Cranberry Nut Bread

Tested & Perfected Recipes

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Sweet, orange-scented and chock-full of cranberries and walnuts, this bread is perfect for the holidays.  I came up with the recipe over the weekend because I had a ton of fresh cranberries leftover from Thanksgiving.  There was a Cranberry Nut Bread recipe on the back of the Ocean Spray bag and I figured, “How bad could it be?”  Well, I should have known better. It was dry, tough and sunken in the middle.  A pound of butter, five loaves and one very messy kitchen later, I arrived at this version.

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It’s a classic quick bread, which means very easy to throw together.  The hardest part is chopping up the fresh cranberries because they like to roll all over the place.  But it’s important to use them as opposed to dried because they add a pleasant tartness and look so pretty and festive once the bread is sliced.

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Begin by combining the buttermilk, orange zest, orange juice, melted butter and egg in a small bowl.  You can use freshly squeezed orange juice or bottled – it doesn’t matter.  Also, since the recipe calls for only {2/3 cup|160 ml} 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).

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Next, whisk the dry ingredients together in a large bowl.

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Add the wet ingredients to the dry.

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Stir gently with a rubber spatula until just combined.

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Add the chopped cranberries and nuts.

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Scrape the batter into a loaf pan.

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Bake for about one hour, then cool in the pan for ten minutes.

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Turn the loaf out onto a rack to cool completely.

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Slice, serve and enjoy!

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Recipe adapted with modifications from Cooks Illustrated

Note: If you don’t have buttermilk, you can make your own by adding to 2 teaspoons lemon juice or white distilled vinegar to wet measuring cup. Add milk until level reaches 2/3 cup. Let sit about 5 minutes until mixture curdles.

My Recipe Videos

Cranberry Nut Bread

Servings: One 9 x 5-inch loaf (about 12 slices)
Total Time: 1 Hour 20 Minutes

Ingredients

  • 1/3 cup orange juice
  • 2 teaspoons grated orange zest, from one orange
  • 2/3 cup buttermilk
  • 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
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup fresh or frozen cranberries, chopped coarse (see note)
  • 1/2 cup walnuts or pecans

Instructions

  1. Adjust oven rack to middle position and preheat oven to 375 F degrees. Spray bottom of 9 x 5-inch loaf pan with non-stick cooking spray.
  2. In a small bowl, stir together orange juice, orange zest, buttermilk, butter and egg. Set aside.
  3. In a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder and baking soda. Stir liquid ingredients into dry with rubber spatula until just moistened. Gently stir in cranberries and nuts. Do not overmix.
  4. Scrape batter into prepared loaf pan and spread evenly with a rubber spatula. Bake for 20 minutes, then reduce heat to 350 F degrees. Continue to bake until golden brown and toothpick inserted into center of loaf comes out clean, about 45 minutes longer. Cool loaf in pan for about 10 minutes, then turn out onto wire rack and cool at least one hour before serving.
  5. Note: Cranberries are a bit tricky to chop because they roll all over the place. You can use a food processor if you like but I think it's easier to just cut each one in thirds with a sharp knife; it's only one cup so it doesn't take long. If you're using frozen cranberries, be sure to chop them while they're still frozen.
  6. 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

Powered by Edamam

  • Per serving (12 servings)
  • Serving size: 1 slice
  • Calories: 227
  • Fat: 7g
  • Saturated fat: 4g
  • Carbohydrates: 38g
  • Sugar: 20g
  • Fiber: 1g
  • Protein: 3g
  • Sodium: 224mg
  • Cholesterol: 31mg

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.

Reviews & Comments

  • I loved this recipe! I made it just as the recipe was written and my family gobbled it up. This is definitely worth making!

    • — Julie MacRae on October 4, 2018
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  • Can I substitute oil for butter in this recipe or any other one on your blog?

    • — Lea on August 20, 2018
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    • Yes, Lea, because the butter is melted in this recipe, it can be replaced with oil. That’s definitely not “one size fits all” though, so if you have questions about other recipes, I’m happy to weigh in!

      • — Jenn on August 22, 2018
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  • Made a loaf last weekend, made two loves today. Love, love, love this bread. There is a fair amount of prep for this recipe, but it is so worth every morsel.

    • — Teri on May 26, 2018
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  • Wow! Best bread recipe I’ve ever tried! The aroma while baking is fantastic, and would surely get your guest’s mouths watering upon arrival. I’m new to your site, but will be back for sure. Thank you for sharing!

    • — Notbettycrocker on March 19, 2018
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  • This makes the best cranberry nut bread! The only change I made was to toast the pecans before adding to the batter.

    • — Cindy Hunt on March 3, 2018
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  • I made this more out of curiosity… and it was surprisingly great! It reminded me of fruit cake if fruit cake was actually delicious. Probably perfect dessert for the holiday season.

    I used frozen cranberries and didn’t adjust the cook time and it still came out good.

    • — Erika on March 3, 2018
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  • I have been making this recipe as written, my family loves it and I love that I get to use fresh cranberries and fresh orange juice or fresh mandarin oranges in season. You must try this recipe, it is a keeper!

    • — Sandra on March 1, 2018
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  • This is the best recipe. We have been trying to cut down on sugar so I only used 1/2 cup. We loved it and it has become one of our favorite treats. Delicious!
    I really enjoy your site. It has become my go to for recipes that I know will be good. Appreciate all your hard work!

    • — Erica Bossier on March 1, 2018
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  • Delicious! Moist, tangy and not too sweet. Easy to pull together, bakes beautifully and comes right out of the pan. I will definitely try the bread toasted with cream cheese as another reviewer suggested.

