This quick bread is a perfect addition to your Thanksgiving spread. It’s my Mom’s Cranberry Walnut Bread. It is a no knead bread recipe and has a great balance of sweet and tart flavors with a touch of citrus and the addition of cranberries and walnuts.
There isn’t a holiday that I can’t remember this bread being a staple on our dining room table. I look so forward to the first bite into this bread filled with cranberries and walnuts with a slathering of butter on top! It has a great outer crust and it’s filled with cranberries and walnuts on the inside. Some years I think I savor it more than the turkey itself.
It is a classic quick bread and very easy to make and Fall is really the best time of year to make this it because the cranberries, oranges and walnuts are all in season.
INGREDIENTS TO MAKE CRANBERRY BREAD
- Dry ingredients – Flour, white sugar, baking powder, baking soda, and salt.
- Wet ingredients – Eggs, orange juice, orange zest, and melted unsalted butter.
- Berries – either fresh or frozen!
Nuts or No Nuts?
Adding walnuts to Thanksgiving bread, like my Mom;s can be a personal preference and is not a strict tradition. However, it’s a popular choice in many holiday and fall-themed recipes. Walnuts provide a delightful crunch, a nutty depth of flavor, and a complementary texture to the cranberries and sweet bread.
Traditionally, Thanksgiving recipes often include a variety of nuts in dishes, such as pecan pie, stuffing, and roasted nuts for snacking.
Ultimately, the decision to include walnuts in your cranberry bread is a matter of personal taste. If you enjoy the combination of cranberries and walnuts, then go for it. It’s the only way I’ve ever had it and the only way I make it.
How to Cut Fresh Cranberries
When it comes to cutting fresh cranberries, the process can be a bit tricky due to their round shape and tendency to roll around. However, there are a few effective methods to tackle this task.
Good ole Cutting Board
- One common approach is to place a small number of cranberries on a cutting board, ensuring they are evenly spaced. Then, using a sharp knife, gently press down on each cranberry, slicing them in half.
- Alternatively, you can freeze the cranberries for about 30 minutes to an hour before cutting, which can make them firmer and easier to handle.
Food Processor
- If you’re looking for a more efficient approach, using a food processor can be a game-changer. A quick pulse in the processor will effectively chop the cranberries, although they may not be perfectly uniform in size.
- Do this in batches, otherwise the cranberries on the bottom will get crushed and the ones on the top won’t get cut at all. Not to mention it is LOUD.
HOW TO MAKE CRANBERRY BREAD
- Once you’ve got all your cranberries set aside, sift the dry ingredients in a large bowl.
- Add the wet ingredients to the dry and very gently fold it all together. This will take some muscle and I have broken a wooden spoon or two doing this. But the key is to not overmix!
- Bake it in the oven for approximately 45-55 minutes or until a toothpick comes out clean.
Tips for making Cranberry Walnut Bread:
- Prep in Advance: Assemble and measure all your ingredients before starting. This helps streamline the process.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can make the bread tough.
- Frozen Cranberries: If fresh cranberries are not available, you can use frozen cranberries. There’s no need to thaw them; add them directly to the batter.
- Adjust Sweetness: If you prefer a sweeter bread, you can increase the sugar slightly. Taste the batter to determine your preferred level of sweetness.
- Experiment with Nuts: If you’re not a fan of walnuts, you can substitute them with pecans or omit them altogether.
- Parchment Paper Handles: Line your loaf pan with parchment paper, leaving overhang on the long sides. This creates handles that make it easy to lift the bread out after baking, reducing the risk of sticking or breaking.
MORE THANKSGIVING RECIPES FROM MY FAMILY TO YOURS:
- Classic Turkey Gravy from Drippings: Elevate your Thanksgiving turkey with this classic turkey gravy made from pan drippings, ensuring a rich and savory sauce.
- Crockpot Turkey Breast: Uncover the secret to succulent and hassle-free turkey breast preparation by slow-cooking in a crockpot, a game-changer for your holiday meal.
- Easy Slow Cooker Stuffing: Simplify your Thanksgiving cooking with easy slow cooker stuffing, allowing you to focus on other delectable dishes while this flavorful side dish takes care of itself.
