28+ Irresistible Cranberry Nut Bread Recipes to Try Today

2 hours agoLast Updated: May 20, 2025

27 minutes read

There’s something truly comforting about the warm aroma of freshly baked cranberry nut bread wafting through the kitchen.

Whether you’re looking for a cozy breakfast treat, a wholesome snack, or a festive addition to your holiday table, cranberry nut bread delivers a perfect balance of sweet, tart, and nutty flavors.

With its moist texture and delightful crunch, it’s a crowd-pleaser that never goes out of style.

In this collection of 28+ cranberry nut bread recipes, you’ll find a variety of inspiring twists — from classic combinations with walnuts and pecans to exciting variations featuring almonds, macadamia nuts, coconut, and even vegan options.

These recipes showcase the versatility of cranberry nut bread, making it easy to find the perfect loaf to suit your taste, dietary needs, or occasion.

Whether you prefer a simple, straightforward recipe or something with an added zing of citrus or spice, this roundup has you covered.

Ready your oven and your mixing bowls — your next favorite bread recipe is just a scroll away!

28+ Irresistible Cranberry Nut Bread Recipes to Try Today

Cranberry nut bread is a timeless treat that offers so much more than just sweetness — it’s a celebration of texture, flavor, and seasonal bounty.

From the tangy bursts of cranberries to the satisfying crunch of nuts, each recipe provides a unique twist that can brighten any morning or elevate your holiday gatherings.

With these 28+ cranberry nut bread recipes, you have a treasure trove of delicious options to explore.

Whether you’re baking for yourself, gifting to friends, or sharing with family, these breads are sure to impress and satisfy.

Don’t hesitate to experiment with different nuts, spices, or even add-ins like citrus zest or shredded coconut to make your loaf truly your own.

Happy baking, and may your kitchen be filled with the joyful scent of cranberry nut bread for many mornings to come!

Classic Cranberry Walnut Bread

This classic cranberry walnut bread is a comforting, moist quick bread perfect for the holidays or any time of year. The tartness of fresh cranberries contrasts beautifully with the crunch of toasted walnuts and the subtle sweetness of the batter. It’s great served with butter for breakfast, or as a satisfying afternoon snack with coffee or tea.

Ingredients:

2 cups all-purpose flour

1 cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda

½ tsp salt
¾ cup orange juice
¼ cup vegetable oil

1 tbsp orange zest
1 large egg
1 ½ cups fresh or frozen cranberries (chopped)

¾ cup chopped walnuts (toasted if desired)

Instructions:

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, combine the orange juice, oil, orange zest, and egg. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
Fold in the chopped cranberries and walnuts.

Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This cranberry walnut bread is a timeless recipe that’s easy to make and even easier to love. The combination of citrusy brightness, tart berries, and crunchy nuts makes every bite irresistible. Whether you serve it as a holiday treat or a cozy weekend bake, this loaf will quickly become a go-to favorite in your baking rotation.

Maple Pecan Cranberry Bread

Infused with the warm sweetness of maple syrup and the nutty crunch of pecans, this cranberry bread is a rustic, fall-inspired treat. It has a rich flavor profile that complements the tart cranberries beautifully. Perfect for gifting or enjoying with a warm beverage by the fire.

Ingredients:

1 ¾ cups all-purpose flour

1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon

¼ tsp nutmeg
½ tsp salt
½ cup pure maple syrup

½ cup unsweetened applesauce
2 large eggs
1 tsp vanilla extract

1 cup fresh cranberries (halved)
¾ cup chopped pecans

Instructions:

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, mix maple syrup, applesauce, eggs, and vanilla until smooth.
Gradually stir the wet mixture into the dry ingredients just until combined.

Fold in cranberries and pecans.
Pour the batter into the prepared loaf pan.
Bake for 50–55 minutes or until a toothpick inserted comes out clean.

Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

With its comforting aroma and naturally sweet flavors, this maple pecan cranberry bread feels like a slice of autumn in every bite. It’s a wholesome, cozy recipe you’ll want to bake again and again—whether you’re looking for a healthier option or simply love the rich taste of maple and cranberries together.

