There is something truly magical about the blend of tart cranberries and zesty orange in one cozy loaf, which is exactly why you need to try this Cranberry Orange Nut Bread Recipe. This bread isn’t just your ordinary quick bread; it’s a warm, tender, and vibrant celebration of flavors that come together with a satisfying crunch from nuts and a hint of citrus brightness. Whether you’re looking for the perfect holiday treat, a delightful breakfast, or a heartfelt homemade gift, this recipe hits all the right notes with every bite.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to baking this delicious bread. Each plays a vital role—from the flour that builds structure, to the orange juice and zest that infuse fresh citrus flavor, to the cranberries providing that characteristic tang and burst of color.
- 2 cups all-purpose flour: Acts as the backbone of the bread, offering the right texture and crumb.
- 1 cup granulated sugar: Adds sweetness that balances the tart cranberries perfectly.
- 1 1/2 teaspoons baking powder: Helps the bread rise to a light, airy perfection.
- 1/2 teaspoon baking soda: Works alongside baking powder to give just the right lift.
- 1/2 teaspoon salt: Enhances all the flavors and rounds out the sweetness.
- 3/4 cup orange juice: Provides fresh citrus flavor and moisture, ensuring every bite is juicy.
- 1/4 cup vegetable oil: Keeps the bread wonderfully moist without weighing it down.
- 1 large egg, beaten: Binds the ingredients together and adds richness.
- 1 tablespoon orange zest: Intensifies the orange flavor and brightens the overall taste.
- 1 1/2 cups fresh or frozen cranberries, chopped: The star tart fruit that offers bold flavor and a lovely pop in each slice.
- 1/2 cup walnuts or pecans, chopped (optional): Adds delightful crunch and nutty depth, complementing the fruit beautifully.
How to Make Cranberry Orange Nut Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Greasing and flouring a 9×5-inch loaf pan ensures your bread won’t stick and comes out with a beautiful, clean crust. This sets the stage for a perfect bake.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This step evenly distributes the leavening agents so your bread rises uniformly. Taking the time here makes a noticeable difference in the texture.
Step 3: Combine Wet Ingredients
In a separate bowl, mix the orange juice, vegetable oil, beaten egg, and fresh orange zest. This mixture adds the moisture and citrus warmth that truly sets this bread apart from ordinary quick breads. The zest especially brings a vibrant aroma to the mix.
Step 4: Bring It Together
Pour the wet ingredients gradually into the dry ingredients, stirring gently until just combined. Be careful not to overmix, because overworking the batter can make your bread dense and tough. That tender crumb you’re aiming for comes from a light touch here.
Step 5: Fold in Cranberries and Nuts
Fold in the chopped cranberries and nuts if you’re using them. These little bursts of tart and crunch give your bread beautiful texture and flavor complexity. If using frozen cranberries, there’s no need to thaw them—just fold them straight in.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan, smoothing the top for an even bake. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Monitoring closely at the end ensures you don’t overbake—moist crumb is key!
Step 7: Cool and Enjoy
Once baked, let the bread cool in the pan for about 10 minutes before removing it to a wire rack to cool completely. This cooling period helps set the structure for clean slicing without crumbling. You can enjoy this bread warm or at room temperature, each offering its own kind of delicious.
How to Serve Cranberry Orange Nut Bread Recipe
Garnishes
When serving, a light spread of softened butter or a smear of cream cheese makes the flavors pop even more. For a festive touch, sprinkle a dusting of powdered sugar on top or add a few fresh cranberries alongside the slices for a charming presentation.
Side Dishes
This bread pairs beautifully with a hot cup of tea or freshly brewed coffee, making it an excellent choice for brunch or an afternoon snack. For a heartier spread, consider serving alongside a mild cheese or yogurt to balance the vibrant tang of the cranberries.
