Cranberry Loaf Recipe - Allrecipes.com
Cranberry Loaf Recipe
  • READY IN ABOUT hrs

Cranberry Loaf

Recipe by  

"This loaf is almost tangy, and you will almost wish that you had more."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 25 mins

Directions

  1. In a large bowl, mix together flour, crumbs, brown sugar, baking powder, and salt. Stir in cranberries, raisins, nuts, and orange rind. Add beaten egg, orange juice, and oil. Stir until blended. Scrape into a greased 9 x 5 x 3 inch loaf pan.
  2. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until inserted toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2004

I accidently made it home from the grocery store with a bag of dried cranberries. I dont know how they ended up in my bag, but since I paid for them, I checked this site to figure out what to do with them. I had all of the ingredients for this recipe. I purposely left out the raisins and zest but used o.j with lots of pulp. I loved this bread. It tastes just like the cranberry loaf they bake and sell for $8 down at our gourmet bread store in town.

 
Most Helpful Critical Review
Dec 29, 2007

I made this loaf for my Christmas baking this year. The taste was good, but was a wee bit disappointed because the texture was very crumbly, when cut into slices. Because of this, I likely won't make it again.

 

23 Ratings

Apr 14, 2003

This loaf turns out really nicely. The graham cracker crumbs give a nice, not-too-sweet flavour and a beautiful brown finish. It's important to let the loaf cool for 10 minutes after taking it out of the oven in order to let the cake "set", otherwise it tends to fall apart.

 
Apr 11, 2003

This is the best Cranberry Loaf that I have every made. It is a family favourite. Not too sweet or greasy. Thanks for a grear recipe!

 
Apr 11, 2003

I don't like fruit cake, so this is an excellent substitution.

 
Dec 27, 2007

Very cool recipe with a few heart healthy changes. I used Splenda Brown Sugar Substitue in place of the regular brown sugar and omitted the oil altogether. I used 1 cup of whole cranberries in sauce (leftover from Christmas dinner) and cut the o.j. to half a cup. Also added 1/2 cup craisins and used 1/2 cup raisins. I didnt have any nuts other than pecans but decided against using them as with it taking an hour to bake - didn't want the delicate pecans to burn. I also had no oranges for the zest but the o.j. was enough to flavour it. It turned out to be a very nice, dense bread with lots of zing and I especially liked the use of the graham wafer crumbs - different! Thanks for the recipe, with the above changes, I imagine it cut the fat by at least 2/3rds! Every little bit helps in the battle of the waist-line!

 
Dec 12, 2012

11.18.03 Edible fruitcake! Ha! Seriously, it's good! Maybe I'll even try a little pineapple & less oil next time. It's very good. I just can't leave a good recipe well enough alone. :D The only changes I made are substituting an additional 1/4c graham crumbs & 1/4c oats for the nuts due to allergy. 'Didn't have the orange rind either. Oh, well. :) A third cup oil isn't too much, but a quarter cup is fine as well. 12.12 Double recipe. 'Tried adding a can of crushed pineapple & while it wasn't bad, it wasn't better. I drained it & added enough orange juice to equal a cup. It just lessened the orange flavor, but really didn't add any pineapple flavor - even the pineapple pieces. Strange, but true! :D 'Stick with the original - for now. I'm thinking of trying blueberries or half blue, half cran.1/2012: Tried frozen homegrown (sweet) blueberries & notsogood. This bread needs a stronger flavored fruit. I couldn't find any cranberries, even frozen, so used all blueberries - & more than it states. Mostly tasted the orange & it should be an afterthought, not first impression. 'Stickin' w cranberries! Oh, I forgot to tell ya there's NO need to chop those berries. What a waste of time. As you slice the bread ... voila! 12/12/12 Tried the 1c confec, 2T oj, 1t vanilla glaze poked & poured while hot in pan. After 10, removed. More moist & sweet, but not a big flavorchanger. Good either way. Tried for dbl recipe, 3/4c oats&no addt'l gc for nuts. No dryness problem :)

 
Nov 13, 2003

THis is an excellent recipe. My grandmother used to make a cranberry bread that was my favorite. We have the recipe but it is missing an ingredient. This one is so close it makes me smile everytime I make it. Some have likened it to fruitcake. I hate fruitcake and to me it is not anything like fruitcake. It is great for breakfast or snack.

 

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Nutrition

  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 36.2 g
  • 12%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 231 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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