Cranberry Nut Bread


I created this recipe 14 years ago by combing a couple of recipes from my collection. A friends suggested I add even more cranberries. Now there's a big burst of tart cranberry and lots of crunchy nuts in every piece. --Dawn Lowenstein, Hatboro, Pennsylvania

Modified from: Cranberry Nut Bread


Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

  • Cook

  • Ready In

  1. Put the cranberries in a ziplock bag with some sugar to coat them slightly. In a bowl, combine flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Beat egg, orange juice and peel; stir into dry ingredients just until blended. Add the cranberries and walnuts.
  2. Spoon batter into a greased and floured 8-in. x 4-in. x 2-in. loaf pan. Put a dish of water on the rack below the bread. Bake at 325 degrees F for 70 to 76 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
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Outstanding recipe. The only thing I did differently is that I put some sugar in a ziplock bag and put the cranberries in to coat them a little because the first time I made this the cranberries...