Whole Wheat Cranberry Almond Bread

This heart-healthy cranberry almond bread is made with whole wheat flour and lightly sweetened with honey, making it a nutritious yet delicious option for breakfast or snacks. Almonds add a delightful crunch while cranberries provide a bright, fruity punch. It’s perfect for those looking to enjoy a more wholesome baked good without sacrificing flavor.

Ingredients:

1 ½ cups whole wheat flour
½ cup all-purpose flour
1 tsp baking soda

½ tsp salt
1 tsp cinnamon
2 eggs

⅓ cup honey
½ cup plain Greek yogurt
¼ cup milk (any kind)

1 tsp vanilla extract
1 cup fresh or dried cranberries
½ cup sliced almonds

Instructions:

Preheat oven to 350°F (175°C). Lightly grease or line a 9×5-inch loaf pan.
In a medium bowl, mix the flours, baking soda, salt, and cinnamon.
In a separate bowl, whisk together eggs, honey, yogurt, milk, and vanilla.

Add wet ingredients to dry and stir until just combined.
Fold in cranberries and almonds.
Transfer the batter to the prepared loaf pan and smooth the top.

Bake for 45–55 minutes, or until a toothpick comes out clean.
Let cool in the pan for 10 minutes before removing to cool on a rack.

This whole wheat cranberry almond bread strikes the perfect balance between nutrition and indulgence. With natural sweetness and hearty texture, it’s an excellent choice for meal prepping or enjoying with a smear of almond butter. It’s proof that wholesome baking can still deliver rich, satisfying flavors.

Orange Cranberry Pistachio Bread

This vibrant orange cranberry pistachio bread combines zesty citrus with tart cranberries and crunchy pistachios for an elegant and flavorful loaf. The pistachios add a subtle richness and a beautiful green contrast that makes this bread visually stunning and delicious. It’s perfect for a brunch spread or holiday gifting.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder

½ tsp baking soda
¼ tsp salt
1 tbsp orange zest

¾ cup sugar
2 large eggs
½ cup plain yogurt

½ cup vegetable oil
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries

¾ cup shelled pistachios, roughly chopped

Instructions:

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and orange zest.

In another bowl, beat sugar and eggs until light and fluffy. Add yogurt, oil, and vanilla, mixing well.
Combine wet and dry ingredients just until incorporated.
Fold in cranberries and pistachios gently.

Pour batter into prepared pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted comes out clean.
Let cool in pan for 10 minutes before transferring to a wire rack.

This orange cranberry pistachio bread delivers a refreshing twist on traditional cranberry nut bread. The bright citrus notes paired with the nutty crunch make it feel both festive and sophisticated. It’s a lovely choice to impress guests or to savor during cozy mornings.

Spiced Cranberry Hazelnut Bread

Warm spices like cinnamon, nutmeg, and cloves transform this spiced cranberry hazelnut bread into a fragrant, cozy treat. The earthy hazelnuts provide a crunchy texture, complementing the tartness of the cranberries and the depth of the spices. This bread is a wonderful way to welcome cooler months with comforting flavors.

Ingredients:

1 ¾ cups all-purpose flour

1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon

½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt

¾ cup brown sugar
2 large eggs
½ cup buttermilk

¼ cup vegetable oil
1 tsp vanilla extract
1 ½ cups fresh cranberries

¾ cup chopped hazelnuts (toasted if desired)

Instructions:

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, and brown sugar.

In a separate bowl, beat eggs, buttermilk, oil, and vanilla until combined.
Stir wet ingredients into dry until just mixed.
Fold in cranberries and hazelnuts gently.

Pour batter into loaf pan and spread evenly.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes before transferring to a rack.

This spiced cranberry hazelnut bread captures the essence of fall and winter in a slice. The warm spices create an inviting aroma and flavor that pairs perfectly with the crunchy hazelnuts and bright cranberries. It’s an ideal bread for holiday gatherings or a cozy night in.

