Cranberry Bread with Nuts

There's something about the smell of cranberries baking that pulls you right back to autumn, even if it's the middle of summer. My neighbor handed me a bag of fresh cranberries from her farmers market haul one afternoon, and I wasn't sure what to do with them until I remembered this bread—a recipe my mom used to make when she wanted something quick but impressive. The tartness of the cranberries against the sweetness of the orange and the richness of nuts turned out to be exactly what I needed that day, and now it's become my go-to when I want something warm that tastes like home.

I made this for my book club once when it was my turn to bring something, and I remember being nervous about timing it right—would it be done? Would it be dry? But when I pulled it out of the oven, golden and fragrant, and sliced into it to find those little pockets of tartness running through the crumb, it felt like a small victory. Two of my friends asked for the recipe that night, which meant more to me than I expected.

Ingredients

• All-purpose flour (2 cups): The foundation that keeps this bread tender without being dense; measure by spooning and leveling, not scooping straight from the bag, or you'll end up with too much.
• Granulated sugar (1 cup): Gives structure and sweetness without overpowering the citrus and cranberry notes.
• Baking powder (1½ tsp) and baking soda (½ tsp): These work together to create a gentle rise that doesn't rely on eggs alone; don't skip either one.
• Salt (½ tsp): A tiny anchor that makes every other flavor pop without announcing itself.
• Fresh orange juice (¾ cup): Use freshly squeezed if you can—the difference in flavor is real, and the acidity helps the bread stay moist for days.
• Vegetable oil (⅓ cup): Keeps the crumb tender and the bread staying fresh longer than butter would.
• Large egg (1): Binds everything together and adds richness without heaviness.
• Fresh or frozen cranberries (1 cup), coarsely chopped: Don't chop them too fine or they'll disappear into the batter; you want to see and taste them in every slice.
• Walnuts or pecans (½ cup), chopped: Adds a grounding nuttiness and texture that balances the tartness.
• Orange zest (1 tbsp, optional but worth it): This tiny addition deepens the citrus flavor in a way that feels sophisticated and surprising.

Instructions

Heat your oven and prep your pan:

Preheat to 350°F and grease your loaf pan well—you want the bread to release cleanly and have those golden edges. Dust it lightly with flour so nothing sticks.

Combine all your dry ingredients:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until you don't see any streaks. This aerates the flour slightly and distributes the leavening agents evenly.

Mix the wet mixture:

In a separate bowl, whisk the fresh orange juice, oil, and egg until they're fully combined and slightly pale. You're creating an emulsion that will help the bread stay moist.

Bring it together gently:

Pour the wet ingredients into the dry and stir just until you don't see flour anymore—lumps are fine and honestly preferable. Overmixing develops gluten and makes the bread tough rather than tender.

Fold in your mix-ins:

Gently stir in the chopped cranberries, nuts, and orange zest so they're distributed throughout without crushing them.

Get the batter into the pan:

Pour everything into your prepared loaf pan and smooth the top with a spatula so it bakes evenly. Don't press down hard; just level it out.

Bake until golden:

Bake for 50 to 55 minutes, checking around the 45-minute mark by inserting a toothpick into the center—it should come out with just a few crumbs clinging to it, not wet batter. The top should be a deep golden brown.

Cool with patience:

Let it rest in the pan for 10 minutes (this is important—it helps it hold together), then turn it out onto a wire rack and let it cool completely before slicing. Slice warm, and it's wonderful; slice cold, and it's just as good.

Save

There's a quiet moment that happens when bread cools on a rack and the house smells like citrus and spice—it's when I remember why I love baking. This bread became the thing I reach for on mornings when I want to feel like I've done something nice for myself before the day even starts.

Why This Recipe Became My Favorite

What struck me most about this bread is how approachable it is—no stand mixer, no complicated folding techniques, just simple ingredients that taste like they belong together. The first time I made it, I was skeptical about orange and cranberry, but the combination is almost magical, somehow both bright and comforting at the same time. Every time I bake it now, someone notices the smell and asks what I'm making, and there's something lovely about sharing that moment of anticipation.

Storage and Keeping

Wrapped tightly at room temperature, this bread stays fresh and moist for three full days, which makes it perfect for slicing into as you want it rather than eating it all at once. The oil in the batter is what keeps it from drying out, even by day three, so don't feel pressured to finish it quickly. If you want to keep it even longer, it freezes beautifully for up to a month—just wrap it well and thaw it at room temperature when you're ready.

Ways to Make It Your Own

This is the kind of recipe that welcomes a little creativity without losing its soul. You can replace the orange juice with buttermilk if you want a tangier crumb, or add an orange glaze by mixing powdered sugar with just enough fresh orange juice to make it spreadable—let it drip down the sides while the bread is still warm. The cranberries and nuts are the stars, but if you want to add a pinch of cinnamon or even a touch of cardamom, the bread will only get more interesting.

• A simple glaze made with powdered sugar and orange juice takes it from homey to special without any extra effort.
• If fresh cranberries aren't in season, thawed frozen ones work perfectly and cost less.
• Pair it with your favorite tea or coffee and a moment of stillness, because that's when bread like this tastes best.

Save

This bread is proof that the most comforting things are often the simplest, and that a little tartness is all it takes to make something feel special. Make it, share it, and watch what happens.

Recipe FAQs

→ Can I substitute walnuts with other nuts?

Yes, pecans or almonds work well as alternatives and add their own distinctive crunch and flavor.

→ Is it possible to use frozen cranberries?

Frozen cranberries can be used without thawing; just chop them coarsely and fold gently into the batter.

→ What can I use instead of orange juice?

Buttermilk is a great substitute, offering a tangier taste and moist texture to the bread.

→ How do I know when the bread is done baking?

Insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached.

→ Can I add an orange glaze to this bread?

Yes, mix powdered sugar with a bit of orange juice and drizzle over cooled bread for extra sweetness and citrus flavor.

→ What pairs best as a beverage with this bread?

Black tea or coffee nicely complement the slightly tart and nutty notes of the bread.