Cranberry Nut Bread Recipe

Name: Cranberry Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 tablespoons butter, cold; 2 cups all-purpose flour; 1 cup sugar; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon salt; ¾ cup orange juice; 1 tablespoon orange zest, grated; 1 egg; 1 cup cranberries, coarsely chopped; ½ cup walnuts, chopped (or pecans)

Servings: persons

4 tablespoons butter, cold
2 cups all-purpose flour
1 cup sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup orange juice
1 tablespoon orange zest, grated
1 egg
1 cup cranberries, coarsely chopped
½ cup walnuts, chopped (or pecans)

1
Preheat the oven to 350F Grease a 9x5 inch loaf pan.
2
Stir together the dry ingredients.
3
Cut the butter into bits, then use a fork or two knives (or a pastry cutter) to cut it into the dry ingredients until there are no pieces larger than a small pea.
4
Beat together the orange juice, zest and egg.
5
Pour into the dry ingredients mixing just enough to moisten.
6
Do not over mix and do not use an electric beater or the bread will be tough.
7
Fold in the cranberries and nuts.
8
Spoon the mixture into the loaf pan.
9
Bake about an hour until the top is golden brown and a toothpick inserted into the center comes out clean.
10
Cool on a wire rack about 15 minutes before removing bread from pan.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons butter, cold, 2 cups all-purpose flour, 1 cup sugar, 1 ½ teaspoons baking powder, and more.

Yes, Cranberry Nut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Nut Bread

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