Jump to Recipe

There’s something truly special about waking up to the smell of a freshly baked loaf filling your kitchen. It feels like a warm hug before you’ve even had your coffee. This Cranberry Walnut Breakfast Loaf is exactly that kind of comfort—a little bit sweet, a little bit tart, and wonderfully hearty. It’s the kind of bake that feels fancy but is honestly so simple to throw together. You get these lovely pockets of juicy cranberries that burst with flavor, paired with the toasty, earthy crunch of walnuts. The texture is just perfect—moist and tender, with a beautiful golden-brown crust that gives way to a soft, speckled interior. It’s a loaf that begs to be sliced thick, maybe toasted, and definitely slathered with a generous pat of butter. Honestly, it’s the ultimate weekend project that rewards you with breakfast (and snacks… and maybe even dessert) for days.

Recipe Overview

Why You’ll Love This Cranberry Walnut Breakfast Loaf

It’s the perfect texture. You get a wonderfully moist and tender crumb that’s studded with chewy cranberries and crunchy walnuts in every single bite. It’s not too dense, not too cakey—just right.
The flavor balance is incredible. The sweet, vanilla-kissed batter plays so nicely against the sharp, tangy pop of the cranberries and the rich, toasty flavor of the walnuts. It’s a symphony in a slice.
It makes your house smell amazing. Honestly, the aroma of this loaf baking is half the reward. It fills your kitchen with the warm, comforting scents of vanilla, butter, and toasted nuts—it’s pure happiness.
It’s incredibly versatile. You can enjoy it as a quick breakfast, an afternoon snack with tea, or even dress it up as a simple dessert. A little goes a long way in making any moment feel a bit more special.

Ingredients & Tools

2 cups (250 g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1 cup (240 ml) buttermilk, at room temperature
1 cup (120 g) fresh or frozen cranberries (do not thaw if frozen)
¾ cup (90 g) walnuts, roughly chopped

Tools: One 9×5 inch loaf pan, parchment paper, a medium and a large mixing bowl, a whisk, a spatula, and a cooling rack.

Using room temperature ingredients is key here—it helps everything emulsify into a smooth, cohesive batter that bakes up evenly. And those cranberries? Keeping them frozen until the last second prevents them from bleeding too much color into your beautiful batter.

Nutrition (per serving)

Calories: 320 kcal
Protein: 6 g
Fat: 16 g
Carbohydrates: 40 g
Fiber: 2 g

Serves: 10 | Prep Time: 15 minutes | Cook Time: 55-65 minutes | Total Time: 1 hour 20 minutes (plus cooling)

Before You Start: Tips & Ingredient Notes

Why room temperature matters. Cold ingredients don’t incorporate as well, which can lead to a dense or uneven loaf. Taking your eggs, buttermilk, and butter out about an hour before you bake makes a world of difference in achieving that perfect, tender texture.
Don’t skip the buttermilk. Its acidity reacts with the baking soda, giving the loaf a wonderful lift and a subtle tang that balances the sweetness. If you’re in a pinch, you can make a DIY version by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
To chop or not to chop the cranberries? I like to leave most of them whole for those big, juicy bursts, but if you prefer a more even distribution, you can roughly chop about half of them. Just be ready for a bit more pink swirl in your batter!
A note on your walnuts. Toasting them beforehand is a game-changer. Just pop them in a dry skillet over medium heat for 3-5 minutes until fragrant. It deepens their flavor and makes them extra crunchy in the final loaf.

How to Make Cranberry Walnut Breakfast Loaf

Step 1: First, get your oven preheating to 350°F (175°C). This is crucial for an even bake from the get-go. Then, prepare your loaf pan. I like to line it with a sheet of parchment paper that overhangs on the two long sides—it creates a sling that makes removing the baked loaf an absolute breeze. No sticking, no fuss. Give the unlined parts a light coating of butter or non-stick spray for good measure.

Step 2: Now, let’s mix our dry ingredients. In your medium bowl, whisk together the flour, baking powder, baking soda, and salt. You’ll want to whisk this for a good 30 seconds to make sure the leavening agents are perfectly distributed. This is your insurance policy against getting a random bitter bite or an uneven rise. Toss about a tablespoon of this flour mixture with your cranberries and walnuts in a small separate bowl. This little coating helps prevent them from sinking to the bottom of the loaf during baking.

Step 3: In your large mixing bowl, it’s time to cream the butter and sugar. Using a hand mixer or a sturdy whisk, beat the softened butter and granulated sugar together for 2-3 minutes. You’re looking for it to become pale, fluffy, and well-combined. This step isn’t just about mixing; it’s about incorporating air into the batter, which helps with the loaf’s final texture. Don’t rush it!

