Citrus Cranberry Walnut Bread with a Buttery Crust

Recipe Collection: Breakfast

Citrus Cranberry Walnut Bread with a Buttery Crust elevates your baking with a vibrant blend of tart cranberries and crunchy walnuts enveloped in a buttery crust. This vegetarian-friendly American recipe is perfect for breakfast, brunch, or a sweet afternoon snack. The moist texture and refreshing citrus notes make it a standout choice for any occasion.

With its versatile flavor profile, this bread pairs beautifully with coffee or tea, making it an ideal companion for cozy gatherings. Easily accessible through the easyChef Pro App, you can explore personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and enjoy step-by-step guidance to create a delicious treat!

Overview

This Zesty Cranberry Orange Walnut Bread is a delightful twist on a classic quick bread, offering a burst of citrusy freshness paired with the tartness of cranberries and the crunch of walnuts. Perfect for breakfast, brunch, or a sweet snack, this bread is sure to impress with its moist texture and vibrant flavors. The addition of a buttery crust elevates this bread to a 5-star experience.

Diet Type

Vegetarian

Allergies

Dairy, Nuts, Gluten, Eggs

Cuisine

American

Serving Size: 24

Cooking Time: 100 minutes

Ingredients

• 0.75 Cups (cup) butter, room temperature
• 3 Cups (cup) white sugar
• 3 Large eggs, room temperature
• 3 Tablespoons (tbsp) orange zest, zested
• 6 Cups (cup) all-purpose flour, sifted
• 1 Tablespoon (tbsp) salt
• 4.5 Teaspoons (tsp) baking powder
• 1.5 Teaspoons (tsp) baking soda
• 2.25 Cups (cup) freshly squeezed orange juice
• 3 Cups (cup) whole cranberries, divided
• 1.5 Cups (cup) walnuts, toasted and chopped

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Grease three 8x4-inch loaf pans and line the bottoms with parchment paper for easy removal.
2. In a large mixing bowl, beat the room-temperature butter and sugar with an electric mixer until the mixture is light and fluffy. This should take about 3-5 minutes. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the finely grated orange zest.
3. In a separate bowl, sift together the all-purpose flour, salt, baking powder, and baking soda. This ensures even distribution of the leavening agents.
4. Gradually add the dry ingredients to the butter mixture, alternating with the freshly squeezed orange juice. Begin and end with the dry ingredients, mixing until just combined to avoid overworking the batter.
5. Gently fold in the coarsely chopped cranberries and toasted walnuts, ensuring they are evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared loaf pans. Smooth the tops with a spatula.
7. Bake in the preheated oven for 30 minutes. Check for browning and cover the tops with aluminum foil if necessary to prevent over-browning. Continue baking for an additional 30 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
8. Allow the loaves to cool in the pans for 10 minutes before transferring them to wire racks to cool completely. This will help maintain their structure and prevent them from becoming soggy.

Enjoy your homemade Citrus Cranberry Walnut Bread with a Buttery Crust!