Bright orange zest, tart cranberries, and buttery toasted walnuts come together in a quick bread that feels festive enough for a holiday table but easy enough for any weekend morning. The batter comes together in two bowls with straightforward pantry staples — all-purpose flour, baking powder, baking soda, and a splash of fresh orange juice that keeps every slice moist and fragrant. There's no rye flour, rye flakes, or any rye-derived ingredient anywhere in the recipe, so it's a genuinely safe and satisfying bake for anyone navigating that particular grain. Toasting the walnuts before folding them in is a small step that pays off in a noticeably deeper, nuttier flavor throughout the loaf. The key to a tender crumb is folding gently — overmixing is the enemy here, and the recipe is refreshingly forgiving as long as you stop when the batter just comes together. That signature crack running down the golden top isn't a flaw; it's the sign of a perfectly baked loaf. Slice it thick, serve it plain, or spread on a little butter while it's still just barely warm.
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Learn more →10 servings
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.
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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