One of the most festive loafs you can make during the holidays is this cranberry nut bread, brightly speckled with day glow fuchsia cranberries, orange zest, and walnuts.
It’s a great loaf for late fall, early winter as cranberries, oranges, and walnuts are all in season. Buy an orange and squeeze it fresh to get the best juice for this recipe (grate the peel first).
You can easily prep the cranberries by pulsing them a few times in the food processor, or manually cut them in half first, then do a rough chop.
The result is a tangy, slightly sweet bread with occasional explosions of cranberry tartness, mellowed with walnuts.
Updated from the recipe archive, first posted 2006
Cranberry Orange Nut Bread RecipePrint
- 2 cups flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped fresh cranberries
- 3/4 cup coarsely chopped walnuts
- 3/4 cup orange juice
- 3/4 cup granulated sugar
- 1/4 cup butter, melted
- 1 egg, beaten
- 1 Tbsp orange zest
1 Pre-heat oven to 350°F.
2 Combine dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Stir in the chopped cranberries and walnuts to coat with the flour mixture. (Coating with flour will help suspend the nuts and cranberries in the dough and keep them from sinking.)
3 Combine wet ingredients: In a separate bowl combine the orange juice, sugar, melted butter, egg, and orange zest.
4 Add wet ingredients into dry: Pour the orange juice sugar mixture into the flour nut cranberry mixture and fold until just blended. (Don't over-mix!)
5 Bake: Transfer dough into a well buttered 8x4 or 9x5 loaf pan. Bake at 350°F for 50 to 55 minutes or until done (a tester inserted into the center comes out clean).
6 Cool: Cool in pan for 10 minutes. Remove from pan and cool on a wire rack.
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