Cranberry Walnut Holiday Bread

This Cranberry Walnut Holiday Bread is full of cranberries, a hint of zesty orange and a crunch of walnuts.

The countdown begins until the biggest food day of the year! It is one meal I break all the rules and always go up for seconds! Thanksgiving is one of my favorite holidays, an entire day dedicated to cooking? Sign me up. And that is why I enjoy coming up with delicious desserts or Thanksgiving morning breakfast recipes. This Cranberry Bread does double duty as a breakfast favorite or dessert for your dessert table.

Cranberries are one of my favorite berries. I love stocking up on them when they are in season and freeze some so I can make more delicious desserts all year round! This recipe features my favorite quick bread recipe with cranberry and zesty orange.

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When I first made this recipe, I chopped the cranberries {bad idea!}, they were blended way too much, so this time I left them whole, and it looks so much prettier! {Pretty is always better!}. I also threw a handful of chopped walnuts I had left over from my Sweet Potato and Apple Casserole to add some crunch. You can also make this bread ahead of time and freeze it for Thanksgiving morning or dessert!

Cranberry Orange Walnut Bread

This Cranberry Walnut Holiday Bread is full of cranberries, a hint of zesty orange and a crunch of walnuts.

5 from 1 vote

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Course: Bread

Cuisine: American

Prep Time: 20 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 20 minutes mins

Servings: 16

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup orange juice
• Grated peel of 1 orange
• 2 tablespoons butter melted
• 2 tablespoons hot water
• 1 cup fresh or frozen cranberries
• 1 cup coarsely chopped walnuts

Instructions

• Preheat oven to 325 degrees; grease a 9-by-5-inch loaf pan, and set aside.
• In a large bowl, combine the dry ingredients.
• In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour
• mixture, stirring just until moistened.
• Gently fold in cranberries and walnuts.
• Spoon batter into prepared pan.
• Bake for 60 minutes or until a toothpick inserted near the center comes out clean.
• Transfer pan to a wire rack; let bread cool 30 minutes.
• Invert onto rack, then immediately turn right side up to cool completely.