Cranberry Nut Bread
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This tender Cranberry Nut Bread is the perfect way to wake up with a cup of coffee or tea. We even have this as a dessert with a dollop of whipped cream. It’s all the holiday flavors in a slice of bread that tastes like a cake!
This Cranberry Nut Bread hits the spot for those late night sweet tooth fixes. It’s great for snacking and nice with a cup of coffee.
What better time to use those fresh cranberries (although I make with frozen sometimes) and with out of town guests and family coming to visit over the holidays, it’s a super quick and easy bread to make. No yeast involved here!
I love all the streusel on top, too.
Streusel, that crumbly topping of flour, butter, and sugar that gets baked on top for that texture crunch and this has warm, spicy cinnamon and chopped walnuts. Can’t go wrong there, right?
For other breakfast or cranberry ideas, check out my Sourdough Starter and Sourdough Pancakes, Pumpkin Butter All Bran Muffins, Cranberry Coffee Cake, or another house favorite, Cranberry Cherry Pecan Scones. Enjoy!
Cranberry Nut Bread
- 1 1/2 cups sugar divided
- 2/3 cup walnuts finely chopped
- 2 tsp cinnamon
- 2 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg lightly beaten
- 1 cup milk
- 1/3 cup vegetable oil
- 1 cup cranberries roughly chopped
- 2 tbsp butter melted
- Preheat oven to 350°F. Grease and flour the bottoms and 1/2 inch up the sides of three 5 3/4x3x2-inch loaf pans or a 9x5x3-inch loaf pan; set aside.
- In a small bowl, stir together 1/2 cup of the sugar, walnuts, and cinnamon; set aside.
- In a large bowl, stir together the remaining 1 cup sugar, 2 cups of flour, baking powder, and salt. Make a well in center of flour mixture.
- In a medium bowl, combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Stir 1 cup coarsely chopped fresh cranberries into batter.
- Spoon half of the batter into the prepared pans. Sprinkle with half of the nut mixture. Top with the remaining batter.
- To the remaining nut mixture stir in the melted butter and remaining 1/4 cup flour. Toss to mix and sprinkle on top of batter.
- Bake for 45 to 50 minutes for 5 3/4-inch pans, 60 to 65 minutes for 9-inch pan. It should be done when a toothpick inserted near centers comes out clean. Cool in pans on wire rack before removing and slicing.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can I use frozen cranberries if I can’t find fresh? Is there anything extra I should do if I’m using frozen?
I see no reason why not, just thaw first and maybe drain any excess water.
I had to use the fresh cranberries that have been in my fridge and found your recipe. I had to modify as I did not have milk. I used lowfat yogurt instead.
The recipe was so easy to follow for someone like me who prefers cooking over baking.
The attached photos are of the bread in its raw state both uncovered and covered in the topping.
It is in the oven as I type. Looking forward to devouring it.
Thank you Adele! I am so glad you could easily follow the recipe!
One of my favorite recipes to make around the holidays! Second year in a row and many more to come!
Thank you! It is one of my favorite!
Can this be modified to omit the nuts?
Yes if you don’t like the nuts in there omit them.
Looks more like cake than bread. Too much sugar and fat for my tastes.
Thanks for stopping by nonetheless Robert.
WOW!!!! I wish I could post a picture! These just came out of the oven and they are beautiful! I’m sure they will taste as good as they look!
I wish I was there to partake Linda! Thanks for taking the time to come back and let me know!
I like this so much, pinned!
Hi Farida, thanks so much! 🙂