Cranberry Walnut Bread

November 29, 2011
5 Ratings
  • Makes 1 9x5 inch loaf or 4 mini-loaves
Author Notes

This cranberry bread recipe was originally brought home many years ago by my younger brother from his pre-school. My mom started baking it and it became a tradition, most often made in mini-loaf pans so we each had our own loaf on our plate at Thanksgiving. I've tweaked it a bit over the years and it's become a tradition now in my family. The bread has a wonderful, subtle citrus flavor and is studded with fresh cranberries and toasted walnuts. It also makes a lovely holiday gift. —BlueKaleRoad

What You'll Need
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg, lightly beaten
  • 1/2 cup orange juice
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 1/2 cups fresh cranberries, roughly chopped or pulsed a few times in a food processor
  • 1 cup walnuts, toasted and chopped
  1. Preheat the oven to 350 degrees. Butter a 9x5 loaf pan or 4 mini-loaf pans.
  2. In a large mixing bowl, cream the butter and sugars together. Add the egg and orange juice and mix until blended. Sift together the flour, baking powder, baking soda and salt and beat into the butter mixture. Gently fold in the cranberries and walnuts until just mixed.
  3. Spoon the batter into the prepared pan(s) and bake until golden and a tester has just a few moist crumbs on it (about 25 minutes for mini-loaves, 45 minutes for a big loaf). Let cool before removing from pan(s).

See what other Food52ers are saying.

  • Kristy Graham
    Kristy Graham
  • eric_hunter
  • Bevi
  • BlueKaleRoad
I am a passionate home cook and love gathering my family and friends around the table.

12 Reviews

NXL December 24, 2021
The flavor of this bread was okay, but the texture is very crumbly. I am comparing it to a recipe by Jeff Smith, which I have misplaced. That bread is firm enough to allow for toasting in a toaster.
Berkeley C. February 10, 2019
My family and I loved this, made it as cupcakes and used pecans and walnuts. Also worked totally fine with whole wheat flour
Kristy G. December 7, 2014
Also did this recipe today, with several modifications. Clearly a very forgiving recipe!

I substituted 1/2 cup of flax meal for 1/2 a cup of the flour. Used chopped almonds and pecans (because I didn't have walnuts on hand). Put the batter in baking cups because I don't have a loaf pan (made almost 24 small muffins).

Despite all that, still tastes pretty darn good. Not overly sweet.
BlueKaleRoad December 8, 2014
Hi Kristy, I'm so glad the recipe worked with your modifications! I like the mix of nuts you used. Baking in muffin cups is a great idea - I may try that so I can put one at each person's place on the table. Happy holidays to you!
TaraP November 8, 2014
I used part of my precious stash of wild black walnuts from Nebraska in this loaf and I'm so glad I did! This is a delicious bread. I loved the generous portions of cranberries and nuts.
BlueKaleRoad November 8, 2014
Tara, I'm delighted you enjoyed it! Thank you for letting me know. I'm envious of your walnuts. :)
alygator November 26, 2012
I just made this last night. Delicious! My mom has a recipe that is similar but uses shortening which I never have in the house. I prefer the buttery goodness of this recipe!
BlueKaleRoad November 26, 2012
Thank you for letting me know, alygator! I'm happy you enjoyed it. Hope you had a wonderful Thanksgiving!
eric_hunter December 22, 2011
This is very easy to make a real crowd pleaser.
BlueKaleRoad January 3, 2012
Thanks for letting me know, Eric - I'm so glad you enjoyed it! Happy New Year!
Bevi November 29, 2011
I used to make a vey similar bread - will have to try this.
BlueKaleRoad November 30, 2011
I hope you enjoy it, Bevi!