Cranberry Nut Bread Recipe

Cranberry Nut Bread Recipe Cranberry Nut Bread Recipe photo by Taste of Home Rating 5

I created this recipe 14 years ago by combing a couple of recipes from my collection. A friends suggested I add even more cranberries. Now there's a big burst of tart cranberry and lots of crunchy nuts in every piece. —Dawn Lowenstein, Hatboro, Pennsylvania

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Cranberry Nut Bread Recipe
  • Prep: 15 min. Bake: 65 min. + cooling
  • Yield: 16 Servings
15 65 80

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup butter, cubed
  • 1 egg
  • 3/4 cup orange juice
  • 1 tablespoon grated orange peel
  • 1-1/2 cups fresh or frozen cranberries
  • 1/2 cup chopped walnuts

Directions

  • In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, orange juice and peel; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
  • Spoon batter into a greased and floured 8-in. x 4-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Yield: 1 loaf (16 slices).

Nutritional Facts 1 serving (1 slice) equals 169 calories, 6 g fat (2 g saturated fat), 21 mg cholesterol, 258 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cranberry Nut Bread in Taste of Home December/January 1997, p39

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Reviews for Cranberry Nut Bread

Cranberry Nut Bread Recipe

Cranberry Nut Bread

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(1-8) of 8 reviews

Reviewed on May. 05, 2013 by marys1928

I first made this recipe when it was first published and I knew it was a winner when I got all those compliments! This is definitely a family and friends favorite!

Reviewed on Jan. 01, 2013 by jerrieL

This recipe is so amazing! Love the taste of it and will make it again very soon. I made it for Thanksgiving and haven't been able to keep it in the house for very long...lol Christmas I gave it out as little gifts and now everyone is asking for this recipe.

Reviewed on Nov. 09, 2012 by Joscy

Truly, this bread deserves at least **10** stars. It is the only cranberry bread I've made for years, and will use exclusively. Thank you, Dawn, for this superior bread!!!

Reviewed on Aug. 17, 2012 by delowenstein

Actually, What I've now done since I'd submitted this recipe back in 1997, I've baked the bread in two 7-1/2x3-1/2" greased and floured loaf pans 0R you can use about four 5x3" miniature loaf pans, greased and floured! I baked the 7" loaves for at least 55 to 60 minutes & the minuature loaves for about 45 to 50 minutes at 350 o F. or until a cake tester comes out clean when inserted near the center! Each year, I bake this bread for our neighbors for the Christmas holiday season and they look forward to receiving it! I'd even baked about four loaves for a family holiday brunch on New year's Day 2012 & a family birthday brunch on 3/24/12 at our home! Another tip I have: Instead of using the bottled or grated orange peel, I started using 1 Tbsp. of ground Navel orange and the flavor of the orange in the loaf REALLY comes out!

Reviewed on Aug. 17, 2012 by delowenstein

I am very pleased that the readers who tried my recipe enjoyed it so much!

Reviewed on Jan. 08, 2010 by KarenBrockelsby

Loved it!

Reviewed on Nov. 13, 2009 by havnfun8

excellent flavor and easy to make

Reviewed on Nov. 06, 2008 by Joscy

This recipe makes out of this world delicious bread. I've added as much as 2 cups cranberries with excellent results. If you have not yet made this bread, do so. When my son was in the Army, I'd sent him several loaves to share with buddies and superiors.

Thank you for sharing this recipe.

Sincerely,

 
 

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