Cranberry Nut Bread II Recipe -
Cranberry Nut Bread II Recipe

Cranberry Nut Bread II

Recipe by  

"This is a fast, festive bread for the Thanksgiving or Christmas holiday dinner table. Tart, fragrant and filled with nuts!"

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Ingredients Edit and Save

Original recipe makes 1 - loaf Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    1 hr 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
  2. In a medium bowl, mix together the flour, sugar, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs.
  3. In a small bowl, beat the egg, orange juice and orange zest. Blend into the dry mixture. Stir in the cranberries and walnuts. Transfer to the loaf pan.
  4. Bake in the preheated oven 65 to 70 minutes, or until a wooden toothpick inserted at center comes out clean. Cool in pan 10 minutes, remove to wire rack and cool completely before serving.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2007

Excellent. I doubled the recipe and it turned out great. When doubling, I used the entire bag of fresh cranberries (12 oz.) This is the recipe that comes off of the the Ocean Spray bag. Great bread for the holidays. TIP - Be sure to cover the bread tightly with foil once it comes out of the oven for about 10-15 min. It will steam and keep the bread super moist - a trick for all loaf quick breads.

Most Helpful Critical Review
Nov 22, 2008

If there was the option for no stars, I would have given that. I thought this was AWFUL. I followed the recipe exactly (which I never do...) and it was gross. The cranberries were extremely tart. Even the bread part had a horrible taste and left a really bad after taste in my mouth.

Dec 27, 2007

We were so impressed with this recipe that I've decided to finally review a recipe here after using this site for nearly 2 years! This is a phenomenal bread. The base is wonderful and can be used with a variety of different fruits - strawberry, blueberry, cherry, dried mix, etc. We prefer it without nuts and make it exactly as given except we use halved cranberries rather than whole. We've used both fresh and frozen with no difference in quality. When my husband first made this I was skeptical because I thought it would need more sugar and some other spices like cinnamon. I was wrong! The flavor is perfect as is. The orange juice and zest give a sweetness and complexity that is just heavenly. Thanks so much for sharing this recipe with us!

Oct 09, 2003

I have made this recipe several times and everyone loves it. I have also made it with fresh bing cherries and it was a hit.

Oct 27, 2010

This is a great recipe. It was a tad dry so I did make a few changes and the 2nd loaf came out excellent. Used 1/2 c. veg oil and 1/2 c. OJ (instead of 1/4 c. butter and 3/4 c. OJ). Used 2 eggs instead of one. Whisk all dry ingredients in a large bowl. Stir in the nuts, zest and the cranberries. In medium bowl whisk together all wet ingredients. Add wet all at once into the dry and stir with a big spoon until just moist. Proceed as recipe directs for baking. Enjoy!

Nov 20, 2006

A decent muffin-like bread. I especially enjoyed it for breakfast when warmed and buttered. As suggested by other reviewers, I used only one cup of cranberries; that seemed like the right amount. I would, however, prefer to have more walnuts. Also, be warned: the bread was done after 40-50 minutes of baking, not the 65 minutes the recipe claims. Incidentally, I used 60% white flour, 40% whole wheat flour (because I actually ran out of white flour).

Oct 10, 2006

I could not find fresh or frozen cranberries anywhere. I instead used dried cranberries. The orange-cranberry combination of this bread is heavenly. I did, however, find it to be somewhat dry and crumbly as others have also stated. Next time, I think I'll add a little more butter or perhaps even another egg to see if it is more moist. This is a definite keeper in my recipe box!

Nov 29, 2006

Very good and easy. I didn't have an orange for zest so just used a little extra oj and it seemed orangey enough and moist. Also did not have to bake for whole time - was done about 10 minutes earlier.


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  • Calories
  • 270 kcal
  • 14%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 390 mg
  • 16%

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

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