Enjoy a slice of the most delicious holiday bread to make for gifts, breakfast, hostess gifts – Cranberry Hazelnut Bread Recipe!

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My favorite part of Thanksgiving is more than the food. It’s connecting and enjoying a day of togetherness. This year our family is invited to join another family for our Thanksgiving meal. We’re dividing up the meal (the hosts usually do more, don’t they?) and our family is really looking forward to a new experience.

New holiday experiences are a treat. Creating new memories is a gift we can give our kids. And the connection around the table is just priceless.

Here are some great reminders on how to connect, if you feel that your gathering may lack pizazz:

1. Give Thanks.
2. Each person says one thing they are thankful for this year.
3. Adults share a Thanksgiving memory regarding how they celebrated as a child.
4. Each person shares who or what has been the greatest teacher in their life in the past year, and why.
5. Invite someone new to the table and share your traditions with them.

Cranberry Hazelnut Bread Recipe

One thing I also love about Thanksgiving is cranberries. Cranberry sauce is so tasty, and we use the leftovers served over brie cheese in the days that follow. Cranberries can be used for decorating, a “night before TG dinner” (this is yummy … Butternut Mushroom Bread Pudding), or how about doubling the recipe and making this yummy Cranberry-Hazelnut Bread?

I used walnuts because I didn’t have hazelnuts, and it was delicious.

Perfect for TG Day breakfast!

Festive and excellent to freeze and give away during the holiday season.

What’s your favorite part of Thanksgiving?

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Cranberry Hazelnut Bread Recipe

Inspired by Real Simple magazine. Make enough to share with neighbors or to send home with your guests!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 4 small loaves
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  • 1 cup hazelnuts, toasted and chopped
  • 2 T. unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 T. baking powder
  • 1/2 tsp. kosher salt
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 T. finely grated orange zest
  • 1/2 tsp. vanilla
  • 1 1/2 cups fresh cranberries


  • Heat oven to 350. Butter or spray a loaf pan. In a medium bowl, whisk together the flour, sugars, baking powder, and salt. In a small bowl whisk together the butter, milk, eggs, orange zest, and vanilla; add to the flour mixture and mix until just combined (do not over mix).
  • Fold in the hazelnuts and cranberries.
  • Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 55-60 minutes.
  • Cool for 30 minutes, then transfer to a wire rack to cool completely.
  • TO MAKE AHEAD: The bread can be made up to 3 days in advance; keep at room temp, tightly wrapped. If desired, warm in a 375 oven for 5-10 minutes before serving.
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 Cranberry Hazelnut Bread Recipe