Cranberry Nut Bread Recipe + Video - I Heart Eating (2024)

Updated on November 22, 2022|By Kate|30 Comments

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Classic Cranberry Nut Bread recipe! This quick and easy cranberry bread recipe makes a loaf of moist and tasty quick bread.

Cranberry Nut Bread Recipe + Video - I Heart Eating (1)

Is it too soon to break out the cranberries? I love cranberries, so it’s never too soon for me.

And this Cranberry Nut Bread recipe is one of my favorite things to make during the holidays. I look forward to the fresh cranberries hitting the stores each fall, so when I saw some the other day, I knew it was time to make this bread.

I adapted this recipe from the one on the back of the Ocean Spray bag.

It’s just such a classic recipe. I made a few modifications but still wanted to keep the overall taste of the bread the same. Even if you think that you’re not a cranberry person, give this recipe a try!

How to make cranberry nut bread

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Step 1: In a large bowl, whisk the orange juice and oil together until combined. Add the egg and vanilla and whisk together.

Step 2: Whisk in orange zest if using.

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Step 3: Add dry ingredients and whisk just until combined.

Tip >> Don’t overmix or the bread with be heavy or tough.

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Step 4: Whisk in the cranberries and part of the pecans.

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Step 5: Pour the batter into the prepared pan and sprinkle the remaining pecans over the batter.

Tip >> The pecans should be chopped finely. Otherwise, they can weigh down the top of the bread and prevent it from rising properly.

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Step 6: Bake until a toothpick inserted in the center comes out clean.

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Tips

Orange juice: I recommend using freshly-squeezed orange juice. However, in a pinch, I’ve used orange juice from a carton. If you do this, just be sure to use 100% orange juice (and not orange drink).
Nuts: You can omit the nut if need be.
Flour: You can use just all-purpose flour or a mix of all-purpose and whole-wheat flours.
Baking: If the bread is browning too quickly, tent with aluminum foil.

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How to serve cranberry nut bread

This bread can be served as-is. It can also be served topped with butter or cream cheese spread on top.

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Storage

Store any leftover cranberry nut bread in an airtight container at room temperature. The bread will keep for about 3-4 days when properly stored.

The bread can also be frozen. To freeze, bake as directed and let the bread cool to room temperature. Wrap the loaf tightly in plastic wrap and then place in a freezer-safe container and freeze for up to 3 months.

More cranberry recipes!

If you’ve tried this cranberry nut bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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5 from 13 votes

Cranberry Nut Bread

Author Kate @ I Heart Eating

Course bread

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Traditional cranberry nut bread recipe

Equipment

9×5 loaf pan

Ingredients

▢ 3/4 cup fresh orange juice¹
▢ 2 tablespoons vegetable oil
▢ 1 large egg
▢ 1/2 teaspoon vanilla extract
▢ 1 tablespoon freshly grated orange zest optional
▢ 2 cups all-purpose flour²
▢ 1 cup granulated sugar
▢ 1 ½ teaspoons baking powder
▢ 1 teaspoon salt
▢ 1/4 teaspoon baking soda
▢ 1 ½ cups fresh cranberries washed and dried
▢ 3/4 cup chopped pecans divided

Instructions

Preheat oven to 350 F. Grease a 9×5-inch loaf pan; set aside.
In a large bowl, whisk together orange juice and vegetable oil.
Add egg and vanilla; whisk until well-combined.
Whisk in orange zest, if using.
Add whisk together flours, sugar, baking powder, salt, and baking soda. Whisk until just combined.
Gently whisk in cranberries and 1/2 cup of chopped pecans.
Pour batter into prepared pan, and sprinkle with remaining 1/4 cup pecans.
Bake for about 45-55 minutes, or until golden brown. Also, a toothpick inserted in the center should come out clean.
Cool in the pan on a wire rack until bread reaches room temperature.

Video

Notes

I’ve used store bought orange juice in a pinch. Just use 100% juice.
Or 1 and 1/3 cups all-purpose flour and 1/2 cup whole-wheat flour
Bread is delicious as-is but is also fantastic spread with a little butter or cream cheese.
Nutrition values are estimates.

Nutrition

Did You Make This Recipe?

Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!

Originally published 10/30/13. Updated with new photos and tips 11/2/19.

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

Reader Interactions

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Comments & Reviews

Todd Rowe says
October 22, 2023

Really great recipe. I added the orange zest, which deepened the flavor. I’ll make it again!
Reply
- Kate says
  October 23, 2023
  Thank you!
  Reply
Elise M Barthalow says
February 9, 2021
Can I substitute frozen thawed cranberries?
Reply
- Kate says
  February 10, 2021
  I haven’t tried using thawed cranberries, but I would guess so! I buy a couple extra bags of cranberries each year, and I use the berries frozen without any issues.
  Reply
Roy says
November 12, 2019

I am defineately going to try this recipe , i love different bread recipes..i will let you all know when i make this. Keep all these recipes coming…thanks everyone so much. Happy Holidays. xo
Reply
- Kate says
  See Also
  The Best Carnival Style Gluten Free Funnel Cake Recipe | Hybrid Rasta Mama
  March 12, 2021
  Thank you!
  Reply
Patty says
November 12, 2019