Lemon Cranberry Macadamia Nut Bread

Bright lemon zest and juice give this cranberry bread a refreshing zing, balanced by the buttery richness of macadamia nuts. The combination of tart cranberries and creamy nuts creates a wonderfully textured and flavorful loaf that’s perfect for spring or summer, or any time you want a fresh twist on cranberry bread.

Ingredients:

2 cups all-purpose flour

1 tsp baking powder
½ tsp baking soda
½ tsp salt

1 tbsp lemon zest
¾ cup sugar
2 large eggs

½ cup sour cream
¼ cup vegetable oil
2 tbsp fresh lemon juice

1 ½ cups fresh cranberries
¾ cup chopped macadamia nuts

Instructions:

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.

In a large bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
In another bowl, beat sugar and eggs until light and fluffy. Add sour cream, oil, and lemon juice; mix well.
Gently combine wet and dry ingredients until just mixed.

Fold in cranberries and macadamia nuts.
Pour batter into the loaf pan and smooth the surface.
Bake for 50–60 minutes, until a toothpick comes out clean.

Cool for 10 minutes in pan before transferring to a wire rack.

Lemon cranberry macadamia nut bread offers a bright and nutty flavor profile that’s both unique and delightful. The refreshing lemon notes make it lighter than traditional quick breads, while the macadamia nuts add a creamy crunch. This loaf is perfect for a sunny brunch or a refreshing snack any time of day.

Coconut Cranberry Pecan Bread

This tropical-inspired coconut cranberry pecan bread blends chewy shredded coconut with tart cranberries and crunchy pecans for a unique and flavorful twist. The natural sweetness of coconut complements the cranberries perfectly, while the pecans add texture and richness. It’s a great choice for a special breakfast or a lovely gift.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda

½ tsp salt
½ cup shredded sweetened coconut
¾ cup sugar

2 large eggs
½ cup buttermilk
¼ cup vegetable oil

1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries
¾ cup chopped pecans (toasted if desired)

Instructions:

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and shredded coconut.
In another bowl, beat sugar and eggs until fluffy. Add buttermilk, oil, and vanilla; mix until combined.
Stir wet ingredients into dry until just mixed.
Fold in cranberries and pecans gently.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.

Coconut cranberry pecan bread is a wonderful blend of tropical sweetness and classic fall flavors. The shredded coconut adds moistness and a lovely chew, making this bread feel indulgent without being overly sweet. It’s an ideal choice for a brunch centerpiece or a thoughtful homemade gift.

Brown Sugar Cranberry Hazelnut Bread

This brown sugar cranberry hazelnut bread offers deep caramel undertones thanks to the rich brown sugar. The tart cranberries cut through the sweetness, while toasted hazelnuts bring a satisfying crunch. It’s a decadent quick bread that pairs beautifully with a hot cup of tea or coffee.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup packed brown sugar
2 large eggs
½ cup plain yogurt
¼ cup melted butter
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries
¾ cup chopped toasted hazelnuts

Instructions:

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a large bowl, whisk flour, baking powder, baking soda, salt, and brown sugar.
In another bowl, whisk eggs, yogurt, melted butter, and vanilla.
Stir wet ingredients into dry until just combined.
Fold in cranberries and hazelnuts.
Pour batter into prepared pan and smooth the top.
Bake 50–60 minutes or until a toothpick inserted in the center is clean.
Cool for 10 minutes in pan before transferring to a rack.

The brown sugar in this cranberry hazelnut bread adds a rich, molasses-like depth that perfectly balances the tart berries and crunchy nuts. This loaf is wonderfully moist and flavorful, making it a perfect treat for cozy mornings or afternoon breaks. It’s sure to be a favorite for those who love deep, robust flavors.

Gluten-Free Cranberry Almond Bread

This gluten-free cranberry almond bread is moist, tender, and packed with flavor. Made with a blend of gluten-free flours and almond meal, it offers a lovely nutty base with bursts of tart cranberries throughout. This bread is perfect for those with gluten sensitivities but who don’t want to compromise on taste.

