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, Would like to add this loaf to my New Year’s Day brunch menu. Could I sub pecans instead of walnuts ? Love your Cook Book and your web site. Your recipes turn out perfectly every time. Great thank you !!!
Holiday Greetings from Canada
Yvonne Adams
ycadams@shaw.ca
Hi Yvonne, You could definitely use pecans here. And so glad you’re enjoying the recipes! 🙂
This is the perfect holiday bread especially if you are short on time. Your dry ingredients in one bowl with your wet ingredients added to it and your done. No mixer needed. Not only is it delicious but it is beautiful to look at as well. Just follow the simple instructions and you will have a winner to eat or give as gifts.
I’ve made the Cranberry Nut Bread twice this season. Love the flavors and the crusty edges. I used fresh cranberries and made two small additions. I added a scant teaspoon of nutmeg and a teaspoon of Gran Marnier. Delicious, hearty and very flavorful. Great for the holidays and all year long. Thanks, Jenn!
I never add salt to any recipe, and always use real butter (not unsalted) will this affect the taste if I do use regular butter? I ask only because in choosing this recipe to try others stated to use unsalted butter as well
Hi Lisa, I’m not sure I understand your question since the unsalted butter I use is real butter. Could you clarify? Thanks!
This recipe is the best! Followed directions exactly and it came out beautifully. Best tasting cranberry nut bread we ever made. Husband can’t get enough.
So Good and pretty too. I make this every year and give it as gifts for Christmas as well as on the appetizer table for Christmas. A Christmas tradition.
I love this cranberry bread! It is not too sweet, has a slight tartness from the orange zest and easy to make. Moist and delicious for breakfast or just with an afternoon cup of coffee. It freezes beautifully which is a plus so you can make multiple loaves to have whenever you like. It tastes good warm from the oven with butter, slightly toasted or even cold.
I have made this cranberry loaf several times and it always gets rave reviews when I serve it. I like the suggestion to use pistachios for the holidays.
This bread is the best! I make it for the holidays and give it as a gift.
If you did muffins how long would you cook them
Hi Karen, I would estimate 20 25 minutes. I’d love to hear how they turn out!
I thought this was a really good recipe. I made some substitutions to make it healthier – I used spelt flour instead of white flour, and I used less sugar (3/4 cup), and I used coconut sugar instead of white sugar. I turned out lovely!
Hi,
Do you think pistachios would be a tasty substitute for the holidays? I thought the red & green colors would be festive, but don’t want to ruin an entire loaf it you think it wouldn’t work.
Thanks!
Sure, Mary – I think pistachios would work nicely.
Made this tonight and it’s simply amazing! So good!!! I added melted butter, cinnamon and sugar mix, and walnuts on top as I do with my banana breads. It’s great!! I also love the website here. I’ve found it to be the most user friendly recipe site. I’m making more of these. That’s for sure! Love!!
Can I double this recipe?
Sure, just divide the batter between two loaf pans. Enjoy!
Very dry, odd taste, would leave out the nutmeg,
Nutmeg?? Where do see nutmeg in this recipe?
Nutmeg?
I was snowbound yesterday & whipped up half a dozen muffins. Another great recipe.
Jenn, I made and LOVED it. So easy to put together. I cheated and gave the cranberries a couple of quick chops in he Quisinart, Liked the flavor much better than the one I previously made. Besides being delicious, it was as pretty as a picture.
Can I substitute Plain Kefir for the Buttermilk?
Hi Sandy, I’ve never used kefir before (in this recipe for otherwise). Typically I’d say you should stick with buttermilk, but from what I just read online, it sounds like it can be a good substitute for buttermilk. (Please keep in mind that I haven’t tried it this way so can’t guarantee the results.) I’d love to hear how it turns out if you try it! 🙂
Is it ok to make this a few days in advance of serving?
Sure Lynn, they are pretty moist and will keep nicely for a few days on the counter.
This turned out fantastic. It has been years since I have made cranberry bread and this year we ended up with too many cranberries. After this loaf, I made 2 more. excellent.
I’d love to make these as mini loaves for gifting. I’ve done that with some of your other recipes but since this calls for a reduction in temperature, can you give me some feedback on how/when to reduce the temperature and cooking time. Meanwhile, I’ll be busy baking your chocolate banana bread. Yum!
Hi Ilene, I reduce the oven temp after about 10 minutes and then start checking them for doneness at about 30 minutes. Please let me know how they turn out!
They turned out great with your instructions for mini loaves. Today I made your sour cream coffee cake. It’s cooling now and came out of the pan perfectly. Love your recipes.
☺️
Delicious recipe! You website (and cookbook) are a ‘go to’ for excellent recipes. One question, though. My baking pans are dark and the outside was a bit darker than ideal. Any suggestions? Should I turn down to 350 sooner than the 30 minute mark?
Hi JoAnn, I’d follow the same timing but reduce the temps by 25°F. Hope that helps!
I never leave reviews but this bread was easy, delicious, and I didn’t need to tweak the recipe at all. Although I did use the tbsp of brown sugar. And regular milk. Made little over 12 muffins! Thanks! Happy Thanksgiving 🙂
The cranberry bread was delicious! Just wondering if you have a suggestion as to how to avoid the top of the bread having a separation or a crack across the top. Thank you.
Glad you liked it, Rita! The crack on top happens when the top of the loaf sets in the heat of the oven before the bread is finished rising. It doesn’t mean you did anything wrong – it’s pretty typical for quick breads.
I loved this recipe! I made it just as the recipe was written and my family gobbled it up. This is definitely worth making!
Can I substitute oil for butter in this recipe or any other one on your blog?
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!
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.
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!
This makes the best cranberry nut bread! The only change I made was to toast the pecans before adding to the batter.
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.
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!
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!
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.
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!
Delicious bread and excellent way to use holiday leftovers! Will definitely be making again.
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!
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.
Can I.use coconut milk in cranberry nut bread instead of buttermilk
Hi Sally, you really need to stick with the buttermilk here as it helps with the leavening. Sorry!
should frozen cranberries defrost before
adding
It’s not necessary but they will be easier to chop if defrosted.
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
I have frozen cranberries. Will they work in place of fresh?
Sure, Nancy, just be sure to chop them while they’re still frozen. Enjoy!
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.
How many mini loaves does this make and approximately how long did you bake them? Parchment paper was used only in the bottoms of the mini loaves for easier removal?
I actually had the parchment paper up over the edges so I could pull them out easily. Worked like a champ. Each regular loaf tevipe translated into 3 mini loaf pans. They were perfect! Oh, and I greased both under and above the parchment paper. Made for easy removal.
I love this bread!!
I added some almonds and did my own buttermilk. It was a hit.
What should be in internal temp. For cranberry bread?
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.
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
Sure! (And glad you like the recipes :))
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!
I absolutely love this recipe! However I was wondering how long would you recommend cooking the bread in a mini muffin pan?
Hi Amanda, Hard to say, but I’d start checking around 12 to 15 minutes.
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
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.
Hi Jen. Love love love this cranberry orange bread. Was thinking of cutting an orange in small pieces and adding to batter? What do you think?
I wouldn’t recommend it, Bonnie — I think the orange segments would add too much moisture to the batter. If you want more orange flavor, I’d just add more orange zest (and glad you like it)!
The cranberry nut bread was delicious.
Big hit with the family.