    • — Lynn D on February 19, 2018
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  • I love this and probably make it for my family once a week. But getting it out of the pan? I struggled with this. Parchment paper did the trick. Just like Granny taught me! Thanks Jenn for a fantastic cranberry bread!

    • — Susan on February 4, 2018
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  • Delicious bread and excellent way to use holiday leftovers! Will definitely be making again.

    • — Meghan on February 2, 2018
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  • I have tried several recipes for cranberry nut bread over the years and once again, found Jenn’s recipe to be the best! The buttermilk, fresh orange zest and butter all lend rich, delicious flavor to this moist loaf. Last week I baked two loaves with the last of the fresh cranberries. I sliced and froze individual packets, each with two slices, in a plastic container. A perfect treat any time of day. Thank you, Jenn!

    • — Liz on February 1, 2018
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  • This is the best cranberry nut bread! It is moist and very tasty. We are lightly toasting it and eating it with cream cheese for breakfast with our coffee. Perfect.

  • This is by far the best recipe I have ever used for cranberry nut bread. I followed the recipe without modification and could not have been more pleased. It was moist and bursting with flavor. Extra loaves were baked for sharing with friends.

    • — Jim on January 7, 2018
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  • Can I.use coconut milk in cranberry nut bread instead of buttermilk

    • — Sally on December 30, 2017
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    • Hi Sally, you really need to stick with the buttermilk here as it helps with the leavening. Sorry!

      • — Jenn on January 1, 2018
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  • should frozen cranberries defrost before
    adding

    • — p caulfield on December 26, 2017
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    • It’s not necessary but they will be easier to chop if defrosted.

      • — Jenn on December 27, 2017
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  • I have made the Oceanspray cran nut bread for twenty years. My family wouldn’t know it’s Christmas without it!
    The only tweaks I make is leave the cranberries whole and roughly chop the walnuts just a bit. Don’t over bake!

    Don’t know why yours came out dry. I find it plenty moist maybe because I leave the berries whole. Didn’t make your version so I’ll rate it neutral

    • — Barb S on December 21, 2017
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  • I have frozen cranberries. Will they work in place of fresh?

    • — Nancy on December 18, 2017
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    • Sure, Nancy, just be sure to chop them while they’re still frozen. Enjoy!

      • — Jenn on December 19, 2017
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  • I was looking for a cranberry bread recipe and decided on this one. So glad that I did! I used the zest and juice from fresh oranges and I also cut the cranberries into thirds. I made the buttermilk with milk and lemon juice and everything came out perfect. My family gave it a 10! So moist and the perfect balance of sweet and tart. The only thing that I changed was when I made mini loaves with it, I used parchment paper so that they could easily be taken out.

    • — Jennie W on December 18, 2017
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  • I love this bread!!

    I added some almonds and did my own buttermilk. It was a hit.

    • — Rosanna Borbon on December 14, 2017
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  • What should be in internal temp. For cranberry bread?

    • — Helen Carter on December 12, 2017
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    • Hi Helen, I don’t generally measure the temperature of a bread, but use other cues to determine it’s doneness. That said, I believe you want the internal temperature to get to somewhere between 200 and 210 degrees.

      • — Jenn on December 13, 2017
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  • Hi Jenn,

    I am big fan of your recipes. I want to make this one for my family and have a question. My daughter is allergic to walnut and pecans so can this be substituted with almond? Any suggestions/recommendations?

    Thanks,
    SK

    • — SK on December 12, 2017
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    • Sure! (And glad you like the recipes :))

      • — Jenn on December 12, 2017
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  • Made this and two other quick breads (from this website) for a Christmas potluck. Received lots of positive compliments for all. But the hostess especially enjoyed this cranberry walnut bread. Thank you Jenn for testing and perfecting your recipes. Every recipe I have tried has been tasty and delicious! Can hardy wait for your book!

    • — Rosalie on December 11, 2017
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  • I absolutely love this recipe! However I was wondering how long would you recommend cooking the bread in a mini muffin pan?

    • — Amanda on December 11, 2017
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    • Hi Amanda, Hard to say, but I’d start checking around 12 to 15 minutes.

      • — Jenn on December 11, 2017
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  • Love this bread! So simple. Giving mini loafs as gifts in 4 days. Should I freeze or refrigerate them? Should recipients refrigerate it immediately?
    Jeanne

    • — Jeanne on December 10, 2017
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    • Hi Jeanne, If you’re making them now for the holidays, I’d freeze them. The recipients don’t need to refrigerate them – they are quite moist and will keep for a few days on the counter.

      • — Jenn on December 11, 2017
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  • The cranberry nut bread was delicious.
    Big hit with the family.

    • — Dee on December 5, 2017
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  • I tried this bread once and loved it. I did substitute fresh cranberries with dried ones and soaked them in oj until plump. This is one of the very few recipe where the time in the oven is exact. This bread was such a hit my mother in law has requested me to make them as Christmas gifts for her friends. I highly recommend this recipe to anyone… It is very easy to do for a beginner baker…

    • — Trish willard on December 4, 2017
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  • Perfect recipe for cranberry bread! Many recipes are dry and crumbly, but this has the citrus, berries and nuts exquisitely proportioned. So easy to make, and it freezes beautifully. I make it throughout the year and not just at holidays.

    • — Mary Ann on December 3, 2017
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  • I had an extra bag of fresh cranberries in the fridge and was looking for something to do with them, I came across this recipe and decided to give it a try. It was delicious. Would not change a thing. Looking forward to making again over the the Christmas holidays.

