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Cranberry Nut Bread I

Cranberry Nut Bread I

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Karin Christian

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Diana S.
318
12/28/2006

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!

ABIGAILG816
199
11/26/2005

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!

MommyFromSeattle
178
12/26/2008

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.