Cranberry Nut Bread I Recipe -
Cranberry Nut Bread I Recipe

Cranberry Nut Bread I

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
  3. Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2006

This is such a delicious quick bread. I really like the suggestion of one reviewer who wrote that she left the cranberries whole... that way you get the maximum flavor. I quess my only (very small) complaint about this bread was that I wanted more cranberries. I would probably double the amount next time. Thank you Karin for submitting this recipe! p.s. I made another batch and baked it as mini loaves... recipe made 4; they were done in 25 min.... love this recipe!

Most Helpful Critical Review
Dec 25, 2006

I found this to be very dry. Any suggestions as to what I can do to change it? thanks!

Nov 26, 2005

This bread was wonderful! After greasing the pan, I sprinkled cinnamon and sugar in the pan to give the crust a sweet crunch. I sprinkled some extra chopped walnuts and some "sugar in the raw" on top before baking, and it really does look like a picture! Tastes great and a beautiful holiday bread. Takes no time to whip together too!

Dec 26, 2008

Excellent and Easy. This is the recipe on the back of the cranberry bags. Other than doubling the amount to 2 cups of berries and keeping them whole, I don't change a thing. Don't overbake. 50 min. exactly is right. If the dough is too stiff, add a few tablespoon of milk to moisten it up. TIP - for a prettier bread, place some cranberries on top of the batter before you bake it. The red color on top adds a gorgeous appearance to the bread. I also glaze mine with a lemon glaze. The glaze gives it a little tart flavor on top and keeps the bread moist. (glaze - lemon juice and powdered sugar). Glaze while warm.

Dec 21, 2005

Very tasty, fruity bread. I doubled the recipe and baked it in "little loaf" pans, 5 3/4 x 3 x 2 1/8, for 30 minutes. It made 5 little loaves.

Dec 19, 2002

This is a great recipe. I threw the cranberries in whole and it really turned out great. Nice slices of cranberries in the bread. Thx

Dec 19, 2002

SUGGESTIONS: you can add one more egg if you want, or increase the amount of cranberries, or decrease the sugar to add some tablespoon of orange juice concentrate ! Delicious !

Nov 17, 2007

This bread was fabulous! I thought that the orange flavor, from the juice AND zest, might be a bit strong, but it wasn't--it complimented the tang of the cranberries beautifully, so don't skimp on the orange zest...I took other reviewers' advice and used whole cranberries (increased to 1 1/4 cup) and it was perfect. Looks beautiful and tastes moist and flavorful--well worth making.


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  • Calories
  • 194 kcal
  • 10%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 265 mg
  • 11%

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

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