Cranberry Nut Bread I

Cranberry Nut Bread I

70
LOUGRAY 0

"A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries."
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Ingredients

servings 199 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 266 mg
  • 11%

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 one 9x5 inch loaf pan.
  2. Combine the flour, sugar, salt, baking powder and baking soda. Add the cranberries and chopped nuts, stir to coat with flour.
  3. Combine the egg, oil, orange juice and grated orange peel. Add the egg mixture to the flour mixture and stir until just combined. Spoon the batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean. Let bread sit for 10 minutes and then remove from the pan and place on a cooling rack. Let cool completely before slicing.

Reviews

70
  1. 82 Ratings

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Most helpful positive review

This is a good basic recipe. For those who are having trouble with the loaf falling apart or crumbling-remember when baking quick breads that overstirring it will cause those problems. You want ...

Most helpful critical review

I made this bread last night. Cooled + wrapped with plastic wrap. It was sliced around noon today + was slightly crumbly. I read in another review that you need to keep it wrapped for 24 hours p...

This is a good basic recipe. For those who are having trouble with the loaf falling apart or crumbling-remember when baking quick breads that overstirring it will cause those problems. You want ...

The first time I made this it turned out great. I took it to the office and it was gone in no time. The second time, I overground the cranberries and walnuts, and the bread ended up falling apar...

Have been making this one for two years, and gets rave reviews every time I serve it! The grated orange peel is important, and I love the fact that it's lower in fat than a lot of quick breads....

Excellent recipe! My husband and I love this bread. I used my food processor to chop the cranberries and nuts. I also used a tablespoon of grated orange peel, fresh off the orange instead of ...

Very good recipe. Not too sweet and has a pound cake kind of texture. I added a jar of chopped (and rinsed) Green Maraschino Cherries to make it even more festive looking. Beautiful!

This is the best ever cranberry receipe I have ever tasted. I used suggestions submitted by BREADBAKER with the following modifications: 1. One cup of raw sugar for a double receipe with one tab...

We liked it, but it wasnt exactly what I was looking for. It had too many nuts in it, and cranberries. I substitued cranberries for craisins (dehydrated sweetend cranberries) which I think added...

Pretty good, although not quite as sweet as I would have liked. I liked the texture and crunch from the nuts, and the orange peel adds a lot of nice flavor so don't skip that. I made 3 mini lo...

The bread was surprisingly easy to make and tasted great. I used fresh cranberries and think I went a little overboard so it was a bit sour but overall this is a great recipe.