Sweet, orange-scented and chock-filled with cranberries and walnuts, this bread is ideal for the holiday season. I developed the recipe over the past weekend since i had a lot of fresh cranberries leftover from Thanksgiving. There is a Cranberry Nut Bread recipe on the rear of the Sea Spray bag and that i figured, &"How bad can it be?&" Well, I ought to have known better. It had been dry, tough and sunken in the centre. One pound of butter, five loaves and something very untidy kitchen later, I showed up only at that version.
It’s a vintage quick bread, meaning super easy to throw together. The toughest part is chopping in the fresh cranberries simply because they prefer to roll everywhere. However it’s important for their services instead of dried simply because they give a enjoyable tartness and appear so pretty and festive when the bread is sliced.
Start by mixing the buttermilk, orange zest, orange juice, melted butter and egg in a tiny bowl. You should use freshly squeezed orange juice or canned – it doesn’t matter. Also, because the recipe requires only twoOr3 cup of buttermilk, you will possibly not are interested an entire carton. It’s simple to help make your own by mixing regular milk along with some fresh lemon juice or vinegar (see recipe below for exact quantities).
Next, whisk the dry ingredients together inside a large bowl.
Add some wet ingredients towards the dry.
Stir lightly having a rubber spatula until just combined.
Add some chopped cranberries and nuts.
Scrape the batter right into a loaf pan.
Bake for around 1 hour, then awesome within the pan for 10 mins.
Turn the loaf out onto a rack to awesome completely.
Slice, serve and revel in!
Recipe adapted with modifications from Cooks Highlighted
Note: Should you don’t have buttermilk, you may make your personal with the addition of to two teaspoons fresh lemon juice or white-colored distilled vinegar to wet calculating cup. Add milk until level reaches 2/3 cup. Let sit about a few minutes until mixture curdles.
Total Time: one hour twenty minutes
Ingredients
- 1/3 cup orange juice
- 2 teaspoons grated orange zest, in one orange
- 2/3 cup buttermilk
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 2 cups all-purpose flour, spooned into calculating cup and leveled-off
- 1 cup plus two tablespoons sugar
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon sodium bicarbonate
- 1 cup fresh or frozen cranberries, chopped coarse (see note)
- 1/2 cup walnuts or pecans
Instructions
- Adjust oven rack to middle position and preheat oven to 375 levels. Spray bottom of 9 x 5-inch loaf pan with non-stick cooking spray.
- In a tiny bowl, stir together orange juice, orange zest, buttermilk, butter and egg. Put aside.
- Inside a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder and sodium bicarbonate. Stir liquid ingredients into dry with rubber spatula until just moistened. Lightly stir in cranberries and nuts. Don't overmix.
- Scrape batter into prepared loaf pan and spread evenly having a rubber spatula. Bake for 25 minutes, then reduce heat to 350 levels. Still bake until golden brown and toothpick placed into center of loaf arrives clean, about forty-five minutes longer. Awesome loaf in pan for around ten minutes, then come out onto wire rack and awesome a minumum of one hour before serving.
- Note: Cranberries really are a bit challenging chop simply because they roll everywhere. Use a mixer if you want however i think it's simpler to simply cut each one of these in thirds having a sharp knife it is just single serving therefore it does not take lengthy. If you are using frozen cranberries, make sure to chop them while they are still frozen.
Diet Information
Reviews Comments
Can One use Cristina rather of cranberries within the bread ?
- Suzanne on June 16, 2016 Reply
Hi Suzanne, I’m unfamiliar with Cristina. Is the fact that a typo?
- Jenn on Next Month, 2016 Reply
Exactly what a scrumptious and delightful bread! I offered this to visitors today also it would be a huge hit! I'll certainly get this to again. I elevated the cranberries to at least one.5 c. Which was the only real change I designed to this phenomenal recipe.
- Debra on Feb 21, 2016 Reply
Do you need skim milk to help make the buttermilk?
- Denise on Feb 9, 2016 Reply
I believe that will work Denise.
- Jenn on Feb 10, 2016 Reply
I made use of skim milk to help make the buttermilk quickly and easily whatsoever.
