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Orange Cranberry Walnut Bread is the perfect festive baked good to celebrate the Holiday season. Made with fresh cranberries, freshly squeezed orange juice, and nutty, crunchy walnuts. This bread is a zesty and tasty combination of sweet and tangy. Gluten-free, dairy-free, refined sugar-free too!
Orange Cranberry Walnut Bread
For the past three years this amazing Orange Cranberry Walnut Bread has been the star of the dessert table at our Holiday family gatherings. I love making this zesty, sweet, tangy, and crunchy bread. Every body loves it and it’s just so festive and makes for a beautiful presentation.
This warm, fluffy and delicious bread is perfect to make throughout the Holidays. Not only is it great to bring to parties, cookie/dessert swap parties, potlucks, etc. It’s also great to give as a homemade gift. I make a few batches of this bread and gift them. Everyone loves them and they make for a thoughtful and tasty present.
Nothing beats a warm slice of this Orange Cranberry Walnut Bread. Try it with a bit of butter spread on it and a hot cup of coffee. Makes for a great dessert, snack or even breakfast. Hello Christmas brunch! You will definitely want to add this zesty and delicious bread to your Holiday baking.
What you need to make this Orange Cranberry Walnut Bread:
Ingredients:
- Eggs
- Oranges
- Coconut Oil
- Maple Syrup
- Vanilla Extract
- Orange Zest
- Blanched Almond Flour
- Tapioca Flour
- Baking Powder
- Pink Sea Salt
- Fresh Cranberries
- Raw Walnuts
Equipment:
- 9×5 Loaf Baking Pan
- Large Mixing Bowl
- Whisk
- Spatula
- Parchment Paper
- Cooling Rack
How to make Orange Cranberry Walnut Bread:
- Preheat oven at 350 degrees F. Line a 9×5 bread baking pan with parchment paper and cut a piece as long as the length of the pan. Rub pan with coconut oil. Place piece of parchment paper inside baking pan across the width of it. Press down right into the middle leaving some sticking out of both sides of the pan. The oil on the baking pan will help hold the parchment paper in place.
- In a large mixing bowl whisk together eggs, orange juice, melted coconut oil, maple syrup, vanilla extract, and orange zest.
- Add in almond flour, tapioca flour, baking powder and salt. Whisk together until well combined and batter is formed. Make sure there aren’t any flour streaks.
- Fold in cranberries and walnuts into batter. Make sure they are well combined into the batter.
- Pour batter into prepped baking pan. Garnish with slices of orange, more cranberries, and walnuts. Place in preheated oven and bake for 55 minutes.
- Remove bread from oven and allow it to cool-off on a cooling rack for 30-40 minutes. Using the sides of the parchment paper that are sticking out on the sides, pull bread out of pan gently. Set back on a cooling rack and give it another 20 minutes to finish cooling-off on the inside.
- Store any leftover bread in the fridge in an airtight container for 5-7 days. Enjoy!
Tips to making Orange Cranberry Walnut Bread:
- Measure exact dry ingredients– Scoop flours into measuring cup with a spoon and level using a knife.
- Don’t over mix your dough– This can prevent your bread from rising and getting fluffy. It can get flat once you take it out of the oven.
- Check your cranberries- Discard any overripe and mushy cranberries as well as any that are not ripe. You want ripe cranberries that will burst while baking and release juice.
- Line baking pan with parchment paper– Create a sling that will allow you to easily pull the bread out of the pan once it comes out of the oven and cools down a bit.
- Use an oven-safe thermometer- to make sure the oven is heated at the correct temperature.
- Use a cooling rack- This will allow bread to cool-off evenly and not build any extra moisture.
Substitutions for making Orange Cranberry Walnut Bread:
- Coconut Oil- Unsalted butter
- Maple Syrup- Honey
- Walnuts- Pecans or almonds
Toppings and Add-ins:
- Fresh Cranberries
- Raw Walnuts
- Orange Slices
- Sliced Raw Almonds
- White Chocolate Chips
- Butter
How to serve Orange Cranberry Walnut Bread:
Allow bread to cool-down before cutting into it. Slice and top with some butter if you’d like. Serve and enjoy with a cup of coffee or tea. You can store any leftover bread in the fridge.
How to store your bread:
Allow bread to completely cool-off. Wrap in saran wrap very tightly. Place bread in an airtight container. Keep refrigerated for up to 5-7 days.
Did you like this Orange Cranberry Walnut Bread recipe? You may also like these other bread recipes:
- Chocolate Zucchini Bread
- Best Homemade Banana Bread (Gluten-Free)
- Gluten-Free Pumpkin Bread
- Gluten-Free Homemade Cornbread
Orange Cranberry Walnut Bread
Ingredients
- 2 eggs
- 1/2 cup orange juice (freshly squeezed from oranges)
- 1/4 cup melted coconut oil (measure first then melt)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp orange zest
- 2 cups blanched almond flour
- 1/2 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp pink sea salt
- 1/2 cup fresh cranberries (plus more for garnish)
- 1/2 cup raw chopped walnuts (plus more for garnish)
- fresh cranberries and orange slices for garnish
Instructions
-
Preheat oven at 350 degrees F. Line a 9×5 bread baking pan with parchment paper and cut a piece as long as the length of the pan. Rub pan with coconut oil. Place piece of parchment paper inside baking pan across the width of it. Press down right into the middle leaving some sticking out of both sides of the pan. The oil on the baking pan will help hold the parchment paper in place.
-
In a large mixing bowl whisk together eggs, orange juice, melted coconut oil, maple syrup, vanilla extract, and orange zest.
-
Add in almond flour, tapioca flour, baking powder and salt. Whisk together until well combined and batter is formed. Make sure there aren't any flour streaks.
-
Fold in cranberries and walnuts into batter. Make sure they are well combined into the batter.
-
Pour batter into prepped baking pan. Garnish with slices of orange, more cranberries, and walnuts. Place in preheated oven and bake for 55 minutes.
-
Remove bread from oven and allow it to cool-off on a cooling rack for 30-40 minutes. Using the sides of the parchment paper that are sticking out on the sides, pull bread out of pan gently. Set back on a cooling rack and give it another 20 minutes to finish cooling-off on the inside.
-
Store any leftover bread in the fridge in an airtight container for 5-7 days. Enjoy!
Recipe Notes
Tips to making Orange Cranberry Walnut Bread:
- Measure exact dry ingredients– Scoop flours into measuring cup with a spoon and level using a knife.
- Don’t over mix your dough– This can prevent your bread from rising and getting fluffy. It can get flat once you take it out of the oven.
- Check your cranberries- Discard any overripe and mushy cranberries as well as any that are not ripe. You want ripe cranberries that will burst while baking and release juice.
- Line baking pan with parchment paper– Create a sling that will allow you to easily pull the bread out of the pan once it comes out of the oven and cools down a bit.
- Use an oven-safe thermometer- to make sure the oven is heated at the correct temperature.
- Use a cooling rack- This will allow bread to cool-off evenly and not build any extra moisture.
Substitutions for making Orange Cranberry Walnut Bread:
- Coconut Oil- Unsalted butter
- Maple Syrup- Honey
- Walnuts- Pecans or almonds
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
