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Easy Moist Cranberry Walnut Quick Bread

Close-up of a slice of homemade cranberry walnut bread showing bright red cranberries and crunchy walnuts.
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Bake this moist cranberry walnut quick bread, perfect for breakfast or as a holiday snack. This recipe uses simple steps to create a flavorful loaf with tart cranberries and crunchy walnuts.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1 cup chopped walnuts
  • 1 tablespoon orange juice (for brushing, optional)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside.
  3. In a large bowl, mix the sugar, egg, vegetable oil, milk, vanilla extract, and orange zest until combined.
  4. Add the dry ingredients to the wet ingredients. Mix only until just combined; do not overmix the batter.
  5. Gently fold in the chopped cranberries and walnuts until they distribute evenly throughout the batter.
  6. Pour the batter into the prepared loaf pan. If desired, brush the top lightly with orange juice for a slight glaze.
  7. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • For a Costco style cranberry bread texture, ensure your cranberries are slightly chopped, not whole.
  • If you use frozen cranberries, do not thaw them before adding them to the batter.
  • This bread keeps well wrapped tightly at room temperature for up to three days.

Nutrition

Find it online: https://mdlatdmm.com/cranberry-walnut-bread-recipe/