Cranberry Nut Bread Recipe | Sweet, Tart & Easy Loaf
Baking a Cranberry Nut Bread is a delightful way to enjoy a sweet and tart treat that’s both comforting and satisfying. This easy loaf recipe not only fills your kitchen with a warm, inviting aroma but also brings a burst of flavor to your breakfast table or afternoon snack time.
Why Make This Recipe
Cranberry Nut Bread is a perfect blend of sweetness and tartness, making it an ideal choice for any time of the year. The tart cranberries balance out the sweetness of the sugar, while the nuts add a delightful crunch. Moreover, this bread is incredibly versatile – it can be served for breakfast, as a lunchtime snack, or even as a lovely dessert. It’s also relatively simple to prepare, making it accessible to bakers of all levels. Whether you’re a seasoned pro or a novice in the kitchen, this recipe is sure to impress.
How to Make Cranberry Nut Bread
Making your own Cranberry Nut Bread is easier than you might think! Follow these straightforward steps to create a delicious loaf that your friends and family will love.
Ingredients
- 2 cups flour
- 1 cup sugar
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup orange juice
- 2 tablespoons butter or shortening (softened)
- 1 tablespoon orange zest
- 1 egg (beaten)
- 1½ cups coarsely chopped fresh or dried cranberries
- ½ cup chopped nuts (pecans or walnuts)
Directions
- Preheat your oven to 350°F (175°C).
- Grease or line a standard loaf pan with parchment paper.
- In a mixing bowl, cream the softened butter or shortening with the sugar using a pastry blender until light and fluffy.
- Add the flour, baking powder, salt, and baking soda to the mixture. Mix until crumbly.
- Incorporate the orange zest, orange juice, and beaten egg. Stir until smooth and well combined.
- Gently fold in the coarsely chopped cranberries and nuts, ensuring they are evenly distributed throughout the batter.
- Pour the batter into your prepared loaf pan.
- Bake in the preheated oven for about 55 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, cool the bread in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Pro Tips for Success with Cranberry Nut Bread
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Use Fresh Ingredients: For the best flavor, opt for fresh cranberries and high-quality butter. If you’re using dried cranberries, select unsweetened ones to control the sugar level.
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Chop Nuts Coarsely: Ensure that your nuts are coarsely chopped so that they add texture without overwhelming the bread.
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Be Precise with Measurements: Baking is a science, so measuring your ingredients accurately will yield the best results. Use weighing scales for flour if possible.
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Test for Doneness: Every oven is different. Start checking for doneness at around the 50-minute mark to avoid overbaking.
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Let Cool Completely: Allow the bread to cool completely on a wire rack before slicing. This helps maintain its moisture and structure.
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Experiment with Sweetness: If you prefer a less sweet bread, consider reducing the sugar by ¼ cup without sacrificing flavor.
Flavor Variations for Cranberry Nut Bread
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Add Spices: Incorporate warming spices such as cinnamon or nutmeg into the batter for an extra layer of flavor. A teaspoon of cinnamon can complement the brightness of the cranberries beautifully.
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Switch Up the Nuts: While pecans and walnuts are traditional choices, consider using almonds or hazelnuts for a different flavor profile.
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Chocolate Chips: Adding dark chocolate chips adds a rich sweetness that pairs well with the tart cranberries.
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Dried Fruit Blend: Mix in other dried fruits like apricots or raisins along with the cranberries for added sweetness and texture.
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Lemon Zest: Replace orange zest with lemon zest for a more refreshing flavor. This can brighten the bread while keeping it deliciously tangy.
Serving Suggestions for Cranberry Nut Bread
Cranberry Nut Bread is incredibly versatile when it comes to serving. Here are a few ideas to enjoy your loaf:
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With Breakfast: Serve warm, sliced, and buttered alongside your morning coffee or tea for a delightful breakfast option.
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Lunchbox Treats: Pack slices in lunchboxes for a sweet afternoon snack that’s not too heavy.
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With Cheese Pairings: Pair your bread with a cream cheese spread to create a balance between sweet and savory flavors.
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Toasting: Toast slices lightly and serve with a spread of apple butter or homemade preserves for a cozy treat.
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As a Dessert: Offer warm slices with a scoop of vanilla ice cream or whipped cream for a simple yet indulgent dessert.
Storage and Freezing Instructions for Cranberry Nut Bread
To keep your Cranberry Nut Bread fresh:
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Room Temperature: Once cooled, store the bread in an airtight container at room temperature for up to 3 days.
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Refrigerator: If you want to extend its shelf life, keep it in the refrigerator for up to a week. Be sure to wrap it well to prevent it from drying out.
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Freezing: For long-term storage, you can freeze the bread. Wrap it tightly in plastic wrap followed by foil and freeze it for up to 3 months. To thaw, simply leave it in the fridge overnight or at room temperature.
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|———-|———|——-|—–|——-|——–|
| 210 | 4g | 34g | 8g | 2g | 200mg |
FAQ About Cranberry Nut Bread
Can I use frozen cranberries instead of fresh?
Absolutely! You can use frozen cranberries in this recipe. Just make sure to thaw and drain them well to avoid excess moisture in your batter.
How do I know if my bread is fully baked?
A toothpick inserted into the center of the bread should come out clean or with a few moist crumbs attached but no wet batter. Also, the top should be golden brown and the loaf should feel firm to the touch.
Can I make this bread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that it contains xanthan gum or add it separately if your blend doesn’t include it.
How can I make the bread healthier?
To make this bread healthier, consider using a sugar substitute or reducing the amount of sugar. You can also replace half of the all-purpose flour with whole wheat flour for added fiber.
Is there a way to enhance the flavor of the bread?
Yes! You can add a splash of vanilla extract or almond extract to the batter to enhance the overall flavor profile.
Final Thoughts
Cranberry Nut Bread is a wonderful addition to any gathering or a quiet evening at home. With its balance of sweet and tart flavors, this easy-to-make loaf will become a go-to recipe for your baking endeavors. Feel free to get creative with variations and enjoy the warm, comforting sensations each slice brings. Happy baking!
Print
Cranberry Nut Bread
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Enjoy a delightful blend of sweet and tart flavors with this easy Cranberry Nut Bread recipe, perfect for breakfast or as a snack.
Ingredients
- 2 cups flour
- 1 cup sugar
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup orange juice
- 2 tablespoons butter or shortening (softened)
- 1 tablespoon orange zest
- 1 egg (beaten)
- 1½ cups coarsely chopped fresh or dried cranberries
- ½ cup chopped nuts (pecans or walnuts)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease or line a standard loaf pan with parchment paper.
- Cream the softened butter or shortening with the sugar until light and fluffy.
- Add flour, baking powder, salt, and baking soda. Mix until crumbly.
- Incorporate the orange zest, orange juice, and beaten egg. Stir until smooth.
- Gently fold in cranberries and nuts until evenly distributed.
- Pour the batter into the prepared loaf pan.
- Bake for about 55 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack.
Notes
For best results, use fresh cranberries and high-quality butter. Be precise with your measurements and test for doneness at the 50-minute mark.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
