Is it too soon to break out the cranberries?
I love cranberries, so it’s never too soon for me.And this Cranberry Nut Bread recipe is one of my favorite things to make during the holidays.
I look forward to the fresh cranberries, so when I saw some the other day, I knew it was time to make this bread.
I adapted this recipe from the one on the back of the Ocean Spray bag.
It’s just such a classic recipe. I made a few modifications but still wanted to keep the overall taste of the bread the same. Even if you think that you’re not a cranberry person, give this recipe a try.
Cranberry Nut Bread
- 1 1/3 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup fresh orange juice
- 2 tablespoons vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon freshly grated orange zest
- 1 1/2 cups fresh cranberries (washed and dried)
- 3/4 cup chopped pecans (divided)
- Preheat oven to 350 F. Grease a 9x5-inch loaf pan; set aside.
- In a medium bowl, whisk together flours, sugar, baking powder, salt, and baking soda. Set aside.
- In a large bowl, whisk together orange juice and vegetable oil.
- Add egg and vanilla; whisk until well-combined.
- Whisk in orange peel, if using.
- Add flour mixture, and whisk until just combined.
- Gently whisk in cranberries and 1/2 cup of chopped pecans.
- Pour batter into prepared pan, and sprinkle with remaining 1/4 cup pecans.
- Bake for about 45-55 minutes, or until golden brown. Also, a toothpick inserted in the center should come out clean.
- Cool in the pan on a wire rack until bread reaches room temperature.