No issues with cooking time here. Recipe was spot on and the bread was delicious. Thanks!
Reply
- Kate says
  November 12, 2019
  Good! I’m so glad to hear that! Thanks for commenting!
  Reply
Donna says
November 7, 2019
Hi!! I Live in Belize but I love your recipes!!
Problem is no cranberries..can I use dried cherries that have been reconstituted?? Have to take AlOT os substitution s down here.thx donna
Reply
- Kate says
  November 7, 2019
  Hi! Thank you so much! You can use dried cherries in place of the cranberries, though you may want to use less. Hope that helps!
  Reply
Stephanie says
November 6, 2019
This recipe didn’t work out for me. :-( I cooked it for 55 minutes and allowed it to cool and it completely sunk in the middle, indicating it was undercooked. I put it back in the oven for another 15 minutes, and when I cut it there was still raw batter. I ended up putting the gooey slices on a baking sheet and baking them like toast. Taste wise I felt like the cranberries were just way too tart. The bread itself tastes fine but the cranberry bites are just too much. I’m not sure if increasing the sugar in the bread would really help it, since it’s the cranberries that are desperately needing the sugar. I hope everyone else has better luck than I did.
Reply
- Kate says
  November 6, 2019
  Hi! Sorry to hear that it didn’t work for you, but I can offer some tips that will help for next time.
  First, it’s important to follow the directions where it says that a toothpick should come out clean. It can be difficult to judge when bread is finished baking just by looking at it. The baking time is stated as “about” because oven temps and times can vary so widely. The sinking and gooey center could have been avoided because there would have been gooey batter on the toothpick, and you would have known that the bread needed to bake longer.
  Second, feel free to cut back on the amount of cranberries if you find that cranberries are too tart for you. You can also add more sugar if you like things really sweet, but you may find that you need to make other changes to the recipe at that point. Hope this helps for next time! =)
  Reply
  - Stephanie says
    November 7, 2019
    Thanks for the tips. I did the toothpick test and it came out fine in multiple places except when spearing cranberries. The gooey part was deeper than my toothpick I guess.
    Reply
    - Kate says
      November 7, 2019
      How strange! I guess I do push my toothpick in as far as it will go without losing it. I hope that using fewer cranberries next time will help! =)
Geetha says
December 4, 2017

Hi Kate,
Would love to try this recipe, but can you tell me if I can use dried cranberries instead? Will it work or any other substitutions would be needed! I live in a tropical country where fresh cranberries are not that easily available, having lived in the US for over a decade or so I do crave these very often.
Reply
- Kate says
  December 4, 2017
  Hi! I think that dried cranberries would work in the bread. I just would decrease the sugar in the loaf a little because the dried cranberries are already sweetened. Good luck!
  Reply
Jocelyn says
December 29, 2013

I have been looking for a nice, basic cranberry bread recipe, and this is it! I added 1 1/2 tsp of the optional orange peel, and it was perfect. Thanks so much for a delicious recipe.
Reply
- Kate says
  December 29, 2013
  I’m so glad that you liked the bread!! For years, I was iffy about cranberry and orange together, but then I had some cranberry orange relish a few years ago. Now, I love it! =)
  Reply
Melanie (The Inspiration Network) says
November 14, 2013

Looks wonderful! thanks for this holiday recipe…pinned!
Reply
- Kate says
  November 15, 2013
  Thanks!! =)
  Reply
Heather @ French Press says
November 8, 2013

I love cranberries, and they make everything look so pretty – especially this loaf
Reply
- Kate says
  November 9, 2013
  Me too! They’re just so perfectly tart. Thanks!! That’s so nice! =)
  Reply
Liz says
November 3, 2013
Thank you for the nice recipe. Have a great week.
Reply
- Kate says
  November 4, 2013
  Thank you for checking it out! =)
  Reply
Elisabeth says
November 2, 2013
Actually, I think now is the PERFECT time to start pulling out the cranberries. I was just starting to think about what type of baked goods I wanted to make this month, so this is perfect! I made sure to pin it!
Reply
- Kate says
  November 4, 2013
  Thanks!! =)
  Reply
Gloria // Simply Gloria says
November 2, 2013
No, never too soon for cranberries! Loving this bread…. SO pinning this!
Reply
Megan - The Emotional Baker says
November 2, 2013
This bread is stunning! I love cranberries and can’t wait to try this.
Reply
- Kate says
  November 4, 2013
  Thanks so much!! I hope you enjoy it! =)
  Reply
Nancy P.@thebittersideofsweet says
October 30, 2013
I love cranberries! This bread looks delicious!
Reply

Cranberry Nut Bread Recipe + Video - I Heart Eating (2024)

FAQs

Why does my cranberry bread crumble? ›

If your cranberry bread is crumbly, it could be because there isn't enough fat or eggs in the batter, or the bread was overbaked.

