Cranberry Nut Bread

Total Time

Prep: 15 min. Bake: 65 min. + cooling


1 loaf (16 pieces)

Updated: Jul. 25, 2023
I created this cranberry nut bread decades ago by combining a couple of recipes from my collection. A friend suggested I add even more cranberries. Now there's a big burst of tart cranberry and lots of crunchy nuts in every piece. —Dawn Lowenstein, Hatboro, Pennsylvania


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup butter, cubed
  • 1 large egg, room temperature
  • 3/4 cup orange juice
  • 1 tablespoon grated orange zest
  • 1-1/2 cups fresh or frozen cranberries
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, orange juice and zest; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
  2. Spoon batter into a greased and floured 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Cranberry Nut Bread Tips

Can you use dried cranberries to make cranberry nut bread?

If you're looking for dried cranberry recipes and are wondering if you can use them in this cranberry nut bread instead of fresh or frozen—you can! But, consider decreasing the amount to just 1 cup.

Can you chop or halve the cranberries before mixing them into the batter?

There are a lot of cranberry recipes that call for the berries to be cut, but not this one. While some juice will escape the berries during baking, leave them whole to minimize the amount so it doesn't make the bread too wet near the berries. Our guide to quick breads can help you mix up the perfect loaf.

How long should you store cranberry nut bread?

Cranberry nut bread can be stored for 1 to 2 days at room temperature, or 3 to 4 days in the refrigerator, or frozen for up to 3 months.

Peggy Woodward, Taste of Home Senior Food Editor
Sugared Cranberries
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour. 

Nutrition Facts

1 piece: 169 calories, 6g fat (2g saturated fat), 21mg cholesterol, 258mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein.