Cranberry Nut Bread

By Florence Fabricant

Updated Nov. 18, 2025

Cranberry Nut Bread
Linda Xiao for The New York Times. Food Stylist: Spencer Richards.
Total Time
1 hour 20 minutes, plus overnight cool
Rating
5(1,378)
Comments
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Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.

Featured in: FOOD; CRANBERRIES: USE NOW AND FREEZE FOR LATER IN YEAR

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Ingredients

Yield:1 large loaf
  • 2cups all-purpose flour
  • 1cup sugar
  • 1½teaspoons baking powder
  • ½teaspoon baking soda
  • ½teaspoon salt
  • ¼cup butter
  • 1egg
  • ¾cup orange juice
  • 1tablespoon grated orange rind
  • 1½cups chopped fresh cranberries
  • ½cup chopped pecans
Ingredient Substitution Guide

Preparation

  1. Step 1

    Preheat oven to 350 degrees. Greasing 9-by-5-by-3-inch baking pan.

  2. Step 2

    Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Using a pastry blender or two knives, cut in butter until the mixture resembles corn meal.

  3. Step 3

    Beat egg until thick and light. Stir in orange juice and rind. Lightly stir this mixture into the flour mixture just until the ingredients are blended. Fold in cranberries and nuts.

  4. Step 4

    Pour batter into prepared pan and bake for 1 hour and 15 minutes, until the bread is golden brown and springs back when lightly touched.

  5. Step 5

    Cool on a rack, wrap in foil and hold overnight before slicing.

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Ratings

5 out of 5
1,378 user ratings
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Comments

JuJu

This is the Ocean Spray cranberry nut bread recipe from the package- loved by many generations. Do yourself a favor and just melt the butter and mix in with the other wet ingredients - per original instructions.

F. Carl

I doubled the orange rind and the nuts both. This consistent with a life given to excess. I made gifts of this bread over the holidays and EVERYONE raved about it.

Caleb

This recipe is spectacular! I followed it exactly, although I made a minor substitution, swapping walnuts for the pecans because that was what I had on hand. The recipe doesn't specify either way, but I'd recommend using fresh-squeezed orange juice- I just juiced the orange I used for the zest and it yielded exactly 3/4 cup of juice. I second the suggestion of sprinkling demerara sugar on top before baking, it makes this bread extra special.

LoriB

I have always put chopped hazelnuts in my Christmas cranberry orange bread!

Mary

Not sure what I did wrong, but this was crumbly. Flavor was great, so maybe better as muffins.

Susan

@Mary try weighing your flour. Measuring cups and the way of filling measuring cups varies widely. A cup of flour should weigh 4.25 ounces or 128 grams depending on how your kitchen scale is set up. Overmixing can also cause a crumbly texture. 😊

Sharon

Has anyone made this recipe in small loaf pans. I would like to make it this way for holiday gifting.

Christine VB

I’m sure it would work. I always use this recipe to make muffins.

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