Seed Oil Free Classic Cranberry Walnut Bread
This festive quick bread is everything you want from a holiday loaf — bright citrus, tart cranberries, and buttery toasted walnuts packed into every slice. The fat source here is simply unsalted butter, which means you're completely clear of the refined vegetable and seed oils that sneak into so many store-bought breads and baked goods. Fresh orange juice and zest do the heavy lifting on flavor, giving the crumb a natural sweetness and fragrance that no artificial additive could replicate. Toasting the walnuts before folding them in is a small step that pays off big, deepening their richness and adding a satisfying crunch against the soft, tender loaf. The batter comes together in two bowls with no mixer required, making this as approachable as it is impressive. It slices beautifully once fully cooled, and honestly tastes even better the next day when the flavors have had time to settle in.
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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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