Quick Cranberry Nut Bread
Prep time
Cook time
Total time
This super moist quick bread is bursting with flavor. Simply mix and bake for delicious, no fail results!
Recipe type: Quick Bread
Serves: 1 loaf
  • 6 tablespoons butter, plus additional for greasing pan
  • 1½ cups fresh or frozen cranberries (about half a regular-sized bag)
  • 2 cups all-purpose flour
  • 1 cup granulated white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 large eggs
  • ⅔ cup buttermilk
  • ⅓ cup freshly squeezed orange juice
  • 1 tablespoon orange zest
  • ½ cup chopped toasted pecans or walnuts
  1. Heat oven to 375. In a small saucepan or microwave oven, melt the butter; set aside. Grease a 9-inch x 5-inch loaf pan; set aside. Pulse the cranberries in a food processor until coarsely chopped; set aside.
  2. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda; set aside.
  3. In a small bowl, whisk the egg. Add the buttermilk, orange juice, and orange zest and whisk to combine. Add to the dry ingredients along with melted butter and stir until just combined. Fold in the cranberries and nuts until combined and spread into prepared loaf pan.
  4. Bake 20 minutes. Reduce heat to 350 and bake for 40-45 minutes longer or until done when tested with a skewer.
  5. Cool in pan for 10 minutes before removing from pan to cool completely on a wire rack before serving.
Don't over mix.

Makes 4 mini loafs. Reduce baking time by about 10 minutes.

This bread freezes very well so make a double batch!

Recipe adapted from Cook's Illustrated magazine.
Recipe by GreenThumbWhiteApron.com at http://www.greenthumbwhiteapron.com/quick-cranberry-nut-bread/