Cranberry Orange Walnut Loaf with Citrus Zest
A tender quick bread studded with tart cranberries, toasted walnuts, and bright orange flavor from both zest and juice. The unusual addition of mayonnaise creates a moist crumb without dairy butter. Perfect for breakfast, brunch, or afternoon tea. This version uses volume measurements and achieves deep flavor through the combination of fresh citrus and dried fruit, making it ideal for holiday gatherings or gift-giving.
Ingredients
- 2 cups all-purpose flour
- 1 cups cranberries, coarsely chopped
- 12 tbsp granulated sugar
- 8 ½ tbsp walnuts, coarsely chopped
- 2 ¾ tsp baking powder
- ⅓ tsp salt
- 1 egg, lightly beaten
- 1 tsp orange zest
- 10 tbsp orange juice
- 8 ½ tbsp mayonnaise
Instructions
- 1
Grease an 8x4 inch loaf pan and preheat oven to 350°F.
- 2
Combine flour, cranberries, sugar, walnuts, baking powder, and salt in a large bowl.
- 3
In another bowl, beat together egg, orange zest, orange juice, and mayonnaise until smooth.
- 4
Pour wet ingredients into dry mixture and stir just until moistened; batter will be stiff.
- 5
Spoon batter into prepared pan.
- 6
Bake for 60 to 70 minutes until a toothpick inserted in the center comes out clean.
- 7
Cool loaf on a wire rack.
Tips
Don't overmix the batter once wet and dry ingredients combine; overmixing develops gluten and creates a tough, dense loaf instead of tender crumb.
Toast walnuts lightly before chopping to deepen their flavor and add contrast to the tart cranberries and bright citrus.
Use fresh orange juice rather than concentrate for the most vibrant citrus flavor throughout the loaf.
Good to Know
Wrap cooled loaf tightly in plastic wrap or foil; store at room temperature up to 3 days or refrigerate up to 5 days.
Prepare dry ingredients in an airtight container up to 1 day ahead. Bake loaf up to 2 days in advance; wrap and store at room temperature.
Slice and serve slightly warm or at room temperature with butter, cream cheese, or alongside coffee or tea. Pairs well with orange marmalade or lemon curd.
Common Mistakes
Overmix batter to avoid a tough, dense loaf with tunneling.
Use room-temperature eggs and juice to avoid lumpy batter.
Check doneness at 60 minutes; overbaking dries out the crumb.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh orange instead of juice and zest?
Yes, substitute 150ml fresh orange juice and 5ml zest from the same orange. Avoid bottled concentrate, which lacks fresh flavor complexity and can make the loaf taste metallic.
What if my loaf is underbaked in the center?
Return it to the oven for 5-10 minutes and test again. Cover the top with foil if it's browning too quickly. Dense, gummy centers indicate insufficient baking time or too much liquid from wet ingredients.
Can I freeze this loaf?
Yes, wrap the cooled, completely room-temperature loaf tightly in plastic wrap then foil; freeze up to 3 months. Thaw overnight at room temperature before serving.