- Sweet Potato Casserole (No Marshmallows): Delight in a sweet potato casserole recipe that emphasizes the natural sweetness of this classic side dish without the marshmallow topping.
- Classic Pumpkin Roll: Embrace the holiday season with a classic pumpkin roll, but one that’s a little less sweet.
MOM’S CRANBERRY WALNUT BREAD RECIPE
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Mom’s Cranberry Walnut Bread
Ingredients
DRY INGREDIENTS:
- 2 Cups Unbleached Flour (I use Bob Mils)
- ½ teaspoon Baking Soda
- 1 ½ teaspoon Baking Powder
- 1 Cup Sugar
- ½ teaspoon Sea Salt
WET INGREDIENTS:
- 1 Large Egg
- ½ Cup Orange Juice
- Grated Orange Zest
- 2 Tbsp Butter, melted
OTHER INGREDIENTS:
- 1 Cup Fresh Cranberries, cut in half or chopped in food processor
- ½ Cup Walnuts, chopped
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 350° F.
- Spray a loaf pan with non cooking spray (and/or line it with parchment paper)
- Sift the dry ingredients together in a large mixing bowl. Add the cranberries and stir.
- In another bowl, beat the egg and add the remaining wet ingredients.
- Slowly add the wet ingredients to the dry and mix using a strong rubber spatula or wooden spoon. Be careful not to overmix. Gently stir in the walnuts.
- Scrape the batter into the loaf pan with the spatula and even out.
- Bake for 50-55 min, check for doneness by inserting a knife into the center of the bread.
- Allow to cool and cut into even slices. This can be served as is or with cream cheese or butter.
If I wanted to make 2 smaller loaves, how long baking?
Thx. Anxious to try.
Patty
I was leary about the fresh cranberries being too tart but it was amazingly good!
This is just like the bread my grandma used to make! I never knew what was in it, but it brings back such good memories.
Has anyone tried making this as muffins? Several times this year I’ve made a batch of muffins for a life skills group at the local high school. I’m now known as “grandma”. These sound like a nice change from the pumpkin and blueberry that I’ve made so far
Hi jackie – yes these can be made into muffins. For 12, cook at 350°F for 18-20 minutes.
Your Mom most likely got it from Ocean spray company it used to be on the package!
any one try to cut done on the sugar amount? thinking if doing half. always trying to cur back on sugar intake but unsure of the taste
Made this yesterday. It’s delicious. I just chopped the cranberries on a cutting board because I didn’t want to drag my processor out. Then added the sugar and stirred it well. If pistachios were cheaper I would have added more. Was pretty easy to make.
Very delicious bread. Better than my moms! I couldn’t find her recipe so had to try this one ad it was pretty close. Using the unbleached flour was the trick I think. Thank you!
Very good just had to add a bit more orange juice, but a 10/10
Couldn’t be more pleased with this recipe ! So easy & even tastes better than it smelled baking. My new go to !
This is a great recipe. My husband asks me to make this at least once a week.
I don’t keep fresh cranberries around so I use cranraisins.
I pass this your mom’s recipe around.
Great recipe! I did add MORE cranberries and walnuts and I did add a drizzle of confectionery sugar and orange zest which was really good!!!
Can I do this in a bread machine
I have never tried it
Did you ever make this with white whole wheat flour and honey? I vaguely remember using
Those ingredients from your website. And having to add 1/2 cup more liquid to the flour mix
in order to get it to look like the batter in one of your pictures.
I don’t remember doing that. This is my mom’s recipe which is handwritten on a recipe card from years ago which I have never altered.
My mouth is watering! This looks relish, I will try it for sure.
So, I’m surprised that the recipe calls for fresh cranberries that haven’t been, um, ‘pre-treated’ with sugar somehow, given that cranberries are (so I hear) exceedingly tart on their own. Do they pick up enough sweetness from the batter to cover the tartness? The bread looks DELICIOUS, and I will enjoy trying this recipe at some point!
it is true. These cranberries don’t need anything except to be washed and cut up. The bread is not tart at all and is delicious. I hope you give it a try.
Oh I used to make this, a lot. Haven’t in so long. Thank you for the prompt!
Luna Crone