clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Frosted Cranberry Nut Bread


Sweet, tangy, bright and delicious, this recipe for Frosted Cranberry Nut Bread is perfect for baking up and sharing with friends and neighbors. 


  • 2 cups all-purpose flour
  • 1/2 cup pecans, chopped
  • 1 tablespoon orange zest
  • 1/3 cup freshly squeezed orange juice
  • 2/3 cup clabbered milk (or buttermilk)
  • 6 tablespoons butter, melted and cooled
  • 1 egg, lightly beaten
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 and 1/2 cups chopped fresh cranberries (a food processor comes in handy for this)


  • 1 tablespoon freshly squeezed orange juice
  • 1 cup powdered sugar
  • 1 Tablespoon sour cream


  1. Move your oven rack to the middle position and set the oven to heat to 350 degrees F. Prepare a bread pan by greasing the bottom and sides with Crisco, then dust with flour, tapping out the excess. Place chopped pecans on a rimmed baking sheet and place in the oven to toast for about 5 minutes, then remove them and set them aside to cool.
  2. Stir together all the wet ingredients; the orange zest, orange juice, butter, egg and buttermilk, into a small mixing bowl. Stir together the dry ingredients; the flour sugar, salt , baking powder, and baking soda in another bowl. Pour the mixed wet ingredients into the dry and gently fold together with a spatula or large spoon until no more white streaks remain. Then gently stir in the chopped cranberries and nuts just until incorporated. Don’t overmix this bread batter or it won’t rise.
  3. Bake for about 1 hour, or until the crust is light golden and a toothpick comes out clean from the center. Cool on a wire rack for 5 minutes, then remove from the baking pan and let cool for 15 minutes.
  4. Stir together the icing ingredients and spoon icing over the top of the warm bread. It will drip down the sides a bit, this is ok. Leave the bread loaf to cool for another 45 minutes before slicing and serving. Alternatively, once the loaf is iced, it can be placed into a refrigerator for about 30 minutes to expedite cooling.


I strongly recommend you use a food processor to chop up the cranberries if you have one. Pulse cranberries about 15 times to get the correct chopped consistency. (Or chop them to a finer consistency if you prefer, it doesn’t matter that much).