Cranberry Nut Bread
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Sweet, orange-scented and chock-full of cranberries and walnuts, this cranberry nut bread is perfect for the holidays.
Sweet, orange-scented, and chock-full of tart cranberries and walnuts, this cranberry nut bread is tailor made for the holidays. It’s a classic quick bread, which means it’s easy to throw together. The hardest part is chopping up the fresh cranberries because they like to roll all over the place. Don’t be tempted to substitute dried cranberries; the fresh cranberries burst as they bake, mingling with the rich batter to create tart-sweet pockets of jammy cranberries.
Cranberries are abundant over the holiday season. For more ways to enjoy them, check out my Nantucket cranberry pie, fresh cranberry sauce, and cranberry chutney.
What you’ll need to make Cranberry nut bread
How to make Cranberry Nut bread
Begin by combining the buttermilk, orange zest, orange juice, melted butter and egg in a small bowl.
Since the recipe calls for only 2/3 cup of buttermilk, you might not want to buy a whole carton. It’s easy to make your own by combining regular milk with a bit of lemon juice or vinegar (see recipe below for exact quantities). Whisk well to combine and set aside.
Next, combine the dry ingredients together in a large bowl.
Whisk well.
Add the wet ingredients to the dry.
Stir gently with a rubber spatula until just combined.
Add the halved cranberries and nuts.
Mix again to incorporate.
Scrape the batter into a greased loaf pan.
Bake for about one hour, then cool in the pan on a rack for ten minutes.
Turn the loaf out onto the rack to cool completely.
Slice, serve and enjoy!
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Cranberry Nut Bread
Sweet, orange-scented and chock-full of cranberries and walnuts, this cranberry nut bread is perfect for the holidays.
Ingredients
- ⅔ cup buttermilk (see note)
- 2 teaspoons grated orange zest, from 1 orange
- ⅓ cup orange juice, from 1 orange
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 cup plus 2 tablespoons sugar
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup fresh or frozen cranberries, halved (see note)
- ½ cup coarsely chopped walnuts or pecans
Instructions
- Preheat oven to 375°F and set an oven rack to the middle position. Spray a 9 x 5-inch loaf pan with non-stick cooking spray.
- In a small bowl, stir together buttermilk, orange zest and juice, melted butter and egg. Set aside.
- In a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder and baking soda. Stir the liquid ingredients into the dry ingredients with rubber spatula until just moistened. Gently stir in cranberries and nuts. Do not overmix.
- Scrape the batter into the prepared loaf pan and spread evenly with a rubber spatula. Bake for 20 minutes, then reduce the heat to 350° F. Continue to bake until golden brown and a toothpick inserted into center of the loaf comes out clean, about 45 minutes longer. Cool the loaf in the pan for about 10 minutes, then turn out onto the rack and cool at least 30 minutes before serving.
- Note: If you’d like to make your own buttermilk, check out the easy method here.
- Note: Cranberries are a bit tricky to chop because they roll all over the place. I cut them in half one at a time -- seems tedious, I know, but there aren't that many so it doesn't take long. If you're using frozen cranberries, be sure to slice them while they're still frozen.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 slice
- Calories: 227
- Fat: 7 g
- Saturated fat: 4 g
- Carbohydrates: 38 g
- Sugar: 20 g
- Fiber: 1 g
- Protein: 3 g
- Sodium: 224 mg
- Cholesterol: 31 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn,
I have just made this loaf and it is delicious, I should have made two because it is not going to last long!! Thank you so much for taking the time and effort to develop this recipe, you are much appreciated in our house!
Warm wishes,
Deb
I was wondering if I can make this bread using a gluten free flour mix and would I need to modify any ingredients, such as baking soda and baking soda.
Hi Sandie, Yes that’s fine and you shouldn’t need to modify the recipe but you’ll have to double check the mix to make sure there are no leavening agents in it.
Any suggestions as to how long to bake if I were to make 2 or 3 mini loaves instead of the 1 large loaf.
Hi Pat, I’d start checking after 25 minutes.
I made 4 mini loaves recently and I baked at the higher temp for 10 minutes before lowering. Took about 30 in my oven.
Thanks, Aimee!
Amazing and delicious!! Just like all the recipes on this site that I have made.
I love this recipe. Stumbled upon it a few years ago and it’s the first recipe I think of when I see fresh cranberries in the market. Just curious if you have ever made muffins with it?
