Capsaicin Free Classic Cranberry Walnut Bread
Bright, tangy cranberries and toasty walnuts come together in a tender quick bread that smells absolutely incredible while it bakes. The combination of fresh orange juice and orange zest gives every slice a citrusy lift that balances the tartness of the cranberries beautifully. For anyone avoiding capsaicin, this kind of baked good is a genuinely easy win — no hidden spice blends, no chili-adjacent seasonings, just wholesome pantry staples and fresh fruit. Toasting the walnuts before folding them in is a small step that pays off in a big way, adding a deeper, nuttier flavor throughout the loaf. The batter comes together quickly with just two bowls and a spatula, making it approachable even on a busy morning or afternoon. Once it comes out of the oven with that signature golden crack down the center, the hardest part is waiting for it to cool before slicing. It's equally at home on a holiday table or wrapped up as a thoughtful homemade gift.
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Learn more →Ingredients
10 servings
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp orange zest (from about 1 large orange)
- ¾ cup fresh orange juice
- 2 tbsp unsalted butter, melted and cooled
- 1 large egg
- 1 ½ cups fresh or frozen cranberries, coarsely chopped
- ¾ cup walnuts, toasted and coarsely chopped
Instructions
- 1
Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides.
- 2
Spread the walnuts on a small baking sheet and toast in the oven for 7–9 minutes, until fragrant and lightly golden. Let cool, then coarsely chop.
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