Cranberry Walnut Bread Recipe - Allrecipes.com
Cranberry Walnut Bread Recipe
  • READY IN ABOUT hrs

Cranberry Walnut Bread

Recipe by  

"Use your food processor for the nuts and cranberries and save loads of time."

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Ingredients Edit and Save

Original recipe makes 3 loaves Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4-inch loaf pans. Line bottoms with parchment paper, if desired.
  2. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the orange zest.
  3. Sift together the flour, salt, baking powder and baking soda. Add to the egg mixture, alternating with orange juice.
  4. Coarsely chop the cranberries.
  5. Pour the flour mixture into the mixing bowl alternately with the orange juice, mixing until just incorporated. Fold in the chopped cranberries and walnuts, mixing just enough to evenly combine. Divide the batter evenly among prepared pans.
  6. Bake in the preheated oven for 30 minutes. Check for browning: cover the tops with aluminum foil to prevent them from becoming too dark. Bake until a toothpick inserted in the center of the loaves comes out clean, about 30 minutes more. Cool on wire racks.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 1 hr
  • READY IN 1 hr 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 12, 2006

This was a great recipe! I love cranberry-nut bread and have tried several versions over the years, but this is hands down the best. I have to comment on the cooking time however...I was skeptical when I saw the 30 to 35 minutes since I've never cooked a quick bread for that short a time before. I left it in for an extra 10 minutes, and the middle was still very gooey. Possibly a typo? I made a "note to self" to increase it to 50 to 55 the next time I make it, which I definitely will. My husband loved it as well.

 
Most Helpful Critical Review
Aug 23, 2010

It's ok, not that moist or flavorful. The crust is nice though. I added ginger, rum, vanilla and orange extracts, used half brown sugar and half white, and a pinch of salt and it *still* wasn't all too flavorful.

 

24 Ratings

Dec 05, 2007

This was an incredible recipe...Normally I don't hit recipes that haven't had many reviews, but I'm glad I made the exception here. I ended up with 4 loaves instead of the 3 identified. I didn't make any changes to the recipe and was really impressed with the results. Thanks for sharing it :0) On a side note...I also had to increase the cook time. I ended up baking for right at an hour. Well worth the wait.

 
Apr 12, 2008

The bread had a nice flavor, but I found it to be dry. Next time I think I'll try adding some sour cream or applesauce.

 
Dec 20, 2010

This is a great recipe. I add almost double the cranberries and use a combination of whole and chopped. I coat the pan with cinnamon and sugar and I top the bread with raw sugar to add a shimmer. I do think the cook time listed is wrong. I cook the bread for about 60 minutes.

 
Sep 18, 2011

I reduced the orange juice to 2 cups and added 3 tablespoons sour cream. Made two loaves and 12 muffins with the batter. Delicious!

 
Nov 16, 2009

All I can say is that this recipe is definitely a keeper. Beautiful presentation as well as delicious. Very moist, and just popped right out of the pan..

 
Feb 12, 2009

Good, a bit sweet

 

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Nutrition

  • Calories
  • 335 kcal
  • 17%
  • Carbohydrates
  • 54.2 g
  • 17%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 512 mg
  • 20%

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

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