One of my favorite traditions is making mini loaves of orange cranberry walnut quick bread to serve to guests or gift to friends and family. There’s something special about the holiday season when the aroma of fresh-baked bread fills the house.
With its tart cranberries, nutty crunch from the walnuts, and a touch of sweet orange flavor, this recipe has the perfect balance of flavors.
I love whipping up a batch in my kitchen, knowing that each mini loaf will bring a smile to someone’s face. Whether it’s Christmas morning or a cozy winter afternoon with a cup of tea, this bread is always a hit.
I make these in mini loaf pans for the holidays, but you can easily use a standard loaf pan or even try them as cranberry orange muffins.
The juicy cranberries and fresh orange zest combine perfectly to create a delightful bread that’s moist with a tender crumb.
Plus, the addition of sour cream ensures the bread stays soft and flavorful.
For best results in keeping these loaves fresh, wrap in layers of plastic wrap or aluminum foil, these loaves make the perfect treat for any holiday gift basket.
Orange Cranberry Walnut Quick Bread Baking Times
This recipe makes one standard loaf or 4-6 mini loaves, depending on the size of your mini loaf pans.
Prep Time:
- Prep time: 15 minutes
Baking Time:
- Mini loaves: 35-40 minutes
- Standard loaf: 55-60 minutes
Make sure to check if the bread is done by inserting a toothpick into the center—if it comes out clean, the bread is ready.
Orange Cranberry Walnut Quick Bread Recipe
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Kitchen Essentials
Ingredients
- 2 Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1/2 Cup Unsalted Butter room temperature
- 1/2 Cup Brown Sugar
- 2 Large Eggs room temperature
- 1/2 Cup Fresh Orange Juice or fresh-squeezed orange juice
- 1/4 Cup Whole Milk
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Sour Cream
- 1 Cup Cranberries Chopped, fresh cranberries, or dried cranberries
- 1/2 Cup Chopped Walnuts
- 1 Tablespoon Orange Zest
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease your mini loaf pans or a standard loaf pan with cooking spray. Line with parchment paper for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside the flour mixture.2 Cups All-Purpose Flour, 1 Teaspoon Baking Powder, 1/2 Teaspoon Baking Soda, 1/4 Teaspoon Salt
- In a separate bowl, beat together the unsalted butter and brown sugar until light and fluffy. Add the large eggs, one at a time, beating well after each addition.1/2 Cup Unsalted Butter, 1/2 Cup Brown Sugar, 2 Large Eggs
- Stir in the fresh orange juice, whole milk, vanilla extract, and sour cream. Gradually add the flour mixture to the wet ingredients, mixing until just combined.1/2 Cup Fresh Orange Juice, 1/4 Cup Whole Milk, 1 Teaspoon Vanilla Extract, 1/2 Cup Sour Cream
- Gently fold in the chopped cranberries, fresh orange zest, and half of the walnuts.1 Cup Cranberries, 1/2 Cup Chopped Walnuts, 1 Tablespoon Orange Zest
- Pour the batter into your prepared pans and smooth the top. Top with the rest of the walnuts.
- Bake for 35-40 minutes for mini loaves or 55-60 minutes for a larger loaf, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Your Own Private Notes
Nutrition
Recipe Variations
Use fresh juicy cranberries during the cranberry season. Dried cranberries also work if fresh ones aren’t available.
You can swap out the walnuts for pecans or omit the nuts entirely if you prefer a simpler flavor.
To make orange cranberry muffins, simply divide the batter into muffin tins and reduce the baking time to about 20-25 minutes.
Optional Sweet Orange Glaze
If you love a sweeter bread, try adding a sweet orange glaze on top for an extra citrusy kick.
- 1/2 cup powdered sugar
- 1-2 tbsp fresh orange juice
If desired, make the simple orange glaze by whisking together the powdered sugar and fresh orange juice. Drizzle over the top of the bread for an extra burst of orange flavor.
Storage
Store your orange cranberry walnut quick bread in an airtight container at room temperature for up to 3 days.
You can also refrigerate this dessert bread for up to 5 days.
Make Ahead and Freeze the Orange Cranberry Bread
For longer storage, wrap the bread tightly in plastic wrap, followed by aluminum foil, and freeze it for up to 3 months. Thaw the bread at room temperature or pop individual slices in the toaster oven for a quick breakfast treat.
Be sure to bookmark or print this easy quick bread recipe to have on hand for your next baking day. It’s a great recipe to keep around during the holidays when you need a festive, homemade gift or a delicious bread to serve alongside your favorite meals.
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