Cranberry Nut Bread

Quick post today. It’s a busy time of year for everybody… school concerts, Nutcracker performances, decorating the house and tree, sending cards, shopping for gifts, and events every weekend. It’s incredibly easy to become overwhelmed and miss the magic and beauty that is Christmas… the twinkling lights, carols being sung, and the warm spicy scent of pine. When I do feel like I’m becoming engulfed in the frenzy, I escape to the kitchen, put on some Christmas music and start baking… nothing elaborate though, believe me! You will not find homemade gingerbread houses or meticulously cut out and decorated cookies worthy of the front cover of a magazine. I’m more of drop or roll cookie maker (think gingersnaps or Mexican Wedding Cakes) and quick bread baker. Being in the kitchen is like therapy for me, and if I tried to make photo shoot worthy decorated Christmas cookies, I would royal ice and silver dragee my way straight into real therapy!

This Cranberry Nut Bread is quick, coming together in about 15 minutes, then off to the oven for an hour. Golden brown crust, slightly tart, and studded with cranberry jewels and sweet pecans, the bread is perfect for breakfast, late afternoon snack, or even dessert. It’s also ideal to share with family and friends over a cup of tea, enjoying each other’s company and the season for even just a quiet moment or two.

Cranberry Nut Bread

Cranberry Nut Bread

  • Servings: 1 loaf
  • Time: 15 minutes active + 50 -60 minutes baking
  • Print

*recipe adapted from Kathleen’s Bake Shop Cookbook

Ingredients:
2 cups all-purpose flour
¾ cup granulated sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
3 Tablespoons unsalted butter
¾ cup orange juice (fresh or bottled)
1 egg, lightly beaten
1 Tablespoon freshly grated orange zest
1 ½ cups coarsely chopped cranberries
¾ cup chopped pecans

Instructions:
Preheat oven to 350°F. Grease a 9x5x3-inch loaf pan.

In a large bowl, stir together flour, sugar, baking powder, salt, and baking soda. Cut butter into flour with a pastry blender. Stir in orange juice, lightly beat egg, and zest. Fold in cranberries and nuts. Scrape into prepared loaf pan.

Bake for 50-60 minutes, or until a cake tester inserted into the center comes out clean.

Pastry blender cutting butter into dry ingredients.
Using a pastry blender, cut the butter into the dry ingredients
Chopped cranberries in a food processor.
Chop the cranberries by hand or in a food processor.
Roughly chopped pecans on a cutting board.
Roughly chop the pecans.
Orange, zest, and juice on a cutting board.
Zest the orange so that you have 1 Tablespoon set aside, then juice the oranges to yield 3/4 of a cup. I need three navel oranges to get the right amount of juice.
Wet ingredients and dry ingredients in mixing bowl.
Add juice, lightly beaten egg and zest to dry ingredients and mix.
Batter in bowl with wooden spoon.
Using a wooden spoon, combine the wet and dry ingredients.
Folding in the cranberries and pecans.
Fold in the cranberries and pecans.

Cranberry Nut Bread Batter

Cranberry Nut Bread batter in a greased loaf pan getting ready to go in the oven.
Scrape the batter into a greased loaf pan and bake at 350°F for 50-60 minutes.
Testing the bread for doneness with a bamboo skewer.
Bake until a cake tester- or bamboo skewer in this case- inserted in the center comes out clean.

Cranberry Nut Bread- sliced on a cutting board

 

 

 

14 thoughts on “Cranberry Nut Bread

  1. This looks such an attractive loaf, Jean, and I can imagine how wonderful it tastes with those cranberries and pecans – not to mention that zest of orange. And, as you say, so good to offer friends when they pop in.

    Liked by 1 person

  2. It’s a beautiful loaf, cranberry and orange are such a great combination. Such a perfect treat for the holidays. It really is so busy right now. I don’t feel like I have time to enjoy the season, it comes and goes so quickly all while rushing around.

    Liked by 1 person

    1. 😦 I wish you could try the cranberry bread too. Ovens are definitely considered standard kitchen equipment in the US. We did go without one for about 4 months during home renovations. We set up a temporary kitchen in another part of the house- just one electric burner, refrigerator, and a sink. It’s pretty amazing what you can come up with when you’re forced out of your regular routine. We did ok without “all the bells and whistles.” Do you miss not having an oven?

      Liked by 1 person

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