This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
This cranberry nut bread is packed with fresh tart cranberries and crunchy almonds. Eat fresh or toasted with butter.
I realize that you may be thinking to yourself “Wait…I thought she hated nuts???”
Well, you are right, still, I wouldn’t say I like most nuts BUT I don’t mind almonds.
So that means officially I can and will eat:
- Almonds
- Pecans
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 ones.
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.
Do 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 I need to freeze them before they go to waste.
I plan 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
Ingredients
- 2 cup all purpose flour
- 1 teaspoon kosher 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 ounces chopped almonds
Instructions
- Preheat oven to 350 degrees F and spray a 9×5 loaf pan with non-stick baking spray, set aside.
- Whisk together flour, sugar, kosher salt, and baking soda in a large mixing bowl.
- In a medium-sized mixed bowl whisk together orange juice, water, and melted butter.
- Gently mix the wet ingredients with the dry ingredients and stir until combined.
- Fold in cranberries and almonds.
- Add batter to the prepared loaf pan and bake for 60-70 minutes or until the center is set and the bread is golden brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This bread looks AMAZING. It photographs beautifully!
I think we could be sisters… cranberry bread and limoncello for family right?
Your bread looks yummy.
Mimi
ooooh homemade limoncello, my favorite!!! I also love lamponcello. ( raspberry infused vodka) Ok now I need some, maybe should wait a few hours until after 12. 🙂
I bet this is scrumptious with the fresh berries! They look so juicy and I bet they help keep the bread moist. It’s the perfect bread to give as gifts alongside the limoncello.
Cranberry bread is one of our favorites! That’s a great idea to cut the cranberries in half, I usually chop mine in the processor, and although it tastes great, the bread looks kinda purple.
Hey! You have an award waiting for you over at my blog!
~Liz
I’m jealous of your nut hatred. Hating nuts would definitely help keep my weight down, but unfortunately I love them. Especially cashews. I can eat a pound of them in a day if they’re within arm’s reach. I’ve done it. Seriously. ANYWAY, your bread looks fantastic–I love cranberry bread, especially when there’s some orange in there. It’s good to know this freezes well–that’s important to me too. I’m a bakeaholic and my freezer is always stuffed with products of my addiction. 🙂
This is one of the most beautiful loaves I’ve seen!
Looks very pretty! Usually I have seen cranberry nut bread made with pecans or walnuts, but I like the idea to use almonds. Sounds delicious!
This looks delicious!! I’d have to use dried cranberries (because Lord knows where they’d sell fresh ones here), but this is bookmarked!!
MMMMMMMMM,…I so love this festive bread!
I love all of your yummie flavours!