    • — Diane, NC on December 2, 2017
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  • I absolutely loved this bread! I tried it as written and it was fabulous and liked it even better when leaving out the walnuts as a personal preference. My family asks me to make it for them all the time and the only reason I don’t do it more often is that the cutting of those cranberries takes so long. But when you have the time, the end result is so worth the effort!

    • — Kristen on December 1, 2017
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  • When I saw this recipe I was excited because I already had everything I needed to make it. It was excellent! My family loved it, and I’m making several loaves to share with my co-workers next week for the holiday. I’m going to sprinkle the top with demerara sugar as suggested in a different review. Delish as usual, Jenn! Thank you so much for another great recipe!

    • — Cyndy G. on November 30, 2017
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  • I make this recipe many times every holiday season for my family and give as gifts…it’s always a hit. I love a recipe that’s easy and tastes delicious every single time. I make as written with one change, I use less sugar (about 1/4 cup less). I suggest that you make it without any changes and then decide if you want to change cause it’s delicious as is I’m just trying to eat less sugar.

    • — Donna Cammack on November 30, 2017
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  • Excellent flavor & reduced sugar to 1/2 cup which really highlights the tartness of the cranberries. Another great recipe by Jenn & will add more cranberries next time.

    • — Donna on November 30, 2017
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  • I love the tanginess of the fresh cranberries in this. We reduced the sugar to 1/2 cup and salt to 1/2 tsp. That’s just about perfect for us.

    • — Rose on November 25, 2017
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  • Love this bread! I sprinkled demerara sugar on top before baking to give it an extra crunchy/sweet lid — takes it over the top.

    • — Lauren on November 20, 2017
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  • First time I made this as a loaf my family loved it. I just made these as muffins and it was a hit run again.
    Thank you for all your recipes!!

    • — Amy on October 31, 2017
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  • This was delicious!!! Thanks to an earlier reviewer with high altitude adjustments (reduce baking powder by 1/4 teaspoon and add 1 egg) this worked perfectly here in Denver. Thanks Jenn. This is a keeper!

    • — Beth on October 28, 2017
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  • Exactly the recipe for Cranberry Nut Bread I was looking for! I didn’t change a thing. The recipe was doubled and baked in 5 small cans, one star mold and a small loaf pan. I just sprayed them all with a non-stick spray and they all came right out. I plan to freeze these – slice them frozen – and serve to a women’s group.

    • — Joan on October 21, 2017
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  • Love it.

    • — Gina G on September 15, 2017
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  • Excellent just the way it’s written. Thanks for another “keeper” recipe.

    • — Gina G on September 15, 2017
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  • I’ve made this twice and it’s great!!! My 2 year old loves it too!!! Plan on making it a lot. I’m wondering, Is it freezable?

    • — Melissa on July 30, 2017
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    • Glad you like it, Melissa. It freezes well :).

      • — Jenn on July 31, 2017
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  • Love it. I get really frustrated with all the people who change up the recipe but still comment as if they used the original one.

    • — Patricia Thursby on June 27, 2017
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  • When I stirred the liquids together, the buttermilk curdled…. Is it still okay to use in the recipe, or should I start over? What did I do wrong?

    • — Ellie on April 10, 2017
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    • Hi Ellie, It’s fine to use – that’s just the acidity of the orange juice working on the buttermilk.

      • — Jenn on April 11, 2017
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  • love this bread. I made 2 loaves and used 3 cups of cranberries because I needed to use them up. I used coconut milk and two tablespoons of vinegar.

  • I soaked the Cranberries after chopping them in OJ to help bring out their wonderful Tartness a little more drained them well (same OJ I used in recipe) chopped the walnuts a bit and toasted them to help release the natural oils and increase the nutty Flavor. The Crumb of this quick bread is perfect as it is absolutely perfect.

    • — Sandra Roberts on February 19, 2017
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  • Outstanding! I love, love anything cranberry/orange and this bread is perfect. Great texture and flavor and the walnuts are a perfect complement. My husband nearly cried when the loaves I made were gone:o)

    • — Janet Miller on February 14, 2017
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  • When I made this bread I didn’t have cranberries so I used craisins. It was still delicious without the tartness.

    • — Carol on January 30, 2017
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  • I have made this delicious loaf a few times and given it as gifts as well. It is always well received. The last time I used blueberries instead of cranberries and it was equally delicious.

    • — Susan on January 29, 2017
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  • Just might eat the whole loaf myself tonight…make another and pretend nothing happened. Delicious!

    • — Jess on January 10, 2017
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  • I made them into muffins, cut back the salt to 1/2 t. & used lemon zest because I didn’t have an orange on hand & we were having a snowstorm, so I couldn’t get out. They turned out great! This batter made 12 exact muffins filling cups near full. As in another review, I checked them after 12-15 min.

    • — Linda Maxey on January 7, 2017
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  • Salt needs to be reduced to 1/2 teaspoon, totally ruined bread. Everyone commented it would be perfect with less salt. Tossed it out, but will change for next time. First recipe from this site that was a disappointment…

    • — Tavo on December 28, 2016
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  • Could I substitute ricotta cheese for the buttermilk? I have some that I need to use. Thanks!

    • — Emily on December 28, 2016
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    • Hi Emily, Ricotta won’t work in place of he buttermilk – sorry!

      • — Jenn on December 28, 2016
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  • I have been leery about cranberry/orange quick breads since the last one I tried from the internet claimed it was a “family favorite” and yet the ingredient combination made the batter turn bluish/green. (With lovely red cranberry dots, I could have made a faux evergreen wreath out of it :D)

    But today I was looking for something new and I’m very happy I tried this recipe. I made it as recommended, using pecans since I had them on hand, and buttermilk made from milk and lemon as suggested.

