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Cranberry Walnut Quick Bread

From: Diamond Nuts

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  • ½ cup Diamond Walnuts
  • 3 cups all-purpose flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • ½ cup orange juice
  • ¼ cup unsalted butter, melted
  • 1 tablespoon orange zest
  • 1, 12 ounce bag fresh or frozen cranberries, roughly chopped


Preheat oven to 350. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until golden and fragrant, 8 to 10 minutes. Chop coarsely.

Butter and flour a 9x3x7-inch loaf pan; set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.

In a medium bowl, whisk together eggs, juice, butter and zest. Pour into flour mixture and stir until just combined. Gently stir in walnuts and cranberries.

Transfer mixture to prepared loaf pan. Bake for 50 minutes to 1 hour, or until a skewer inserted into the middle comes out clean. Cool bread in the pan on a cooling rack for 10 minutes. Remove bread from pan and leave to cool completely before slicing. Store airtight for up to 1 week.

Yields 1, 9x3x7-inch loaf

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