Cranberry Walnut Bread

Cranberry Walnut Bread

22

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

1 h 40 m servings 335 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 512 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

22
  1. 28 Ratings

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Most helpful positive review

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 skeptic...

Most helpful critical review

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 ...

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 skeptic...

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...

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.

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 shimm...

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

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..

Good, a bit sweet

Good recipe. I had to cook mine for about an hour though.

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 ...