Orange Cranberry Nut Bread

Orange Cranberry Nut Bread

Tender quick bread studded with tart cranberries and crunchy walnuts, scented with fresh orange zest.

Total 2 hr 10 min Makes 14 slices Calories 215/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

This quick bread balances bright citrus and tart cranberries against toasted walnuts for a loaf that's moist in the center with a slightly crisp crust. It comes together with simple pantry staples and no yeast or rising time, making it a straightforward bake for breakfast, brunch, or an afternoon snack. Slice it thick and serve plain or with a smear of butter.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest, finely grated
  • 3/4 cup fresh orange juice
  • 1/4 cup unsalted butter, melted and cooled
  • 1 large egg, beaten
  • 1 1/2 cups fresh cranberries, halved
  • 1/2 cup walnuts, chopped

Method

  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.

  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.

  3. In a separate bowl, whisk together the orange juice, melted butter, and beaten egg until combined.

  4. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.

  5. Fold in the cranberries and walnuts until evenly distributed throughout the batter.

  6. Pour the batter into the prepared loaf pan and spread it evenly to the edges.

  7. Bake until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

  8. Cool the bread in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.

Rate this recipe

★ 4.7 (1)

Orange Cranberry Nut Bread

This quick bread balances bright citrus and tart cranberries against toasted walnuts for a loaf that's moist in the center with a slightly crisp crust. It comes together with simple pantry staples and no yeast or rising time, making it a straightforward bake for breakfast, brunch, or an afternoon snack. Slice it thick and serve plain or with a smear of butter.

2 hr 10 min 14 slices 215 cal

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest, finely grated
  • 3/4 cup fresh orange juice
  • 1/4 cup unsalted butter, melted and cooled
  • 1 large egg, beaten
  • 1 1/2 cups fresh cranberries, halved
  • 1/2 cup walnuts, chopped

Method

  1. 1

    Preheat the oven to 350°F and grease a 9x5-inch loaf pan.

  2. 2

    In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.

  3. 3

    In a separate bowl, whisk together the orange juice, melted butter, and beaten egg until combined.

  4. 4

    Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.

  5. 5

    Fold in the cranberries and walnuts until evenly distributed throughout the batter.

  6. 6

    Pour the batter into the prepared loaf pan and spread it evenly to the edges.

  7. 7

    Bake until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

  8. 8

    Cool the bread in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.