Go Back
–+ servings
Three small loaves of cranberry bread in white loaf pans sit on a light pink striped cloth, with a bowl of fresh cranberries, a bowl of pecans, and a few scattered cranberries and pecans nearby.

Easy Cranberry and Nut Bread With Soft Tender Slices

Print Recipe
This cranberry and nut bread is made with fresh cranberries, orange juice, buttermilk, and toasted pecans. It bakes up moist and tender, perfect for holiday breakfasts, church coffee hour, or gifting a warm loaf to neighbors.
Course Dessert
Cuisine American
Keyword baked, holiday, moist, tender
Cook Time 1 hour 30 minutes
Cool Time 1 hour
Total Time 2 hours 30 minutes
Servings 8 servings
Calories 363
Author Gina Dickson

Equipment

Ingredients

  • ⅓ cup orange juice
  • 1 tablespoon orange zest grated, from 1 large orange
  • ⅔ cup buttermilk If you do not have buttermilk, stir in one tablespoon of white vineagr to regurlar milk. Allow to sit for a few mintues.
  • 6 tablespoons butter melted, plus extra for greasing pan
  • 1 egg large, beaten lightly
  • 2 cups all-purpose flour unbleached
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1½ cups cranberries fresh, raw, about 6 ounces or 170 grams
  • ½ cup pecans toasted, chopped coarse

Instructions

Make the Batter

  • Adjust oven rack to the middle position and heat oven to 375 degrees Fahrenheit.
  • Grease the bottom of a 9-by-5-inch loaf pan with butter.
  • In a small bowl, stir together orange juice, orange zest, buttermilk, melted butter, and egg.
    ⅓ cup orange juice, 1 tablespoon orange zest, ⅔ cup buttermilk, 6 tablespoons butter, 1 egg
    A light blue whisk rests in a white bowl filled with a yellow batter or mixture, set against a plain white background.
  • In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
    2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon salt, 1 teaspoon baking powder, ¼ teaspoon baking soda
    A white mixing bowl filled with flour and a light blue whisk resting inside, set on a white surface.
  • Stir the liquid mixture into the dry ingredients with a rubber spatula until just moistened.
  • Gently fold in cranberries and toasted pecans. Do not overmix.
    1½ cups cranberries, ½ cup pecans
    A white mixing bowl filled with thick batter containing red and brown dried fruits, with a white spatula resting inside. The bowl is placed on a white surface.

Bake the Bread

  • Scrape batter into the prepared loaf pan and spread evenly into the corners.
    Four small white baking dishes, each filled with raw batter containing visible pieces of cranberries and nuts, are arranged in a row on a white surface.
  • Bake for 20 minutes, then reduce oven temperature to 350 degrees Fahrenheit.
  • Continue baking until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes longer.

Cool and Serve

  • Cool in the pan for 10 minutes.
  • Transfer loaf to a wire rack and cool for at least 1 hour before slicing and serving.

Notes

Storage, Freezing, and Gifting
  • Once the loaf is completely cool, wrap it snugly in plastic wrap or place it in an airtight container at room temperature, and it will stay soft for several days. 
  • For longer storage, wrap the loaf or individual slices in plastic, then in foil, and freeze so you can thaw what you need for quick breakfasts or guests.
  • For gifting, bake the batter in smaller loaf pans, checking early so they do not overbake, then wrap each cooled mini loaf in parchment and tie with twine or ribbon.

Nutrition

Serving: 1serving | Calories: 363kcal | Carbohydrates: 54g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 409mg | Potassium: 134mg | Fiber: 2g | Sugar: 28g | Vitamin A: 364IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 2mg
QR Code linking back to recipe