Cranberry Nut Bread

Easy cranberry nut bread recipe to make for fall and Thanksgiving. One of my favorite fall recipes!

I love making quick breads for fall and the holiday season. This cranberry nut bread is definitely on my family’s list of favorites. Make a couple of loaves of this easy quick bread and put them in the freezer to have on hand for last minute holiday parties and get together’s.

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This recipe makes one 9x5x3-inch loaf of cranberry nut bread. If you want to make more loaves to save time later, just double or triple the recipe.


Add a burst of festive flavor to your Thanksgiving table with this delightful cranberry nut bread. Packed with tart cranberries and crunchy nuts, this moist and flavorful bread is a perfect addition to your holiday spread. Whether enjoyed as a breakfast treat or as part of your dinner, this cranberry nut bread is sure to be a hit with your family and guests. Embrace the flavors of the season with this delicious Thanksgiving recipe!


Cranberry Nut Bread Recipe


  • 1 1/2 c. sugar
  • 2/3 c. walnuts, chopped finely
  • 2 tsp. cinnamon
  • 2 1/4 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg, beaten lightly
  • 1 c. milk
  • 1/3 c. vegetable oil
  • 1 c. cranberries, chopped
  • 2 tbsp. butter, melted


Preheat oven to 350 degrees. Grease and flour a 9x5x3-inch baking pan.


Mix together 1/2 c. sugar, walnuts, and cinnamon in a small bowl.

Easy cranberry nut bread recipe to make for fall and Thanksgiving. One of my favorite fall recipes!

In a large mixing bowl, stir together 1 c. sugar, 2 c. flour, baking powder, and salt.


Mix the egg, milk, and vegetable oil in a separate bowl. Mix egg mixture into flour mixture until just barely moistened. Stir in chopped cranberries.


Pour half of the batter into the greased and floured loaf pan. Sprinkle half of the walnut mixture on top of the batter. Pour the remaining batter on top of the walnut mixture.


Mix the remaining walnut mixture with melted butter and 1/4 c. flour. Stir gently. Sprinkle nut mixture on top of the batter in the loaf pan.


Bake this cranberry nut bread for 60-65 minutes. Remove from oven when a toothpick inserted in the center of the bread comes out clean.


Cool bread completely in the pan on a wire baking rack before removing from pan. Cool completely before slicing.


To freeze bread, wrap cooled bread in aluminum foil and freeze for 2-3 months.


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Easy cranberry nut bread recipe to make for fall and Thanksgiving. One of my favorite fall recipes!

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13 Comments on "Cranberry Nut Bread"

  1. Great recipe! I had to substitute a few things based on what I had- I replaced the walnuts and cranberries with coconut flakes and brazil nuts (it’s what I had), veg oil with olive oil, and I also added vanilla. I accidently put the salt in with the sugar and nut mixture so I just mixed everything together. Baked in a mini loaf pan and it all turned out fine. Mine is a bit savory along with sweet, but I think it’s because of my substitutions. Not a complaint, though, I really enjoy it! Thanks for a great recipe!


  2. Absolutely the best I’ve ever had my family raved about it. It will be my favorite cranberry bread from now on


  3. Delicious!! This will be my go to recipe in the future. Perfect bread to make and share with others. I only used cranberries – no nuts. Thank you!


  4. Super delicious, moist, easy! Great recipe!

    How best to store if not freezing… on the counter, in the fridge? Aluminum foil? Saran wrap? Don’t want it to get soggy & don’t want to delicious crumble on the top to get mushy.


  5. Tried this recipe and it was delicious. This is a recipe I will keep. I used Ocean Spray Craisins and English Walnuts.


  6. I had no trouble with this recipe. It turned out beautiful, in fact, I added a very ripe banana to the milk mixture and needed to bake it 65 minutes. Rose just like the picture.


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