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Cranberry Nut Bread

Cranberry nut bread beside a Nate’s honey bottle, against a backdrop with colorful hanging ornaments.
Eat, drink and cranberry with this one-of-a-kind nut bread. Equally sweet and salty, this Cranberry Nut Bread is ideal for brunch or as a late-afternoon snack. Be sure to enjoy a warm, straight-from-the-pan slice with a generous drizzle of honey. You can thank us later!

Yield 1 Loaf
Prep Time 15 Minutes
Total Time 2 Hours

  • 4 Tbsp unsalted butter 
  • ½ cup Nate’s 100% Pure Honey 
  • 1 egg 
  • 1 Tbsp orange zest (from about one large orange) 
  • ¾ cup orange juice  
  • 1½ tsp baking powder 
  • ½ tsp baking soda 
  • ¾ tsp salt 
  • 2 cups flour 
  • 1 cup dried cranberries 
  • ¾ cup chopped walnuts 
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Preheat oven to 350. Grease loaf pan with nonstick spray. In a large bowl, whip the butter with a fork until smooth and slightly fluffy. Stir in the honey until smooth. Add the egg, orange zest and orange juice, and mix again until smooth. 

Evenly sprinkle the baking powder, baking soda and salt over the surface of the batter. Mix well for 30 seconds to ensure they are well distributed. Add the flour and mix just until smooth. Do not overmix. Fold in the cranberries and chopped nuts. 

Pour batter into the greased loaf pan, and bake for 60 minutes or until a toothpick inserted in the center comes out clean. If the top starts to brown too much before it’s finished baking, lightly cover with foil. Allow to cool in the pan and serve. Store at room temperature by covering tightly or using an airtight container. 

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