This cranberry nut bread brings together the tartness of fresh cranberries with the crunch of walnuts, all wrapped in a moist, tender loaf. Whether enjoyed as a breakfast, snack or dessert with coffee, cranberry nut bread offers a little bit of holiday cheer in every bite. To make it a little sweeter and to bring out more citrusy flavor, drizzle it with the optional orange glaze before slicing and serving.
Cranberry Nut Bread
This cranberry nut bread brings together the tartness of fresh cranberries with the crunch of walnuts, all wrapped in a moist, tender loaf. Whether enjoyed as a breakfast, snack or dessert with coffee, cranberry nut bread offers a little bit of holiday cheer in every bite. To make it a little sweeter and to bring out more citrusy flavor, drizzle it with the optional orange glaze before slicing and serving.
Ingredients
Cranberry Nut Bread
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup neutral oil such as canola or avocado
- ¼ cup whole milk
- 1 tablespoon grated orange zest
- ½ cup orange juice
- 1 tablespoon vanilla extract
- 1 cup frozen or fresh whole cranberries coarsely chopped
- ½ cup chopped walnuts
Orange Glaze (optional)
- ⅓ cup unsifted confectioners’ sugar
- ½ teaspoon grated orange zest
- 2½ teaspoons orange juice
Instructions
- To prepare bread: Preheat oven to 350°F. Lightly coat an 8½-by-4½-inch loaf pan with cooking spray.
- Whisk 1 cup each all-purpose flour and whole-wheat flour, ½ cup granulated sugar, 1 teaspoon each cinnamon and baking powder and ½ teaspoon salt together in a medium bowl until combined. Whisk 2 eggs, ½ cup oil, ¼ cup milk, 1 tablespoon orange zest, ½ cup orange juice and 1 tablespoon vanilla together in a large bowl until combined. Add the flour mixture to the oil mixture; fold until just combined, about 30 seconds (do not overmix). Gently fold in 1 cup cranberries and ½ cup walnuts until just combined. Pour the batter into the prepared loaf pan.
- Bake until a wooden pick inserted in the center comes out clean, 1 hour to 1 hour 5 minutes. Let cool in the pan on a wire rack for 10 minutes; remove from the pan to the rack to cool completely, about 1 hour.
- To prepare glaze, if using: Whisk ⅓ cup confectioners’ sugar, ½ teaspoon orange zest and 2½ teaspoons orange juice together in a small bowl until combined. Drizzle over the cooled bread.
