This cranberry nut bread recipe is my go-to when I want something cozy, tart, and just sweet enough. It’s perfect with a cup of coffee and lovely wrapped as a gift during the holiday season!
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Instantly Makes The House Feel Cozy
As soon as the weather turns cool, the very first thing I want to bake is this cranberry nut bread. It’s one of those recipes that instantly makes the house feel cozy and welcoming, with the most incredible smell drifting from the oven.
My mom pulled this recipe from an old, well-loved Betty Crocker cookbook, and when I finally tried it myself, it felt like uncovering a little piece of my childhood. The moment it started baking, I was wrapped up in that same nostalgic warmth I didn’t even realize I’d been missing.
If you’re like me and love recipes that carry memories with them, this one is a must-try. It’s simple, comforting, and something I look forward to every year.
- The tart cranberries give every bite a little pop, while the chopped nuts add just the right crunch.
- Orange juice and zest brighten up the whole loaf, making it feel fresh even though it’s hearty and rich. It’s just as delicious as my homemade carrot bread.
- It bakes beautifully in a standard loaf pan or mini ones if I’m making edible gifts for the holidays.
- I love it toasted with butter the next day but honestly, it never lasts that long around here. It reminds me of my grandma’s delicious nut bread recipe.
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Key Ingredients and Substitutions
- All-purpose flour: The base of the bread, providing structure and a tender crumb.
- Granulated sugar: Adds sweetness and helps balance the tartness of the cranberries.
- Baking powder and baking soda: Work together to help the loaf rise. Don’t skip either.
- Salt: Enhances the overall flavor.
- Butter: Softened butter adds richness and moisture. You can substitute with coconut oil for a dairy-free option.
- Grated orange peel: Brings bright citrus flavor to complement the cranberries. Freshly grated is best.
- Orange juice: Adds moisture and enhances the citrus notes. Bottled juice works, but fresh is ideal.
- Egg: Binds the ingredients and adds structure.
- Cranberries: Use fresh or frozen, chopped for even distribution. Dried cranberries can work in a pinch, but reduce the sugar slightly.
- Nuts: Chopped walnuts or pecans add texture and nutty flavor. Leave them out for a nut-free version or swap with sunflower seeds.
How to Make Cranberry Nut Bread Recipe
Preparation
Preheat your oven to 350˚F. Line only the bottom of a 9×5×3-inch loaf pan with parchment or lightly grease it.
Step 1 – Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
Step 2 – Cut in the Butter
Add the softened butter to the bowl and stir or cut it in with a fork until the mixture becomes crumbly.
Step 3 – Add Wet Ingredients
Stir in the grated orange peel, orange juice, and egg until just moistened. Don’t overmix—the batter should be thick and slightly lumpy.
Step 4 – Fold in Cranberries and Nuts
Gently fold in the chopped cranberries and nuts until evenly distributed throughout the batter.
Step 5 – Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil.
Step 6 – Cool and Serve
Let the bread cool in the pan for 5 minutes. Then remove it and let cool completely on a wire rack before slicing or wrapping for gifting.
Lynette’s Tip
Use fresh orange zest and real orange juice for the best flavor. If the top begins to brown too quickly, cover it loosely with foil during baking to prevent over-browning while the center finishes cooking.
More Quick Bread Recipes You’ll Enjoy
Cranberry Nut Bread
Ingredients
- 2 Cups all-purpose flour
- 3/4 Cups granulated sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 Cup butter softened
- 1 Tablespoon grated orange peel
- 3/4 Cup orange juice
- 1 large egg
- 1 Cup cranberries chopped
- 1/2 Cup nuts chopped
Instructions
- Preheat the oven to 350°F and prepare a 9×5-inch loaf pan by lightly greasing it and lining just the bottom with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Cut in the softened butter with a fork or pastry cutter until the mixture is crumbly. Stir in the orange zest, orange juice, and egg, mixing just until the batter is moistened. Gently fold in the cranberries and nuts until evenly combined.
- Pour the batter into the prepared pan and spread it out evenly. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 5 minutes, then remove it and transfer to a wire rack to cool completely before slicing.
Notes
Variations/Substitutions:
- Swap the Nuts: Try chopped walnuts, pecans, or almonds. Each one gives a different texture and a slightly different flavor.
- Add Chocolate Chips: Stir in a handful of semi-sweet or white chocolate chips for a sweeter version that pairs well with the tart cranberries.
Nutrition
Recipe FAQs
Yes, but reduce the amount slightly since dried cranberries are more concentrated in flavor. Soak them in warm water or orange juice for 10 minutes to soften before using.
Use small mini loaves or a large loaf. Adjust baking time based on pan size. Once cool, wrap in plastic wrap and place a ribbon on top. It can be frozen and made ahead.
You left egg off ingredient list
Whoops! Thanks for letting me know. I updated the recipe. 🙂