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Classic Cranberry Nut Bread

Classic Cranberry Nut Bread

"Serve this flavorful quick bread for breakfast, with tea, or as a light dessert."
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servings 165 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan.
  2. Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
  3. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight.


  • Copyright (C) 2003 to 2009 Ocean Spray Cranberries, Inc. and Ocean Spray International, Inc. All rights reserved.

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Read all reviews 44
  1. 54 Ratings

Most helpful positive review

Everyone loves this recipe! The only changes I make are that I use butter instead of shortening and I don't chop the cranberries. I love seeing the whole cranberry when the bread is sliced. I us...

Most helpful critical review

This was tastey, but was a bit dry.

Most helpful
Most positive
Least positive

Everyone loves this recipe! The only changes I make are that I use butter instead of shortening and I don't chop the cranberries. I love seeing the whole cranberry when the bread is sliced. I us...

Very good! This is the recipe from the back of the Ocean Spray cranberries bag, and also the same as several other recipes on this site. When I took it out of the oven I immediately put aluminum...

I've made this recipe twice. Each time the bread was disappointingly dry & not very flavorful. But after adding some of your suggestions, I can now give this 5 Stars. I used canola oil instead...

Great loaf of bread! I actually doubled the recipe and got 3 8x4" loafs...worked out perfectly! Also omitted the orange peel and used fresh squeezed (w/pulp) was delicious!

This is my favorite Cranberry bread recipe except my recipe calls for 1/4 cup butter instead of the shortening. I have also added 1 1/2 cups of light raisins along with the 1 1/2 cups of cranbe...

SO GOOD! I followed the recipe exactly except I used butter instead of shortening. Used walnuts, and would make it exactly the same way next time! Very flavorful (and FULL of cranberries)!

I made this for Christmas. After baking, it looked a little pale so I made a simple confectionery sugar/milk icing to put on top of the bread. It was fantastic. I think the icing gave it a litt...

This recipe is the same one that has been handed down in our family for many generations. It is wonderful. Sometimes we add pecans instead of walnuts for a change.

I love this recipe! It tasted so good I couldn't believe it. The fresh chopped cranberries were delicious. I didn't have orange juice, so I substituted cranberry juice, I used canola oil, I d...

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