Cranberry Nut Bread Recipe

Introduction

This Cranberry Nut Bread is a wonderful blend of tart cranberries and crunchy walnuts, perfectly spiced with cinnamon. It’s moist, flavorful, and ideal for breakfast or an afternoon snack.

Ingredients

• 1 1/2 cups sugar
• 2/3 cup walnuts, chopped finely
• 2 teaspoons cinnamon
• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg, beaten lightly
• 1 cup milk
• 1/3 cup vegetable oil
• 1 cup cranberries, chopped
• 2 tablespoons butter, melted

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9x5x3-inch baking pan.
2. Step 2: In a small bowl, mix together 1/2 cup sugar, chopped walnuts, and cinnamon. Set aside.
3. Step 3: In a large bowl, combine 1 cup sugar, 2 cups flour, baking powder, and salt. Stir well.
4. Step 4: In a separate bowl, mix the beaten egg, milk, and vegetable oil. Add this mixture to the flour mixture and stir until just moistened.
5. Step 5: Gently fold in the chopped cranberries.
6. Step 6: Pour half of the batter into the prepared pan. Sprinkle half of the walnut and cinnamon mixture evenly over the batter.
7. Step 7: Pour the remaining batter on top of the walnut layer.
8. Step 8: Mix the remaining walnut mixture with melted butter and 1/4 cup flour. Stir gently then sprinkle this mixture evenly over the top of the batter in the pan.
9. Step 9: Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Cool the bread completely in the pan on a wire rack before removing. Slice only when fully cooled.

Tips & Variations

• For a nut-free version, substitute walnuts with sunflower seeds or omit them entirely.
• Use fresh or frozen cranberries—just make sure to chop them finely for even distribution.
• Add a teaspoon of orange zest to the batter for a citrusy twist.
• Lightly toast the walnuts before mixing for extra flavor and crunch.

Storage

Store the bread wrapped tightly in plastic wrap or foil at room temperature for up to 3 days. For longer storage, wrap the cooled bread in aluminum foil and freeze for 2 to 3 months. Thaw overnight at room temperature before slicing. To reheat, warm slices in a toaster oven or microwave for a few seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of frozen?

Yes, fresh cranberries work well. Just chop them finely to ensure they mix evenly throughout the batter.

How do I know when the bread is fully baked?

A toothpick inserted into the center should come out clean or with just a few moist crumbs. Baking times may vary slightly depending on your oven.

Cranberry Nut Bread Recipe

Print Recipe

★★★★★

4.9 from 67 reviews

This Cranberry Nut Bread is a delightful combination of tart cranberries and crunchy walnuts, spiced with cinnamon for a warm, comforting flavor. Perfect for breakfast, a snack, or a holiday treat, it features moist batter layered with a sweet nut topping, baked to golden perfection. Its easy preparation and rich taste make it a favorite quick bread to enjoy year-round.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 60-65 minutes
• Total Time: 75-80 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Batter Ingredients

• 1 1/2 cups sugar (divided into 1 cup and 1/2 cup)
• 2 1/4 cups flour (divided into 2 cups and 1/4 cup)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg, beaten lightly
• 1 cup milk
• 1/3 cup vegetable oil
• 1 cup cranberries, chopped

Nut Topping Ingredients

• 2/3 cup walnuts, chopped finely (divided into two halves)
• 2 teaspoons cinnamon
• 2 tablespoons butter, melted

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9x5x3-inch loaf pan to prevent sticking.
2. Mix Nut Mixture Part 1: In a small bowl, combine 1/2 cup sugar, 2/3 cup walnuts (half of it), and cinnamon. Set aside this mixture for layering.
3. Mix Dry Ingredients for Batter: In a large mixing bowl, stir together 1 cup sugar, 2 cups flour, baking powder, and salt until well combined.
4. Mix Wet Ingredients: In a separate bowl, whisk the egg, milk, and vegetable oil until blended smoothly.
5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry flour mixture. Stir gently until just barely moistened to avoid overmixing.
6. Add Cranberries: Fold in the chopped cranberries evenly throughout the batter.
7. Layer Batter and Nut Mixture: Pour half of the batter into the prepared loaf pan. Sprinkle half of the reserved nut mixture evenly over this batter layer. Then, pour the remaining batter on top of the nut layer.
8. Prepare Topping Mixture: Mix the remaining nut mixture with melted butter and remaining 1/4 cup flour gently to form crumbly topping.
9. Add Topping: Sprinkle this nut topping mixture evenly over the top of the batter in the loaf pan.
10. Bake: Bake at 350°F (175°C) for 60-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
11. Cool: Remove the bread from the oven and let it cool completely in the pan on a wire rack before removing and slicing.
12. Storage and Freezing: To freeze, wrap the cooled bread in aluminum foil and store in the freezer for 2-3 months.

Notes

• Ensure not to overmix the batter to keep the bread tender.
• Chopping cranberries and walnuts finely helps distribute flavor and texture evenly.
• Use fresh or thawed cranberries; dried can be substituted but will alter moisture and texture.
• Allow bread to cool completely before slicing to avoid crumbling.
• Freezing wrapped bread maintains freshness and extends shelf life significantly.

Keywords: Cranberry Bread, Nut Bread, Quick Bread, Holiday Bread, Cinnamon Bread, Walnut Bread, Cranberry Nut Bread