Cranberry Nut Bread

Cranberries, beautiful little crimson red cranberries! They’re fresh in the market right now and I’m stocking up on them to use in some great recipes that have been featured in many cooking magazines this season.  I have an old perennial cherished family recipe that must be baked for the holidays:  my mother’s Cranberry Nut Bread.

So, to share with you, here is one of my absolutely favorite Thanksgiving and Christmas family recipes.  I bake batches and batches of this Cranberry Nut Bread that our family devours.  They freeze beautifully and make wonderful gifts for friends, family, and neighbors. 

If you like a little bit more of a sweet flavor to tone the sharp taste of the cranberries, then drizzle a simple icing on top.  When I was growing up, I’d sprinkle sugar on top of a slice.  It really is a great combination!

Cranberry Nut Bread is especially nice to give to folks who pop by with those surprise visits with a holiday gift in hand.  You know, when you’re standing there thinking, “Oh my gosh, I need to reciprocate with something nice in return!”  Well, this little bread is the answer to your situation.  

These were baked in the smallest loaf baking pan you can find.  I’ve used these little loaf pans for years, and they work perfectly!

Plus, it’s nice to know that something as delicious as fresh cranberries have such strong health benefits as well!  These little red gems are packed with powerful antioxidants, and cooking does NOT destroy their benefits!

So dig in, enjoy, and feel good about it all at the same time!

PERFECT for gifts or on a HOLIDAY buffet! Vivid COLOR too.

Cranberry Nut Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Roz | La Bella Vita Cucina
• Prep Time: ½ hour
• Additional Time: 0 hours
• Cook Time: 45 – 75 minutes
• Total Time: 2 hours
• Category: Sweet Breads
• Method: Bake
• Cuisine: American

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Ingredients

Units USM Scale 1x2x3x

 

• 2 cups all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoons double-acting baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 stick (1/2 cup) cold unsalted butter, cut into bits
• 1 teaspoon freshly grated orange zest
• 3/4 cup fresh orange juice
• 1 large egg
• 1 cup coarsely chopped cranberries
• 1/3 cup coarsely chopped walnuts

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Instructions

1. In a food processor or in a bowl with a pastry blender blend together the flour, the sugar, the baking powder, the salt, the baking soda, and the butter until the mixture resembles meal and transfer the mixture to a large bowl.
2. In a small bowl, whisk together the zest, the juice, and the egg. Add the mixture to the flour mixture and stir the batter until just combined.
3. Stir in the cranberries and the walnuts and transfer the batter to a well-buttered 9- by 5-inch loaf pan, or smaller loaf pans, or even smaller mini pans.
4. For the larger loaf size bread pans, bake the bread in the middle of a preheated 350°F. oven for 1-1/4 hours, or until a tester comes out clean. For the smaller loaf pans, decrease the baking time by about 20 minutes and still test for doneness.  For ‘mini’ pans, bake for even less time, about 30 minutes less and once again, check for doneness.**
5. Let the bread cool in the pan for 15 minutes and turn it out onto a rack.

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Notes

**Exact baking times are difficult to be just that . . . ‘exact’ because each oven heats differently and sometimes their is an altitude difference.  So I stress keeping an eye on these and test for doneness.

Below I’m showing the photos that I took on my little point and shoot camera!  Way back in 2010.  What a photography journey!

Originally posted in 2019, re-posted in 2022