Hi Aimee, I haven’t tried it myself but can’t think of any reason why it wouldn’t work. Let me know if you give it a go.
Hi I just came across your website, and I am totally disappointed that I haven’t found this earlier. Your recipes sound absolutely delish and awesomely not to difficult. One question re: the cran walnut loaf, if I make this recipe in advance how long will it keep and will it it have to go in the fridge. Thankyou in advance!! so happy I found your site, just in time for the holidays.
Hi Claire, Welcome to the site! I would say it keeps well for a few days (no need to refrigerate) but it also freezes well if you wanted to make it well in advance.
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This is definitely the best cranberry nut bread I have ever eaten.
Best cranberry bread EVER, and I cannot believe how easy it is. So glad I stumbled upon this!
Hi! I recently made the cranberry orange bread, without nuts, and it came out delicious. Super moist and tangy with just the right amount of orange flavor. This is my go to recipe for cranberry bread from here on out. I just might try it with walnuts next time!
Thank you!
It would well with dried cranberrys too
So yummy! My family a nd friends always want this made at Christmas time when cranberries are plentiful. (I get extra to keep in freezer) I don’t chop the cranberries & it turns out fine.
This is another one of our favorites from your recipes. I always use freshly squeezed orange juice and of course, the zest. I have substituted freshly milled flour with store bought flour and perfect results.
I love this cranberry bread and so do my 4 granddaughters. It is a great snack for after school. I’ve made it several times.
I made the bread again and perfect results. This time I tried a few substitutions (just because…:) I used 1/2 cup white sugar and 1/2 cup of brown sugar. Also used 1 cup of white flour and 1 cup of whole unbleached white flour (that was freshly milled locally), and the bread is delicious! I love this recipe.
The loaf just came out of the oven, and it looks yummy. I only buttered my loaf pan, and it did not stick at all. I didn’t even have to run a knife around the edges. Can’t wait to have a piece for dessert.
This looks wonderful, and the recipe sounds like it ought to be delicious, but from the picture, the loaf looks way too flat, as though each slice is barely 2″ high, if that. If this recipe is too big for an 8×4″ loaf pan as you told one commenter, why isn’t the loaf higher and more “risen” looking? All the tea bread recipes I use come close enough to filling the pan so a slice is way taller than these. I use a lower oven temp, 300-325* and bake longer, and this way they bake through, and I don’t get too crispy a top or sides.
I used 1.5 teaspoons of baking powder and 0.5 teaspoons of baking soda, and it got higher and still fluffy, without tasting like baking s. or baking p. All the other ingredients were the same measure as mentioned in the recipe.
i have always used the same cranberry bread recipe my entire life, but now i have switched to this one and i love it. my family loves this cranberry bread so much they ask for it all the time!
Great recipe! The first time I made this it stuck a bit, so I lined the pan with parchment paper the next time and then greased and floured the pan and that seemed to do the trick. A friend of mine made this for a shower we hosted together and everyone loved it!
I made this for the holidays. Love the orange-cranberry mixture. thanks.
I love this bread it turns out great every time!
This is a yummy bread. I especially liked adding the orange zest. It made it all the more flavorful.
I made this bread with leftover cranberries at the holidays. It was delicious and a great combination of tart and sweet.
The perfect bread to make after that holiday meal when there’s usually leftover cranberries and nuts (as a New Orleanian, I opt for pecans). To keep the pesky berries from rolling around while trying to cut them, I make a first cut by lining them up in the juice groove of my cutting board, then sliding a sharp knife over them to halve them. Once a flat side is present, it’s easy to continue chopping to the desired size. The possible sticking problem can be eliminated by using nonstick foil, fitting it into the pan using some low-level origami folds. Sliced, toasted, swiped with butter….a beautiful thing.
Delicious and a great way to start my day
yum this was great!
This is so good. i am liking cranberry so much ,
This is my review for this bread. It is AMAZING!!!! When i made it I kept going back for more. 🙂
This is a great Thanksgiving recipe!
Again, thanks for the tips on sticking to the bottom of the pan. Lining the bottom with parchment paper and then spraying with nonstick spray did the trick. Wonderful, wonderful recipe! 🙂
Made this for a Christmas brunch. It turned out perfect! Moist and so pretty when sliced. Everyone loved it! Even my picky 8 year old, who will not eat or try anything.
