It’s been another busy writing week but now I’m looking forward to the kids (and their animals) coming home from college. And this year their most requested food is my Cranberry Nut Bread. I was surprised that they didn’t ask for my Black Bean Chili or Ham and Potato Soup. But then my daughter reminded me that Cranberry Nut Bread can be eaten for breakfast, lunch, and an afternoon snack. And I’m sure that once they’re home, they’ll make a list of their favorite foods.
Since it’s almost Thanksgiving, I thought I’d offer my favorite cranberry bread recipe. It’s a bit more complicated with the fresh orange juice, but it’s totally worth the work! I hope you enjoy it!

Cranberry Nut Bread
Ingredients
- 3 large oranges
- 2 cups flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons oil (I use coconut oil)
- 1 egg
- 1 1/2 cups coarsely chopped cranberries
- 1/2 cup chopped pecans
Instructions
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Preheat the oven to 350℉ and grease an 8.5" x 4.5" loaf pan.
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Wash the oranges. Grate 1 Tablespoon of orange peel of the oranges. Then juice the oranges and squeeze out 3/4 cup juice. (if you don't have enough, add orange juice.)
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In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
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In another bowl, mix together the oil, egg, and orange juice. Stir these wet ingredients into the flour bowl and stir until just mixed. Stir in the cranberries, orange peel, and pecans. Stir well, but don't over mix. The dough will be lumpy.
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Spoon the batter into the loaf pan and bake for 70 minutes or until a toothpick stuck in the center comes out clean. Cool the bread on a wire rack for 15 minutes. With a sharp knife, loose the edges and remove the bread from the pan. Cool the bread completely on a wire rack.
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