Cranberry Nut Bread
Cranberry nut bread is especially popular during the holiday season, but it can be enjoyed year-round.
Tips for making the best Cranberry Bread
Use Fresh or Dried Cranberries: Fresh cranberries give a tart flavor and bright color, but dried cranberries are convenient and sweeten the bread. You can also use a mix of both.
Toss Cranberries in Flour: To prevent the cranberries from sinking to the bottom of the batter, toss them in a little bit of flour before folding them into the batter.
Add Orange Zest: Incorporate orange zest for a citrusy flavor that complements the cranberries beautifully.
Balance Sweetness and Tartness: Adjust the sugar depending on your preference and the sweetness of your cranberries. You can also add a sprinkle of sugar on top before baking for a sweet crust.
Don’t Overmix: Mix the batter until just combined to keep the bread tender and prevent it from becoming dense.
Bake at the Right Temperature: a temperature of 350 degrees F works very well. Check for doneness with a wooden pick inserted in the center—it’s done when it comes out clean.
Let it Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely for easier slicing.
Cranberry bread pairs wonderfully with a variety of accompaniments
- Cream Cheese or Ricotta – The creamy texture complements the tartness of cranberries.
- Butter or Herb Butter – A simple spread enhances the bread’s flavor.
- Cheese Platter – Soft cheeses like brie or sharp Cheddar work well.
- Fresh Fruit – Apples, pears, or grapes add freshness.
- Yogurt or Greek Yogurt – A dollop on the side makes for a light pairing.
- Tea or Coffee – Perfect for a cozy breakfast or snack.
- Smoked Salmon – For a more savory option, especially if serving brunch.
- Nut Butters – Almond or peanut butter add richness.
More delightful holiday bread recipes
Cranberry Nut Bread
Cranberry nut bread is especially popular during the holiday season, but it can be enjoyed year-round.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 cup butter, cubed
1 large egg, room temperature
3/4 cup orange juice
1 tablespoon grated orange zest
1 1/2 cups fresh or frozen cranberries
1/2 cup chopped walnuts
Instructions
-
- Heat oven to 350 degrees F. Grease an 8 x 4 inch loaf pan or line it with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs.
- In a small bowl, whisk the egg, orange juice and zest; stir into dry ingredients just until moistened.
- Toss cranberries in a bit of flour to ensure that they don’t sink to the bottom while the bread is baking.
- Fold in cranberries and walnuts.
- Spoon batter into the prepared loaf pan. Bake until a toothpick inserted in the center comes out clean, 65 to 70 minutes*.
- Let cool in the pan for 15 minutes, then remove from the pan, and transfer to a wire rack to cool completely before slicing.
Notes
* If choosing to use a 9 x 5 inch loaf pan, bake for 50 to 55 minutes.
Photo credit: time_anchor on VisualHunt.com
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