How To Make Cranberry Nut Bread
Try this moist and fluffy cranberry nut bread for an easy and simple treat for the holidays. It’s made with buttermilk, orange, and cranberries.
Serves:
Ingredients
- ⅔cupbuttermilk
- 2tsporange zest,(about 1 orange) grated
- ⅓cuporange juice,(about 1 orange)
- 6tbspunsalted butter,melted
- 1large egg
- 2cupsall purpose flour,spooned into measuring cup and leveled off
- 1cupsugar,plus 2 tbsp more
- ¾tspsalt
- 1tspground cinnamon
- 1tspbaking powder
- ¼tspbaking soda
- 1cupcranberries,,fresh or frozen, halved
- ½cupwalnuts,or pecans, coarsely chopped
Instructions
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Preheat the oven to 375 degrees F and set an oven rack to the middle position. Spray a 9×5-inch loaf pan with non-stick cooking spray.
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In a small bowl, stir together buttermilk, orange zest and juice, melted butter and egg. Set aside.
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In a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder and baking soda. Stir the liquid ingredients into the dry ingredients with rubber spatula until just moistened. Gently stir in cranberries and nuts. Do not overmix.
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Scrape the batter into the prepared loaf pan and spread evenly with a rubber spatula.
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Bake for 20 minutes, then reduce the heat to 350 degrees F. Continue to bake for about 45 minutes longer until golden brown and a toothpick inserted into the center of the loaf comes out clean.
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Cool the loaf in the pan for about 10 minutes, then turn it out onto the rack and cool at least 30 minutes before serving.
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Serve and enjoy.
Recipe Notes
If you’re using frozen cranberries, be sure to slice them while they’re still frozen.
Nutrition
- Calories: 212.10kcal
- Fat: 6.62g
- Saturated Fat: 3.90g
- Trans Fat: 0.23g
- Monounsaturated Fat: 1.72g
- Polyunsaturated Fat: 0.47g
- Carbohydrates: 35.46g
- Fiber: 1.16g
- Sugar: 18.32g
- Protein: 3.31g
- Cholesterol: 31.31mg
- Sodium: 185.18mg
- Calcium: 55.77mg
- Potassium: 74.62mg
- Iron: 1.16mg
- Vitamin A: 58.20µg
- Vitamin C: 5.26mg
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