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Cranberry Orange Walnut Bread Recipe

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Cranberry Bread is a natural coming from Oregon, a state famous for its cranberries. And each fall my husband and I go out and scrounge around picking up the walnuts for this delicious bread. A lady was presenting this bread at a food fair when I had the "nerve" to ask her for the recipe. She obliged, and it's been a steady item in our menu ever since. But not just at Thanksgiving—heavens, no! I freeze the berries and have a ready supply all year long.

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Cranberry Orange Walnut Bread Recipe

Prep: 20 min. Bake: 1 hour + cooling

Yield: 16 Servings

20 60 80

Ingredients

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup orange juice
Grated peel of 1 orange
2 tablespoons butter, melted
2 tablespoons hot water
1 cup fresh or frozen cranberries
1 cup coarsely chopped walnuts

Directions

In a large bowl, combine the dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts.
Spoon into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 servings).

Nutritional Facts 1 serving (1 slice) equals 177 calories, 6 g fat (1 g saturated fat), 17 mg cholesterol, 209 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cranberry Orange Bread in Reminisce March/April 1991, p36

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Reviews for Cranberry Orange Walnut Bread (2)

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Cranberry Orange Walnut Bread

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Reviewed on Oct. 31, 2011 by cookinfanatic25

I made this bread for my husband, while we were dating. He loved it so much that I made him another loaf, this time sharing it with his family as well. His mom, now my mother-in-law, enjoyed it so much that I shared the recipe with her.