Cranberry Orange Walnut Bread

Cranberry Orange Walnut Bread
4.5 from 2 ratings
You don't have to wait for a special occasion to make this sweet, citrus-y loaf—it's delicious all year round. If you’d like to add a glaze, drizzle the cooled bread with a mixture of confectioners’ sugar and orange juice.This recipe was originally published in the South Florida Sun Sentinel.
Prep Time
Cook Time
Cranberry Orange Walnut Bread recipe - The Daily Meal
Total time: 60 minutes
  • 2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • juice and zest of 1 orange
  • 4 tablespoon (1/2 stick) unsalted butter, melted and cooled, plus more for pan
  • 2 large eggs, lightly beaten
  • 1 cup fresh cranberries, chopped
  • 1/2 cup chopped walnuts
  1. Preheat oven to 350 F. Butter the bottom only of a 9-by-5-inch loaf pan.
  2. In a medium bowl, combine 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon baking soda and 1/2 teaspoon cinnamon.
  3. In a large bowl, whisk together 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1 teaspoon vanilla, 1/2 cup buttermilk, the juice and zest of 1 orange, 4 tablespoons unsalted butter (melted and cooled), and 2 large, lightly beaten eggs.
  4. Add the flour mixture to the wet mixture and stir just until combined. Gently fold in 1 cup chopped cranberries and 1/2 cup chopped walnuts.
  5. Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 50 minutes.
  6. Transfer pan to a wire rack and cool slightly. Run a knife around the edge of the pan and invert on rack. Remove pan and allow to cool completely before slicing.