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
Scale
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.
