Cranberry Nut Bread – A Festive Holiday Favorite

There’s nothing like the aroma of homemade Cranberry Nut Bread baking in the oven. With bright citrus notes, tart cranberries, and crunchy nuts, this moist holiday loaf is easy, festive, and perfect for Christmas gatherings.

Why You’ll Love This Cranberry Nut Bread

This Cranberry Nut Bread is everything you want in a holiday recipe: quick, festive, and foolproof. It comes together in one bowl, so there’s less mess and more time for enjoying the season. The orange juice and zest bring a bright, citrusy sweetness that pairs perfectly with the tart bite of fresh cranberries. Nuts add a satisfying crunch, giving the bread a balanced texture.

The loaf bakes up moist and fragrant, filling your kitchen with a warm holiday aroma. Whether you’re a beginner baker or experienced in the kitchen, this recipe delivers reliable results every time. It’s also versatile, working beautifully as one large loaf, mini loaves, or even muffins. That makes it ideal for gifting or serving at family brunches. If you’re looking for a holiday recipe that feels special but doesn’t require hours in the kitchen, this is it. You’ll love how simple it is to make and how quickly it becomes a tradition.

Ingredients You’ll Need

Dry Ingredients

Start with 2 cups of flour, 1 cup of sugar, 1 1/2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda. These pantry staples form the structure of the bread. The baking powder and soda give it rise, while the sugar balances the tart cranberries.

Wet Ingredients

You’ll need 3/4 cup orange juice, 2 tablespoons butter or shortening, 1 tablespoon orange zest, and 1 beaten egg. The orange juice and zest add brightness, while butter brings richness and tenderness. The egg ties everything together.

Add-Ins

The real stars are 1 1/2 cups coarsely chopped cranberries and 1/2 cup chopped nuts like pecans or walnuts. Fresh cranberries provide bursts of tang, and nuts add crunch. If fresh cranberries aren’t available, you can swap in dried cranberries. For the nuts, pecans or walnuts both work well, depending on your taste.

Step-by-Step Instructions

Preheat and Prepare Pan

Preheat your oven to 350°F. Grease a standard loaf pan with butter or nonstick spray, making sure to coat the sides and bottom. This step prevents sticking and helps with easy removal.

Mix Dry Ingredients

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir until everything is evenly distributed. Mixing dry ingredients first ensures the leavening agents are spread throughout the batter.

Blend Wet Ingredients

Cut in the butter or shortening until the mixture looks crumbly. Then stir in the orange juice, zest, and beaten egg. Mix just until combined. The batter should look thick but smooth, with a hint of orange aroma.

Fold in Cranberries and Nuts

Gently fold in the chopped cranberries and nuts. Avoid overmixing, as it can make the bread dense. Make sure the add-ins are evenly spread so each slice has a balance of fruit and nuts.

Bake and Cool

Pour the batter into the prepared loaf pan. Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. This resting time helps the loaf set without falling apart.

Recipe Tips and Variations

You can easily adapt this bread to fit your holiday needs. Bake the batter in muffin tins for grab-and-go holiday breakfasts, or divide it into mini loaf pans for thoughtful edible gifts. Wrap cooled loaves in festive paper and ribbon for a homemade touch.

Walnuts make a great substitute if you don’t have pecans. If you only have dried cranberries, rehydrate them briefly in warm water before folding them in. To avoid sogginess, be sure to let the loaf cool completely before wrapping. If your oven tends to run hot, check for doneness at 50 minutes. For even baking, place your loaf pan in the center of the oven and avoid opening the door too often. The recipe is forgiving, which makes it perfect for both new and experienced bakers.

Serving Suggestions

This Cranberry Nut Bread is delicious served slightly warm with a pat of butter. It also pairs beautifully with cream cheese for a tangy twist. A slice alongside a steaming cup of coffee or hot tea makes for a cozy holiday breakfast. For a festive touch, serve it as part of a Christmas morning spread with eggs, fruit, and other baked goods. It also makes a lovely addition to holiday dessert tables, where guests can enjoy a slice with mulled cider. Because the bread has both sweetness and tang, it fits just as well with savory brunches as it does with sweet treats.

Storage and Freezing Instructions

Allow the bread to cool completely before wrapping it tightly in plastic wrap or foil. Store at room temperature for up to three days, or refrigerate for up to a week. For longer storage, freeze the loaf in a freezer-safe bag. It keeps well for up to two months. When ready to enjoy, thaw overnight in the refrigerator or at room temperature. Fresh cranberries also freeze well. Place the original bag inside a freezer bag and store them unwashed until you’re ready to bake. This way, you can make Cranberry Nut Bread anytime, even after the holiday season.

Other Recipes You May Enjoy

• Best Toffee Ever – Easy Homemade Christmas Treat
• Italian Cheese Log – Perfect Christmas Appetizer
• Cranberry and Feta Pinwheels – Holiday Favorite
• Christmas Cookies – Vanilla Biscuits for the Holidays

Conclusion

This Cranberry Nut Bread is more than a recipe; it’s a holiday tradition waiting to happen. With its moist texture, bright citrus flavor, and festive cranberry tang, it feels special without being complicated. Perfect for breakfast, dessert, or gifting, this bread is a recipe you’ll come back to year after year. Try it this season, and you’ll see why it’s a holiday favorite. Share it with loved ones, gift it to friends, or enjoy a slice with your morning coffee—it’s simple joy in every bite. For even more festive baking inspiration, you can find ideas on my Pinterest board.