Cashew Free Classic Cranberry Walnut Bread

Tart cranberries, toasty walnuts, and a bright hit of fresh orange come together in a quick bread that smells absolutely incredible while it bakes. The batter comes together with pantry staples — flour, sugar, a little butter, one egg — so there's no complicated technique standing between you and a gorgeous golden loaf. Toasting the walnuts before folding them in is a small step that pays off big, adding a deeper, nuttier flavor that balances the cranberries' tartness perfectly. The orange zest and juice do double duty here, lending both sweetness and acidity that keep every slice tasting fresh and vibrant. For anyone navigating tree nut allergies or sensitivities, it's worth noting that this recipe relies entirely on walnuts with zero cashews in sight — no swaps needed, no label-reading anxiety. The parchment sling trick makes getting the loaf out of the pan effortless, and waiting for it to cool completely before slicing is genuinely worth the patience. This is the kind of bread that disappears fast at a holiday table, but it's easy enough to make on any random weekend morning.

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