Cranberry Loaf

Cranberry Loaf

19 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Recipe by  Carol

“This loaf is almost tangy, and you will almost wish that you had more.”

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Adjust Servings

Original recipe yields 1 loaf



  1. In a large bowl, mix together flour, crumbs, brown sugar, baking powder, and salt. Stir in cranberries, raisins, nuts, and orange rind. Add beaten egg, orange juice, and oil. Stir until blended. Scrape into a greased 9 x 5 x 3 inch loaf pan.
  2. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until inserted toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan to a wire rack to cool completely.

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Reviews (19)

Rate This Recipe


I accidently made it home from the grocery store with a bag of dried cranberries. I dont know how they ended up in my bag, but since I paid for them, I checked this site to figure out what to do with them. I had all of the ingredients for this recipe. I purposely left out the raisins and zest but used o.j with lots of pulp. I loved this bread. It tastes just like the cranberry loaf they bake and sell for $8 down at our gourmet bread store in town.



This loaf turns out really nicely. The graham cracker crumbs give a nice, not-too-sweet flavour and a beautiful brown finish. It's important to let the loaf cool for 10 minutes after taking it out of the oven in order to let the cake "set", otherwise it tends to fall apart.



I don't like fruit cake, so this is an excellent substitution.

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Amount Per Serving (12 total)

  • Calories
  • 245 cal
  • 12%
  • Fat
  • 10.6 g
  • 16%
  • Carbs
  • 36.2 g
  • 12%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 231 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Cranberry Orange Loaf


next recipe:

Saskatoon Cranberry Loaf