Cranberry Orange Walnut Bread Recipe

4.5 4 6
Cranberry Orange Walnut Bread Recipe
Cranberry Orange Walnut Bread Recipe photo by Taste of Home
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Cranberry Orange Walnut Bread Recipe

Read Reviews
4.5 4 6
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large 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 9x5-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).
Originally published as Cranberry Orange Bread in Reminisce March/April 1991, p36

Nutritional Facts

1 slice: 177 calories, 6g fat (1g saturated fat), 17mg cholesterol, 209mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 4g protein.

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large 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
  1. 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.
  2. Spoon into a greased 9x5-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).
Originally published as Cranberry Orange Bread in Reminisce March/April 1991, p36

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dublinlab User ID: 1682119 258243
Reviewed Dec. 17, 2016

"Excellent! So quick and easy to whip up. I make one and get it in the oven and mix up a second one in the same bowl, only takes a couple of minutes. It freezes so well too. Janet. VFE"

MY REVIEW
jennb76 User ID: 2946121 12174
Reviewed Jan. 5, 2014

"This bread is AMAZING!!! So easy to put together and so very, very delicious! Everybody in my family loved it! This will be made often in my household and I won't be changing a single thing about it!"

MY REVIEW
cookinfanatic25 User ID: 6098804 12168
Reviewed Oct. 31, 2011

"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."

MY REVIEW
quakquak User ID: 5651502 41693
Reviewed Dec. 3, 2010

"A very tasty bread great for the fall/winter months. A typical comfort food."

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