Orange Cranberry Walnut Quick Bread Recipe

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.

Prep Time15

Cook Time55

Total Time1 10

Course: Bread, Breakfast

Cuisine: American

Keyword: bread making, bread recipe, easy recipe, food gifts, Holiday recipe, quick bread

Servings: servings, 1 loaf or 4 mini loaves

Calories: 382kcal

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Kitchen Essentials

Bread Pan

Measuring Spoons

Mini Popover Tin

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.

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