Cranberry Nut Bread
- Total Time
- 1 hour 20 minutes, plus overnight cool
- Rating
- Comments
- Read comments
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Ingredients
- 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
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Preparation
- Step 1
Preheat oven to 350 degrees. Greasing 9-by-5-by-3-inch baking pan.
- 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.
- 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.
- 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.
- Step 5
Cool on a rack, wrap in foil and hold overnight before slicing.
Private Notes
Comments
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.
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.
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.
I made this almost exactly as written, but due to bad vision, I used 3/4 cup of butter instead of 1/4 and it turned out perfect. I did have to add a tiny bit of water to make the batter a little more cohesive and I cooked it for 60 minutes. Even my chocolate loving friends couldn’t get over how good this was.
I've made this several times and it's a great recipe. It works fine with frozen cramberries; just let them thaw for a few minutes before chopping them. My one criticism is that the recipe says to bake it for one hour and 15 minutes. In my experience, one hour is more than enough. The top is brown, springs back when pressed, and a toothpick comes out clean. I'm pretty sure baking it for an additional 15 minutes would make it very dry and overdone. I've verified that my oven is accurate.
Really lovely bread! My only edits: - Used rye + barley flour instead of AP (all I had) - these worked great for a nuttier taste - Halved the sugar - it was still plenty sweet with the fruit - Walnuts instead of pecans (personal preference) - Whole cranberries instead of chopped - this made it juicier, but if you want a more uniform bread, could throw them in a food processor if frozen - Only required 1 hour of baking for me Would work well with spices or as muffins, as some have commented.
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