Banana Cranberry Nut Bread Recipe

Banana Cranberry Nut Bread Recipe – You’ll love how easy this Cranberry Nut Bread is to make! This is a simple quick bread with orange zest, fresh cranberries and chopped walnuts.

The weather is trying to cool down and the leaves are starting to turn color. All I can think about is the cranberry dessert!!

Banana Cranberry Nut Bread Recipe

Banana Cranberry Nut Bread Recipe

A few of my favorites are Cranberry Cakes, White Chocolate Cranberry Oatmeal Cookies, and Cranberry Orange Scones.

Paleo Almond Flour Cranberry Bread

This Cranberry Nut Bread is perfect for this time of year! It has a hint of orange and is studded with cranberries and crunchy walnuts.

Like most quick breads, this recipe is made by mixing the dry ingredients separately from the wet ingredients and then combining the two.

The cranberries and walnuts are added last and the batter is baked in a 9×5 loaf pan.

Simply mix all the dry ingredients together in a large bowl. Mix all the wet ingredients in a separate bowl, then add the dry ingredients.

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Be especially careful when using frozen and thawed cranberries. They will be quite soft and mushy, which may cause the dough to turn red.

Or if you want a red stripe on the dough, you can use a slightly heavier hand. This is great if you’re making toast for the holidays!

And if you are not a fan of walnuts, you can leave them out or use another nut.

Banana Cranberry Nut Bread Recipe

I also like to line the bottom with parchment or spread a strip across the width of the pan and around the edges.

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This also makes it easier to remove. I’ve had cases where the cranberries got stuck to the bottom and I couldn’t get the bread out.

Bread should be baked for 55-65 minutes. The time will vary slightly depending on your oven.

Start checking for doneness after about 50 minutes by inserting a toothpick into the center. The cake is ready when the toothpick comes out clean.

If you notice that the top of the bread is getting too brown before it has finished baking, you can loosen a piece of foil on top to prevent the bread from overcooking.

Easy Cranberry Banana Bread

Let the bread cool in the pan for about 10 minutes before removing. Then place it on a wire rack to cool completely.

Cut the cake and serve immediately or cover with cling film and store in the refrigerator for up to 5 days.

I think the bread is at its best after a day or two. It’s almost as if the flavors have had time to blend.

Banana Cranberry Nut Bread Recipe

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*Percent of daily allowance based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values ​​shown are only approximate. Sweet, tangy orange, and loaded with cranberries and walnuts, this Cranberry Nut Bread is practically made for the holidays. It’s a classic quick bread, which means you can easily throw it together. Fresh cranberries are the hardest to cut because they like to roll. Don’t be tempted to replace it with dried cranberries; Fresh cranberries break down during baking, adding moisture and a nice tart flavor.

Since the recipe only calls for 2/3 cup of buttermilk, you may not want to buy a whole bucket. It’s easy to make yourself by mixing regular milk with a little lemon juice or vinegar (see the recipe below for the exact amount). Beat the mixture well and set aside.

I would love to know how it goes! Please let me know by leaving a comment below. Or take a photo and share it on Instagram; Be sure to @ me.

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This website is designed and created for informational purposes only. I am not a registered dietitian, and the nutritional information on this website has not been evaluated or approved by a registered dietitian or the Food and Drug Administration. Nutritional information is provided as a courtesy and should not be construed as a guarantee. Data was calculated using the Edamam.com online nutrition calculator. While I do my best to provide accurate nutritional information, these numbers should only be considered approximate. Variable factors such as the type of product or brand purchased, the natural variability of fresh produce, and the way ingredients are prepared will alter the effective nutritional information in any recipe. Also, different online calculators provide different results based on actual food sources and proprietary algorithms. To get the most accurate nutritional information for a particular recipe, you should calculate the nutritional information with the actual ingredients used in your recipe using your favorite nutrition calculator. This Cranberry Nut Banana Bread recipe is super easy to make and perfect for fall!

What do you do with extra bananas? And now… “You make banana bread with them!!”. We all know that, don’t we! Most of us have a favorite banana bread recipe that has been passed down from generation to generation. Do you make banana bread? I certainly hope so…don’t let this tradition die with this generation.

Do you know Didn’t banana bread come around in the 1930s when baking soda and baking powder were widely used? It REALLY became popular when it appeared in the Chiquita Banana Cookbook in 1950.

Banana Cranberry Nut Bread Recipe

A great version of the traditional banana bread recipe is banana bread with cranberries and walnuts. Adding cranberries and walnuts to the dough makes grandma’s banana bread special. And we can pretend that adding cranberries and walnuts makes our banana bread healthier, right?

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This recipe is super easy and quick to mix up. Mix it up, invite a friend over, and compete over whose grandma has the best banana bread recipe. By the way, I will win :).

One for two! I love this bread fresh out of the oven with a dollop of butter. If refrigerated, I would leave it at room temperature or bake a slice to reheat before serving. Regardless, check out my memory tips below.

You can store the cake at room temperature for 3-5 days. I recommend storing it in an airtight container to keep it fresh! You can extend the shelf life by a week by storing it in the refrigerator. However, banana bread tastes best when it’s not chilled. Keep it on the counter whenever possible.

Calories: 304 kcal Carbohydrates: 40 g Protein: 5 g Fat: 15 g Saturated fat: 6 g Cholesterol: 48 mg Sodium: 138 mg Potassium: 248 mg Fiber: 2 g Sugar: 19 g Vitamin A: 295 IU Vitamin C: 3 mg Calcium: 49 mg Iron: 2 mg

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We love tossing them in salads, tossing them on cornbread, and baking them with butternut squash for a sweet caramelized finish!

The bread has a light, sweet and delicious banana flavor with little cranberry gems sparkling throughout to touch everything with their soft tartness.

Banana Cranberry Nut Bread Recipe

Nuts give the bread a great texture, but if you don’t like or avoid nuts altogether, they can be 100% omitted if needed!

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When this bread is still hot from the oven, the cranberry attacks with its full acidity. I’m talking to taste buds, people! The WOAH factor dissolves as the bread cools. So be sure to give it some time to cool down.

You can also go for a sweets walk and serve bread with sweet vanilla ice cream.

The sweet glaze combines with the cranberries to give this blueberry banana bread the feel of a full dessert bread. It tastes a bit like a breakfast pie when you make it and I have to admit I’m a fan!

Sift the confectioners’ sugar into a medium bowl. Add the heavy cream one tablespoon at a time, stirring to achieve desired consistency. Add the vanilla extract and sprinkle over the cooled bread.

Chocolate Chip Cranberry Bread Recipe: How To Make It

The recipe is written for an 8 1/2 x 4 1/2 inch loaf pan. Baking time depends on the size and darkness of the baking dish, as well as the altitude conditions. Adjust as needed.

Calories: 325 kcal, Carbohydrates: 56 g, Protein: 6 g, Fat: 9 g, Saturated fat: 4 g, Polyunsaturated fat: 3 g, Monounsaturated fat: 2 g, Trans fat: 1 g, Cholesterol: 40 mg, Sodium: 112 mg, potassium: 206 mg, fiber: 2 g, sugar: 22 g, vitamin A: 211 IU, vitamin C: 3 mg, calcium: 53 mg, iron: 2 mg

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Banana Cranberry Nut Bread Recipe

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