    It was delightful. Everyone enjoyed it, even my fairly picky father-in-law, who claims to not like cranberries.

    All my houseguests keep wandering into the kitchen to cut another slice and I don’t expect this loaf to make it through the day. So my only suggestion is make two loaves.

    I am interested in trying greek yogurt, thinned with a bit of milk, as a substitution for the buttermilk.

    • — M.G. on December 27, 2016
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    • The initial bread Made had the same color (not this recipe). D/W my sister (the chef)–I mistakenly put the walnuts AND cranberries together with batter and mixed. I should’ve stirred them manually rather than using my Kitchen-Aid.

      I also always double the nuts and cranberries because I love both of them. Sometimes sprinkle a little coarse sugar on top which adds a nice touch for muffins.

      • — Jennie on March 20, 2017
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  • Just made this lovely bread today….house smells of Christmas! Recipe was perfect with no tweaks….and, the bonus….I never knew I could make buttermilk from lemon and milk before today….thank you for that very helpful information!

    • — Ellen McG on December 22, 2016
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    • You’re welcome, Ellen. So glad you enjoyed it and Merry Christmas!

      • — Jenn on December 22, 2016
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  • This is by far the best cranberry bread I’ve ever tried……moist and delicious. Wonderful job, Jenn.

    • — Carol Stafford on December 21, 2016
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  • Love this bread moist and delicious. love cranberry and orange togerther. I would love to do it as muffins. What would I need to change if anything?

    • — Louise on December 10, 2016
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    • Hi Louise, Only the cooking time would change. I’d start checking around 25 minutes. Hope they turn out well!

      • — Jenn on December 11, 2016
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  • I like this recipe. My friends also loved the bread.Thanks.

    • — Suneeti Kulkarni on December 9, 2016
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  • Can I use a Meyer lemon for the zest instead of an orange for the zest?

    • — Nina on December 7, 2016
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    • Sure Nina, that will work. Enjoy!

      • — Jenn on December 7, 2016
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  • i dropped the cooking time down to 60 mins overall because my loaf was done and quite brown. I like the flavor of the bread, but the outside was VERY chewy. I am debating finding another recipe and re-doing, as these loaves were for my office tomorrow….

    • — Mary on December 5, 2016
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  • Absolutely delicious! The tartness from the cranberries are delicious with the sweet, but not too sweet, crumb from the bread. I toasted the walnuts before adding them to the bread. Will make again!

    • — Courtney Lewis on December 4, 2016
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  • This bread tastes amazing. I don’t think the photos do justice to how pretty this bread is when sliced. I have never made it with actual buttermilk, I’ve just followed the directions for making it that are included in the recipe.

    • — Liz Oshel on December 3, 2016
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  • Can you freeze? so many positive comments I didnt ready through all.

    • — Tamara Phillips on December 3, 2016
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    • Yes, this bread freezes well.

      • — Jenn on December 3, 2016
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  • Instead of making one large loaf I would like to use this recipe and make small individual loaves to give as holiday gifts. Any idea what the bake time would be using the small pans?

    • — Stefani on December 3, 2016
    • Reply
    • Hi Stefani, I’d start checking them after about 25 minutes. Hope the recipients enjoy them!

      • — Jenn on December 3, 2016
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      • When do you start the 25 minutes? When you put it in the oven or after the initial 20 minutes at 375?

        • — Marj on December 20, 2016
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        • Hi Marj, you can just keep this at one temperature and bake it for about 25 minutes at 350.

          • — Jenn on December 21, 2016
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  • This recipe is soooo good! Would not change a thing.

    • — Carol G on December 2, 2016
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  • This is a great bread for the holidays. I’ve used dried cranberries and reconstituted them with hot water, worked great. Also have tried plain Greek yogurt instead of buttermilk, because that’s all I had, tasted good.
    Looking forward to more recipes posted over the holidays.
    Thanks!

    • — Bronwyn L on December 1, 2016
    • Reply
  • This is another wonderful recipe from Jenn. We have loved every dish I have made from this site. This bread is moist and flavorful and has become my favorite cranberry bread recipe. Can’t wait for the cookbook! Thanks Jenn.

    • — Sue Shortley on December 1, 2016
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  • Hi Jennifer , would you have the metric or imperial measurements for your lovely bread as I would love to try your recipes . Thanks. Ann. Ireland.

    • — Ann Ryan on December 1, 2016
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    • Hi Ann, I just added the metric measurements for this. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Please let me know if there are other recipes you’d like to see the conversion for. Enjoy!

      • — Jenn on December 1, 2016
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  • I have made this recipe several times. After the first time I stopped chopping the cranberries and did not have any loss of quality in the finished product. I also increased the cranberries to 1 1/2 cups. Last modification was to toast the nuts until light brown.

    • — Carol on December 1, 2016
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  • Love, love, love this bread! I enjoy quick bread recipes and this was so easy to put together, I continue to make it every other week. Husband is not a lover of really sweet desserts, so this is a favorite for him. Love receiving your emails and have made many of your recipes with great success.

    • — Mary Lou Juzwic on December 1, 2016
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  • Once upon a Chef is my go to site for all recipes. I know Jenn has tested and perfected each recipe and this is no exception! Perfect! Would absolutely make again!

    • — Carrie on December 1, 2016
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  • Fabulous! Everyone loves this recipe. It has become my go-to when I need to bring a loaf for coffee.

    • — db on December 1, 2016
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  • I made this for Thanksgiving this year and it was a huge hit! My aunt loved it so much, she asked me to make it again for Christmas!

    • — Elizabeth on December 1, 2016
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  • Was looking for a different bread recipe. This one was exactly right on the money. Love, love, love it! Thank you!