Ingredients:

1 ½ cups gluten-free all-purpose flour blend
½ cup almond meal
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup sugar
3 large eggs
½ cup plain Greek yogurt
¼ cup vegetable oil
1 tsp almond extract
1 ½ cups fresh or frozen cranberries
½ cup sliced almonds

Instructions:

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a bowl, whisk together gluten-free flour, almond meal, baking powder, baking soda, salt, and sugar.
In another bowl, beat eggs, yogurt, oil, and almond extract until smooth.
Stir wet ingredients into dry until just combined.
Fold in cranberries and sliced almonds.
Pour batter into the loaf pan and smooth the surface.
Bake 50–60 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.

This gluten-free cranberry almond bread is a delicious and nutritious option for anyone avoiding gluten. The almond meal lends a rich texture and nutty flavor, while the cranberries add fresh tartness. It’s a satisfying bread that proves gluten-free baking can be just as delicious and rewarding.

Maple Cranberry Walnut Bread

Maple syrup lends a natural, warm sweetness to this cranberry walnut bread, perfectly complementing the tart cranberries and crunchy walnuts. This loaf is moist and hearty, with an inviting aroma that fills the kitchen. Ideal for a comforting breakfast or a special snack with tea.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup maple syrup
2 large eggs
½ cup plain yogurt
¼ cup vegetable oil
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries
¾ cup chopped walnuts

Instructions:

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, beat maple syrup, eggs, yogurt, oil, and vanilla until smooth.
Stir wet ingredients into dry until just combined.
Fold in cranberries and walnuts gently.
Pour batter into pan and smooth top.
Bake 50–60 minutes or until a toothpick comes out clean.
Let cool in pan 10 minutes, then transfer to a rack.

The maple syrup enhances this cranberry walnut bread with a rich, cozy sweetness that balances perfectly with the tangy cranberries. This bread’s moist texture and nutty crunch make it a delightful treat any time of day.

Ginger Cranberry Cashew Bread

Fresh ginger and ground ginger give this cranberry cashew bread a spicy kick that brightens the tart cranberries and buttery cashews. The ginger flavor pairs beautifully with the nutty texture, creating a lively, flavorful bread that’s great for autumn or holiday gatherings.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground ginger
1 tbsp grated fresh ginger
¾ cup sugar
2 large eggs
½ cup plain yogurt
¼ cup vegetable oil
1 tsp vanilla extract
1 ½ cups fresh cranberries
¾ cup chopped cashews

Instructions:

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it.
In a large bowl, whisk flour, baking powder, baking soda, salt, ground ginger, and fresh ginger.
In another bowl, beat sugar and eggs until fluffy. Add yogurt, oil, and vanilla; mix well.
Combine wet and dry ingredients until just blended.
Fold in cranberries and cashews gently.
Pour batter into loaf pan and smooth surface.
Bake 50–60 minutes until toothpick comes out clean.
Cool for 10 minutes before removing from pan.

This ginger cranberry cashew bread offers a wonderful balance of spice, tartness, and nuttiness. The warmth of ginger makes it a perfect bread for chilly days, adding complexity and excitement to each bite.

Chocolate Chip Cranberry Pecan Bread

A little indulgence with this chocolate chip cranberry pecan bread! Sweet chocolate chips melt into the tart cranberries and crunchy pecans, creating a delicious contrast of flavors and textures. This bread is perfect for dessert or an extra-special breakfast treat.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup sugar
2 large eggs
½ cup sour cream
¼ cup vegetable oil
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries
¾ cup chopped pecans
½ cup mini chocolate chips

Instructions:

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
Whisk together flour, baking powder, baking soda, and salt in a bowl.
In another bowl, beat sugar, eggs, sour cream, oil, and vanilla until smooth.
Stir wet ingredients into dry until just combined.
Gently fold in cranberries, pecans, and chocolate chips.
Pour batter into the prepared pan and smooth the top.
Bake 50–60 minutes, or until a toothpick inserted comes out clean.
Cool in pan for 10 minutes before transferring to a rack.

