Cranberry Orange Nut Bread

BakingCranberryQuick Bread

Delicious cranberry orange bread! With chopped cranberries, walnuts, and orange zest. Perfect for the holidays.

Photography Credit: Elise Bauer

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 Nut Bread

Cranberry Orange Nut Bread Recipe

  • Prep time: 15 minutes
  • Cook time: 55 minutes
  • Yield: Serves 8

Ingredients

  • 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

Cranberry Nut Bread

Elise Bauer

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.

More from Elise

127 Comments / Reviews

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Did you make it? Rate it!

  1. Grace

    Horribly dry and with no taste. I followed recipe to the letter and when I was mixing realized there was no sufficient liquid. I added 1/4 milk, and later, about the same in heavy cream. Still, the bread was completely dry and had no taste of orange at all. I doubled the zest and used the exact amount of orange juice, freshly squeezed. So very disappoining!

    xxxxxyyyyy

  2. Pete

    Lacks flavor, disappointed

    xxxxxyyyyy

  3. Lin

    I just made it this morning. I followed everything except at the very end before baking, I sprinkled coarse sugar on the top. It makes the top sweet and crispy. It’s very good. Thank you!

    xxxxxyyyyy

  4. Jesscia

    I’m going to try this on the weekend. Can I use frozen cranberries?

    Show Replies (1)
  5. Shelley

    A huge favorite with my friends and family who repeatedly request that I make it. I’m salivating remembering how delicious it was. Perfectly moist.

    My husband generally only eats cakes/deserts that have chocolate in, or on, them and he LOVED this.

    I followed the recipe to the letter. I live in the South (moved here) where food is everything. Lol. Mum-in-Law gave it a big thumbs up.

    xxxxxyyyyy

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