Go Back
–+ servings
Easy Cranberry Nut Bread Recipe

Easy Cranberry Nut Bread

iamwinfred
This Easy Cranberry Nut Bread is a classic American quick bread packed with tart fresh cranberries, crunchy walnuts, and a bright pop of fresh orange juice and zest. It bakes up moist and tender on the inside with a beautifully golden crust — no mixer required, no yeast, no complicated steps. Perfect for holiday brunches, homemade gifting, or a cozy afternoon snack, this festive loaf comes together in just over an hour with simple pantry staples. The sweet-tart cranberry and citrus combination makes every slice taste like a celebration.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 12 slices
Calories 220 kcal

Equipment

  • 9x5 inch loaf pan Standard size for this recipe
  • Large mixing bowls 2 needed — one for dry ingredients, one for wet
  • Whisk
  • Rubber spatula or wooden spoon For folding batter without overmixing
  • Measuring cups and spoons
  • Citrus juicer For squeezing fresh orange juice
  • Microplane or fine grater For orange zest
  • Cutting board and chef's knife For chopping cranberries and walnuts
  • Parchment paper Or non-stick cooking spray for greasing pan
  • Wire cooling rack
  • Toothpick or cake tester For checking doneness
  • Aluminum foil (optional) For tenting if top browns too quickly

Ingredients
  

  • 2 cups all-purpose flour 240g; spoon into cup and level off — do not scoop directly from the bag
  • 1 cup granulated sugar 200g
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup fresh orange juice 180ml; from about 2 medium oranges, freshly squeezed
  • 1 tbsp orange zest From the same oranges used for juice; about 1 medium orange worth of zest
  • 2 tbsp unsalted butter Melted and slightly cooled
  • 1 large egg Beaten; room temperature preferred
  • 1½ cups fresh or frozen cranberries 150g; coarsely chopped — no need to thaw if frozen
  • ½ cup chopped walnuts 60g; or substitute with pecans; toasting first is recommended for deeper flavor

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with non-stick spray or butter, then line with a parchment paper sling for easy removal.
  • Coarsely chop 1½ cups of cranberries into halves or thirds on a cutting board. Roughly chop ½ cup walnuts into pea-sized pieces, then toss both with 1 tablespoon of flour (taken from your measured amount) to help prevent sinking.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for about 30 seconds until evenly combined. Make a small well in the center.
  • In a separate bowl, whisk together the orange juice, orange zest, melted butter, and beaten egg until fully combined.
  • Pour the wet ingredients into the well in the dry ingredients and stir gently with a spatula just until no dry pockets of flour remain — about 15–20 strokes. Do not overmix; a few small lumps are fine.
  • Add the chopped cranberries and walnuts to the batter and fold in gently with 3–4 strokes until evenly distributed.
  • Pour the batter into the prepared loaf pan and smooth the top level with a spatula.
  • Bake on the center rack for 55–65 minutes, until a toothpick inserted in the center comes out clean and the top is deep golden brown. If the top browns too quickly, tent loosely with foil during the last 15 minutes.
  • Cool the bread in the pan for 10 minutes, then transfer to a wire rack and cool completely for at least 1 hour before slicing.

Notes

  • Don't overmix: Stir the batter just until the flour disappears — overmixing develops gluten and results in a dense, tough loaf.
  • Flour your mix-ins: Toss the chopped cranberries and walnuts in 1 tablespoon of flour before folding them in; this prevents them from sinking to the bottom during baking.
  • Toast the walnuts: For a deeper, nuttier flavor, dry-toast the walnuts in a skillet over medium heat for 3–4 minutes before chopping and adding to the batter.
  • Use fresh orange zest: Don't skip the zest — it contains concentrated citrus oils that add a flavor dimension you simply can't get from juice alone.
  • Measure flour correctly: Spoon flour into your measuring cup and level it off; scooping directly from the bag can add too much flour and dry out the loaf.
  • Frozen cranberries: No need to thaw — chop them straight from frozen and fold right into the batter.
  • Storage: Wrap tightly in plastic wrap and store at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.
  • Freezing: Wrap individual slices in plastic wrap and freeze in a zip-top bag for easy grab-and-go portions; thaw at room temperature for 30–45 minutes.
  • Nut substitutions: Pecans work beautifully in place of walnuts, or use slivered almonds with ½ tsp almond extract added to the wet ingredients for an almond variation.
  • Orange glaze variation: For a glazed version, whisk 1 cup powdered sugar with 2–3 tablespoons fresh orange juice and drizzle over the fully cooled loaf.

Nutrition

Serving: 1SliceCalories: 220kcalCarbohydrates: 36gProtein: 4gFat: 7gSaturated Fat: 1.5gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 175mgPotassium: 90mgFiber: 1.5gSugar: 19gVitamin A: 2IUVitamin C: 10mgCalcium: 4mgIron: 6mg
Keyword cranberry nut bread, cranberry orange bread, easy cranberry bread, holiday quick bread, homemade gift bread
Tried this recipe?Let us know how it was!