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Cranberry Nut Bread
Traditional cranberry nut bread recipe
Course
bread
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
12
servings
Calories
227
kcal
Author
Kate @ I Heart Eating
Equipment
9x5 loaf pan
Ingredients
3/4
cup
fresh orange juice
1
2
tablespoons
vegetable oil
1
large egg
1/2
teaspoon
vanilla extract
1
tablespoon
freshly grated orange zest
optional
2
cups
all-purpose flour
2
1
cup
granulated sugar
1 ½
teaspoons
baking powder
1
teaspoon
salt
1/4
teaspoon
baking soda
1 ½
cups
fresh cranberries
washed and dried
3/4
cup
chopped pecans
divided
US Customary
-
Metric
Instructions
Preheat oven to 350 F. Grease a 9x5-inch loaf pan; set aside.
In a large bowl, whisk together orange juice and vegetable oil.
Add egg and vanilla; whisk until well-combined.
Whisk in orange zest, if using.
Add whisk together flours, sugar, baking powder, salt, and baking soda. 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.
Video
Notes
I've used store bought orange juice in a pinch. Just use 100% juice.
Or 1 and 1/3 cups all-purpose flour and 1/2 cup whole-wheat flour
Bread is delicious as-is but is also fantastic spread with a little butter or cream cheese.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
227
kcal
|
Carbohydrates:
37
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Cholesterol:
14
mg
|
Sodium:
223
mg
|
Potassium:
147
mg
|
Fiber:
2
g
|
Sugar:
19
g
|
Vitamin A:
58
IU
|
Vitamin C:
10
mg
|
Calcium:
34
mg
|
Iron:
1
mg