Cranberry Nut Bread

Cooler weather calls for warm and comforting quick breads, and our Cranberry Nut Bread is one you will want to bake and share with friends and family. The bread has a tender bite, and the cinnamon and orange with a pop of tart cranberry in every bite will leave you feeling like you hit the jackpot on flavor. Featuring less sugar than traditional recipes and fiber-rich whole-wheat flour, it has a wholesome, earthy flavor that brings out the aromatics of the spices and the cranberries. The walnuts add a nice crunch and build on the fiber in this bread—a win for your digestive health. Keep reading for our expert tips, including what to use if you can’t find fresh cranberries so you can make this any time of year. 

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Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• If you can’t find fresh cranberries, frozen cranberries work well. Coarsely chopping them ensures the taste of cranberry in every bite.
• Do not overmix the batter; otherwise, your bread will be tough and dense. Gently fold the walnuts and cranberries into the batter to help avoid this.
• If you have trouble releasing the bread from the loaf pan, run a butter knife or a rubber spatula around the edges.
• For a deeper, nuttier flavor, toast the walnuts. To toast nuts, place in a small dry skillet over low heat; cook, stirring constantly, until fragrant, 2 to 4 minutes.

Nutrition Notes

• Cranberries contain proanthocyanidins, which may help reduce the risk of developing urinary tract infections, and vitamin C, which can boost your immune health. 
• Walnuts are a source of alpha-linolenic acid, an omega-3 fatty acid that is beneficial for brain health. 
• Whole-wheat flour has more fiber than what you’ll find in white flour, as well as a mix of B vitamins to support a healthy metabolism.