The addition of chocolate chips in this cranberry pecan bread makes every slice feel like a treat. The mix of tart, nutty, and sweet flavors creates a truly delightful bread that’s perfect for sharing or enjoying with a cup of coffee.

Orange Zest Cranberry Walnut Bread

This vibrant orange zest cranberry walnut bread offers a fresh, citrusy twist to the classic cranberry nut bread. The bright notes of orange zest perfectly complement the tart cranberries and crunchy walnuts, resulting in a loaf bursting with refreshing flavor. It’s a perfect bread for breakfast or afternoon tea, bringing a sunny touch to cooler days.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Zest of 1 large orange
¾ cup sugar
2 large eggs
½ cup plain yogurt
¼ cup vegetable oil
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries
¾ cup chopped walnuts

Instructions:

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, salt, and orange zest.
In another bowl, beat sugar and eggs until light and fluffy. Add yogurt, oil, and vanilla, and mix until combined.
Stir wet ingredients into dry ingredients until just mixed.
Fold in cranberries and walnuts gently.
Pour the batter into the loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

The infusion of orange zest brightens this cranberry walnut bread with lively citrus aromas that enhance the natural tartness of the cranberries. The toasted walnuts add a satisfying crunch, making each bite delightful and refreshing. This bread is a wonderful choice for a light, flavorful snack or breakfast treat.

Spiced Cranberry Pecan Bread

This spiced cranberry pecan bread combines warming spices like cinnamon, nutmeg, and cloves with tart cranberries and crunchy pecans for a truly cozy loaf. The spices elevate the flavors, making it perfect for autumn and winter gatherings or a comforting homemade gift.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¾ cup sugar
2 large eggs
½ cup buttermilk
¼ cup vegetable oil
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries
¾ cup chopped pecans

Instructions:

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In another bowl, beat sugar and eggs until light. Add buttermilk, oil, and vanilla, mixing well.
Combine wet and dry ingredients until just blended.
Fold in cranberries and pecans gently.
Pour batter into the prepared pan and level the surface.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Cool for 10 minutes in the pan before transferring to a wire rack.

The blend of warm spices in this cranberry pecan bread creates a rich and inviting flavor profile that pairs beautifully with the tart berries and crunchy nuts. It’s a comforting loaf perfect for chilly days, holiday breakfasts, or cozy gatherings with loved ones.

Honey Cranberry Almond Bread

This honey cranberry almond bread features the delicate sweetness of honey combined with the tartness of cranberries and the nutty flavor of almonds. The result is a moist, tender bread that’s naturally sweetened and perfect for a wholesome snack or breakfast treat.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup honey
2 large eggs
½ cup plain Greek yogurt
¼ cup vegetable oil
1 tsp almond extract
1 ½ cups fresh or frozen cranberries
¾ cup sliced almonds

Instructions:

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, beat honey, eggs, yogurt, oil, and almond extract until well combined.
Stir wet ingredients into dry until just combined.
Gently fold in cranberries and sliced almonds.
Pour batter into loaf pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes before removing to a wire rack.

The natural sweetness of honey in this cranberry almond bread adds a lovely depth of flavor without overpowering the tart cranberries. Combined with crunchy almonds, this bread is a deliciously wholesome option for those seeking a mildly sweet and nutty treat.

Coconut Cranberry Macadamia Nut Bread

This tropical-inspired coconut cranberry macadamia nut bread combines the tartness of cranberries with the buttery crunch of macadamia nuts and the sweet, chewy texture of shredded coconut. Moist and flavorful, this loaf brings a delightful island vibe to your baking, perfect for a sunny brunch or an exotic snack.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup sugar
2 large eggs
½ cup buttermilk
¼ cup vegetable oil
1 tsp vanilla extract
1 cup fresh or frozen cranberries
¾ cup chopped macadamia nuts
½ cup shredded sweetened coconut

Instructions:

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a large bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, beat sugar and eggs until fluffy. Add buttermilk, oil, and vanilla; mix well.
Stir wet ingredients into dry ingredients until just combined.
Fold in cranberries, macadamia nuts, and shredded coconut.
Pour batter into the prepared pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack.