Discover More Details ›

How many carbs are in cranberry nut bread? ›

Nutrition Information

Nutrients	Amount
Sodium	180 mg
Carbohydrates	24 g
Dietary Fiber	1 g
Total Sugars	10 g

10 more rows

Can you eat cranberries without sugar? ›

Yes, you can cook fresh cranberries without any sweetener if you prefer a more tart taste. Cranberries naturally have a tart flavor, so omitting sweeteners will result in a more tangy and sour dish.

Tell Me More ›

How do you eat cranberries healthy? ›

Fresh, raw cranberries can add a pleasant bite and burst of color to any dish. You can eat them whole like blueberries, toss them into a salad, add them to oatmeal, or blend them into a smoothie. If they're too tart for you, you can chop them and add a little sugar or any other sweetener.

Discover More ›

What ingredient keeps bread from crumbling? ›

Your Bread Doesn't Have Enough Gluten

Once these proteins become moist, they create stretchy molecules that give bread dough its elasticity. Gluten helps bread maintain its shape and produces the "crumb" (or texture). If your bread does not have enough gluten, the crumb will not come out as expected.

Read On ›

How do you make bread soft and not crumbly? ›

Three things that come to mind are:

Using fats (butter, lard, vegetable oil, etc.) in the dough. Fats tenderize the crumb by interrupting the gluten chains in the dough.
Using a water roux, also called tangzhong. Use up to 5% of the recipe's flour, by weight, with five times as much water.

Sep 10, 2022

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How many calories are in 1 slice of cranberry bread? ›

There are 125 calories in 1 slice (55 g) of Sasko Low GI Cranberry Brown Bread.

Read The Full Story ›

Is Costco cranberry walnut bread seasonal? ›

Have you ever tried Costco's Cranberry Walnut bread? To my dismay, I recently learned this crowd-pleaser is only a seasonal thing. I didn't connect that I've only had it while visiting my sister Karen and brother-in-law, Steve, in Florida over the holidays.

Read The Full Story ›

Are cranberries high in carbs? ›

Carbs. A 1-cup serving of raw cranberries contains just 46 calories and 12 grams of carbs. Of those carbohydrates, 3.6 grams are fiber and 4.3 grams are naturally-occurring sugars. Dried cranberries are also popular.

Learn More ›

Why should cranberries not be eaten raw? ›

Yes, raw cranberries are safe to consume raw, but you probably don't want to eat them that way. "Cranberries are safe to eat raw. However, usually they are cooked and have sugar added because of the bitter and sharp taste they have when raw," says Kelly West Keyser, a registered dietitian in Alabama.

Keep Reading ›

Do cranberries raise blood sugar? ›

One study published in Food and Function found that adding whole cranberries to a high-fat meal may improve postprandial blood glucose levels (AKA how high your blood sugar get after a meal). A food like cranberry sauce is traditionally made with ingredients including real cranberries, sugar and spices.

Know More ›

Can you eat too many cranberries? ›

Safety and Side Effects. Cranberries and cranberry products are usually safe for most people if consumed in moderation. However, excessive consumption may cause stomach upset and diarrhea — and may also increase the risk of kidney stones in predisposed individuals.

Are cranberries healthier than blueberries? ›

The cranberry is also a contender when it comes to antioxidant content. While wild blueberries outperform them when it comes to measuring both antioxidant capacity and cellular antioxidant activity, cranberries pack their own health punch.

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What medications does cranberry juice interfere with? ›

Possible Interactions

Warfarin (Coumadin): Cranberry may raise the risk of bleeding, especially if you already take medications to thin the blood such as warfarin. ...
Aspirin: Like aspirin, cranberries contain salicylic acid. ...
Other medications: Cranberry may interact with medications that are broken down by the liver.

Learn More ›

Are cranberries anti-inflammatory? ›

Cranberries have anti-inflammatory effects, thanks to their high amounts of antioxidants, especially anthocyanins and flavanols, which give cranberries their dark hue. “Antioxidants have been shown to reduce the risk of certain chronic diseases because they can help lower inflammation in our bodies,” says O'Neill.

Discover More Details ›

How do you keep bread from crumbling? ›

Too much flour and not enough water can cause crumbly bread – people often do this if the dough is too sticky and they add more flour rather than kneading through it. Other culprits can be overproving or not kneading enough – the things you need to do to get a good structure.

Learn More Now ›

Why do cranberries bounce? ›

Every cranberry contains four air pockets, which is why they float when farmers flood bogs to harvest them. The air pockets also make raw cranberries bounce when they are dropped on a hard surface – a good indicator of whether they are fresh.

Why does my quick bread crumble when I cut it? ›

A coarse, crumbly texture: Your quick bread should be moist and dense. Too much fat (butter, oil, or shortening) or too much leavening (baking soda or baking powder) will cause the bread to be crumbly. A bitter, soapy aftertaste: Too much baking soda or baking powder will create an aftertaste.

Discover More Details ›

Why does the top of my bread collapse? ›

Baking temperature

If the oven is too hot the loaf will be brown and crispy on the outside but doughy in the middle and may collapse as it cools. When bread is baked at too low a temperature it will not rise enough in the oven resulting in a dense and sunken loaf.

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