A perfectly baked loaf of Easy Cranberry Orange Nut Bread, elegantly sliced and arranged on a minimalist white plate. The plate rests on the same wooden cutting board, set against marble countertops with wood accents. Natural morning light from an east window casts soft, warm shadows. Fresh herbs are visible in the background, adding a touch of vibrant green. The scene is clean, tidy, and radiates a comforting, homemade feel with warm tones.

Best Cranberry Orange Nut Bread: My Favorite Holiday Loaf

ByMaya
A close-up side view of a perfectly baked and sliced Easy Cranberry Orange Nut Bread, showcasing its moist texture and the vibrant specks of cranberries and walnuts. The slice is on a minimalist white plate, resting on the wooden cutting board on marble countertops. Natural morning light streams in, highlighting the texture and warm tones. Fresh herbs are subtly visible in the soft-focused background. The presentation is clean and inviting.
Cranberry Orange Nut Bread

There’s an undeniable magic to those crisp autumn mornings, isn’t there? The kind where the air has that invigorating chill, and all you truly desire is the cozy warmth of your home, ideally accompanied by the comforting aroma of something delicious baking in the oven. For me, that perfect scent and feeling are inextricably linked to a perfectly baked loaf of Cranberry Orange Nut Bread – a vibrant, cozy hug in edible form that whispers of the season.

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My journey to this particular Easy Cranberry Orange Nut Bread wasn’t without its bumps, though. I vividly recall my earliest attempts at quick breads being, frankly, a disaster – dry as sawdust and utterly disappointing! But through persistent trial and error, and a touch of ‘family secret’ tweaking (much like the simple approach I shared for a lazy baker’s cranberry orange quick bread), this incredibly moist and flavorful recipe finally emerged from those kitchen mishaps.

And oh, what a delicious victory it is! This Cranberry Orange Nut Bread is truly bursting with the bright, zesty essence of orange and the delightful tart pop of cranberries, beautifully complemented by a tender crumb. It’s become a cherished tradition in my kitchen, a heartwarming reminder that even initial baking fails can lead to absolutely glorious triumphs, much like discovering the pure joy of something as decadent as Bananas Foster Banana Bread. So, are you ready to bake some seasonal joy with me?

Cranberry Orange Nut Bread: My Favorite Holiday Loaf
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Cranberry Orange Nut Bread: My Favorite Holiday Loaf

Recipe by MayaCourse: BreadsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

A wonderfully moist and flavorful quick bread, packed with tart cranberries, bright orange zest, and crunchy walnuts. Perfect for breakfast, brunch, or a festive snack!

Ingredients

  • 2 cups all-purpose flour

  • 1 cup granulated sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup fresh or frozen cranberries, roughly chopped if large

  • 1/2 cup chopped walnuts or pecans

  • 1 large orange, zested and juiced (about 1/4 cup juice)

  • 1 large egg, room temperature

  • 1/2 cup vegetable oil (or melted unsalted butter)

  • 1/2 cup milk (any kind)

Directions

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  • In a separate medium bowl, add the orange zest and sugar. Using your fingers, rub the zest into the sugar until it’s fragrant and clumpy. This really releases the orange oils!
  • To the zest-sugar mixture, whisk in the orange juice, egg, vegetable oil, and milk until well combined.
  • Pour the wet ingredients into the dry ingredients. Mix with a spatula until *just* combined. Be careful not to overmix; a few lumps are fine.
  • Gently fold in the chopped cranberries and walnuts. Overmixing at this stage can lead to a tough bread.
  • Pour the batter into the prepared loaf pan and spread evenly.
  • Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with foil.
  • Remove the bread from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

    • A Family Secret: Zest the orange directly into the sugar first, then rub it together with your fingers before adding other wet ingredients. This simple step infuses the sugar with intense orange flavor, making the bread incredibly fragrant and bright without being overpowering.
    • Berry Best Practice: If using fresh cranberries, tossing them lightly in a tablespoon of flour before folding them into the batter can help prevent them from sinking to the bottom during baking. It’s a little trick I learned the hard way!
    • Storage Savvy: This Cranberry Orange Nut Bread actually tastes even better the next day once the flavors have had a chance to meld. Store it tightly wrapped in plastic wrap at room temperature for up to 3 days, or freeze individual slices for a quick grab-and-go breakfast or snack. Just thaw and enjoy!

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