Cranberry-Walnut Bread

This Thanksgiving-inspired quick bread recipe comes from Jane Kraemer of Manchester, Connecticut.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2004


  • 2 tablespoons unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon grated orange zest
  • 1 cup fresh orange juice
  • 1 cup fresh cranberries
  • 1 cup toasted walnuts, coarsely chopped


  1. Preheat oven to 325 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

  2. With an electric mixer, cream butter and sugar on medium speed until combined. Add egg, and beat well. Gradually add flour mixture, mixing until combined (dough will appear very dry). Reduce speed to low; beat in orange zest and juice. Fold in cranberries and walnuts.

  3. Spread batter in prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour (tent with foil if top is browning too quickly). Cool in pan 10 minutes; run a knife around edges of loaf, and invert onto a wire rack. Turn top side up; cool completely before slicing.

Cook's Notes

This bread freezes well, so you may want to double the recipe and make two loaves. Let it cool completely before wrapping in plastic and freezing, up to six months.


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