–12 slices and serve.

Pro Tips

• Room temperature ingredients: Let eggs and milk come to room temperature for a smoother batter and more even rise.
• Do not overmix: Stir the batter just until combined. Overmixing develops gluten and can make the bread dense instead of soft and tender.
• Use fresh zest and juice: Bottled orange juice and dried zest cannot match the bright flavor of fresh oranges in this loaf.
• Check early: Ovens vary, so start checking for doneness at 50 minutes. A slightly underbaked center is better than a dry loaf.
• Clean slices: For neat slices, let the bread cool fully and use a serrated bread knife, wiping the blade between cuts if needed.

Variations

• Chocolate twist: Replace half of the walnuts with 1/2 cup (85 g) dark chocolate chips for a richer, dessert-style loaf.
• Almond cranberry bread: Swap walnuts for sliced almonds and use 1/2 tsp almond extract in place of half the vanilla.
• Glazed gift loaves: Divide the batter between two 8×4-inch mini loaf pans and reduce baking time to about 35–40 minutes. Glaze and wrap for gifting.

Storage & Make-Ahead

Once completely cool, wrap the cranberry bread tightly in plastic wrap or store in an airtight container. It keeps well at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, bringing slices to room temperature or gently warming them before serving. The loaf also freezes beautifully: wrap tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator or a few hours at room temperature while still wrapped to prevent drying out. You can bake the bread a day ahead, cool completely, wrap, and glaze just before serving or gifting for the freshest look.

Nutrition (per serving)

Approximate per slice, assuming 12 slices: 260 calories; 12 g fat; 4 g saturated fat; 35 g carbohydrates; 1.5 g fiber; 19 g sugar; 4 g protein; 200 mg sodium. Values will vary based on specific ingredients and slice thickness, and will be slightly higher if you use the optional glaze.