Hang tight!
"Use your food processor for the nuts and cranberries and save loads of time." — Heather
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3/4 cup butter, room temperature
3 cups white sugar
3 eggs, room temperature
3 tablespoons orange zest
6 cups all-purpose flour
1 tablespoon salt
4 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 1/4 cups orange juice
3 cups whole cranberries
1 1/2 cups chopped walnuts
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 skeptical when I saw the 30 to 35 minutes since I've never cooked a quick bread for that short a time before. I left it in for an extra 10 minutes, and the middle was still very gooey. Possibly a typo? I made a "note to self" to increase it to 50 to 55 the next time I make it, which I definitely will. My husband loved it as well.
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 all too flavorful.
23 Ratings
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 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't make any changes to the recipe and was really impressed with the results. Thanks for sharing it :0) On a side note...I also had to increase the cook time. I ended up baking for right at an hour. Well worth the wait.
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 shimmer. I do think the cook time listed is wrong. I cook the bread for about 60 minutes.
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..
I reduced the orange juice to 2 cups and added 3 tablespoons sour cream. Made two loaves and 12 muffins with the batter. Delicious!
Good, a bit sweet
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Walnut Bread
Serving Size: 1/24 of a recipe Servings Per Recipe: 24 Amount Per Serving Calories: 335 Calories from Fat: 104
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