You’ll love how easy this cranberry walnut bread is! It’s a simple quick bread with orange zest, cranberries, and chopped walnuts. You can use fresh, frozen, or dried cranberries!
Prep Time 15 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 10
Ingredients
⅓cup(75g)unsalted butter, softened
¾cup(150g)granulated sugar
2large eggs, room temperature
1tablespoonorange zest, from about 1 large orange
2cups(260g)all-purpose flour
1teaspoonbaking powder
1teaspoonbaking soda
¼teaspoonsalt
1cup(230g)sour cream, room temperature
1 ½cups(150g)fresh cranberries, coarsely chopped
½cup(58g)toasted walnuts, coarsely chopped
Instructions
Adjust oven rack to the middle position and heat oven to 350°F. Spray the inside of a 9x5-inch loaf pan with nonstick cooking spray. Place a wide strip of parchment paper along the width of the bottom of the loaf pan, and up the long sides. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the orange zest.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add half of the flour mixture to the butter mixture followed by the sour cream then the remaining flour mixture, beating just until incorporated.
Using a silicone spatula, gently fold in the cranberries and walnuts.
Transfer the batter to the prepared pan and spread evenly with a silicone spatula. Bake for about 55-65 minutes, until the golden brown and a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
Frozen and thawed cranberries can be used if you don't have access to fresh cranberries. Dried cranberries can also be used.
Make ahead tip
The bread will stay fresh in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Baked and cooled bread can be frozen for up to 3 months. Thaw in the refrigerator overnight.