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The recipe for Ocean Spray Cranberry Bread is perfectly moist & delicious! It’s a moist cranberry, orange & nut bread full of tangy tart sweetness. A must bake during the holiday season!
Stock Up On Cranberries While You Can!
Every fall, I stock up on cranberries. They’re one of my favorite fruits/berries and I enjoy baking & cooking with them year round.
The cranberry season is a short one…so get them while you can!
In case you didn’t know – cranberry prices drop like crazy after Thanksgiving and Christmas.
They freeze perfectly, just throw the little baggies in the freezer as is. Added bonus – cranberries can be baked without being thawed in many recipes.
Love baking with cranberries? Click here for my Cranberry Chocolate Chip Cake recipe!
Preparation
This bread, like all quick breads, goes together very easily.
Quick breads are pretty much foolproof – just don’t over mix or over bake.
Every good cranberry bread or muffin I’ve ever had the pleasure of eating always had big bites of berries in it. Hence why I prefer to cut most of the cranberries in half, just leaving the little ones whole.
I know it’s tempting to pull out the food processor, really though, skip it this time. It’s not that bad of a job cutting cranberries when frozen.
As for nuts, I used what I had on hand – a mixture of walnuts and almonds.
*Side note* I often get asked about the bread boards I use. It’s a bamboo bread board with a a crumb catcher. I use it to slice & serve. Click here for the product link.
This bread is delicious – perfectly moist! Ocean Spray Cranberry bread is a classic – it’s a nostalgic Fall flavor.
The orange and cranberries make this bread full of tangy tart sweetness. The nuts give it the perfect bit of crunchy texture. I love eating it as is, with a smear of butter or browned with a bit of butter in a frying pan.
Hope you enjoy!
Amanda ♥
Recipe adapted from Oceanspray
Ocean Spray Cranberry Bread
Ingredients
- 2 cups flour
- 1 cup sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup orange juice
- 1/3 cup vegetable oil
- 1 tablespoon grated orange peel
- 1 egg beaten
- 1 1/2 cups Fresh or Frozen Cranberries – halved
- 1/2 cup chopped nuts
Instructions
- Preheat oven to 350ºF. Grease/spray a 9×5″ loaf pan.
- In a large mixing bowl, whisk together flour, sugar, baking powder, salt and baking soda.
- Add in orange juice, vegetable oil, orange peel and egg. Stir until just combined – DO NOT over mix.
- Stir in cranberries and nuts.
- Spread evenly in loaf pan.
- Bake for 50 – 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack for 15 minutes. Remove from pan and cool completely.
- Serve and enjoy.
I love your page!! 🙂
Thank you so much! I love yours too – I’m reading it right now : )
This looks lovely, perfect for spreading with butter and enjoying with a cup of tea.
Cranberry and orange is such a great combo.
Definitely pinning this 🙂
We have recently started a food sharing website and would love you to submit this.
Thanks so much! I do love the cranberry and orange combo…yummm…and now I’m thinking about adding some chocolate to the mix! Thanks for commenting – I’m headed over to check out your foodie site pronto…yay : )
I have never really tried cranberries before but your recipe looks so easy and delicious I am going to give it a go!
Thanks so much Kaylene! Oh – fresh cranberries are so delicious to bake with…once you start you just can’t stop! Thanks for stopping by : )
This is yummy been making it 4 yrs…I add walnuts and died cherries
Sounds like wonderful additions! I love this bread – it’s definitely a classic! Thanks for stopping by Jean 🙂
I have been making cranberry orange nut bread for several and handing them out for Christmas. Everyone loves this bread that I can barely get a loaf for myself.
Yes – all my friends go crazy for it too! A lot of people are hesitant at first with cranberry – they associate it with the lumpy canned sauce. It’s a total game changer when they taste fresh cranberries in baked goods! Thanks so much for stopping by, Patricia 🙂
I love making this recipe! Last year I ended up with several bags of fresh cranberries from my sister’s church. She doesn’t really cook, but knew I could figure out something to do with them. I found this recipe and we both love this bread and her church friends wanted some too. Thank you for sharing this 🙂
Hi Jaime!
Ohhhhh….I love ending up with several bags of fresh cranberries! I actually buy bags upon bags during the season and freeze.
So glad you all enjoy the bread – it’s one of my all-time favorites!
Thanks for stopping by 🙂
I love this recipe–we make it many times each holiday season.
My son has developed a gluten allergy. Can I make this recipe with gluten-free flour?
I haven’t tried this one yet – but all the quick bread recipes I’ve made so far with Bob’s Gluten Free 1-1 Flour have turned out perfectly.
I liked cooking this with your directions by my side. It felt like a friend in the kitchen. I am in Australia now but grew up in California and also lived in Connecticut for a time. I buy some cranberries every year, but sometimes they stick around in the freezer. I cut them in half as you suggested and then teased it out with some whole cranberry sauce…so I used less sugar. Also tried organic coconut oil 1/2 and 1/2 vegetable oil. Cooking now! Smells great.
Amanda, I made your nut bread recipe, for this Thanksgiving. It’s the best I have ever had.
Very easy to make. I would advise everyone to make it as well. Thank you.
Amanda, this is a fabulous recipe! I squeezed a fresh orange and added a tish of water to make the 3/4 cup of orange juice. I put parchment paper in three clean tin cans that I’d sprayed with non-stick spray. I filled each can about 3/4 of the way full and allowed the parchment paper to come up on the can sides like a souffle dish. I put the three cans (amount of one loaf in recipe) on a baking sheet and baked them 55 minutes. They came right out of the cans after cooling ten minutes and are neat little round loaves of your wonderful Cranberry Nut Bread! I plan to use your recipe again and again. Your tip on not over-mixing the batter was excellent as I would have used a hand mixer and that would have been a mistake! Thanks again!
This is absolutely wonderful! My better half loves to eat with Philly Cream Spreadable. He boast about this bread to all his buddies. All started when he took some to his part time job. The guys went nuts too!
Made this bread and my daughter wanted it again.very moist and delicious.
I made your recipe today and I am in love with this recipe. It is delicious. I did not use nuts as so many in my family has various nut allergies. I did bake it in my Pampered Chef mini loaf pan. It made 8 minis that I filled 3/4 full. I baked it for 24 minutes. Thanks for sharing your recipe.