Step 4: Next, add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract. The mixture might look a little curdled at this point—that’s totally normal, especially if your ingredients weren’t perfectly room temp. It will all come together beautifully once you add the flour and buttermilk. Scrape down the sides of the bowl to make sure everything is incorporated.

Step 5: Here comes the final mixing. With your mixer on low speed, add about one-third of the dry ingredients and mix until just combined. Follow that with half of the buttermilk. Repeat, ending with the final third of the flour mixture. The trick is to stop mixing the very moment the last streaks of flour disappear. A few lumps are fine! Overmixing is the enemy of a tender loaf.

Step 6: Now for the stars of the show! Use a spatula to gently fold in the flour-coated cranberries and walnuts. Use a folding motion, turning the bowl as you go, until they’re evenly distributed. You don’t want to beat the air out of the batter you worked so hard to create.

Step 7: Transfer the batter to your prepared loaf pan and smooth the top with your spatula. I like to give the pan a gentle tap on the counter a couple of times to release any large air bubbles. For a little professional touch, you can sprinkle a few extra cranberries and walnut pieces on top before it goes in the oven.

Step 8: Bake for 55 to 65 minutes. You’ll know it’s done when the top is a gorgeous golden brown, the edges are pulling slightly away from the pan, and a toothpick or skewer inserted right into the center of the loaf comes out clean or with just a few moist crumbs attached. If the top is browning too quickly, you can tent it loosely with aluminum foil for the last 15 minutes of baking.

Step 9: This is the hardest part—be patient! Let the loaf cool in the pan on a wire rack for at least 20 minutes. Then, using the parchment paper sling, carefully lift it out and let it cool completely on the rack. Slicing into a warm loaf is tempting, but it will be crumbly. Letting it cool fully gives the structure time to set, ensuring you get those perfect, clean slices.

Serving Suggestions

Complementary Dishes

Scrambled eggs with chives — The creamy, savory eggs are a perfect counterpoint to the sweet and tart loaf, making a complete and satisfying breakfast.
A simple green salad with a lemon vinaigrette — For a lovely lunch, a slice of this loaf alongside a bright, acidic salad cuts through the richness beautifully.
A sharp cheddar cheese board — The tangy, salty cheese pairs unexpectedly well with the fruity cranberries and nuts for a sophisticated snack.

Drinks

Hot black coffee — The bitterness of a strong brew highlights the sweetness of the loaf and just feels like the most natural pairing.
Earl Grey tea with a splash of milk — The bergamot in the tea adds a floral note that dances wonderfully with the vanilla and fruit in every bite.
A glass of cold whole milk — Sometimes, the classic option is the best one. It’s creamy, comforting, and utterly timeless.

Something Sweet

Warm vanilla bean ice cream — For a decadent dessert, toast a slice and top it with a scoop of melting ice cream. The contrast of temperatures and textures is sublime.
A drizzle of orange blossom honey — This adds a delicate floral sweetness that enhances the cranberry flavor without overpowering it.
Lemon curd — The intense, bright tartness of lemon curd makes the loaf taste even more vibrant and fruity.

Top Mistakes to Avoid

Mistake: Using cold ingredients. This is the number one reason a loaf can turn out dense. Cold butter and eggs won’t emulsify properly with the sugar, and cold buttermilk can shock the batter, hindering the rise.
Mistake: Overmixing the batter. Once you add the flour, mix only until the ingredients are combined. Overworking the gluten will make your loaf tough and chewy instead of soft and tender.
Mistake: Not testing for doneness properly. Ovens vary, so trust the toothpick test more than the timer. A few moist crumbs are okay, but wet batter means it needs more time. An underbaked loaf will sink in the middle as it cools.
Mistake: Slicing while hot. I know, the wait is agony! But the loaf is still setting internally. Slicing it too soon will cause it to crumble and fall apart, ruining those beautiful slices.

Expert Tips

Tip: Boost the flavor with citrus zest. Add the zest of one orange or lemon to the batter when you cream the butter and sugar. The bright, citrusy oils will make the cranberry flavor pop even more.
Tip: For an extra-crispy top, use turbinado sugar. Before baking, sprinkle a tablespoon of coarse turbinado sugar over the top of the batter. It adds a delightful crunch and a subtle caramel flavor.
Tip: Revive day-old loaf by toasting. If your loaf starts to dry out after a couple of days, don’t despair! Toasting a slice brings back its warmth and revives the texture, especially with a smear of butter.
Tip: Freeze individual slices for easy breakfasts. Wrap cooled slices individually in plastic wrap and store them in a freezer bag. You can pop a frozen slice straight into the toaster for a quick, homemade breakfast on a busy morning.

