Cranberry Nut Bread Recipe (2024)

This is the Ocean Spray cranberry nut bread recipe from the package- loved by many generations. Do yourself a favor and just melt the butter and mix in with the other wet ingredients - per original instructions.

This recipe is spectacular! I followed it exactly, although I made a minor substitution, swapping walnuts for the pecans because that was what I had on hand. The recipe doesn't specify either way, but I'd recommend using fresh-squeezed orange juice- I just juiced the orange I used for the zest and it yielded exactly 3/4 cup of juice. I second the suggestion of sprinkling demerara sugar on top before baking, it makes this bread extra special.

I doubled the orange rind and the nuts both. This consistent with a life given to excess. I made gifts of this bread over the holidays and EVERYONE raved about it.

This recipe is fantastic. After reading a few comments I used 1 full cup of freshly squeezed juice from 3 oranges and the zest. I mixed reg. flour (180g) and almond flour (47g) measured the flour by weight and reduced sugar (125g). Baked for 1 hour and didn't find it dry at all.

Substitute buttermilk for the orange juice, swirl cranberry sauce into bread before baking.

I made a gluten-free version with Bob's Red Mill flour, no sugar but made a cup of date puree with a bit of hot water, used 2 eggs, 2 1/2 cups of cranberries, and 1 cup of walnuts instead of the pecans. It came out GREAT!!

For the Christmas season, I added a bit of nutmeg and 1/2 tsp cinnamon. The flavors intermingled nicely with the cranberries.

Added some dried rosemary and cut the sugar in half. The orange juice and 1/2 cup sugar made it perfectly sweet enough to balance the cranberries. The rosemary gave it a wonderful fragrance and enhanced the bright flavors. Makes a beautiful holiday quick bread to bring to someone's house. Will definitely make it again!

Made recipe as shown, though I did sprinkle with demerara sugar before baking. I found the pecans a nice change of pace from walnuts.

Excellent. I have baked it 60 minutes. Changed the pecans for walnuts. Recommend it!!

I used a bit more butter and an extra egg and it turned out great. I like these to be a bit more moist. I agree with using less sugar ... 1/2 c is plenty sweet enough.

I made this exactly as written, and it was lovely--not dry at all. I did have to yank it out of the oven at 60 minutes to keep it from overcooking. It rose beautifully (be sure your baking powder and baking soda is extra fresh). I rubbed the butter in with my fingers because I've always been hopeless with a pastry blender. The texture is somewhere between bread and tea cake. It comes together so quickly that I plan to put it into the permanent repertoire.

Delicious. And next time I'll line the pan with a buttered parchment-paper sling so the bottom won't stick.

Delicious.

Let's admit this kind of recipe conjures up a really delicious cake, not bread..but it's really good. Very moist, probably even better on Day 2, though we ate half the loaf on Day 1. Substituted cranberry juice for orange juice because that's what I had on hand. One hour and 5 minutes in the oven was just right for my oven. With the cranberry juice it wasn't particularly sweet, just the way we like it. Thanks for this excellent recipe.

Loved this but made a few substitutions! Used only 1/2 cup of sugar, subbed oil for butter, only 1/2 cup orange juice, added an extra egg, walnuts instead of pecans, and turned into muffins (350 for 25 min) instead of a loaf. Welp, after writing all that out, I didn’t even come close to original recipe! All told, turned out very delicious and will make again.

Maybe add ginger and cardamom . And more orange rind

Adjusted for altitude. Worked great!

Delicious and moist. Only cook for 1 hour or it will be overdone.

My husband can’t eat butter so I tweaked the fat. I also upped the orange rind (I think - if it’s supposed to be packed, then maybe not. I’m never sure how to measure it.)My Changes/Additions:Scant cup of sugar3 T olive oil & 1 T yogurt (replace butter)Approx 2 T orange rindApprox 1 c walnutsAdded 1/2 t vanilla The bread was delicious.

60 minutes at 350° was correct for my oven. Delicious. Aren't cranberries wonderful?

12/1 good, nothing fab, would add more cranberry and nuts

So good!! I melted the butter as someone suggested and added it to dry ingredients. Worked just fine. Kept it all the same otherwise. Very good flavor. I could see adding more orange zest. I would also consider a little bit of spice— like cardamom.

This year baked the recipe in muffin tins and thought it was even better—very moist!

Which works best for baking this cranberry bread? A Pyrex loaf pan or a metal loaf pan?

Cooked for just an hour but still dry inside. Also thought flavor was kind of bland. This is probably my own fault because I quartered the sugar heheh but cranberries are delicious as per usual!!

Sprinkle top with Demerara sugar before baking

I thought this was nothing special. Not sure why it’s so highly rated as this is basic quick bread recipe, and more plain than most

Extra egg yolk3/4 sugar

This is great though it only takes an hour to bake - added a little lemon zest to the orange today, just because I'm punk rock and I like risk.