- Debra on Feb 21, 2016 Reply
This recipe rocks !! I used to be making another cranberry-nut bread recipe for more than 3 decades. I made the decision to print that one out get this to rather on holiday in FL. My spouse and i both agree this is much better I'll be causeing this to be recipe in the future.
- triviamom on December 26, 2015 Reply
Amazing recipe! My work group absolutely loved the cranberry nut bread for the company breakfast. Will certainly make it can.
- KLittle on December 18, 2015 Reply
I’m writing an evaluation rather of polishing off the remainder of this incredibly scrumptious bread! I designed a double batch and altered a couple of things. I made use of pecans rather of walnuts, 4T coconut oil replaced some butter, half white-colored half white-colored wheat grains flour with a number of oatbran (I believe it wasn’t labeled) gave a pleasant flavor and texture I didn’t double the amount sugar. It’s plenty sweet and feels suitable for dessert or breakfast.
Can One use canned whole cranberries from the can?
- Elaine on December 17, 2015 Reply
Elaine, I’ve never attempted this recipe with canned cranberries. It works when the cranberries don’t come canned with some kind of syrup. Tell me how as it happens!
- Jenn on December 17, 2015 Reply
Hello,
i have to make several batches of small loaves and I'm wondering whether it’s easy to double this recipe with no problems. I hear some occasions you need to increase the sodium bicarbonate or baking powder when doubling a recipe but on the other hand I hear that you simply don’t. And So I would certainly much like your opinion.
- Suzette on December 3, 2015 Reply
Suzette, you are able to double the amount recipe without getting to change component amounts like sodium bicarbonate or baking powder. We do hope you enjoy!
- Jenn on December 3, 2015 Reply
Again, Jenn’s recipe hits the place. The cranberry loaf &- overlooked the nuts was scrumptious. I'll add a little more sugar the next time as my frozen cranberries appear to become extra tart. And absolutely you don't need to cut frozen berries before mixing in to the batter. My hubby is extremely happy which i found this excellent webs site. Susan
- Susan on November 30, 2015 Reply
I’m wondering the way your recipe is different from Cooks Highlighted.
- natalie on November 28, 2015 Reply
Hi Natalie, It’s much the same &- mine has slightly less orange zest and a little more sugar.
- Jenn on November 30, 2015 Reply
My butter/orange juice mixture curdled wasn’t confident that the butter had congealed or maybe I accidentally cooked the eggs (unlikely when i anxiously waited for that butter to awesome lower before adding it). Or perhaps is that ordinary? I added it anyway and also the batter looked okay, so hopefully things come out.
Things I’m finding really odd is the fact that my loaf isn’t done following the listed bake occasions (20 at 375 and 45 at 350). It looked golden and risen around the outdoors, but my skewer arrived on the scene very batter-y and wet. I added another 12 minutes also it’s still raw. Very unfortunate and never sure what went wrong since everybody else appears to possess had a lot success. My oven hasn’t had issues with every other recipes.
- Kelly on October 4, 2015 Reply
Hi Kelly, Sometimes when the eggs are extremely cold it causes the butter to get up, that makes it look curdled. It’s not an issue having a recipe such as this and so i wouldn’t be worried about that. However, it’s odd the loaf continues to be wet after over an hour or so. Made it happen emerge okay using the added time?
- Jenn on October 4, 2015 Reply
It switched out great within the finish using the extra baking time. Overall successful, however with a couple of unsolved mysteries on the way&...
- Kelly on October 7, 2015 Reply
Excellent. For individuals at thin air, I live at 6700 ft, lessen the baking powder by 1/4 teaspoon and add 1 egg. It didn’t fall like a lot of other quick breads only at that thin air and sampled heavenly. Thanks, I haven't yet try something I didn’t like!
So glad I discovered your site.
- Maria on September 27, 2015 Reply
My home is the united kingdom. I'm able to’t acquire buttermilk. I've read that you could substitute 15ml of a mug of full fat milk with fresh lemon juice and then leave for 5 minutes as an alternative. Will the work within this recipe please?
- Rani on September 17, 2015 Reply
Hi Rani, To create 2/3 cup homemade buttermilk, add 2 teaspoons of fresh lemon juice to some liquid calculating cup. Add lowfat or full fat milk towards the 2/3 cup line (or 160ml). Allow it to take about 10 min or until it begins to curdle. Hope that can help!