The combination of tart cranberries, creamy macadamia nuts, and sweet coconut creates a wonderfully textured bread with tropical flair. This loaf is moist and flavorful, making it a perfect choice for a refreshing twist on traditional cranberry nut bread.

Cinnamon Swirl Cranberry Pecan Bread

This cinnamon swirl cranberry pecan bread offers a delightful twist by incorporating a cinnamon sugar swirl throughout the loaf. The sweet and spicy swirl, paired with tart cranberries and crunchy pecans, creates a visually appealing and flavorful bread perfect for breakfast or dessert.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup sugar
2 large eggs
½ cup plain yogurt
¼ cup vegetable oil
1 tsp vanilla extract
1 ½ cups fresh cranberries
¾ cup chopped pecans
¼ cup sugar (for swirl)
1 tbsp ground cinnamon (for swirl)

Instructions:

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, beat sugar and eggs until light and fluffy. Add yogurt, oil, and vanilla; mix until combined.
Stir wet ingredients into dry until just combined.
Fold in cranberries and pecans gently.
In a small bowl, mix ¼ cup sugar and cinnamon for the swirl.
Pour half the batter into the loaf pan. Sprinkle half the cinnamon sugar over the batter. Add the remaining batter on top, then sprinkle the rest of the cinnamon sugar. Use a knife to gently swirl the sugar through the batter.
Bake 50–60 minutes until a toothpick comes out clean.
Cool for 10 minutes in pan, then transfer to a rack.

The cinnamon swirl adds a sweet and spicy layer that beautifully complements the tart cranberries and nutty pecans. This bread is not only delicious but also visually impressive, making it a perfect centerpiece for brunch or a cozy dessert.

Lemon Cranberry Pecan Bread

Bright lemon zest and juice lift this cranberry pecan bread to a refreshing level of flavor. The tart cranberries and crunchy pecans combined with the citrusy lemon make for a moist, zesty loaf that’s ideal for spring and summer mornings or light afternoon tea.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Zest of 1 lemon
¾ cup sugar
2 large eggs
½ cup plain yogurt
¼ cup vegetable oil
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries
¾ cup chopped pecans

Instructions:

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
In another bowl, beat sugar and eggs until fluffy. Add yogurt, oil, lemon juice, and vanilla; mix well.
Stir wet ingredients into dry ingredients until just combined.
Fold in cranberries and pecans gently.
Pour batter into loaf pan and smooth top.
Bake for 50–60 minutes until toothpick inserted comes out clean.
Cool in pan for 10 minutes, then transfer to wire rack.

The fresh lemon zest and juice add a bright, zesty freshness that pairs perfectly with the tart cranberries and crunchy pecans. This bread is light, moist, and bursting with flavor — perfect for a sunny breakfast or an elegant snack.

Maple Cranberry Pecan Bread

This maple cranberry pecan bread offers a rich, natural sweetness from pure maple syrup that beautifully balances the tartness of fresh cranberries. The addition of toasted pecans provides a satisfying crunch, making this bread a perfect fall or winter treat that’s both comforting and flavorful.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup pure maple syrup
2 large eggs
½ cup plain Greek yogurt
¼ cup vegetable oil
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries
¾ cup chopped toasted pecans

Instructions:

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat maple syrup and eggs until combined. Add yogurt, oil, and vanilla; mix well.
Stir wet ingredients into dry until just combined.
Fold in cranberries and toasted pecans gently.
Pour batter into loaf pan and smooth the top.
Bake 50–60 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The warm sweetness of maple syrup enhances the natural tartness of cranberries while the toasted pecans add a lovely texture. This bread is moist and packed with cozy flavors — a wonderful choice for chilly mornings or holiday gatherings.

