This Orange Cranberry Walnut Quick Bread has long been a cherished holiday tradition in the recipe submitter’s family. Each year, it was baked on Christmas Eve in her mother’s kitchen, filling the house with the warm scents of citrus and butter. The whole family would gather to enjoy a slice while it was still warm, and if any remained, it was saved for Christmas morning, a small but meaningful tradition that carried through childhood and into adulthood.
Simple to make, yet full of nostalgia, this quick bread has become a beloved part of their holiday celebrations. While it can be made as a single full-size loaf, it also works beautifully in mini loaf pans. In fact, the photographed version uses four small pans, perfect for gifting to neighbors, teachers, or as a heartfelt host gift.
Whether you’re enjoying it warm out of the oven or wrapped in ribbon for someone you love, this is one bake that feels like the holidays.
Orange Cranberry Walnut Quick Bread
Makes 4 mini-loaves or 1 full-size loaf
Time: About 20 minutes of prep + bake time
Ingredients:
Quick Bread
- 1 cup granulated sugar
- 1 cup salted butter, at room temperature
- 1 tablespoon pure vanilla extract
- 1 pinch salt
- 3 large eggs, at room temperature
- Juice of 1 small orange
- 1 ½ cups flour
- ¼ cup cornstarch
- 1 ½ teaspoons baking powder
- ¼ cup whole milk
- 1 cup fresh cranberries, halved
- ¾ cup walnut pieces (reserve some for topping)
Optional Caramelized Walnuts
- 2–3 tablespoons butter
- ¼ cup brown sugar
- Splash of vanilla extract
- Pinch of salt
Assembly:
Caramelize the walnuts (optional, but delicious). In a nonstick skillet over medium-high heat, melt the butter. Add the walnut pieces, brown sugar, vanilla (we love Nielsen-Massey!), and a pinch of salt. Cook, stirring often, until the mixture melts and begins to coat the walnuts. Transfer to parchment paper to cool completely. Break apart any clusters once hardened.
Make the batter. In a large mixing bowl, whisk together the softened butter, granulated sugar, vanilla extract, salt, and eggs until creamy and smooth. Add the freshly squeezed juice of one small orange, and whisk to combine.
Sift the dry ingredients. In a flour sifter, combine flour, cornstarch, and baking powder. Sift the dry mixture into the wet ingredients. Use a rubber spatula to gently fold the dry mixture into the wet. Avoid overmixing. Slowly drizzle in the whole milk, while folding, until the batter comes together. (Note: The batter will be thick, that’s exactly what you want!)
Fold in the fruit and nuts. Add the halved cranberries and most of the walnut pieces (caramelized or plain). Fold gently to distribute evenly.
Prepare your pans. Line four mini loaf tins with parchment paper (or use one standard loaf pan). Divide the thick batter evenly among the pans. Use an offset spatula or the back of a spoon sprayed lightly with cooking spray to smooth the tops and level. Sprinkle a few extra cranberries and walnut pieces over each loaf, then finish with a dusting of granulated sugar.
Bake. For four mini loaves: Bake at 375°F for about 30 minutes. Begin checking at 25 minutes — a toothpick should come out clean.
For one large loaf: Bake at 350°F for 50–60 minutes. Begin checking at 50 minutes.
Cool and serve. Allow the orange cranberry walnut quick bread to cool in the tins for at least 10–15 minutes to prevent gumminess in the center. Slice and enjoy warm or wrap the mini loaves for gift-giving.
Submitted by Sarah (Orlando, Florida)
Why We Love It
This recipe is everything we love about holiday baking—comforting, nostalgic, and easy to share. Whether you’re baking for your own Christmas Eve gathering or gifting a little homemade sweetness to someone else’s celebration, this quick bread brings warmth to every table.
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