Cranberry Walnut Bread With Fresh Cranberries
Cranberry and walnuts are a classic winter combination, add them to a quick bread and you have a delicious treat to eat or to share. This cranberry walnut bread is perfect for breakfast, tea time or even dessert.
Good morning friends, I hope that you had a good weekend. Mine was a little rough. My 94 year old mother-in-law was admitted to the hospital a few days ago, she suffered a compression fracture in her back while putting on her socks. Since she went into the hospital things have gone from bad to worse as they say. One day I called to speak with her and she told me she was tired, lonely, missing her late-husband and that she wished Santa would take her home to God this Christmas. I am sorry to be a downer but this is my life right now.
On to the post, cranberry walnut bread made with fresh cranberries and oranges. I think you will love it because it is quick, easy and make two loaves, one to keep and one to share.
Holiday Baking and Fresh Cranberry Walnut Bread
This weekend I spent almost all of my time in the kitchen, I made snowball cookies, rugulach, raspberry thumbprint cookies, Chocolate covered Oreo’s, pumpkin bread, gingerbread and this cranberry walnut bread! I still have a few things left on my list but I am not sure that I will be able to get them all finished and that is ok, there is always New Years.
Why make cranberry walnut quick bread?
Quick breads are the perfect thing to make for the holidays because:
- Easy to make and quick to whip together
- Great gifts for family and friends, and a delicious addition to gift baskets
- perfect for holiday breakfasts, brunches, afternoon tea or to place on your dessert trays
Fresh Cranberry Walnut Quick Bread
Recipe from Finding Zest
2 3/4 cups all purpose flour
1 1/4 cups of sugar
31/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 cup milk, 2%
1/2 cup orange juice
2-3 teaspoons orange zest from 1 medium orange
1/8 cup oil
21/2 cup fresh cranberries, chopped and divided(1/2 cup for the top)
11/2 cups walnuts chopped, divided(1/2 cup for the top)
Preheat the oven to 350. Prepare two 8 x 4″ loaf pans with cooking spray, then line with parchment paper. Set aside.
In a large bowl combine the flour, sugar, baking powder, salt and cinnamon, mix well and set aside.
In a medium bowl, whisk the egg, milk, orange juice, zest and oil. Add this to the dry ingredients and stir until just combined. Do not overman the batter or the bread will be tough.
Fold in the cranberries and walnuts.
Pour the batter into the two pans, top with walnuts and chopped cranberries.
Bake for 50-55 minutes or until golden brown and a toothpick comes out clean.
Cool in the pan for 10 minutes, then remove from pan and cool on a baking rack.
Have you been baking? What types of quick bread have you made? Do you have a “go to” recipe for gingerbread men or a gingerbread loaf cake?
One last thing for the road.
Thank you so much for stopping by today friends, I appreciate you spending part of your day here. You can also find me on Facebook.com/Pineconesandacornsblog, on Instagram @pineconesandacorns, on Pinterest and Twitter!
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Have a great day friends!
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Cranberry Walnut Bread With Fresh Cranberries
- 2 3/4 cups all purpose flour
- 1 1/4 cups of sugar
- 31/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 egg
- 1 cup milk, 2%
- 1/2 cup orange juice
- 2-3 teaspoons orange zest from 1 medium orange
- 1/8 cup oil
- 21/2 cup fresh cranberries, chopped and divided(1/2 cup for top of bread)
- 11/2 cups walnuts chopped, divided (1/2 cup for top of the bread)
- Preheat the oven to 350. Prepare two 8 x 4″ loaf pans with cooking spray, then line with parchment paper. Set aside.
- In a large bowl combine the flour, sugar, baking powder, salt and cinnamon, mix well and set aside.
- In a medium bowl, whisk the egg, milk, orange juice, zest and oil. Add this to the dry ingredients and stir until just combined. Do not over-mix the batter or the bread will be tough.
- Fold in the cranberries and walnuts.
- Pour the batter into the two pans, top with walnuts and chopped cranberries.
- Bake for 50-55 minutes or until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then remove from pan and cool on a baking rack.
- Once bread is cool you can drizzle with the icing if you like or you can skip it.
- 2 cups of powdered sugar
- 2 tablespoons butter or margarine softened
- 1 teaspoon vanilla
- 3-4 tablespoons milk or half and half
- Mix all of the ingredients together to make a glaze, you can add more milk to make it your desired consistency.
it looks like there is an icing on top ...what is it
Two questions: The recipe doesn’t say how much of the cranberries and walnuts are folded in and how much of them go on top - ?? And what kind of glaze is in your photo?