Cranberry Walnut Bread (Easy + No Knead)

A loaf of walnut cranberry bread, sliced.

Cranberry Walnut Bread (Easy + No Knead)

This cranberry walnut bread is a sweet and satisfying crowd favorite! Bursting with the vibrant flavors of dried fruit and crunchy nuts, this festive loaf will steal the spotlight on your holiday table. With simple pantry staples and a little bit of cheerful cranberry flavor, our cranberry walnut bread is the perfect bake-ahead bread for any celebratory occasion.

Course Baked Good, Breakfast or Snack

Cuisine American

Keyword cranberry walnut bread

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 294kcal

Author Gina House | World of Vegan

Equipment

Loaf Pan 5" x 9"
Sifter
Zester
Orange Juicer or a simple fork will do

Ingredients

1 medium orange
1 tablespoon ground flaxmeal
3 tablespoons warm water
oil or spray oil for greasing the pan
2 cups all-purpose flour gluten-free 1-to-1 baking flour also works well
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoon baking powder
1 cup granulated sugar
2 tablespoons vegan butter melted
1 teaspoon vanilla extract
¾ cup boiling water
1 cup chopped walnuts plus a handful for topping (lightly toast in a dry, preheated pan, if desired).
1 cup whole fresh cranberries or thawed and drained frozen cranberries
3 tablespoons dried sweetened cranberries for topping (optional)

Instructions

Using a zester, zest the orange peel and set the zest aside. Cut the orange in half, squeeze the juice into a small bowl to make 4-5 tablespoons orange juice, and set aside.
In a small ramekin, mix 1 tablespoon of ground flaxmeal with 3 tablespoons of very warm water. Let sit for at least 10 minutes until it thickens. This will be your flax egg.
Preheat the oven to 325 degrees.
Spray or rub the sides of the loaf pan with oil and line with parchment paper.
In a large mixing bowl, sift together the flour, salt, baking soda, baking powder, and sugar. Then stir to fully combine the dry ingredients.
To the same bowl, add the orange juice, orange zest, melted butter, flax egg (flaxmeal and water mixture), vanilla extract, and boiling water. Mix well.
Add the nuts and cranberries, reserving a small amount of nuts for topping, and mix just enough to combine.
Spoon batter into the prepared loaf pan, sprinkle the top with the walnuts and dried cranberries (this is optional), and bake for one hour, or until a toothpick inserted into the center comes out clean. Let cool in the pan and sit for at least an hour before removing the loaf cutting the bread.

Notes

Lower-Fat Version: Feel free to substitute 2 tablespoons of applesauce for the plant-based butter for a lower-fat version.
Gluten-Free Option: Tested with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour with excellent results.
Add Some Pizzazz: Sprinkle some toasted walnuts, dried cranberries, white or dark chocolate chips, or Turbinado sugar over the top before placing it into the oven to bake.

Nutrition