Rustic Orange Cranberry Nut Bread

Rustic Orange Cranberry Nut Bread is the kind of recipe that fills your kitchen with an irresistible, cozy aroma. Bursting with tart cranberries, fresh citrus zest, and toasted walnuts, this loaf is a bright and hearty treat. Fresh orange juice gives it natural sweetness, while the cranberries add a tangy pop in every bite.

Quick breads like this became popular in the 18th century when baking soda made fluffy loaves possible without yeast. Today, recipes like this remain timeless, especially during cooler months when cranberry season is in full swing.

Enjoy it sliced warm with butter for breakfast, or serve it as an afternoon snack with tea. However you enjoy it, this cranberry orange nut bread will have friends and family asking for seconds — and the recipe.

Recipe Yield: 10 slices

INGREDIENTS

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tbsp orange zest (about 2 oranges)
½ cup freshly squeezed orange juice
½ cup whole milk
1 tsp pure vanilla extract
1 ½ cups fresh cranberries, halved
¾ cup chopped walnuts (lightly toasted)

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, allowing a slight overhang for easy removal.

2. Combine dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly blended.

3. Cream butter and sugar:
In a large mixing bowl, beat softened butter and sugar until light and fluffy, about 2 minutes.

4. Add eggs and flavor:
Beat in eggs one at a time. Mix in orange zest, orange juice, and vanilla extract until fully incorporated.

5. Alternate mixing:
Add dry ingredients to wet ingredients in two additions, alternating with milk, beginning and ending with the dry mixture. Mix until just combined — do not overmix.

6. Fold in cranberries and nuts:
Gently fold in halved cranberries and toasted walnuts to evenly distribute throughout the batter.

7. Bake:
Pour batter into prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool and serve:
Let bread cool in the pan for 10 minutes, then lift out using parchment and transfer to a wire rack. Cool completely before slicing for best texture.

HELPFUL TIPS TO PERFECT THIS RECIPE

Use Fresh Zest for Flavor: Freshly grated orange zest gives the bread a brighter, more fragrant citrus taste than bottled zest.
Toast the Nuts: Lightly toasting the walnuts before adding them boosts their flavor and gives the bread a warm, nutty depth.
Prevent Cranberry Sinking: Toss halved cranberries with 1 tbsp flour before folding in — this keeps them from sinking to the bottom.

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