Christmas Nut Loaf

Golden, crumbly nut loaf with cranberries and oregano leaves

A tasty, protein-rich favourite from California Walnuts with the festive flavours of chestnut and cranberry.

Preparation Time: 15min
Cooking Time: 20-25min
Serves 4-6


  • 1tbsp oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 400g can kidney beans, drained and rinsed
  • 180g pack whole chestnuts
  • 150g walnut pieces, roughly chopped
  • 50g cranberry sauce, plus extra to serve
  • 1tsp mixed spice
  • 2tbsp fresh oregano, roughly chopped
  • 100g fresh breadcrumbs
  • 125ml hot vegetable stock

To Make:

  1. Preheat the oven to 200oC, gas mark 6. Grease and line a 1kg loaf tin.
  2. Heat the oil in a small frying pan and fry the onion and garlic for 3-4min until golden. Allow to cool slightly.
  3. Place the kidney beans and chestnuts in a food processor and chop roughly. Transfer to a large bowl and mix in the onions, walnuts, cranberry sauce, spice, herbs, and breadcrumbs. Season well. Mix in the stock, press into the prepared tin and bake for 20-25min or until golden.
  4. Cut into slices and serve with extra cranberry sauce and vegetables.

Cook’s Tip:

Press the mixture into large balls and bake for 15min to serve as part of a buffet. Try using cannellini beans or chick peas instead of the kidney beans.

Sarah Proctor

I've worked on a variety of regional newspapers and national magazines. My Weekly and Your Best Ever Christmas are fantastic, warm-hearted brands with an amazing, talented team. I'm a sub-editor and particularly love working on cookery, fiction and advice pages - I feel I should know all the secrets of eternal life, health and happiness by now, but hey, we all need that regular reminder!