- Jenn on September 17, 2015 Reply
- Jenn on The month of january 20, 2015 Reply
Awesome. It was my first bread baking attempt ever. I attempted it after my daughter-in-law baked it for that holidays. I have to be honest required an hour or so to slice all of the cranberries, however it was worthwhile. My cranberries weren’t as red because the ones inside your photo after i sliced them, but they're all an excellent maroon when cooked within the bread. It’s the very best bread of the type I've ever sampled. I've enough cranberries in the 1# bag for 2 more. The aroma and flavors help remind me of the fruitcake. I'm wondering the way it would come out basically added a few of the candied fruits and cherries which are utilized in a fruitcake. Shall We Be Held getting too adventurous? Many thanks for any great recipe.
- Steve on The month of january 12, 2015 Reply
Hi Steve, I’m so glad it had been successful! It’s always fun to experience with recipes and Nice concept of candied fruits &- be sure that you keep the amount of add-ins comparable (for instance, you may replace a few of the cranberries and nuts with candied fruits, instead of increase them). Please return and tell me how as it happens!
- Jenn on The month of january 12, 2015 Reply
I can’t accept is as true was Thanksgiving before I acquired around to trying this recipe again. Still believing this could create a great cranberry-laden fruitcake, this time around, I added a mug of diced candied fruit utilized in fruitcakes. Upon your advice, I made use of the entire way of measuring pecans and cranberries. Like many others have reported, it remained wet for a lot too lengthy during baking. When the top browned, I laid a bit of foil on the top to permit more cooking from the interior. I have to have cooked it for an additional half-hour, in 10-minute increments. There wasn't any burning, and also the foil avoided over-browning from the top. I most likely went 5-min too lengthy, since it would be a little dry. I needed to cut 3/4″ thick slices to have it to carry together. However it was scrumptious, especially slightly warm with Philadelphia cream cheese on the top. The candied fruit would be a great adder, particularly when I bit into a bit of the tart cranberry. I’m likely to repeat the process at Christmas, with a little more fruit and nuts, but checking it every 5-min and pulling it from the oven even when it's still slightly moist. I'd favour it too moist than too dry. BTW, covered with foil and unrefrigerated, it required two days to finally eat everything. There wasn't any manifestation of mold or alternation in flavor. Great towards the last bite. I would make use of my bundt cake pan, since I’m admittedly creating a cranberry-laden fruitcake.
- Steve on December 18, 2015 Reply
Great flavor. I added one half cup extra of cranberries and would add 1/4 more the next time around.
- Susan on December 23, 2014 Reply
This bread has switched into certainly one of my top picks. I've managed to get several occasions which is perfect each and every time. The recipe requires chopping the cranberries, I have no idea bother, slicing the bread after its baked will the work with me. I had been from oranges and it was craving this bread, and so i substituted one teaspoon orange extract instead of the zest, it labored well.
I've also interchanged the cranberries for fresh particularly and also the orange love of lemon zest&....just fantastic. my hubby and daughter like it toasted with butter!
- Lana Pietro on December 4, 2014 Reply
Scrumptious! This bread arrived on the scene so moist, having a lovely hint of orange without anyone's knowledge. My hubby accepted he wasn’t very excited as he saw I had been making cranberry bread, however the taste of the one altered his mind (he wound up consuming more from it than other people!). Initially when i first pulled the bread from the oven after an hour or so, I figured I'd overbaked it (it had been quite brown round the edges), however it was really cooked perfectly. Thank you for discussing the recipe, Jenn!
- Allie on December 4, 2014 Reply
This cranberry bread is more preferable compared to one on the rear of the cranberry package. I attempted to chop it before it had cooled completely and also the slice crumbled. Place it within the freezer for later also it sliced perfectly!
- Sharlyne Berger on December 4, 2014 Reply
Lately I made your Cranberry Nut Bread to provide like a Christmas gift. It had been perfect. They requested in my recipe that we was pleased to share.
- Ann LeKander on December 3, 2014 Reply
exactly why is mind just a little dry can one add milk to create moist
