Orange-Cranberry Nut Bread Recipe

5 3 3
Orange-Cranberry Nut Bread Recipe
Orange-Cranberry Nut Bread Recipe photo by Taste of Home
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Orange-Cranberry Nut Bread Recipe

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5 3 3
Publisher Photo
—Marilyn Ellis, Canyon Lake, Pennsylvania
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup orange juice
  • 1 large egg, lightly beaten
  • 2 tablespoons hot water
  • 2 tablespoons melted butter
  • 8 ounces fresh cranberries, halved
  • 1/2 cup chopped pecans
  • 4 teaspoons grated orange peel

Directions

Preheat oven to 325°. Whisk together the first five ingredients. In another bowl, whisk orange juice, egg, water and butter. Stir into dry ingredients just until moistened. Fold in cranberries, nuts and orange peel.
Bake in a greased 9x5-in. loaf pan until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
Editor's Note: Recipe doubles well.
Originally published as Cranberry Nut Bread in Country Woman September/October 1992, p36

Nutritional Facts

1 slice: 155 calories, 4g fat (1g saturated fat), 15mg cholesterol, 138mg sodium, 28g carbohydrate (14g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup orange juice
  • 1 large egg, lightly beaten
  • 2 tablespoons hot water
  • 2 tablespoons melted butter
  • 8 ounces fresh cranberries, halved
  • 1/2 cup chopped pecans
  • 4 teaspoons grated orange peel
  1. Preheat oven to 325°. Whisk together the first five ingredients. In another bowl, whisk orange juice, egg, water and butter. Stir into dry ingredients just until moistened. Fold in cranberries, nuts and orange peel.
  2. Bake in a greased 9x5-in. loaf pan until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
Editor's Note: Recipe doubles well.
Originally published as Cranberry Nut Bread in Country Woman September/October 1992, p36

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Reviews forOrange-Cranberry Nut Bread

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Sherry User ID: 8974278 257175
Reviewed Nov. 23, 2016

"I make this every Thanksgiving and Christmas. Each time I wonder why I don't make it throughout the year. So good!"

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MBilllman User ID: 3940652 28165
Reviewed Dec. 20, 2011

"This recipe also makes 1 dozen muffins. bake at 400 degrees for 15 minutes."

MY REVIEW
greener43n User ID: 6300445 35754
Reviewed Dec. 2, 2011

"If you like cranberry and citris, you will love it. I was given cranberry bread for my Thanksgiving dinner project. This sounded like the one my mom always made. I made it and was nervous because I am not a baker. It came out wonderful, the bread basket on Thanksgiving was empty, and everybody wanted it for breakfast the next day! It is easy, will make a great gift, and trust me your bread basket will be empty to!!"

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