Imagine a slice of warm, golden bread bursting with tangy cranberries and crunchy walnuts, filling your kitchen with an irresistible aroma that screams autumn comfort. This Cranberry Nut Bread isn't just a recipe—it's a seasonal experience that transforms ordinary baking into a mouthwatering celebration of fall flavors. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises to deliver a stunning loaf that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen cranberries
- 1/2 cup chopped walnuts
- 1 large egg
- 1 cup orange juice
- 1/4 cup vegetable oil
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine the dry ingredients: all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk together until thoroughly blended and no lumps remain.
- In a separate medium bowl, beat the large egg until well mixed. Add orange juice and vegetable oil, whisking to create a smooth liquid mixture.
- Pour the wet ingredients into the dry ingredients. Gently stir with a wooden spoon or spatula until just combined. Be careful not to overmix, as this can make the bread tough.
- Fold in the fresh or frozen cranberries and chopped walnuts, distributing them evenly throughout the batter.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 55-60 minutes. Check doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 10 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature, wrapped in plastic wrap, for up to 3 days.
Tips
- Use fresh or frozen cranberries interchangeably, but if using frozen, do not thaw them first to prevent color bleeding.
- For extra flavor, consider adding a teaspoon of orange zest to complement the orange juice in the recipe.
- To prevent cranberries and nuts from sinking, toss them lightly in a tablespoon of flour before folding into the batter.
- Check your bread's doneness early—ovens can vary, so start checking around 50 minutes to prevent over-baking.
- Let the bread cool completely before slicing to help it maintain its structure and prevent crumbling.
- For a festive touch, dust the cooled bread with powdered sugar or drizzle with a simple orange glaze.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 4g
Fat: 10g
Saturated Fat: g
Cholesterol: 20mg
