Cranberry Nut Bread

This cranberry nut bread is packed full of fresh tart cranberries and crunchy almonds. Eat fresh, toasted or freeze for an easy breakfast.

Cranberry Nut Bread by Nutmeg Nanny
I realize that you may be thinking to yourself “wait…I thought she hated nuts???” Well you are right I still dislike most nuts BUT I don’t mind almonds. So that means officially I can and will eat:
Pecans (as long as it’s not a pecan pie….I don’t think I could handle that)

So since this recipe originally called for pecans or walnuts I had to switch things around. Since there was a bag of sliced almonds in the freezer I threw in a couple handfuls of them to give the bread the little crunch it needed. I also opted to use fresh cranberries instead of dried. I think the fresh added a tartness that I personally found super delicious.

How can you hate sweet and tart? I know I don’t! My favorite way to eat this bread is toasted with butter although it’s fantastic plain. You want to know another great thing about this bread? It freezes perfectly. That is important to me. Sometimes baked goods overflow out of my kitchen and it’s important for me to freeze them before they go to waste. My plan is to make a bunch of these little loaves, package them up and give them to family members along with the limoncello I made. Editable gifts are the best!

Cranberry Nut Bread by Nutmeg Nanny


Cranberry Nut Bread

This cranberry nut bread is packed full of fresh tart cranberries and crunchy almonds. Eat fresh, toasted or freeze for an easy breakfast.

Yield: 1 large loaf

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 80 minutes


  • 2 cup all purpose flour
  • 1 teaspoon salt
  • 1 cup + 2 tablespoons sugar
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1/3 cup orange juice
  • 1/4 cup water
  • 2 tablespoons melted butter
  • 2 cups fresh cranberries, cut in half
  • 3 oz chopped nuts


Preheat oven to 350 degrees.

Combine flour, sugar, salt, soda and set aside.

Combine egg, orange juice, water and butter and stir into dry ingredients until only moistened. Stir in berries and nuts.

Bake in greased loaf pan for 60-70 minutes. This recipe will also make 2-3 mini loaves (depending on pan size) and should be baked 35 to 40 minutes.

19 Responses to “Graham Flour Banana Bread”

  1. #
    Debbie — March 4, 2010 at 2:59 pm

    I can’t stand self service check outs….I don’t get paid to bag my own items!!! On the other hand your banana bread looks delicious! I need to check out the graham flour. Sounds interesting!

    • Becky replied: — February 16th, 2011 @ 1:02 pm

      I agree with you! I scan & bag and their employee stands there and watches and gets paid! Not for me.

  2. #
    jenn — March 4, 2010 at 3:34 pm

    Aww… feel better. Make sure you get some rest. Awesome looking banana bread though!!! A slice of that would definitely make me feel better.

  3. #
    nicole — March 4, 2010 at 5:08 pm

    ok, first off – i totally agree about the kid directing planes… its not like he was doing it on his own… people are stupid =0)

    and i want to try this bread. i always mess mine up too – cant wait to check it out!!

    feel better – <3 you

  4. #
    Jen — March 4, 2010 at 6:15 pm

    I hope that you feel better soon. I’ve never used graham flour but I will look for it to try this bread – yum!

  5. #
    Sue — March 4, 2010 at 6:17 pm

    Hope you feel better SOON!
    I have never used graham flour, but love banana bread and graham crackers, so I’ll probably love this recipe:)
    I’m going to check out the blog you mentioned and your crock pot fruit crisp recipe!

  6. #
    Dorothy — March 4, 2010 at 7:07 pm

    Hope you feel better soon! 🙂 Can’t wait to try out that banana bread recipe from Peabody!

  7. #
    Mimi — March 4, 2010 at 7:42 pm

    Thanks for the rant. It’s fun to see what bugs other people. The banana bread ooks dellicious.

  8. #
    grace — March 5, 2010 at 6:42 am

    feel better now? i find that a rant improves my mood every time–i just try not to have said rant in a public place, like, say, the grocery store. 🙂
    great unique banana bread–bob knows his flours. 🙂

  9. #
    5 Star Foodie — March 5, 2010 at 9:14 am

    Graham flour sounds interesting and the banana bread must be so fantastic made with it! A must find! I hope you feel better soon!

  10. #
    Jen @ My Kitchen Addiction — March 5, 2010 at 3:30 pm

    Sometimes it’s good to vent! 🙂 This banana bread sounds great, too… I need to find some of that graham flour.

  11. #
    Faith — March 5, 2010 at 7:34 pm

    You and Mr. NN are absolutely adorable! 🙂 And I hope you’re feeling better soon!

    I’ll have to look for graham flour — it sounds incredible in this recipe. And I agree, in some baked goods, it just has to be shortening! 😉

  12. #
    Jennifer — March 5, 2010 at 8:59 pm

    Awww I hope you feel better!! That same situation with the grocery store lines happens to me often- frustrating!

    now this banana bread… ohhh yummy! Im loving the graham flour in it, something I need to use more often eh!

  13. #
    Amanda — March 6, 2010 at 7:29 am

    LOL! You know what, sometimes we just NEED to rant. I was like that the other day, so feel free to rant, rant, rant! Your banana bread looks awesome by the way!

  14. #
    Amy — March 6, 2010 at 4:51 pm

    I’m from Scotland. I’m guessing you mean Gram Flour? You guys say ‘gram’ when saying Graham (as in the name). Is this what you mean?

  15. #
    chayacomfycook — March 7, 2010 at 1:27 pm

    Great banana bread with a twist.

  16. #
    Reeni — March 7, 2010 at 1:41 pm

    I thought the kid directing planes was cute. I think people are just touchy about flying in general so it was blown out of proportion. This banana bread looks scrumptious. I bet the graham flavor was yummy.

  17. #
    Cakelaw — March 7, 2010 at 5:16 pm

    LOL – it’s good to know, because I have my fair share of days like this. It’s also good to get it off your chest. Hope that cold has gone away.


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