How to Make the Best Cranberry Nut Bread Recipe

Every holiday season, I am asked by family members and friends to make this incredible cranberry nut bread recipe. It is filled with so many tasty combinations of flavors and is unbelievably moist and satisfying!

You will love this recipe because I use fresh ingredients like cranberries, orange zest & juice, toasted pecans, and also include buttermilk for tanginess that rounds out the recipe. A sprinkle of festive holiday colored sparkling sugar crystals on top makes this bread both mouthwatering and beautiful to display for Christmas or other holiday meals.

With your first bite, you taste a hint of orange, then you feel the satisfying crunch of the toasted pecans, and finally the tang of cranberries hits your tastebuds; all perfectly combined in one delicious treat.

Ok, so now I’m hungry 🙂 Are you ready to tackle this cranberry nut bread recipe with me? Roll up your sleeves and let’s get started!

In This Post: Everything You will need to make the best cranberry nut bread recipe

• Equipment you will need
• Ingredients you will need
• How to make this recipe
• What to serve it with
• Frequently Asked Questions
• Rebecca’s Tips for Success

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*** Please Note: The recommendations for kitchen products below (and in the recipe portion of this post) are products I currently use in my own kitchen. I have been using them for many years, and I am very satisfied with the quality and usability of each product and highly recommend them.

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Equipment You Will Need:

• kitchen scale (not essential, but weighing your flour is one of the most important ways to ensure the perfect cranberry nut bread)
• rimmed sheet pan
• 9 x 5″ loaf pan (hands down, USA Pans are the absolute best brand pans for baking and is what I use)
• large bowl
• liquid measuring cups
• dry measuring cups
• measuring spoons
• small prep bowls
• chef’s knife or large sharp knife
• cutting board
• colander
• zester – Microplane brand is also one of my favorites
• citrus juicer
• rubber spatula
• wire cooling rack

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Ingredients You Will Need to make this cranberry nut bread:

• flour (see below for weighing if using a kitchen scale)
• sugar
• salt
• baking Soda
• baking Powder
• pecans, toasted
• cranberries, chopped
• egg, lightly beaten
• orange, zested & juiced
• buttermilk
• butter or vegan butter, melted & cooled slightly
• sparkling sugars (optional, but makes it look festive!)

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Don’t have buttermilk to make your cranberry nut bread?

No worries!! You can very easily make your own:

• Add 1 Tbsp. lemon juice or vinegar to a 1 cup liquid measuring cup
• Then add any regular milk to equal 1 cup.
• Stir together and let sit at least 5 min. before using in a recipe. Reserve any leftover for another recipe.

*** Please Note: Homemade buttermilk typically lasts about 2 to 3 weeks in the refrigerator if stored properly. Make sure to store it in an airtight container and keep it in the coldest part of your fridge, usually near the back. If the buttermilk starts to smell sour or develops mold, it should be discarded. Additionally, always check for changes in texture, like separation or curdling, which could indicate it’s no longer good. For the best quality, try to use it within the first 1 to 2 weeks.

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How to make this Cranberry Nut Bread recipe:

First

• Gather your ingredients
• Grease the bottom of a 5 x 9″ loaf pan
• Set oven temperature to 350 deg. F. Place pecan halves on a sheet pan, and toast them in the oven for 8-10 min., keeping an eye on them so they don’t burn. Remove from oven and let cool.
• Increase oven temperature to 375 deg. F

• In a large bowl, add dry ingredients – flour, sugar, baking powder, baking soda and salt and blend together with a whisk (or a fork in a pinch)

If weighing your flour, follow these steps: *Please note that the 400 grams shown in the photo refers to a different recipe. Image is strictly for demonstration purposes only.

Second

• When pecans are cool enough to work with, place on cutting board and chop coarsely – set aside.
• In a colander, rinse cranberries under cold water, and pick over for stems and soft berries.

• Then place cranberries on cutting board (and here is the tricky part that may take some practice) and with a sharp chef’s knife, chop into coarse pieces and set aside. These little berries that give a great tang to this cranberry nut bread recipe do not like to cooperate most of the time and will end up everywhere but the cutting board. Just be patient and go slowly. Please don’t be tempted to use a food processor, the pieces will end up too small.

