This festively colored and deliciously moist cranberry nut bread is a nice complement to your holiday meal. This straightforward quick bread comes together in just a few minutes and bakes in less than an hour. Fresh cranberries, walnuts, orange juice, and zest give it flavor and texture.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 1 (9×5-inch) loaf |
Ingredients
- 2 cups all-purpose flour
- ¾ cup white sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 cup chopped cranberries
- ½ cup chopped walnuts
- ¾ cup orange juice
- 1 large egg
- 2 tablespoons vegetable oil
- 1 tablespoon orange zest
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
- Combine flour, sugar, baking powder, salt, and baking soda in a large bowl. Add cranberries and walnuts; stir until well coated.
- Mix together orange juice, egg, oil, and zest in a medium bowl until combined. Pour over flour mixture; stir until just blended. Spoon batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, about 50 minutes. Let cool in the pan briefly before removing to a wire rack to cool completely.
Reviews
Mild orange flavor, even with 2 TBSP extra orange juice. Used extra dried cranberries but would recommend fresh cranberries to add more moisture.
I followed the directions and it came out perfect! I will definitely make this again.
I’ve not made it but noticed how amazingly similar it is to Ocean Sprays Classic Cranberry Nut Bread. The only thing you changed was 1/4 cup less sugar and 1/2 cup less cranberries. Given that, I’ll give 4 stars.
Easy to make. I don’t cut the cranberries and it gives a better flavor
I read the reviews before making the bread. I decided to double the cranberries and left half of them whole. I also used fresh squeezed orange juice. I found the mixture a little dry so increased the liquid by about a tablespoon. I also used a silicone bundt pan instead of a bread pan. It tuned out delicious. I think if I made it again I might try melted butter instead of oil. It’s not a super sweet bread so a sprinkle on sugar before baking would be good as well.
This recipe is excellent! Loved the bread. I used whole fresh cranberries and they add a real burst of flavor. I also squeezed fresh oranges and zest for the recipe. I am going to make these loaves for holiday gifting and use cute ceramic holiday mini loaf pans.
I made this recipe using craisins (dried cranberries) and it turned out wonderful! This recipe is a winner!
I’ve made this for years, love it for the Holidays! It’s also so good with cream cheese spread on it!
This has been my “go to” recipe for many years, and it always gets compliments! I double the cranberries, leaving them whole, use the zest of 2 oranges, use apple sauce instead of oil, and if the batter seems a little too thick, add a tablespoon or two of the orange juice. It comes out great every time!
Delicious and easy. I added a few more cranberries and an orange glaze on top I didn’t have any orange zest, but was still very flavorful. I will definitely make it again.
This was ABSOLUTELY the best…hands doen…cranberry nut bread Ive ever made!! The only changes i made was i did take others advice and doble the cranberries…but i also doubled the nuts lol. I also did no4 have an orange so ni o zest…it is so delicious!!!…i cant stop eating it!! Lol tysm!!!!
I modified this because the batter was so dry, there was literally not enough wet dough to merge with the flour mix. So I added an extra egg and half a cup of water. I also used whole cranberries, two cups, and more walnuts. I also used a combination of orange and mango juice. I did what one person said and sprinkled cinnamon and sugar on the bottom before baking but I would not repeat that because it made the bottom wet. Otherwise it baked well. A nice, not-too-sweet cranberry bread.
Delicious bread. I made it exactly but did add a tablespoon of Lemon juice to the Orange juice. Left the Cranberries whole and added extra Walnuts. I also added a Tsp. of Cinnamon & a pinch of fresh ground Nutmeg. Like other reviewers said, I sprinkled raw cane sugar on top before baking. Perfect breakfast bread with Coffee.
Very flavorful. I followed the recipe to the letter but next time will probably use whole cranberries as their flavor was a little lost in the orange. Will definitely make this again!
I doubled the Cranberries and used half a navel orange with cranberry juice in the food processor. For the oj Omg my new favorite muffin!
I love making this bread for the holiday as. I give them away as gifts. People always rave about how delicious they are! I have substituted pistachios for the walnuts (seems festive for the holidays) and the bread is just as wonderful. When I make the small
Very easy to make and delicious. I added 1 teaspoon of cinnamon, because I love cinnamon. Also, kept the cranberries whole to give burst of cranberry flavor.
Easy and delicious! So good, in fact, I made it twice: once with walnuts and once with pecans. Both version were good. I did use whole cranberries, 11/2 to 2 cups.
I used 1/2cup sugar substitute and 1/4 cup brown sugar. This was very delicious.
A pretty good bread with a nice flavor combination. I used cranraisins instead of the cranberries, and should have used just half the amount, as it was a bit on the sweet side.
I left the cranberries whole and doubled the amount to 2 cups. I also toasted the walnuts on a cookie sheet just until the oven pre-heated. Everything else in the recipe was followed exactly. This is delicious and not too sweet. I’ll make it again and again!