Cranberry Orange Nut Bread
Cranberry Orange Nut Bread offers a delightful combination of tart cranberries, zesty orange flavor, and crunchy nuts in a moist, tender loaf. Perfect for breakfast, brunch, or a snack, its vibrant flavors appeal to those who enjoy fruity, nutty baked goods with a hint of citrus.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a large loaf pan.
- Mix all dry ingredients together in a bowl.
- Combine orange juice, melted butter, and well-beaten eggs in a separate bowl.
- Add the wet mixture to the dry ingredients and stir just until moistened.
- Stir in coarsely chopped cranberries and chopped nuts.
- Pour the batter into the greased loaf pan.
- Bake for 65 minutes or until a wooden pick inserted in the center comes out clean.
- Cool for 5 minutes, then remove from the pan and cool on a wire rack.
Tips & Substitutions
For added flavor, consider using fresh orange zest in the batter. If you don't have cranberries, you can substitute with chopped fresh or frozen blueberries. For a nut-free version, simply omit the nuts or replace them with seeds like sunflower or pumpkin seeds. Ensure not to overmix the batter to keep the bread light and fluffy.
Serving Suggestions
This bread is delicious served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. For a festive touch, serve it alongside Aunt Jo'S Easy Pie (Lemon Icebox) for a delightful dessert spread during gatherings.
Storage & Reheating
Store leftover cranberry orange nut bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, thaw overnight in the refrigerator and warm slices in the oven or microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Orange Nut Bread contains roughly 369 calories, with 3g protein, 26g carbohydrates, and 28g fat. Note that it is relatively high in sodium, at 1086mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option. However, using all whole wheat flour may result in a denser bread. Adjust the liquid slightly if necessary.
How can I tell when the bread is done baking?
The bread is done when a toothpick or wooden pick inserted in the center comes out clean or with just a few crumbs attached. If it’s still wet with batter, bake for an additional 5-10 minutes, checking frequently.
Can I make this bread in advance?
Absolutely! You can bake the bread up to two days in advance. Allow it to cool completely, then store it wrapped in plastic wrap. For optimal freshness, you can freeze it and thaw it the day before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).