Classic Cranberry Nut Bread Recipe -
Classic Cranberry Nut Bread Recipe

Classic Cranberry Nut Bread

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"Serve this flavorful quick bread for breakfast, with tea, or as a light dessert."

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Original recipe makes 1 loaf Change Servings


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

Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2009

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 use walnuts, but I'm sure pecans would be equally as good.

Most Helpful Critical Review
Nov 16, 2010

This was tastey, but was a bit dry.

Nov 01, 2008

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 foil over the top and left it in the pan for 15-20 mins, the steam helps to moisten the bread. I will make this again!

Nov 15, 2010

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 of shortening & increased the amount to 4 tablespoons. Also increased cranberries to 2 cups & nuts to 1 cup. Superb, moist, delicous!

Nov 19, 2009

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!

Dec 05, 2008

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 cranberries - delish and beautiful as well. The original changes I found in a children's book called "Cranberry Thanksgiving" by Wende and Harry Devlin.

Dec 29, 2008

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)!

Dec 28, 2010

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 little more sweetness which we liked. My husband raved about it. Thank you for such a great new Christmas tradition.


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  • Calories
  • 165 kcal
  • 8%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 248 mg
  • 10%

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

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