    • — Linda on November 29, 2016
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  • This recipe makes for delicious, moist bread! I substituted pomegranate juice since I didn’t have orange juice. Yum!

    • — Monica on November 28, 2016
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  • This bread is a family favorite, and I make several every Thanksgiving because the berries are plentiful. I coarsely chop them in a mini food processor, which works perfectly.

    • — Linda Hanson on November 26, 2016
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  • I would like to use the nordicware quartet Bundt pan that holds 9 cups.do I need to do anything different?

    • — Christine on November 21, 2016
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    • I’ve never tried this in a bundt pan, but I think it should work. The baking time should be about the same, but I’d keep a close eye on it.

      • — Jenn on November 22, 2016
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  • Excellent! It’s very moist and has a nice tang from the buttermilk and cranberries.

    • — Maria on November 14, 2016
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  • Just baked this cranberry bread earlier today and it came out absolutely gorgeous. It’s a large loaf, perfectly browned, moist, with cranberries and nuts evenly distributed. And, it tastes absolutely wonderful! This was my first attempt at cranberry bread (I’m a banana bread girl) and what a positive experience! Thank you!

    • — Susan on November 13, 2016
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  • Another terrific recipe! The marriage of orange and cranberry is a beautiful thing. They just plain go together, much like chocolate and raspberries. The flavors in this bread meld together beautifully. Thanks for another great recipe Jennifer!

    • — Jim Orvis on November 12, 2016
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  • Hi can I make this in a bundt pan instead loaf pan?

    • — Jane on November 11, 2016
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    • Yes Jane, I think you could, but depending upon the size of the bundt pan, you may need to make 1 1/2 times the batter. Here’s a resource that I find helpful in figuring out potential adjustments.

      • — Jenn on November 13, 2016
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  • I really liked this recipe although next time, I’d probably use 50% more cranberries. Found myself wanting more tartness.

  • Hello Jenn, Made the Cranberry Nut Bread today. It is absolutely delicious. However, berries are not as evenly distributed as shown in your photo. I don’t think I over mixed ??? Have heard that if fruit is dusted with flour berries tend to not drop. What do you think ?Do you have a suggestion?
    Delicious wishes,
    Yvonne

    • Hi Yvonne, Glad you liked the bread! While typically I don’t have a problem with the cranberries sinking in this bread, you can certainly try tossing them in a bit of flour to see if that helps.

      • — Jenn on November 4, 2016
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  • Jenn,

    Instead of frozen or fresh canberries, can I used “craisins”, the dried cranberries that come in a sealed bag?

    • — Jackie on October 27, 2016
    • Reply
    • Hi Jackie. I worry the bread would be too sweet with those. Fresh cranberries are super-tart, and the batter is quite sweet to balance the flavor. They also add a good bit of moisture to the bread. Sorry!

      • — Jenn on October 27, 2016
      • Reply
  • Can I make this into mini muffins? If so, what temp and how long?

    • — Jenn on October 25, 2016
    • Reply
    • Hi Jenn, I haven’t made muffins with this recipe, but I think it could be done. I’d keep the temperature the same and start checking them at about 10 – 12 minutes. I’d love to hear how they turn out!

      • — Jenn on October 26, 2016
      • Reply
      • Thanks!! 23 minutes for the regular size muffins and 13 for the mini ? Followed rest of recipe and temp exactly.

        • — Jenn on October 26, 2016
        • Reply
        • Delicious, btw! Thanks for this recipe!

          • — Jenn on October 26, 2016
          • Reply
          • Glad you enjoyed them!!

            • — Jenn on October 26, 2016
  • I don’t know what size bread pans your using but in California ours are normal size and you would definitely have to double the recipe to make two loaves.

    • — Kristy Rogers on October 21, 2016
    • Reply
  • This bread was wonderful, very tasty and just the right amount of orange to add to the flavor. It was moist and disappeared very quickly. I first made it last fall and have it in the oven now. The smells of it baking are amazing.

    • — Sandra Notaro on October 10, 2016
    • Reply
  • This has become my favorite quick bread. When I don’t have fresh oranges, I use lemon zest and mango juice, both of which are always in my freezer. I freeze mango juice in ice cube trays. One cube is about 2 tbsp.

    • — tanya abrams on October 6, 2016
    • Reply
  • Can I use Cristina instead of cranberries in the bread ?

    • — Suzanne on June 16, 2016
    • Reply
    • Hi Suzanne, I’m not familiar with Cristina. Is that a typo?

      • — Jenn on June 17, 2016
      • Reply
  • What a delicious and beautiful bread! I served this to guests today and it was a huge hit! I will definitely make this again. I increased the cranberries to 1.5 c. That was the only change I made to this excellent recipe.

    • — Debra on February 21, 2016
    • Reply
  • Can you use skim milk to make the buttermilk?

    • — Denise on February 9, 2016
    • Reply
    • I think that should work Denise.

      • — Jenn on February 10, 2016
      • Reply
    • I used skim milk to make the buttermilk with no problem at all.

      • — Debra on February 21, 2016
      • Reply
  • This recipe is awesome! I had been making another cranberry-nut bread recipe for over 30 years. I decided to print this one out & make this instead on vacation in FL. My husband and I both agree that this is better & I will be making this recipe from now on.

    • — triviamom on December 26, 2015
    • Reply
  • Amazing recipe! My work group absolutely loved the cranberry nut bread for our company breakfast. Will definitely be making this again.