*** PRO TIP: Rolling up kitchen towels around the cutting board helps contain cranberries while you chop, as they create a barrier and prevent them from rolling off. This keeps them on the board and not on the floor (speaking from experience of course, ha ha)! Additionally, you can use this method for other small ingredients, making cleanup easier. Overall, it’s a simple and effective way to control the mess.

Third

• Zest one orange, then cut in half and then quarters, and juice it and set aside. You should have about 1/3 cup of juice. If short, just add a little store bought OJ to make up the difference.
• Melt butter or butter substitute (microwave works best – just watch so it doesn’t burn), let cool and set aside.
• beat 1 egg lightly – set aside
• measure out buttermilk – set aside

Next

• In a medium size bowl, combine all wet ingredients together and blend well.

*** If you want to make this bread even richer, add 1 tsp. vanilla extract when adding wet ingredients.

• Once well blended, pour wet ingredients into dry ingredients and, using a rubber spatula, gently fold together until just blended.
• Then, add the chopped pecans & cranberries and continue to fold into the batter until just incorporated. DO NOT OVERMIX!! Bread will bake up dense and heavy if stirred too much.

Adding the wet ingredients for the cranberry orange nut bread into the dry ingredients

Finally

• Pour batter into prepared pan using a rubber spatula
• If using, sprinkle with Sparkling Sugar and place into oven on the middle rack.

• Bake for 20 minutes, then decrease oven to 350 degrees and continue to bake about another 40-45 minutes.
• Bread is done when golden brown on top and cake tester or wooden skewer inserted into the center comes out clean.
• Remove from oven and allow to cool 10 minutes
• Then, remove from pan and cool on wire rack.
• When completely cooled, wrap in plastic wrap or slice, serve & enjoy!!

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What to serve it with:

• During the holidays (Thanksgiving, Christmas, Easter, etc.) this bread is wonderful to have alongside a main dish (Turkey, Rib Roast, Ham, etc.). The savory flavors of roast meats are enhanced by the sweet-tart cranberry nut bread, which acts as a flavorful contrast.
• Pair it with a cheese & charcuterie board featuring soft cheeses like brie or goat cheese, as well as harder cheeses like cheddar or aged gouda. Cured meats such as prosciutto or salami are also excellent choices to serve alongside cranberry nut bread, creating a balance between salty and sweet flavors.
• Have it as a side dish along with breakfast or brunch, accompanying scrambled eggs, an omelet or a frittata, which will balance out the sweetness of the cranberry nut bread. OR
• Or…just have it by itself with coffee or tea, relax and enjoy and let the bread have the spotlight!

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Frequently Asked Questions:

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Rebecca’s Tips For Success:

• Do Not Overmix the Batter – Overmixing can make the bread dense and tough. Fold in the ingredients until just combined and avoid stirring too much once you add the dry ingredients to the wet ones. This ensures a light and fluffy texture.
• Measure Ingredients Accurately – Accurate measurements are key to the right texture. Using a kitchen scale to weigh the flour is the best way to ensure the perfect baked loaf. If you do not have a scale, the spoon-and-level method for dry ingredients will work. This recipe calls for 2 cups flour, which equals 240 grams if using a kitchen scale.
• Use Room Temperature Ingredients – Ensure your egg, buttermilk, juice and melted butter are at room temperature before mixing. This helps them blend more smoothly into the batter, and the bread bakes more evenly…resulting in a lighter and fluffier texture.
• Avoid Overbaking Nuts – Toast the halved pecans lightly in the oven before adding them to the batter. This enhances their flavor, but be careful not to overbake them, as they can burn and become bitter. Let them cool then coarsely chop.
• Wrap and Store Properly – To keep your cranberry nut bread fresh, wrap it tightly in plastic wrap once it has cooled. Storing it in an airtight container or zip-lock gallon sized bag at room temperature will help retain moisture, and if you plan to keep it longer, freezing it will preserve its flavor and texture.

(Adapted from original recipe from Cook’s Illustrated)

Looking for another quick bread recipe? Try my chocolate chunk pumpkin bread!

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