Cranberry Walnut Bread
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Updated Oct 31, 2025, Published Dec 12, 2017
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This easy Cranberry Walnut Bread is a festive quick bread bursting with cozy fall and winter flavors. Made with dried or fresh cranberries, bright lemon zest, and crunchy walnuts, this moist and buttery loaf fills your home with the aromas of the holidays. It’s perfect for Thanksgiving brunch, Christmas morning, or as a homemade gift to share with loved ones.
The combination of cranberries and walnuts reminds me of my mother-in-law’s Christmas bourbon pecan fruitcake — a gift she lovingly baked and shared every year. It was one of those traditions we all looked forward to during the holidays.
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What is Cranberry Walnut Bread?
This holiday cranberry bread is a sweet, tender loaf made without yeast — just simple pantry ingredients, yogurt for extra moisture, and festive mix-ins. Unlike dense fruitcake, this quick bread is soft, light, and full of bright citrus flavor from fresh lemon zest.
It’s a classic recipe that feels nostalgic and homemade, perfect for celebrating both Thanksgiving and Christmas. Every slice is a reminder that the holidays don’t have to be complicated — sometimes the best things are simple.
Why You’ll Love This Recipe
- Easy to make: No mixer or fancy tools needed.
- Perfect for gifting: Wrap in parchment and ribbon for a thoughtful homemade present.
- Festive flavor: Tart cranberries, lemon, and walnuts taste like the holidays in every bite.
- Moist and tender: Yogurt keeps the crumb soft and rich.
- Freezer-friendly: Make ahead for stress-free holiday mornings.
- Versatile for any celebration: Ideal for Thanksgiving breakfast or Christmas dessert.
Ingredients & Substitutions
You’ll find the full list of cranberry walnut bread ingredients and quantities in the printable recipe card below, but here’s what you’ll need:
- All-purpose flour: The base for a tender crumb.
- Sugar: Adds sweetness and helps with browning.
- Lemon zest: Brightens and balances the sweetness. Orange zest also is great!
- Baking powder & salt: For lift and balance.
- Ground cinnamon: Adds warmth and spice.
- Eggs: Provide structure and richness.
- Vanilla extract: Enhances flavor.
- Yogurt: Adds moisture; low-fat or Greek yogurt works well.
- Milk: Thins the batter slightly for a smooth texture.
- Butter: Melted for buttery flavor.
- Cranberries: You can use dried cranberries for a chewy texture or fresh cranberries, just be sure to cut them in half so they bake evenly and don’t sink.
- Walnuts: Add crunch and richness. Pecans can be substituted or omitted for a nut-free version.
Optional Variations
- Swap orange zest for lemon for a citrus twist.
- Add a simple glaze made with powdered sugar and orange juice for a bakery-style finish.
- Replace walnuts with white chocolate chips for extra sweetness.
How to Make Cranberry Walnut Bread
Step 1: Preheat oven to 350°F. Butter and flour two loaf pans; set aside.
Step 2: Mix dry ingredients. In a large bowl, combine flour, sugar, lemon zest, baking powder, salt, and cinnamon.
Step 3: Whisk wet ingredients. In a medium bowl, beat eggs, then whisk in vanilla, yogurt, milk, and melted butter.
Step 4: Combine mixtures. Pour the wet ingredients into the dry ingredients and stir until just combined (the batter will be thick).
Step 5: Add mix-ins. Fold in cranberries and walnuts until evenly distributed.
Step 6: Bake. Divide batter evenly between two prepared loaf pans. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool. Let the bread cool for 30 minutes in the pan, then invert onto a wire rack to cool completely.
Serving Suggestions
Enjoy warm or at room temperature with:
- A smear of butter or cream cheese
- A cup of cafe de olla, te de canela, or Mexican hot chocolate
- A sprinkle of powdered sugar for a festive touch
This loaf makes a beautiful addition to your Thanksgiving breakfast spread, Christmas brunch, or a thoughtful holiday hostess gift.
Cranberry Walnut Bread Tips & Tricks
- Use room temperature ingredients for even mixing.
- Don’t overmix — it can make the bread dense.
- Cut fresh cranberries in half so they distribute evenly.
- Cool completely before slicing for clean cuts.
- Double the recipe and freeze one loaf for later.
Storage Instructions
- Room temperature: Store tightly wrapped for up to 3 days.
- Refrigerator: Keeps up to 1 week.
- Freezer: Wrap slices or a full loaf in plastic and freeze up to 3 months. Thaw overnight at room temperature.
Frequently Asked Questions
Yes! Use about 2 cups of fresh cranberries and cut them in half before adding to the batter. It helps them bake evenly and prevents them from sinking.
Absolutely. It stays moist for days and freezes beautifully, so you can bake it ahead for Thanksgiving or Christmas.
Store it tightly wrapped once cooled, and don’t overbake. Using yogurt in the batter keeps it moist and tender.
Yes! Wrap slices or the whole loaf tightly in plastic and freeze for up to 3 months. Thaw overnight before serving.
More Holiday Baking Recipes
If you tried this Cranberry Walnut Bread or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
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Cranberry Walnut Bread
Ingredients
- 8 tablespoons unsalted butter, melted, plus more for pan
- 3 ½ cups all-purpose flour, plus more for pan
- 1 ½ cups granulated sugar
- 2 tablespoons lemon zest
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 4 eggs
- 1 tablespoon vanilla extract
- 1 cup low-fat yoghurt, (see notes)
- ½ cup milk
- 1 ½ cups dried cranberries, (see notes for fresh option)
- ½ cup walnut pieces
Instructions
- Preheat oven to 350 degrees F.
- Butter and flour two loaf pans, and set aside.
- In a very large bowl stir together the flour, sugar, lemon zest, baking powder, salt, and cinnamon.
- In a medium bowl, lightly beat eggs. Whisk in vanilla, yoghurt, milk, and butter.
- Add to flour mixture; stir to combine (batter will be thick).
- Fold in cranberries and walnuts.
- Divide batter between two prepared loaf pans; spread evenly.
- Bake about 60 minutes or until a toothpick inserted in the center comes out clean.
- Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.
Notes
- Yogurt: Low-fat or Greek yogurt adds moisture and richness to the bread.
- Cranberries: You can use fresh cranberries instead of dried. Be sure to cut them in half so they bake evenly and don’t sink to the bottom.
- Walnuts: Pecans can be substituted, or omit for a nut-free version.
- Flavor swap: Try orange zest instead of lemon for a citrus twist.
- Storage: Store tightly wrapped at room temperature for 3 days, or freeze for up to 3 months.
- Serving idea: Dust with powdered sugar or drizzle with a simple glaze for a festive touch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Have to try this
In time for the Holidays
Yum
can I use fresh cranberries in this recipes?
You are more than welcome to use fresh cranberries, I recommend using chopped fresh cranberries. If using frozen cranberries, do not thaw.
This is a very timely recipe. I’ll have to give this a try.
Yum, it’s looks so delicous, looks like fruit cake, very Christmassy. I have to make this for sure