If you’re looking for a loaf that bursts with bright, zesty flavor and a satisfying crunch in every bite, the Orange Cranberry Walnut Loaf Recipe is going to become your new favorite treat. This beautiful combination of fresh orange zest, tart cranberries, and nutty walnuts creates a perfectly balanced loaf that’s moist, flavorful, and unforgettable. Whether it’s for breakfast, an afternoon snack, or a festive gathering, this loaf brings warmth and cheer straight from your kitchen.
Ingredients You’ll Need
Everything you need for this Orange Cranberry Walnut Loaf Recipe is simple yet powerful, combining pantry staples with fresh ingredients that work harmoniously to create incredible taste and texture. Each component has its role—from the flour providing structure to the orange juice adding brightness and moisture.
- All-purpose flour: The base of the loaf that gives it body and crumb.
- Granulated sugar: Sweetness that balances the tart cranberries perfectly.
- Baking powder: Helps the loaf rise and become light and fluffy.
- Baking soda: Works with acidic orange juice for extra lift.
- Salt: Enhances all the flavors in the loaf.
- Eggs: Provide richness and help bind everything together.
- Orange juice: Adds moisture and an uplifting citrus tang.
- Unsalted butter: Melted butter imparts a tender crumb.
- Vanilla extract: Brings warmth and complexity.
- Orange zest: Delivers an intense citrus aroma and flavor boost.
- Cranberries: Tart bursts of flavor that contrast perfectly with the sweetness.
- Walnuts: Add a crunchy texture and nutty taste.
- Cinnamon: A hint of spice that rounds out the flavors.
- Nutmeg: Just a pinch to add subtle warmth.
- Powdered sugar: Used for a sweet orange glaze topping.
- Fresh orange juice (for glaze): Keeps the glaze light and bright.
- Extra orange zest: Beautiful garnish to finish the loaf.
How to Make Orange Cranberry Walnut Loaf Recipe
Step 1: Prepare the Oven and Pans
Begin by preheating your oven to 350°F (175°C). Grease and line two standard loaf pans with parchment paper to ensure your loaves come out cleanly and keep their perfect shape. This step sets the stage for your baking success.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined. This careful mixing ensures your spices and leavening agents are distributed throughout your Orange Cranberry Walnut Loaf Recipe for uniform flavor and rise.
Step 3: Blend the Wet Ingredients
Whisk the eggs, orange juice, melted butter, vanilla extract, and orange zest in a separate bowl. The fresh orange zest paired with juice brings a vibrant citrus note that transforms this loaf from ordinary to spectacular.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry, stirring just until moistened. It’s important not to overmix here—the goal is a tender crumb. Gently fold in the cranberries and walnuts to spread their delicious tartness and crunch throughout every slice.
Step 5: Bake to Perfection
Divide the batter evenly between your prepared pans, smoothing the tops. Bake for 45 to 55 minutes, or until a toothpick inserted into the center emerges clean. The oven will work its magic, turning your ingredients into moist, beautifully risen loaves bursting with flavor.
Step 6: Cool and Glaze
Allow the loaves to cool in their pans for about 10 minutes before transferring them to a wire rack. While they cool, whisk powdered sugar with fresh orange juice to make a light glaze. Drizzle it generously over the loaves and garnish with extra orange zest for a gorgeous and tasty finish.
How to Serve Orange Cranberry Walnut Loaf Recipe
Garnishes
Fresh orange zest and a light drizzle of the citrus glaze are the perfect finishing touches. You might also sprinkle a few extra chopped walnuts on top for added texture and eye appeal. These little details highlight the freshness and brighten each slice.
Side Dishes
This loaf pairs beautifully with a cozy cup of tea or coffee for a delightful breakfast or snack. For a fuller brunch, serve alongside fresh fruit or a creamy yogurt to balance the sweet and tart flavors of the loaf. Simple sides keep the loaf the star of the show.
Creative Ways to Present
Try slicing the loaf and serving it warm with a smear of softened butter or cream cheese. For an elegant touch at gatherings, cut bite-sized cubes and place toothpicks in them as a fun finger food. Even toasted slices make a lovely base for ricotta and honey for a creative twist on serving.
