Cranberry Nut Bread Recipe

Name: Cranberry Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon minced orange peel; 1 tablespoon water; 3 ½ cups squeezed fresh orange juice, with pulp (3-4 oranged); 1 large egg, lightly beaten; 2 tablespoons vegetable oil; 1 teaspoon pure vanilla extract; 2 cups flour; ¾ cup sugar; 1 ½ teaspoons baking powder; 1 teaspoon salt; ½ teaspoon baking soda; ½ teaspoon ground nutmeg; ½ teaspoon cinnamon; 1 ½ cups chopped cranberries; ¾ cup chopped pecans; 12 pecan halves, for decoration (optional)

Servings: persons

1 teaspoon minced orange peel
1 tablespoon water
3 ½ cups squeezed fresh orange juice, with pulp (3-4 oranged)
1 large egg, lightly beaten
2 tablespoons vegetable oil
1 teaspoon pure vanilla extract
2 cups flour
¾ cup sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon cinnamon
1 ½ cups chopped cranberries
¾ cup chopped pecans
12 pecan halves, for decoration (optional)

1
Preheat oven to 350 degrees.
2
Soak minced orange peel in TB of water to rehydrate.
3
In a small bowl lightly beat the egg, add orange peel, orange juice, vegetable oil, and pure vanilla extract.
4
In a large bowl, mix together flour, sugar, baking powder, salt, baking soda, nutmeg and cinnamon.
5
Add wet ingredients to dry and mix until moist.
6
Add cranberries and nuts(except for 12 pecan halves).
7
Divide batter between 2 regular loaf pans greased and floured on the bottoms only( we prefer glass baking pans).
8
Place 4-6 pecan halves evenly on top of each loaf.
9
Bake in preheated oven 50-60 minutes, until golden brown and springy to the touch.
10
Remove from oven, cool in pan 8-10 minutes.
11
Remove from pan(run a very thin knife around the outside edge of the bread, if you are concerned about the bread sticking).
12
Let cool before completely slicing.

2786

kcal

Calories

241

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 teaspoon minced orange peel, 1 tablespoon water, 3 ½ cups squeezed fresh orange juice, with pulp (3-4 oranged), 1 large egg, lightly beaten, 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.

That's it — enjoy your meal!

Cranberry Nut Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions