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Cranberry orange bread with walnuts on a serving tray with cranberries and orange slices.

Cranberry Orange Bread with Walnuts

Cranberry orange bread with walnuts offers a citrusy, sweet quick bread option for all your holiday gatherings. But it also gives you a festive breakfast, snack, or dessert all season long.
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Prep Time: 10 minutes
Cook Time: 44 minutes
Course: dessert, breakfast, snack
Cuisine: American
Keyword: cranberry orange bread, cranberry orange bread with walnuts, cranberry orange nut bread
Servings: 10 people
Calories: 267kcal
Author: Jenna

Equipment

  • 1 hand or stand mixer
  • 1 zester or fine grater

Ingredients

  • 1/2 cup all-purpose flour + 1 tablespoon for the cranberries
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1 zest of large orange, divided
  • 1/4 cup orange juice
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1.5 cups fresh cranberries, rinsed and patted dry
  • .5 cups chopped walnuts

For the glaze

  • 1-2 tablespoons orange juice
  • 1 cup powdered sugar
  • half of orange zest
  • 1 teaspoon vanilla extract

Instructions

  • Preheat your oven to 350 degrees.
  • Take your butter and eggs out of the fridge, allowing the butter to soften and the eggs to come up to room temp.
  • In a large bowl, cream the butter and then add in the sugar and cream it together.
  • Add in the orange zest, vanilla, and eggs and mix to combine.
  • In a separate bowl, whisk the salt, baking powder, ground cinnamon, and flour together.
  • Add half the flour to the creamed butter mixture and mix until just combined.
  • Pour in half the orange juice and milk and mix until just combined.
  • Add remaining half of flour and mix to combine.
  • Pour in the remaining juice and milk and stir to combine.
  • In a separate bowl, toss the cranberries with a tablespoon of flour until coated.
  • Fold in the cranberries and walnuts.
  • Generously grease or spray a 9 inch bread pan before pouring in the batter.
  • Place the bread tin in the oven and bake for about 50 to 60 minutes or until a tooth pick inserted in the center comes out clean.
  • Remove from oven and allow to cool to room temperature.
  • In a small bowl, combine the orange juice, vanilla, and powdered sugar, stirring in enough orange juice to let the glaze reach your desired consistency.
  • Pour the glaze over top of the bread and allow it to rest. The glaze will thicken as it rests.
  • Slice the bread and serve as a snack, dessert, or part of a holiday dinner.

Nutrition

Serving: 1slice | Calories: 267kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 119mg | Potassium: 134mg | Fiber: 1g | Sugar: 31g | Vitamin A: 347IU | Vitamin C: 18mg | Calcium: 52mg | Iron: 1mg
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