Make Ahead and Storage
Storing Leftovers
Wrap your Orange Cranberry Walnut Loaf Recipe tightly in plastic wrap or foil and store it at room temperature for up to 3 days. This keeps it moist and fresh, perfect for snacking throughout the week.
Freezing
You can freeze the loaf wrapped well in plastic wrap and then foil for up to 3 months. Thaw overnight in the fridge before serving. This makes it incredibly convenient to enjoy whenever the mood strikes without losing any of its fresh-baked charm.
Reheating
To enjoy a warm slice, simply pop a piece in the toaster oven or microwave for about 15-20 seconds. The subtle warmth brings back that fresh-from-the-oven taste and revives the orange aroma beautifully.
FAQs
Can I use frozen cranberries for the loaf?
Yes! Using frozen cranberries is a great option and just as tasty. Be sure to fold them in gently to prevent the batter from turning purple and to avoid excessive moisture.
Is it possible to make this loaf gluten-free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The texture might be slightly different but will still be delicious.
How can I make the loaf more moist?
Adding a tablespoon or two of sour cream or yogurt to the wet ingredients can boost moisture beautifully without altering the taste of the Orange Cranberry Walnut Loaf Recipe.
Can I add other nuts or dried fruit?
Definitely! Pecans, almonds, or even pistachios can replace or complement walnuts. Dried cherries or raisins are also wonderful alternatives or additions to cranberries for variety.
What’s the best way to slice the loaf?
Use a serrated knife and slice gently with a sawing motion to avoid crushing the loaf. Let it cool completely before slicing for the cleanest cuts.
Final Thoughts
This Orange Cranberry Walnut Loaf Recipe is truly a comforting and vibrant treat that anyone will love. Its bright citrus notes combined with tart cranberries and crunchy walnuts make it so satisfying. I encourage you to bake this loaf soon and share the joy it brings—it’s a beautiful way to brighten any day or gathering!
Print
Orange Cranberry Walnut Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 loaves (16–20 slices total)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Orange Cranberry Walnut Loaf is a moist and flavorful quick bread perfect for breakfast, snack, or dessert. Bursting with fresh orange zest, juicy cranberries, and crunchy walnuts, this loaf combines bright citrus flavors with a hint of warmth from cinnamon and nutmeg. Topped with a citrus glaze, it’s a delightful treat that’s easy to make and sure to impress.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- 1½ cups granulated sugar
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
Wet Ingredients
- 2 large eggs
- 1½ cups orange juice (fresh or bottled)
- ½ cup unsalted butter, melted
- 2 tsp vanilla extract
- Zest of 2 oranges
Add-ins
- 2 cups fresh or frozen cranberries, halved
- 1½ cups chopped walnuts
Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh orange juice
- Extra orange zest for garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two standard loaf pans to ensure the loaves release easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- Blend Wet Ingredients: In a separate bowl, whisk the eggs with orange juice, melted unsalted butter, vanilla extract, and the zest of two oranges until smooth and blended.
- Combine the Mixtures: Pour the wet ingredients into the dry ingredients and stir just until moistened. Gently fold in the halved cranberries and chopped walnuts, being careful not to overmix to keep the texture tender.
- Bake the Loaves: Divide the batter evenly between the prepared loaf pans. Place in the preheated oven and bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Glaze: Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack. Mix powdered sugar with 2–3 tablespoons of fresh orange juice to form a glaze and drizzle it over the cooled loaves. Garnish with extra orange zest for a fresh finish.
Notes
- Using fresh or frozen cranberries is fine; just halve the berries to prevent large bursts of juice in the batter.
- Do not overmix the batter once the wet and dry ingredients are combined to ensure a tender loaf.
- You can prepare the glaze thicker or thinner by adjusting the amount of orange juice to your liking.
- Store leftovers wrapped in plastic wrap or airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a nut-free version, omit walnuts or substitute with seeds like pumpkin or sunflower seeds.
