Cranberry-Orange Nut Bread

Cranberry-Orange Nut Bread

I loooove fall! The changing leaves and cooler temps bring along my favorite flavors of the year– pumpkin, butternut squash, and not to mention cranberries.

The temperature hasn’t started to dip here in Texas (we’re still in the 70s) but I’ve been able to get a little taste of fall in my recent trips to Vermont and London. Instead of waiting for fall weather to come to Texas to whip out some yummy dishes, I started throwing them in the oven the first chance I got!

Cranberry-Orange Nut Bread- easy, oh so yummy, perfect for holiday gifts or a delicious start to the day.

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Cranberry-Orange Nut Bread

Recipe adapted from The America’s Test Kitchen Family Cookbook

Ingredients:

  • 2 cups all purpose flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2/3 cup buttermilk
  • 6 tablespoons unsalted butter, melted and cooled
  • 1/3 cup fresh orange juice
  • 1 large egg, lightly beaten
  • 1 tablespoon orange zest
  • 1 1/2 cups cranberries, chopped coarse
  • 1/2 cup pecans, toasted and chopped

Directions:

Preheat oven to 375 and coat a 9×5 loaf pan with vegetable spray.

In a bowl whisk together the flour, sugar, salt, baking powder, and baking soda. In another bowl mix together the buttermilk, melted and cooled butter, orange juice, egg, and orange zest.

Fold the buttermilk mixture into the dry mixture until just combined. Mix in the chopped cranberries and pecans. Pour into prepared pan.

Bake 55 to 60 minutes or until a toothpick inserted into the bread comes out with only a few crumbs attached.

Enjoy!

This one was wrapped up for the boss as a house warming present.

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8 thoughts on “Cranberry-Orange Nut Bread”

  • Sweet breads do make for a great gift during the holidays. However, I am very partial to the whole cranberry orange thing, so I would have to make sure there was some loaves left for gifts. Your loaf here does look delicious!

  • Great question! I’d suggest using fresh or thawed frozen cranberries if they are not in season. In a pinch you could use dried but you would get a chewy texture in the bread when you bite into a cranberry-ok for cookies, not always a texture you want in bread.

  • I love America’s Test Kitchen, all their recipes are amazing! This looks fabulous, I love the combination of flavors-cranberry and orange are perfect! 🙂

  • 70’s is at least cooler than what Texas was like before right!? 🙂 I love fall just as much as you though – it really is the best season! This bread is the perfect way to enjoy the most perfect time of year! 🙂

  • I’m not a big cranberry fan, but we sell a cranberry-orange muffin where I work and it’s very popular. Your bread makes me all the more curious to try some more cranberry in my life. Perhaps I’d change my mind!

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