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Cranberry Nut Bread II

Cranberry Nut Bread II

  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
ANDROMEDA050456

ANDROMEDA050456

This is a fast, festive bread for the Thanksgiving or Christmas holiday dinner table. Tart, fragrant and filled with nuts!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
  2. In a medium bowl, mix together the flour, sugar, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs.
  3. In a small bowl, beat the egg, orange juice and orange zest. Blend into the dry mixture. Stir in the cranberries and walnuts. Transfer to the loaf pan.
  4. Bake in the preheated oven 65 to 70 minutes, or until a wooden toothpick inserted at center comes out clean. Cool in pan 10 minutes, remove to wire rack and cool completely before serving.
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Reviews

MommyFromSeattle
260

MommyFromSeattle

12/17/2007

Excellent. I doubled the recipe and it turned out great. When doubling, I used the entire bag of fresh cranberries (12 oz.) This is the recipe that comes off of the the Ocean Spray bag. Great bread for the holidays. TIP - Be sure to cover the bread tightly with foil once it comes out of the oven for about 10-15 min. It will steam and keep the bread super moist - a trick for all loaf quick breads.

KarmaMonkey
110

KarmaMonkey

12/27/2007

We were so impressed with this recipe that I've decided to finally review a recipe here after using this site for nearly 2 years! This is a phenomenal bread. The base is wonderful and can be used with a variety of different fruits - strawberry, blueberry, cherry, dried mix, etc. We prefer it without nuts and make it exactly as given except we use halved cranberries rather than whole. We've used both fresh and frozen with no difference in quality. When my husband first made this I was skeptical because I thought it would need more sugar and some other spices like cinnamon. I was wrong! The flavor is perfect as is. The orange juice and zest give a sweetness and complexity that is just heavenly. Thanks so much for sharing this recipe with us!

BLDBRIDGET
58

BLDBRIDGET

10/9/2003

I have made this recipe several times and everyone loves it. I have also made it with fresh bing cherries and it was a hit.

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