Cranberry Fruit Nut Bread
Bursting with the tangy sweetness of fresh cranberries, the nutty crunch of walnuts or pecans, and the zesty brightness of orange, Cranberry Fruit Nut Bread is the ultimate holiday treat or anytime snack. This easy quick bread recipe combines simple pantry ingredients with rich seasonal flavors to create a moist, tender loaf that's perfect for breakfast, dessert, or as a thoughtful homemade gift. With a prep time of just 15 minutes and a bake time of under an hour, this bread comes together effortlessly. Serve it warm with a smear of butter or cream cheese for extra indulgence, and enjoy the festive aroma of citrus and cranberries wafting through your kitchen. Perfect for Thanksgiving, Christmas, or anytime you're craving the taste of seasonal comfort!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 tablespoon Orange zest
- 0.5 cup Fresh orange juice
- 0.5 cup Milk
- 2 tablespoons Unsalted butter, melted
- 1 Egg
- 1 cup Fresh cranberries, coarsely chopped
- 0.5 cup Chopped nuts (walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan, or line it with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well to evenly distribute the dry ingredients.
Stir in the orange zest to infuse the dry mixture with citrus flavor.
In a separate medium bowl, whisk together the orange juice, milk, melted butter, and the egg until fully combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or spoon. Be careful not to overmix; stir until just combined.
Fold in the chopped cranberries and nuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with the back of a spoon or spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Place the loaf pan on a wire rack to cool for about 10 minutes, then carefully remove the bread from the pan and allow it to cool completely on the rack.
Slice and serve as is, or spread with butter or cream cheese for an extra treat. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 438.9 g | 160% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 227.7 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 291 mg | 22% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
