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cranberry nut bread

This beautiful quick bread combines tangy cranberries with crunchy nuts in perfect harmony. It's a family favorite that stays moist for days and is versatile enough for breakfast, snacks, or dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 loaf servings
Course: Breakfast
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups fresh cranberries, chopped
  • ¾ cup walnuts, chopped
  • 1 tablespoon orange zest
  • ¾ cup fresh orange juice
  • ¼ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F. Grease a 9x5-inch loaf pan generously with butter or cooking spray.
  2. Combine the dry ingredients in a large bowl: whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Roughly chop your fresh cranberries and toss them with 2 tablespoons of the flour mixture.
  4. In a separate bowl, whisk the wet ingredients: combine orange juice, oil, eggs, vanilla, and orange zest.
  5. Pour the wet ingredients into the dry ingredients and fold gently until just combined.
  6. Fold in the cranberries and walnuts, distributing them evenly throughout the batter.
  7. Transfer the batter to your prepared pan and smooth the top gently. Bake for 55-65 minutes.
  8. Cool the cranberry nut bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Don't skip coating the cranberries and nuts with flour to prevent sinking. Use room temperature eggs for better mixing. Ensure baking powder and baking soda are fresh. Allow the bread to cool before slicing for clean cuts.