This fresh cranberry nut bread recipe is the Ocean Spray classic! Fresh cranberries, pecans, and orange zest with a delicious orange glaze. So easy! It's even better the second day and it freezes well, too!
Mix together flour, baking powder, salt and baking soda in a medium mixing bowl. Set aside.
Cream butter and sugar in the bowl of a stand mixer until light and fluffy.
Beat in egg.
Stir in orange juice and orange zest.
Fold in cranberries and nuts.
Spoon batter into loaf pan and spread evenly.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
Cool on a rack for 15 minutes.
Remove from pan; cool completely.
Wrap and store overnight.
About 30 minutes before serving add glaze if using.
*Glaze
Mix all ingredients together in a small mixing bowl.
Spoon over finished bread.
Notes
*Nutritional information calculated with the glaze.Expert Tip: You can cut the cranberries in half or fourths rather than chop them if you prefer bigger chunks of cranberry.
Let your cranberry pecan bread cool completely before adding the glaze or storing.
Make this Ocean Spray cranberry nut bread recipe 2 days in advance, leaving the glaze off until just before serving.
Most bread recipes are done baking when they register 200℉ using an instant read thermometer but you can also insert a toothpick in the center. If it comes out with just a few crumbs clinging to it it's done.
You can use dried cranberries if you want - just soak one cup in the orange juice for 30 minutes or so before making the bread.
For mini cranberry bread loaves, pour the mixture into muffin tins or mini loaf pans and bake at 350F for about 20 minutes. Oven temperatures can vary so begin checking at 15 minutes.
If you're going to freeze the bread leave the glaze off. Slice it and freeze it with parchment paper between the slices. You'll be able to remove just a slice or two at a time rather than having to thaw the whole loaf.