Spicy Cranberry Nut Bread

Total Time

Prep: 25 min. Bake: 55 min.


2 loaves (16 loaves each)

Updated: Jan. 01, 2018
Whenever Maxine Smith of Owanka, South Dakota serves slices of this favorite treat, someone asks for her recipe. "It's a moist, dark holiday bread chock-full of old-fashioned, spicy goodness," she notes.


  • 2-1/2 cups halved fresh or frozen cranberries, divided
  • 2/3 cup sugar
  • 2 teaspoons grated orange zest
  • 2-1/4 cups all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1 tablespoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2 large eggs, lightly beaten
  • 3/4 cup sour cream
  • 1/4 cup butter, melted
  • 1 cup chopped pecans


  1. In a large saucepan, combine 1-1/2 cups cranberries, sugar and orange zest. Bring to a boil; reduce heat and cook for 6-8 minutes or until the cranberries are softened. Remove from the heat; stir in the remaining berries and set aside.
  2. In a large bowl, combine the flour, brown sugar, baking soda, cinnamon, salt and cloves. Combine the eggs, sour cream and butter; stir into dry ingredients just until blended. Fold in cranberries and pecans.
  3. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Sugared Cranberries
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour. 

Nutrition Facts

1 slice: 126 calories, 5g fat (2g saturated fat), 21mg cholesterol, 178mg sodium, 18g carbohydrate (10g sugars, 1g fiber), 2g protein.

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