Cranberry Nut Bread

By Florence Fabricant

Cranberry Nut Bread
Lisa Nicklin for The New York Times
Total Time
1 hour 20 minutes, plus overnight cool
Rating
5(1,327)
Comments
Read comments

Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.

Featured in: FOOD; CRANBERRIES: USE NOW AND FREEZE FOR LATER IN YEAR

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:1 large loaf
  • 2cups all-purpose flour
  • 1cup sugar
  • 1½teaspoons baking powder
  • ½teaspoon baking soda
  • ½teaspoon salt
  • ¼cup butter
  • 1egg
  • ¾cup orange juice
  • 1tablespoon grated orange rind
  • 1½cups chopped fresh cranberries
  • ½cup chopped pecans
Ingredient Substitution Guide

Preparation

  1. Step 1

    Preheat oven to 350 degrees. Greasing 9-by-5-by-3-inch baking pan.

  2. Step 2

    Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Using a pastry blender or two knives, cut in butter until the mixture resembles corn meal.

  3. Step 3

    Beat egg until thick and light. Stir in orange juice and rind. Lightly stir this mixture into the flour mixture just until the ingredients are blended. Fold in cranberries and nuts.

  4. Step 4

    Pour batter into prepared pan and bake for 1 hour and 15 minutes, until the bread is golden brown and springs back when lightly touched.

  5. Step 5

    Cool on a rack, wrap in foil and hold overnight before slicing.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,327 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

JuJu

This is the Ocean Spray cranberry nut bread recipe from the package- loved by many generations. Do yourself a favor and just melt the butter and mix in with the other wet ingredients - per original instructions.

Caleb

This recipe is spectacular! I followed it exactly, although I made a minor substitution, swapping walnuts for the pecans because that was what I had on hand. The recipe doesn't specify either way, but I'd recommend using fresh-squeezed orange juice- I just juiced the orange I used for the zest and it yielded exactly 3/4 cup of juice. I second the suggestion of sprinkling demerara sugar on top before baking, it makes this bread extra special.

F. Carl

I doubled the orange rind and the nuts both. This consistent with a life given to excess. I made gifts of this bread over the holidays and EVERYONE raved about it.

paigejj

Delicious. Used extra-large muffin tins, 25-30 min at 400.

Kris H

What do you all think - could I make this with aronia (chokeberry) substituted for cranberries?

Robin W

I made this almost exactly as written, but due to bad vision, I used 3/4 cup of butter instead of 1/4 and it turned out perfect. I did have to add a tiny bit of water to make the batter a little more cohesive and I cooked it for 60 minutes. Even my chocolate loving friends couldn’t get over how good this was.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.