Cranberry Nut Bread with Crumb Topping

It’s that time of year when fresh cranberries grace the aisles of American supermarkets.  The growing season for cranberries ends in mid-November, so I thought I’d better grab a few bags for myself before they are all gone. After all, I wouldn’t want to miss out on making my annual fresh cranberry recipe (not to mention all the healthy vitamins that cranberries provide)!

To honor the brief fresh cranberry season, I decided to make Cranberry Nut Bread with chopped pecans. This no-yeast bread is easy to make and is flavored with orange zest and orange juice. But to go that one step further, I made a crunchy topping made of finely diced cranberries, orange peel, pecans and butter/brown sugar mixture- a perfect recipe for Fall!

Cranberry Nut Bread with a crunchy topping
Serves 8
Cranberry nut bread flavored with an undercurrent of orange juice and orange peel- with a crumb topping to give an added crunch.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
  1. ¾ cup sugar
  2. 6 tbsp softened butter
  3. 2 cups flour
  4. 1 ½ tsp baking powder
  5. ½ tsp baking soda
  6. 1 tbsp grated orange zest
  7. ½ tsp salt
  8. 1 egg
  9. ¾ cup orange juice
  10. 1 cup coarsely chopped cranberries (fresh or frozen)
  11. ½ cup chopped nuts (pecans or walnuts preferred)
For the crunchy topping
  1. 3 tbsp pecans or walnuts, finely chopped
  2. 3 tbsps cranberries, finely chopped
  3. Peel from ½ orange, diced
  4. 2 tbsp flour
  5. 2 tbsp brown sugar
  6. 2 tbsp cold butter, cut into pebble-sized cubes
  1. Pre-heat oven to 350 F (180 C). Cream together the sugar and softened butter using electric beaters. Add the baking powder, baking soda, orange zest, salt, egg and orange juice. Combine until smooth. Coarsely chop the cranberries and nuts either by hand or by food processor (be careful not to over-process), then fold into the mixture. Transfer mixture to a lightly oiled rectangular bread pan.
For the crunchy topping
  1. Finely chop the nuts and cranberries using a food processor. Remove the peel from ½ orange, being careful to avoid the white pithy part, then finely dice. Combine the chopped nuts, cranberries and diced orange peel. Add the flour, brown sugar and cold butter cubes. Using your fingers, work the butter into the mixture. Sprinkle the mixture on top of the cranberry bread dough and bake for around 30 minutes or until a knife inserted into the bread comes out clean. Serve warm or at room temperature.
G'day Soufflé

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