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Glazed Cranberry Orange Walnut Loaf with Cream Cheese Swirl

cranberry orange walnut loaf - featured image
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A tender, citrusy loaf bursting with fresh cranberries, toasted walnuts, and a luscious cream cheese swirl, finished with a glossy orange glaze. Perfect for brunch, holidays, or a comforting sweet treat any time.

Ingredients

Scale
  • 2 cups all-purpose flour (or 1:1 gluten-free blend)
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1/2 cup fresh orange juice
  • 2 tablespoons orange zest (from 1–2 oranges)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries
  • 3/4 cup chopped walnuts (toasted, optional)
  • 6 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract (for cream cheese swirl)
  • 3/4 cup powdered sugar
  • 2 tablespoons fresh orange juice (for glaze)
  • 1 teaspoon orange zest (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy removal.
  2. Optional: Toast walnuts on a baking sheet in the oven for 5-7 minutes until fragrant and lightly browned. Let cool and chop.
  3. Make cream cheese swirl: In a small bowl, beat cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy (about 2 minutes). Set aside.
  4. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  5. In a large bowl, whisk eggs, oil, orange juice, orange zest, and vanilla extract until combined and slightly frothy.
  6. Gradually add dry ingredients to wet ingredients, stirring gently with a spatula until just combined. Do not overmix.
  7. Fold in cranberries and walnuts until evenly distributed.
  8. Pour half the batter into the prepared pan. Spoon cream cheese mixture evenly over the batter and gently swirl with a knife or skewer. Top with remaining batter and smooth the top.
  9. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean (a little cream cheese on the toothpick is okay, but no raw batter). Tent with foil at the 45-minute mark if browning too quickly.
  10. Cool loaf in the pan for 15 minutes, then lift out using parchment paper. Cool completely on a wire rack before glazing.
  11. Make glaze: In a small bowl, whisk powdered sugar, orange juice, and orange zest until smooth. Drizzle over cooled loaf.
  12. Let glaze set for about 10 minutes, then slice and serve.

Notes

Use room temperature eggs and cream cheese for a smoother swirl. Toss frozen cranberries in a tablespoon of flour before folding in to prevent sinking. Do not overmix the batter for a tender crumb. Wait until the loaf is completely cool before glazing for a glossy finish. For gluten-free or dairy-free adaptations, use appropriate substitutes. Store tightly wrapped at room temperature for up to 3 days, refrigerate for 1 week, or freeze unglazed for up to 3 months.

Nutrition

Keywords: cranberry orange loaf, cream cheese swirl, walnut bread, glazed loaf, holiday baking, brunch recipe, easy quick bread

Find it online: https://jodierecipes.com/glazed-cranberry-orange-walnut-loaf-recipe-easy-cream-cheese-swirl/