We loved this bread! My son came up with the idea to beat a little powdered sugar and frozen orange juice concentrate into some softened cream cheese for a spread. Oh my! I can’t believe it, but but it made this wonderful bread even better!
I made this around Christmas and my sister sang its praises over and over again. It’s so moist and flavorful.
I made this recipe soon after I received the email with the post. It was delicious, moist, and very much a baked item that would make a great gift. I did in fact make this in a small loaf pan and it turned out perfect. this recipe is a keeper, which means I will bake it over and over again. It is a great way to use those abundant fresh cranberries I have in my refrigerator once Thanksgiving comes and goes. It is great toasted with butter!
This recipe is so moist. Jacey made these and the bread is deliciousThe kids ate slices on their flight to Albuquerque which a loaf for us.
Good choice for your website and readers
I have made this bread so many times. Absolutely perfect and delicious EVERY time!
I am not always able to find cranberries at the grocery store so I always buy extra around the holidays and freeze them. I have also used Craisons- lots of great flavors to choose from- when I don’t have cranberries on hand. This is a great Thanksgiving or Christmas bread! Yum!
This looked so yummy when I saw it on your blog page! I tried it last weekend and the family went nuts over it! I even shared some with the neighbors…
Thanks for the wonderful step by steps….It makes things a lot easier….
I can’t get enough of this bread! I always want more and I love the fresh cranberries.
What time and temp would I bake this recipe if I divided into 4 mini loaves? Graci!
Hi Debbie, Can’t say for sure because I’ve never tried it. But I’d keep the temperature the same (start at 375 and reduce to 350) but check after about 25 minutes and keep checking til done. Hope that helps!
This was some of the best quick bread I’ve ever tasted! Thanks so much for sharing the recipe. It was so moist and flavorful and just plain delicous! One question, my loaf stuck to the bottom of the pan a bit, does anyone know what the problem might have been? Does it need more cooking spray, longer baking time, different pan? Thanks for the help! I’ve had a few people ask me for this recipe! 🙂
Hi Becky, Are you letting it cool in the pan for 10 minutes before turning out onto rack? Removing it too quickly would definitely cause the bottom to stick. Otherwise, it could be any of those things you mentioned. I’d start off with more cooking spray and experiment from there. Also, sometimes it helps to run a butter knife around the edges to loosen any spots that might stick and cause tension when trying to remove the loaf. Hope that helps!
Thanks for the tips… I did let it cool for 10 minutes (I always set a timer) and I did run a knife around the edge. I’ll have to play around with the cooking time and more spray. Also, my mother-in-law mentioned using parchment paper, an old trick her mother did to help prevent sticking. Or could you do the butter and flour dusting like on your banana bread recipe? By the way, I just made that one and OMG, that really is the best banana bread I’ve ever tasted. I got lots of compliments! Thanks for helping me be a better cook & baker! 🙂
Becky, The parchment paper would work great…just be sure to spray that as well.
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My mom and I saw this, and wanted to make it right away! Absoloutely delicious!! Thank you so much! I have a quick question also, in some breads I have seen it so it has a brown color. How do you give it the brown color? Again, thanks so much!
I love fresh cranberries so when I saw your recipe I got really excited. I made 2 loaves this afternoon with the idea of freezing one of the loaves…I don’t think that is going to happen. This bread is so good! Thanks for another great recipe!
Liesel your blog is yummy and this recipe sounds delicious. I look forward to making this and I will add it my facebook page- Favorite Cranberry Recipes. If you have other recipes featuring Cranberries, please share!
Served this for breakfast this morning. Nothing left but a few crumbs – we have 4 teenagers! Will definitely make this recipe again during the winter months. Thanks, Jennifer!
You are reading my mind! Making cranberry bread this weekend. Will give this one a try. Thanks!
This looks so delicious!
Hi Leisel, So nice to hear that you’re enjoying my blog! To answer your question, I don’t think an 8 x 4-inch pan would be big enough. It’s hard to tell from the pictures, but it does rise almost to the top. That said, you could divide the batter into mini loaf pans…just adjust the cooking time accordingly. Hope that helps!
I’ve also always found the “back of the bag recipe” to be too dry, so I am looking forward to making your version this afternoon. Based on your pictures, it looks like your recipe could easily accommodate an 8 x 4 loaf pan… what do you think? We love your blog. Thanks!