Cranberry Nut Bread With Fresh or Frozen Cranberries and Orange Zest

Cranberry nut bread is a classic holiday quick bread: a tender, lightly sweet loaf with tart cranberries, crunchy nuts and a bright note of orange zest. It uses baking powder and baking soda instead of yeast, so you can mix it in one bowl and bake it the same day. Fresh and frozen cranberries both work.

Ingredients

This makes one 9 x 5 inch (23 x 13 cm) loaf, about 10 slices.

• 2 cups (250 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of 1 large orange (about 1 tablespoon)
• 3/4 cup (180 ml) orange juice
• 1/4 cup (56 g) melted butter, or 1/4 cup (60 ml) neutral oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups (150 g) fresh or frozen cranberries, roughly chopped
• 1/2 to 3/4 cup (55 to 85 g) chopped walnuts or pecans

Steps

1. Heat the oven to 350°F (175°C). Grease a 9 x 5 inch (23 x 13 cm) loaf pan, or line it with parchment.
2. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
3. In a second bowl, rub the orange zest into the sugar-free part of the wet mix by whisking it with the orange juice, melted butter, egg and vanilla.
4. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. A few small lumps are fine. Overmixing makes quick breads tough.
5. Toss the cranberries and nuts with a spoonful of flour from the measured amount, then fold them in gently.
6. Scrape the batter into the pan and smooth the top.
7. Bake for about 55 to 70 minutes, until a toothpick inserted in the center comes out clean or with a few dry crumbs. If the top browns too fast, cover it loosely with foil.
8. Cool in the pan for 10 to 15 minutes, then turn it out onto a rack. Let it cool completely before slicing for neater slices.

Fresh or frozen cranberries

Use frozen cranberries straight from the freezer without thawing. Thawed berries bleed color and add extra moisture, which can turn the batter pink and soggy. Chopping the berries roughly helps them spread through the loaf and makes it easier to slice. If your oven runs cool, frozen berries may add a few minutes to the baking time.

Variations

• Nuts. Use pecans or walnuts, or leave them out for a nut-free loaf. Toasting the nuts for a few minutes first deepens the flavor.
• Muffins. Fill a lined muffin tin about three-quarters full and bake at 375°F (190°C) for roughly 18 to 24 minutes.
• Spice. Add 1/2 teaspoon ground cinnamon or a pinch of nutmeg.
• Orange glaze. Whisk 1 cup (120 g) powdered sugar with 1 to 2 tablespoons orange juice and drizzle over the cooled loaf.
• Sugar crust. Sprinkle coarse sugar over the batter before baking for a crunchy top.

Storage

• Room temperature. Wrap tightly or keep in an airtight container for up to 2 days. Add a layer of paper towel to absorb extra moisture.
• Refrigerator. Keep for up to about 5 days, especially if you add a glaze or cream cheese spread. Bring to room temperature before serving, or toast a slice.
• Freezer. Wrap the cooled loaf, or individual slices, well and freeze for up to about 3 months. Thaw at room temperature.

Troubleshooting

• Sunken middle. The loaf was probably underbaked, the oven was too hot, or the oven door was opened too early. Bake until a toothpick comes out clean, and check your oven temperature with an oven thermometer.
• Dense or tough crumb. The batter was overmixed. Stir only until the flour disappears.
• Berries sink. Toss them with a little flour first, and make sure the batter is not too thin.
• Too tart. Cranberries are sharp. Add a tablespoon or two of extra sugar, or serve with butter or cream cheese.
• Dark top but raw center. Tent the loaf with foil and lower the oven rack slightly.

Quick answers

Can I use dried cranberries instead?

Yes. Use about 3/4 cup (95 g) of dried cranberries and reduce the sugar slightly, since they are sweeter. The loaf will be chewier and less tart.

Why does the loaf have a crack on top?

A lengthwise crack is normal for quick breads. It forms as the batter sets while the center is still rising.

Can I make it ahead for the holidays?

Yes. Bake it a day ahead and wrap it well, or freeze it. The flavor often improves after a day.

Can I swap the orange juice?

Milk or buttermilk works, but you will lose some of the orange flavor. Keep the zest either way.