Peanut Free Classic Cranberry Walnut Bread
Tart cranberries, toasty walnuts, and bright orange zest come together in a quick bread that smells absolutely incredible as it bakes — that golden, cracked top is practically begging to be sliced. The orange juice and zest pull double duty here, adding both moisture and a citrusy lift that balances the cranberries beautifully. Toasting the walnuts before folding them in is a small step that makes a big difference, coaxing out a deeper, nuttier flavor throughout every bite. The batter comes together with just two bowls and a spatula, so there's no mixer required and very little cleanup to worry about. For anyone navigating peanut allergies, this loaf is a genuinely satisfying option — every ingredient is straightforward, and there's no need to scrutinize a store-bought label hoping it's safe. It slices cleanly once fully cooled, making it just as good for a holiday gift wrapped in parchment as it is for a lazy weekend breakfast with a cup of coffee.
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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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