Cranberry Nut Bread
A tender quick bread studded with tart fresh cranberries and toasted walnuts, popular throughout cranberry-growing Southeastern Massachusetts.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 70 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 230 kcal
Equipment
- •Loaf pan
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 9
- carbs
- 34
- protein
- 4
- calories
- 230
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease a loaf pan.
- 2
Whisk the flour, sugar, baking powder, baking soda, and salt together in a bowl.
- 3
In another bowl, whisk the melted butter, egg, and orange juice together.
- 4
Gently mix the wet ingredients into the dry ingredients until just combined.
- 5
Toss the cranberries and walnuts with a spoonful of flour. Gently stir them into the batter.
- 6
Pour the batter into the prepared pan and smooth the top.
- 7
Bake for 50-55 minutes. A toothpick inserted into the center should come out clean.
- 8
Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.
Chef's tips
Tossing the cranberries and nuts in flour keeps them from sinking to the bottom. Let the loaf cool completely before slicing so it does not crumble.
Storage
Wrap and store at room temperature up to 3 days, or refrigerate up to a week.
Reheating
Toast slices lightly if desired.
Common mistakes to avoid
- •Overmixing the batter, which makes the bread dense and tough.
- •Slicing the loaf while it is still warm, causing it to fall apart.
Serving suggestions
Cooked Cranberry Nut Bread?
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