This delicious and easy to make quick bread has all the flavors of fall and is just in time for Thanksgiving!

Cranberry Orange Nut Bread
Prep time
Cook time
Total time
Serves: 1 Loaf
  • 1 cup cranberries, coarsely chopped
  • ½ cup walnuts, coarsely chopped
  • 1⅔ cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 cup pumpkin puree
  • ¼ cup apple cider
  1. Preheat the oven to 350 degrees F
  2. Butter, or spray with a non stick vegetable spray, one - 9 by 5 x 3 inch loaf pan.
  3. In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  4. Separately beat the butter and sugar until light and fluffy (2-3 minutes).
  5. Add the eggs, one at a time, beating well after each addition.
  6. Beat in the vanilla extract, pumpkin puree, and apple cider.
  7. On low speed, add the flour mixture and mix just until incorporated.
  8. Fold in the chopped cranberries and walnuts.
  9. Pour the batter into the prepared pan and bake the bread for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  10. Remove from oven and place on a wire rack to cool for about 10 minutes before removing bread from pan.
  11. Serve warm, cold, or at room temperature.
  12. Store leftovers in the refrigerator or else freeze for later use.