    • — KLittle on December 18, 2015
    • Reply
  • I’m writing a review instead of polishing off the rest of this incredibly delicious bread! I made a double batch and changed a few things. I used pecans instead of walnuts, 4T coconut oil replaced some butter, half white & half white whole wheat flour with a handful of oatbran (I think – it wasn’t labeled) gave a nice flavor and texture & I didn’t double the sugar. I think it’s plenty sweet and feels appropriate for dessert or breakfast.

  • Can I use canned whole cranberries from a can?

    • — Elaine on December 17, 2015
    • Reply
    • Elaine, I’ve never tried this recipe with canned cranberries. I think it would work if the cranberries don’t come canned with some sort of syrup. Let me know how it turns out!

      • — Jenn on December 17, 2015
      • Reply
  • Hello,
    i need to make several batches of mini loaves and I was wondering if it’s possible to double this recipe without any problems. I hear some times that you need to add more baking soda or baking powder when doubling a recipe but then again I hear that you don’t. So I would just like your opinion.

    • — Suzette on December 3, 2015
    • Reply
    • Suzette, you can double the recipe without having to modify ingredient amounts like baking soda or baking powder. Hope you enjoy!

      • — Jenn on December 3, 2015
      • Reply
  • Again, Jenn’s recipe hits the spot. The cranberry loaf — left out the nuts– was delicious. I will add slightly more sugar next time as my frozen cranberries seem to be extra tart. And absolutely no need to cut frozen berries before mixing into the batter. My husband is very happy that I found this wonderful webs site. Susan

    • — Susan on November 30, 2015
    • Reply
  • I’m wondering how your recipe differs from Cooks Illustrated.

    • — natalie on November 28, 2015
    • Reply
    • Hi Natalie, It’s very similar — mine has slightly less orange zest and a bit more sugar.

      • — Jenn on November 30, 2015
      • Reply
  • I substituted almonds and also added coconut. Turned out fabulous!!! Thanks.

    • — Vicky on October 29, 2015
    • Reply
  • It tastes delicious, but I had some trouble keeping it from sticking to the pan. I’m going to try putting parchment paper in the bottom of the loaf pan next time.

    • — Laura on October 11, 2015
    • Reply
    • I used coconut oil spray (from TJs) and it came out easily!

  • My butter/orange juice mixture curdled – wasn’t sure if the butter had congealed or if I accidentally cooked the eggs (unlikely as I waited for the butter to cool down before adding it). Or is that normal? I added it anyway and the batter looked all right, so hopefully things turn out.

    What I’m finding really odd is that my loaf isn’t done after the listed bake times (20 at 375 and 45 at 350). It looked golden and risen on the outside, but my skewer came out very batter-y and wet. I added another 12 minutes and it’s still raw. Very unfortunate and not sure what went wrong since everyone else seems to have had so much success. My oven hasn’t had problems with any other recipes.

    • — Kelly on October 4, 2015
    • Reply
    • Hi Kelly, Sometimes if the eggs are too cold it causes the butter to seize up, which makes it look curdled. It’s not a big deal with a recipe like this so I wouldn’t worry about that. However, it’s odd that the loaf is still wet after over an hour. Did it come out okay with the added time?

      • — Jenn on October 4, 2015
      • Reply
      • It turned out great in the end with the extra baking time. Overall a success, but with a few unsolved mysteries along the way…

        • — Kelly on October 7, 2015
        • Reply
  • Excellent. For those at high altitude, I live at 6700 feet, reduce the baking powder by 1/4 teaspoon and add 1 egg. It didn’t fall like so many other quick breads at this high altitude and tasted heavenly. Thanks, I have yet to try something I didn’t like!
    So glad I found your website.

    • — Maria on September 27, 2015
    • Reply
    • I live at 8700. What adjustments would you suggest?

      • — Pam on November 17, 2016
      • Reply
  • I live in the uk. I can’t get hold of buttermilk. I have read that you can substitute 15ml of a cup of full fat milk with lemon juice and leave for five minutes as a substitute. Will this work in this recipe please?

    • — Rani on September 17, 2015
    • Reply
    • Hi Rani, To make 2/3 cup homemade buttermilk, add 2 teaspoons of lemon juice to a liquid measuring cup. Add lowfat or full fat milk to the 2/3 cup line (or 160ml). Let it sit for about 10 min or until it starts to curdle. Hope that helps!

      • — Jenn on September 17, 2015
      • Reply
    • Tesco sell buttermilk ?

      • — Jo on October 17, 2015
      • Reply
  • Lovely simple, classic nut & fruit bread recipe – the grated zest makes it. You can use reconstituted dried berries, or raisins, or almonds if you want instead.

    • — Margot C on May 15, 2015
    • Reply
  • I made this today with almonds & it’s excellent. I used a smaller loaf pan & had some batter leftover, so used muffin pans for that & they were good too. A glaze or icing made with powdered sugar, orange zest, & orange juice would work well with this. Thanks!

    • — fud on April 16, 2015
    • Reply
  • Just made this for the first time. I accidentally doubled the walnuts but no matter, it was still moist and delicious. I used cranberries I had fresh frozen and just cut each one in half. Delicious! Thank you!

    • — Tess on March 23, 2015
    • Reply
  • I have made this bread several ties since finding the recipe. I do add about 1/2 cup of additional cranberries. The buttermilk makes it so moist, love it!

    • — Kim Kleimann on March 19, 2015
    • Reply
  • Wow! Packed with flavor. Absolutely love it!

    • — Niki on March 8, 2015
    • Reply
  • How many servings for this loaf?

    • — Deena on January 18, 2015
    • Reply
    • Hi Deena, A 9×5-inch loaf serves about 12.