Creative Ways to Present
Thinking beyond slices, try turning the Cranberry Orange Nut Bread Recipe into mini toasts topped with ricotta and honey, or cut into cubes for a festive bread pudding. Wrapping slices in parchment and tying with twine makes for delightful homemade gifts that friends will adore.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover bread tightly in plastic wrap or store it in an airtight container to keep it moist and fresh. It will maintain its wonderful texture and flavor for up to 3 days at room temperature, perfect for enjoying a slice or two the next morning.
Freezing
Cranberry orange nut bread freezes beautifully. Slice the loaf first and wrap individual pieces in plastic wrap, then place them in a freezer-safe bag. This way, you can enjoy a quick thawed slice without defrosting the whole loaf. Frozen bread stays great for up to 3 months.
Reheating
To reheat, simply warm slices in a toaster oven or microwave for a few seconds until just heated through. This revives the bread’s moist crumb and brings back that fresh-baked aroma, making every bite taste like it just came out of the oven.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Absolutely! Dried cranberries work too, but since they are sweeter and less tart, you might want to slightly reduce the sugar to keep the flavor balanced. Soak them in warm water or orange juice briefly to plump them up before folding them in.
What type of nuts work best in this recipe?
Both walnuts and pecans complement this bread wonderfully, adding a crunchy texture and nutty flavor that pairs well with cranberries and orange. Feel free to choose based on your preference or even omit nuts if you want a nut-free version.
Is it possible to make this bread gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. The texture might be slightly different but still delicious. Just ensure your baking powder is gluten-free too, to avoid any unwanted ingredients.
Can I make this bread vegan-friendly?
To make this Cranberry Orange Nut Bread Recipe vegan, replace the egg with a flax or chia egg and swap vegetable oil for a neutral plant-based oil. Use maple syrup or coconut sugar for sweetness if desired. The orange juice and zest give it plenty of fresh flavor even without eggs.
How do I know when the bread is fully baked?
The best test is the classic toothpick method: insert a toothpick into the center of the loaf, and if it comes out clean or with just a few moist crumbs, it’s done. The bread should also start pulling away slightly from the sides of the pan and have a golden-brown crust.
Final Thoughts
There is nothing quite like the cozy comfort of a fresh Cranberry Orange Nut Bread Recipe wafting through your kitchen. It’s simple to make but bursting with vibrant flavors that feel both festive and everyday delicious. I promise, once you try this bread, it will become your go-to for gifting, snacking, and savoring moments with family and friends. So grab your ingredients and bake a loaf—you’re going to love every slice!
Print
Cranberry Orange Nut Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 to 65 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This cranberry bread is a moist, flavorful quick bread bursting with fresh cranberries and a hint of orange zest. Perfectly balanced with the sweetness of sugar and the tang of orange juice, this bread makes an ideal breakfast treat or an afternoon snack. The optional nuts add a delightful crunch, making it a crowd-pleaser for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup orange juice (preferably freshly squeezed)
- 1/4 cup vegetable oil
- 1 large egg, beaten
- 1 tablespoon orange zest
Add-ins
- 1 1/2 cups fresh or frozen cranberries, chopped
- 1/2 cup walnuts or pecans, chopped (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan to ensure the bread doesn’t stick.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In a separate bowl, mix the orange juice, vegetable oil, beaten egg, and orange zest, blending them well to evenly distribute the flavors.
- Combine wet and dry mixtures: Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; be careful not to overmix to maintain a tender crumb.
- Fold in add-ins: Carefully fold in the chopped cranberries and nuts (if using) to distribute them evenly throughout the batter.
- Transfer to pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even bake.
- Bake: Place the pan in the oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean with no wet batter.
- Cool: Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then, transfer the bread onto a wire rack to cool completely.
- Serve: Once cooled, slice and serve the cranberry bread warm or at room temperature as a delicious snack or breakfast option.
Notes
- For best flavor, use freshly squeezed orange juice and zest.
- Frozen cranberries work well; no need to thaw before chopping and folding in.
- Add nuts for extra texture, but they can be omitted for a nut-free version.
- Make sure not to overmix the batter to keep the bread light and tender.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
