Cranberry Nut Bread
User Reviews
5
Cranberry Nut Bread
Description
The recipe starts by mixing orange juice and vegetable oil with egg and vanilla extract. Orange zest can be added for extra brightness. A dry mix of all-purpose flour, sugar, baking powder, salt, and baking soda is incorporated until just combined. Fresh cranberries and chopped pecans are folded gently into the batter to distribute them evenly without overmixing.
The batter is poured into a greased loaf pan, topped with remaining pecans for a crunchy crust, and baked until golden and a toothpick comes out clean. Cooling in the pan on a wire rack prevents sogginess. The finished bread has a tender crumb with bursts of cranberry tartness and nutty texture.
This bread can be served plain or spread with butter or cream cheese. Using store-bought 100% orange juice is acceptable. A mix of all-purpose and whole wheat flour is an optional substitution. It is suitable for breakfast, snacks, or tea time.
Ingredients
- 3/4 cup orange juice fresh
- 2 tablespoons vegetable oil
- 1 egg large
- 1/2 teaspoon vanilla extract
- 1 tablespoon orange zest optional, freshly grated
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 ½ cups cranberries washed and dried, fresh
- 3/4 cup pecans divided, chopped
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.
Notes
- Store-bought 100% orange juice works fine when fresh is unavailable.
- A mixture of all-purpose and whole wheat flour can be used instead of all all-purpose flour.
- Bread tastes good plain or with butter or cream cheese spread.
- Estimated nutrition values are based on ingredient calculations and may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 227kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 223mg | 9% |
| Potassium | 147mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 10mg | 11% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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