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–+ servings
orange cranberry nut bread slices in a skillet with cranberries, walnuts, and orange slices scattered around.

Cranberry Orange Walnut Bread (No Knead) - Amish Recipe

Cranberry Orange Nut Quick Bread is a moist and flavorful loaf, bursting with the zesty tang of fresh oranges and the tartness of cranberries, all complemented by the satisfying crunch of nuts. Perfect for the holiday season!
5 from 3 votes
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Bread, Dessert, Snack
Cuisine American, Amish
Servings 8 slices
Calories 353 kcal

Ingredients
  

  • 1 heaping cup fresh cranberries (coarsely chopped)
  • 1/4 cup sugar
  • 1 large egg plus one egg yolk (room temperature)
  • 1/3 cup canola or vegetable oil
  • 3/4 cup buttermilk
  • approx. 2 teaspoons grated orange peel zest (zest from 1 orange)
  • 1/4 cup orange juice (fresh squeezed)
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 - 1/2 cup walnuts (chopped) or pecans

Instructions
 

  • Preheat the oven to 350℉.
  • Spray a 9x5" loaf pan with non-stick cooking spray and line the bottom with a piece of parchment paper.
  • Coarsely chop the cranberries and add 1/4 c. of sugar. Mix and set aside.
    1 heaping cup fresh cranberries (coarsely chopped), 1/4 cup sugar
  • In a large mixing bowl, beat the eggs, oil, buttermilk, zest, and orange juice.
    1 large egg plus one egg yolk (room temperature), 1/3 cup canola or vegetable oil, 3/4 cup buttermilk, approx. 2 teaspoons grated orange peel zest (zest from 1 orange), 1/4 cup orange juice (fresh squeezed)
  • In a separate bowl, mix the flour, sugar, baking powder, and salt. Add this to the wet mixture, scrape the sides of the bowl, and mix only to moisten.
    2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 3/4 teaspoon salt, 3/4 cup sugar
  • Add the sugared cranberries and walnuts and stir to combine.
    1/4 - 1/2 cup walnuts (chopped) or pecans
  • Spread the batter into the prepared loaf pan and bake for 55 minutes to an hour or until a toothpick inserted in the center comes out with only a few crumbs.
  • Let the bread cool in the pan for about 10 minutes before removing to a wire rack to cool.
  • Cool completely before slicing with a sharp bread knife.
  • Store in an airtight bag or container at room temperature for up to 2 days. Quick breads are typically even better on the second day. Refrigerate for up to a week or freeze for up to 2 months.

Notes

I recommend either cutting the cranberries in half or coarsely chopping them. 
Using 3/4 cup of sugar doesn't make a very sweet loaf. I prefer it a bit tart, but if you want it sweeter, feel free to add a whole cup.
If you don't have buttermilk: add a heaping 1 Tablespoon lemon juice or vinegar to a 3/4 measuring cup, fill it with milk, and let it rest for at least 5 minutes.
If preferred, you can substitute the walnuts with pecans or use sliced almonds to make cranberry almond bread.
When removing the bread from the pan, you may need to run a knife around the edges to loosen it. Or line the whole pan with parchment paper.
(I haven't tried this bread with frozen cranberries, but I think it should work fine to use frozen and thawed cranberries.)
Nutrition is approximate.

Nutrition

Serving: 1sliceCalories: 353kcalCarbohydrates: 52gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 29mgSodium: 385mgPotassium: 112mgFiber: 1gSugar: 27gVitamin A: 94IUVitamin C: 5mgCalcium: 115mgIron: 2mg
Keyword Amish cranberry bread, Cranberry Orange Nut Bread, Cranberry Walnut Bread Recipe, No-Knead Cranberry Walnut Bread
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