Cumberland Cranberry Orange Nut Bread
Brighten up your mornings with Cumberland Cranberry Orange Nut Bread, a tangy-sweet quick bread perfect for the holiday season or anytime you crave a cozy, citrus-infused treat. This recipe combines freshly chopped cranberries with zesty orange peel and a splash of fresh orange juice for a vibrant burst of flavor in every bite. Buttermilk lends a tender crumb, while chopped walnuts add a delightful crunch. Easy to prepare in just 15 minutes of prep time, this loaf bakes to perfection with a golden top and an irresistibly moist texture. Perfect as a breakfast treat, a snack, or a festive gift, this cranberry orange bread is as versatile as it is delicious. Serve it warm with butter, or enjoy it plain for a wholesome indulgence. Keywords: cranberry orange nut bread, holiday baking, quick bread recipes, easy cranberry bread.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup fresh cranberries, chopped
- 1 tablespoon orange zest
- 0.5 cup fresh orange juice
- 0.5 cup buttermilk
- 4 tablespoons unsalted butter, melted
- 1 piece large egg
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Add the chopped cranberries and orange zest to the dry ingredients. Toss gently to coat the cranberries and distribute the zest evenly.
In a separate medium bowl, whisk together the orange juice, buttermilk, melted butter, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Mix gently using a spatula until just combined; be careful not to overmix.
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve the bread plain, or with a spread of butter or cream cheese. Store any leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 435.4 g | 158% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 226.3 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 286 mg | 22% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1143 mg | 24% | |
*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.