FAQs

Can I use dried cranberries instead of fresh?
You absolutely can! Dried cranberries will give you a chewier, sweeter result. If you go this route, I’d recommend plumping them up first to prevent them from drying out the loaf. Just soak them in hot water or orange juice for about 10 minutes, then drain and pat them dry before tossing them in flour and adding them to the batter. You might also want to reduce the sugar in the recipe by a tablespoon or two since dried cranberries are often sweetened.

My loaf is browning too fast on top but isn’t cooked in the middle. What do I do?
This is a super common oven issue! The simple fix is to tent the loaf with aluminum foil. Once the top has reached a nice golden color—usually around the 30-35 minute mark—loosely place a sheet of foil over the top. This will shield it from direct heat, allowing the inside to continue baking without the exterior burning. Just be careful not to press the foil directly onto the surface of the loaf.

Can I make this loaf gluten-free?
Yes, with a few adjustments. Use a good 1:1 gluten-free all-purpose flour blend that contains xanthan gum. I’ve had great results with brands like Bob’s Red Mill or King Arthur. Be aware that gluten-free batters are often thicker, so you might need to add an extra tablespoon or two of buttermilk to achieve the right consistency. The baking time might also vary slightly, so keep a close eye on it.

Why did my loaf sink in the middle?
A sunken loaf is usually a sign of underbaking or too much leavening. Make sure your baking powder and soda are fresh—they lose their potency over time. Also, be diligent with the toothpick test; it should come out completely clean. Opening the oven door too often during the first half of baking can also cause a sudden temperature drop that leads to collapsing. Try to resist the urge to peek!

How should I store this breakfast loaf?
Once completely cool, store the loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, it freezes beautifully. Wrap the whole loaf or individual slices tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw at room temperature whenever a craving strikes.

Cranberry Walnut Breakfast Loaf

Cost Level $

Category Healthy Holiday Treats

Difficulty Medium

Cuisine American, dessert

Servings 10

Total Time 80 minutes

Dark Mode

Keep Screen On

Make this easy Cranberry Walnut Breakfast Loaf for a moist, flavorful treat. Perfect for breakfast or a snack. Get the simple recipe and bake it today!

Ingredients

For the Ingredients

2 cups all-purpose flour (250 g)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened (115 g)
¾ cup granulated sugar (150 g)
2 large eggs, at room temperature
1 tsp vanilla extract
1 cup buttermilk, at room temperature (240 ml)
1 cup fresh or frozen cranberries (120 g, do not thaw if frozen)
¾ cup walnuts, roughly chopped (90 g)

Instructions

01
First, get your oven preheating to 350°F (175°C). Then, prepare your loaf pan. I like to line it with a sheet of parchment paper that overhangs on the two long sides—it creates a sling that makes removing the baked loaf an absolute breeze. Give the unlined parts a light coating of butter or non-stick spray for good measure.
02
Now, let's mix our dry ingredients. In your medium bowl, whisk together the flour, baking powder, baking soda, and salt. You’ll want to whisk this for a good 30 seconds to make sure the leavening agents are perfectly distributed. Toss about a tablespoon of this flour mixture with your cranberries and walnuts in a small separate bowl. This little coating helps prevent them from sinking to the bottom of the loaf during baking.
03
In your large mixing bowl, it's time to cream the butter and sugar. Using a hand mixer or a sturdy whisk, beat the softened butter and granulated sugar together for 2-3 minutes. You’re looking for it to become pale, fluffy, and well-combined.
04
Next, add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.
05
With your mixer on low speed, add about one-third of the dry ingredients and mix until just combined. Follow that with half of the buttermilk. Repeat, ending with the final third of the flour mixture. The trick is to stop mixing the very moment the last streaks of flour disappear. A few lumps are fine!
06
Use a spatula to gently fold in the flour-coated cranberries and walnuts. Use a folding motion, turning the bowl as you go, until they’re evenly distributed.
07
Transfer the batter to your prepared loaf pan and smooth the top with your spatula. I like to give the pan a gentle tap on the counter a couple of times to release any large air bubbles. For a little professional touch, you can sprinkle a few extra cranberries and walnut pieces on top before it goes in the oven.
08
Bake for 55 to 65 minutes. You’ll know it’s done when the top is a gorgeous golden brown, the edges are pulling slightly away from the pan, and a toothpick or skewer inserted right into the center of the loaf comes out clean or with just a few moist crumbs attached. If the top is browning too quickly, you can tent it loosely with aluminum foil for the last 15 minutes of baking.
09
Let the loaf cool in the pan on a wire rack for at least 20 minutes. Then, using the parchment paper sling, carefully lift it out and let it cool completely on the rack.