      • — Jenn on January 20, 2015
      • Reply
  • Awesome. This was my first bread baking attempt ever. I tried it after my daughter-in-law baked it for the holidays. I must admit it took an hour to slice all the cranberries, but it was worth it. My cranberries weren’t as red as the ones in your photo when I sliced them, but they are all a brilliant maroon when cooked in the bread. It’s the best bread of this type I have ever tasted. I have enough cranberries from the 1# bag for two more. The aroma and flavors remind me of a fruitcake. I was wondering how it would turn out if I added some of the candied fruits and cherries that are used in a fruitcake. Am I getting too adventurous? Thanks again for a great recipe.

    • — Steve on January 12, 2015
    • Reply
    • Hi Steve, I’m so glad it was a success! It’s always fun to play with recipes and I like your idea of candied fruits — just be sure to keep the quantity of add-ins about the same (for example, you might replace some of the cranberries and nuts with candied fruits, rather than add to them). Please come back and let me know how it turns out!

      • — Jenn on January 12, 2015
      • Reply
    • I can’t believe it was Thanksgiving before I got around to trying this recipe again. Still believing this would make a great cranberry-laden fruitcake, this time, I added a cup of diced candied fruit used in fruitcakes. Against your advice, I used the full measure of pecans and cranberries. Like some others have reported, it stayed wet for far too long during baking. Once the top browned, I laid a piece of foil on top to allow more cooking of the interior. I must have cooked it for an extra half-hour, in 10-minute increments. There was no burning, and the foil prevented over-browning of the top. I probably went 5-min too long, because it was a little dry. I had to cut 3/4″ thick slices to get it to hold together. But it was delicious, especially slightly warm with Philadelphia cream cheese on top. The candied fruit was a great adder, especially when I bit into a piece of the tart cranberry. I’m going to try it again at Christmas, with a bit more fruit and nuts, but checking it every 5-min and pulling it out of the oven even when it is still slightly moist. I would rather have it too moist than too dry. BTW, wrapped in foil and unrefrigerated, it took two weeks to finally eat it all. There was no sign of mold or change in flavor. Great to the last bite. I might even use my bundt cake pan, since I’m admittedly making a cranberry-laden fruitcake.

      • — Steve on December 18, 2015
      • Reply
  • Great flavor. I added a half cup extra of cranberries and would add 1/4 more next time around.

    • — Trisi on January 12, 2015
    • Reply
  • I just made this great recipe to go with chicken soup. It turned out perfectly!!

    • — Barbara Schroeder on January 11, 2015
    • Reply
  • I made this bread this evening and turned out very good. I used fresh cranberries and pecans and it turned out perfect.
    Thanks for sharing.

  • Wonderful recipe! Has anyone figured out what the internal temperature should be when it’s done?

    • — Susan on December 23, 2014
    • Reply
  • This bread has turned into one of my favorites!! I have made it several times and it is perfect every single time!! The recipe calls for chopping the cranberries, I dont even bother, slicing the bread after its baked does the work for me. I was out of oranges and was craving this bread, so I substituted one tsp orange extract in lieu of the zest, it worked well.
    I have also interchanged the cranberries for fresh blueberries and the orange zest for lemon zest….just fantastic!! my husband and daughter love it toasted with butter!

    • — Lana Pietro on December 4, 2014
    • Reply
  • Delicious! This bread came out so moist, with a lovely hint of orange in the background. My husband admitted that he wasn’t very excited when he saw I was making cranberry bread, but the taste of this one changed his mind (he ended up eating more of it than anyone else!). When I first pulled the bread out of the oven after an hour, I thought I had overbaked it (it was quite brown around the edges), but it was actually cooked perfectly. Thanks for sharing the recipe, Jenn!

    • — Allie on December 4, 2014
    • Reply
  • This cranberry bread is WAY better than the one on the back of the cranberry package. I tried to cut it before it had cooled completely and the slice crumbled. Put it in the freezer for later use and it sliced perfectly!

    • — Sharlyne Berger on December 4, 2014
    • Reply
  • Recently I made your Cranberry Nut Bread to give as a Christmas gift. It was perfect!! They asked for my recipe which I was happy to share.

    • — Ann LeKander on December 3, 2014
    • Reply
  • why is mind a little dry can I add milk to make moist

    • — brenda on November 30, 2014
    • Reply
    • Hi Brenda, It shouldn’t be dry — did you add the buttermilk?

      • — Jenn on November 30, 2014
      • Reply
  • I made this with lots of mistakes and it still came out very good. I will make it again very soon sans mistakes.

    • — Aida on November 29, 2014
    • Reply
  • My Cranberry Loaf always comes out flat on top. Is there a way to avoid this and have it come out arched on top?

    • — pam on November 25, 2014
    • Reply
    • Hi Pam, Are you using this recipe?

      • — Jenn on November 25, 2014
      • Reply
  • I have not made this yet, but I was wondering if the zest is necessary?

    • — Carrie on November 24, 2014
    • Reply
    • Hi Carrie, The bread will come out perfectly fine without it but it does add really nice lemon flavor.

      • — Jenn on November 24, 2014
      • Reply
  • If I add can pumpkin, how do I alter this recipe to incorporate? Thanks!

    • — JC on November 24, 2014
    • Reply
    • Hi JC, I’m afraid that won’t work with this recipe. Sorry!

      • — Jenn on November 24, 2014
      • Reply
  • If I use disposable aluminum pan to bake the cranberry nut bread, should I cut the baking time or the temperature?
    Thank you!

    • — deny on November 24, 2014
    • Reply
    • Hi Deny, I think it should be fine to leave the recipe as is; just keep an eye on it.

      • — Jenn on November 25, 2014
      • Reply
  • I plan to make nine small loaves of this for holiday gifts. Would they freeze well if I make them a few weeks before giving as gifts? If so, how do recommend wrapping for the freezer? Thanks.

