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Cranberry Nut Bread

 Cranberry Nut Bread
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
16 ServingsPrep: 15 min. Bake: 65 min. + cooling

Ingredients

  • 2 cups King Arthur Unbleached 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,

2 of 2

Cranberry Nut Bread (continued)

Nutritional Facts: 6 g fat (2 g saturated fat), 21 mg cholesterol, 258 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.