Chocolate Chip Cranberry Walnut Bread

This chocolate chip cranberry walnut bread combines the best of both worlds: the tartness of cranberries and the richness of chocolate chips, enhanced with crunchy walnuts. It’s a decadent yet balanced bread that’s perfect for dessert or an indulgent snack.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup sugar
2 large eggs
½ cup plain yogurt
¼ cup vegetable oil
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries
¾ cup chopped walnuts
¾ cup semi-sweet chocolate chips

Instructions:

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, beat sugar and eggs until light. Add yogurt, oil, and vanilla; mix until combined.
Stir wet ingredients into dry until just mixed.
Fold in cranberries, walnuts, and chocolate chips gently.
Pour batter into loaf pan and smooth the surface.
Bake 50–60 minutes until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the pan before transferring to a wire rack.

The combination of tart cranberries, crunchy walnuts, and sweet chocolate chips creates a decadent yet balanced bread. Perfect for a special treat or sharing with friends, this loaf offers a delicious twist on traditional cranberry nut bread.

Pumpkin Cranberry Pecan Bread

This pumpkin cranberry pecan bread is a seasonal favorite, blending moist pumpkin puree with tart cranberries and crunchy pecans. The warm spices and rich texture make it perfect for fall and winter breakfasts or cozy afternoon snacks.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ cup sugar
½ cup brown sugar
2 large eggs
1 cup canned pumpkin puree
¼ cup vegetable oil
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries
¾ cup chopped pecans

Instructions:

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat sugars and eggs until combined. Add pumpkin puree, oil, and vanilla; mix well.
Stir wet ingredients into dry until just combined.
Fold in cranberries and pecans gently.
Pour batter into prepared loaf pan and smooth the top.
Bake 50–60 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.

The moist pumpkin puree and warming spices complement the tart cranberries and crunchy pecans perfectly in this seasonal bread. It’s a cozy, flavorful loaf ideal for chilly mornings or festive gatherings.

Orange Cranberry Walnut Bread

This orange cranberry walnut bread bursts with bright citrus flavor paired with the tartness of cranberries and the crunchy texture of walnuts. The fresh orange zest and juice add a lively aroma and a refreshing twist to the traditional cranberry nut bread, making it perfect for breakfast or teatime.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Zest of 1 large orange
¾ cup sugar
2 large eggs
½ cup plain yogurt
¼ cup vegetable oil
2 tbsp fresh orange juice
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries
¾ cup chopped walnuts

Instructions:

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a bowl, whisk together flour, baking powder, baking soda, salt, and orange zest.
In another bowl, beat sugar and eggs until light and fluffy. Add yogurt, oil, orange juice, and vanilla extract; mix well.
Stir wet ingredients into dry ingredients until just combined.
Fold in cranberries and walnuts gently.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The bright, fresh citrus notes from the orange complement the tart cranberries and rich walnuts beautifully in this moist bread. It’s a refreshing yet comforting loaf that adds a burst of flavor to your morning or afternoon snack.

Almond Cranberry Nut Bread

This almond cranberry nut bread is a delicious twist on the classic with toasted almonds adding a delicate crunch and nutty flavor. Combined with tart cranberries and a tender crumb, this bread is perfect for those who love a slightly nutty and fruity loaf with a satisfying texture.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup sugar
2 large eggs
½ cup plain yogurt
¼ cup vegetable oil
1 tsp almond extract
1 ½ cups fresh or frozen cranberries
¾ cup sliced or chopped toasted almonds

Instructions:

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat sugar and eggs until fluffy. Add yogurt, oil, and almond extract; mix until combined.
Stir wet ingredients into dry ingredients until just mixed.
Fold in cranberries and toasted almonds gently.
Pour batter into the prepared loaf pan and smooth the surface.
Bake for 50–60 minutes until a toothpick inserted into the center comes out clean.
Cool for 10 minutes in the pan before transferring to a wire rack.

The delicate nuttiness of toasted almonds paired with the tangy cranberries gives this bread a wonderfully balanced flavor and texture. It’s a lovely loaf to enjoy any time of the day, especially with a cup of tea or coffee.

