One of the most festive loaf breads you can make during the holidays is this cranberry orange nut bread! It’s speckled brightly with day glow fuchsia cranberries, orange zest, and walnuts.
Cranberry orange nut bread is 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.
Cranberry Orange Nut Bread Recipe
PrintIngredients
- 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
Method
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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Links:
Cranberry Walnut Oat Bread from Rachel Cooks
Shuna's Cranberry, Orange, Walnut Bread recipe
Cranberry Cake from The Kitchn
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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I just made a couple batches of this bread yesterday as it is an all-time favorite of my family. This recipe is very similar to one my mother used to make, except that hers added a whole cup of chopped walnuts and 2 cups of cranberries cut in half, which is what I also added. I definitely felt it needed the extra nuts and berries, and it was delicious.
I also made a few of them as muffins to see how that worked, and baked them for about 19-22 minutes. Will do that again.
xxxxxyyyyy
I prefer to leave the cranberries whole so that you get a real taste of the berries – chopped berries seem to get lost in the loaf …too subtle for me. Otherwise lovely!
I doubled the recipe – using the recipe exactly as written, doubled for 2 pans. The loaves were much too dry and crumbly! I even used a spoon and bowl to eat a “slice”. I used an oven thermometer and did a long pre-heat. I used thawed -previously frozen cranberries. I would think the recipe would be improved and moister with added butter or oil or sour cream – which I will try adding in the future. I loved the idea of orange zest added to the berries and nuts. Thank you.
Susan ( U.C. Berkeley)!
Are any adjustments needed for high altitude baking?
I just made two loafs and I am thrilled with the results thanks to your recipe!!
xxxxxyyyyy