There is something truly magical about the combination of tart cranberries and citrusy orange. This Cranberry-Orange Nut Bread is a staple in my kitchen, especially when the air gets chilly. It’s dense, moist, and strikes that perfect balance between sweet and tangy.
Whether you’re looking for a holiday gift, a quick breakfast, or a companion for your afternoon tea, this loaf delivers every single time. Plus, your kitchen will smell absolutely incredible while it bakes!
Ingredients You’ll Need
This recipe uses simple pantry staples, but the fresh orange peel is the secret ingredient that makes it pop.
| Ingredient | Amount |
| All-purpose flour | 2 cups |
| Sugar | ¾ cup |
| Baking powder | 1½ tsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Butter or Margarine | ¼ cup (softened) |
| Orange Peel | 1 tbsp (grated) |
| Orange Juice | ¾ cup |
| Egg | 1 large |
| Fresh Cranberries | 1 cup (chopped) |
| Chopped Nuts | ½ cup (walnuts or pecans) |
Pro Tip: For the best flavor, zest your orange before juicing it! One large orange should provide just enough zest and juice for this recipe.
Step-by-Step Instructions
1. Prep the Oven and Pan
Preheat your oven to 350°F. Grease only the bottom of a 9x5x3-inch loaf pan. Leaving the sides ungreased helps the bread “climb” the walls of the pan, resulting in a better rise and a beautiful domed top.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
3. Cut in the Butter
Add the softened margarine or butter to the dry mixture. Stir it in until the mixture looks crumbly. You can use a fork or a pastry cutter for this step.
4. Combine the Wet Ingredients
Stir in the grated orange peel, orange juice, and the egg. Mix just until the flour is moistened. Be careful not to overmix, or the bread will become tough!
5. Fold in the Goodies
Gently fold in your chopped cranberries and nuts. Spread the batter evenly into your prepared loaf pan.
6. Bake to Perfection
Bake for 55 to 65 minutes. You’ll know it’s done when a wooden toothpick inserted into the center comes out clean.
7. Cool and Slice
Run a knife around the edges to loosen the loaf and remove it from the pan. Cool completely on a wire rack before slicing. This allows the flavors to settle and makes it much easier to get clean, beautiful slices.
Recipe Variations
- The Nut Factor: Use walnuts for a classic earthy flavor, or pecans for a sweeter, buttery crunch.
- Sweet Tooth? Add a simple glaze by mixing ½ cup powdered sugar with 1 tablespoon of orange juice and drizzling it over the cooled loaf.
- Make it Muffins: This batter works great for muffins! Just reduce the baking time to about 18–22 minutes.
Zesty & Bright: The Ultimate Cranberry-Orange Nut Bread
This Cranberry-Orange Nut Bread is the ultimate quick bread for the holiday season. Perfectly moist and tender, it combines the bright, citrusy zing of fresh orange peel with the bold tartness of chopped cranberries. Whether served as a festive breakfast or a thoughtful homemade gift, this simple one-loaf recipe is a timeless classic that fills your home with a cozy, sweet aroma.
Ingredients
Instructions
Prep the Oven and Pan
-
Preheat your oven to 350°F. Grease only the bottom of a 9x5x3-inch loaf pan. Leaving the sides ungreased helps the bread "climb" the walls of the pan, resulting in a better rise and a beautiful domed top.
Mix the Dry Ingredients
-
In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
Cut in the Butter
-
Add the softened butter to the dry mixture. Stir it in until the mixture looks crumbly. You can use a fork or a pastry cutter for this step.
Combine the Wet Ingredients
-
Stir in the grated orange peel, orange juice, and the egg. Mix just until the flour is moistened. Be careful not to overmix, or the bread will become tough!
Fold in the Goodies
-
Gently fold in your chopped cranberries and nuts. Spread the batter evenly into your prepared loaf pan.
Bake to Perfection
-
Bake for 55 to 65 minutes. You’ll know it’s done when a wooden toothpick inserted into the center comes out clean.
Cool and Slice
-
Run a knife around the edges to loosen the loaf and remove it from the pan. Cool completely on a wire rack before slicing. This allows the flavors to settle and makes it much easier to get clean, beautiful slices.