    • — Teri on November 20, 2014
    • Reply
    • Hi Teri, They freeze beautifully. I always double up by wrapping the cooled loaves in aluminum foil and placing in freezer bags. Hope that helps!

      • — Jenn on November 20, 2014
      • Reply
  • i just made the cranberry nut bread and it is amazing. such an easy recipe to follow. i also made the pumpkin crunch muffins. the topping is the best cause its so crunchy. i will be baking the pumpkin cheesecake for thanksgiving and know it will be a huge hit. jennifer’s recipes are all so delicious, easy and taste the way you hope they will. i’m hooked on her website.

    • — andi on November 18, 2014
    • Reply
  • Thank you!
    What a wonderful taste it has, and how easy is to make.

    • — D on November 16, 2014
    • Reply
  • 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

    • — Deb on November 2, 2014
    • Reply
  • 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.

    • — Sandie Stevens on October 31, 2014
    • Reply
    • 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.

      • — Jenn on November 3, 2014
      • Reply
  • Any suggestions as to how long to bake if I were to make 2 or 3 mini loaves instead of the 1 large loaf.

    • — Pat on October 31, 2014
    • Reply
    • Hi Pat, I’d start checking after 25 minutes.

      • — Jenn on October 31, 2014
      • Reply
      • I made 4 mini loaves recently and I baked at the higher temp for 10 minutes before lowering. Took about 30 in my oven.

        • — Aimee on October 31, 2014
        • Reply
        • Thanks, Aimee!

          • — Jenn on October 31, 2014
          • Reply
  • Amazing and delicious!! Just like all the recipes on this site that I have made.

    • — Cristina on October 28, 2014
    • Reply
  • 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?

    • — Aimee on October 19, 2014
    • Reply
    • 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.

      • — Jenn on October 19, 2014
      • Reply
  • 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.

    • — claire on October 12, 2014
    • Reply
    • 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.

      • — Jenn on October 13, 2014
      • Reply
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  • This is definitely the best cranberry nut bread I have ever eaten.

    • — Jane Palmer on July 17, 2014
    • Reply
  • Best cranberry bread EVER, and I cannot believe how easy it is. So glad I stumbled upon this!

    • — Sarah on December 7, 2013
    • Reply
  • 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!

    • — Jennifer Lovett on November 14, 2013
    • Reply
  • It would well with dried cranberrys too

    • — Jillian on June 20, 2013
    • Reply
  • 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.

    • — Berit on March 14, 2013
    • Reply
  • 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.

    • — Mary on March 10, 2013
    • Reply
  • 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.

    • — Kathy on March 9, 2013
    • Reply
  • 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.

    • — Mary on December 23, 2012
    • Reply
  • 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.

    • — Mary on December 9, 2012
    • Reply
  • 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.

    • — Stevie on November 3, 2012
    • Reply
    • 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.

      • — deny on November 19, 2014
      • Reply
  • 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!

    • — susan smoaks on June 27, 2012
    • Reply
  • 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!

    • — Becky on June 20, 2012
    • Reply
  • I made this for the holidays. Love the orange-cranberry mixture. thanks.

    • — Kathy on June 20, 2012
    • Reply
  • I love this bread it turns out great every time!

    • — Sherri on May 16, 2012
    • Reply
  • 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.

    • — Marcia on May 15, 2012
    • Reply
  • 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.

    • — Arthur Okazaki on May 15, 2012
    • Reply
  • Delicious and a great way to start my day

  • yum this was great!

    • — Sarah on May 15, 2012
    • Reply
  • 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. 🙂

    • — Sherri on March 1, 2012
    • Reply
  • This is a great Thanksgiving recipe!

    • — Jennie on March 1, 2012
    • Reply
  • 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! 🙂

    • — Becky on March 1, 2012
    • Reply
  • 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.

    • — Susan on March 1, 2012
    • Reply
  • 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!

    • — Cindy L on March 1, 2012
    • Reply
  • I made this around Christmas and my sister sang its praises over and over again. It’s so moist and flavorful.

    • — Heather on March 1, 2012
    • Reply
  • 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!

    • — Karen on March 1, 2012
    • Reply
  • 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

    • — Cheri on March 1, 2012
    • Reply
  • I have made this bread so many times. Absolutely perfect and delicious EVERY time!

    • — Ashley on March 1, 2012
    • Reply
  • 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….

    • — Karie on March 1, 2012
    • Reply
  • I can’t get enough of this bread! I always want more and I love the fresh cranberries.

    • — Sherri on February 2, 2012
    • Reply
  • What time and temp would I bake this recipe if I divided into 4 mini loaves? Graci!

    • — debbie on February 2, 2012
    • Reply
    • 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!

      • — Jenn on February 3, 2012
      • Reply
  • 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! 🙂

    • — Becky on January 19, 2012
    • Reply
    • 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!

      • — Jenn on January 19, 2012
      • Reply
      • 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 on February 9, 2012
        • Reply
        • Becky, The parchment paper would work great…just be sure to spray that as well.

          • — Jenn on February 9, 2012
          • Reply
  • […] holiday and happy new year! xoxo, Nat’s Knack Cranberry Orange Walnut Bread (adapted from here) Ingredients: – 1/3 cup orange juice – 2 teaspoons grated orange zest, from one orange – 2/3 cup […]

  • 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!

    • — Laveen on December 23, 2011
    • Reply
  • 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!

    • — Mary Reid on December 11, 2011
    • Reply
  • 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!

    • — Liesel on December 1, 2011
    • Reply
  • 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!

    • — Liesel on November 29, 2011
    • Reply

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