Honey Cranberry Pecan Bread

This honey cranberry pecan bread features the natural sweetness of honey paired with the tartness of cranberries and the crunch of pecans. The honey keeps the bread moist and adds a floral note that perfectly complements the other ingredients, making it a wholesome and delicious treat.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup honey
2 large eggs
½ cup plain yogurt
¼ cup vegetable oil
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries
¾ cup chopped pecans

Instructions:

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat honey and eggs until well combined. Add yogurt, oil, and vanilla extract; mix well.
Stir wet ingredients into dry ingredients until just combined.
Fold in cranberries and pecans gently.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack.

The subtle floral sweetness of honey complements the tart cranberries and crunchy pecans perfectly, resulting in a moist, flavorful bread that’s both healthy and indulgent. It’s great for breakfast or as a wholesome snack anytime.

Coconut Cranberry Macadamia Nut Bread

This coconut cranberry macadamia nut bread brings a tropical twist to the classic cranberry nut loaf. The sweet shredded coconut and buttery macadamia nuts pair beautifully with tart cranberries, creating a moist and flavorful bread with a delightful texture and exotic flair.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup sugar
2 large eggs
½ cup plain yogurt
¼ cup vegetable oil
1 tsp vanilla extract
1 cup fresh or frozen cranberries
¾ cup chopped macadamia nuts
½ cup shredded sweetened coconut

Instructions:

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat sugar and eggs until fluffy. Add yogurt, oil, and vanilla extract; mix well.
Stir wet ingredients into dry ingredients until just combined.
Fold in cranberries, macadamia nuts, and shredded coconut gently.
Pour batter into the prepared loaf pan and smooth the surface.
Bake 50–60 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The combination of creamy coconut and crunchy macadamia nuts with tart cranberries creates a unique and delicious bread that’s both moist and flavorful. Perfect for those looking to add a bit of tropical flair to their baking repertoire.

Spiced Cranberry Hazelnut Bread

This spiced cranberry hazelnut bread is infused with warm cinnamon and nutmeg, which perfectly complement the tart cranberries and crunchy hazelnuts. The rich, aromatic spices and nutty texture make this bread ideal for cozy autumn mornings or holiday brunches.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¾ cup sugar
2 large eggs
½ cup plain yogurt
¼ cup vegetable oil
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries
¾ cup chopped toasted hazelnuts

Instructions:

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat sugar and eggs until light. Add yogurt, oil, and vanilla extract; mix well.
Stir wet ingredients into dry ingredients until just combined.
Fold in cranberries and hazelnuts gently.
Pour batter into the prepared loaf pan and smooth the top.
Bake 50–60 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack.

The warm spices and rich hazelnuts bring depth and complexity to the tart cranberries in this bread, making it a comforting and aromatic treat. It’s perfect for festive occasions or a relaxing weekend breakfast.

Vegan Cranberry Walnut Bread

This vegan cranberry walnut bread is moist and delicious without any animal products. Using flax eggs and plant-based yogurt, it’s a healthy and allergy-friendly option that still packs the classic tartness of cranberries and crunch of walnuts in a tender loaf.

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup brown sugar
2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, mixed and rested 5 mins)
½ cup unsweetened plant-based yogurt
¼ cup vegetable oil
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries
¾ cup chopped walnuts

Instructions:

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, combine flax eggs, brown sugar, plant-based yogurt, oil, and vanilla extract; mix well.
Stir wet ingredients into dry ingredients until just combined.
Fold in cranberries and walnuts gently.
Pour batter into the prepared loaf pan and smooth the surface.
Bake 50–60 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack.

This vegan cranberry walnut bread offers all the classic flavors and textures you love, with a moist crumb and crunchy nuts, without any dairy or eggs. It’s a wholesome and delicious loaf that everyone can enjoy, regardless of dietary preferences.

2 hours agoLast Updated: May 20, 2025

27 minutes read