Rating: 4.5 stars
227 Ratings
  • 5 star values: 159
  • 4 star values: 44
  • 3 star values: 20
  • 2 star values: 3
  • 1 star values: 1

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.

Recipe Summary

cook:
1 hr
total:
1 hr 20 mins
prep:
20 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, combine 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 greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325 degrees F for 60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

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Nutrition Facts

177 calories; protein 3.2g; carbohydrates 27.2g; fat 6.7g; cholesterol 15.4mg; sodium 200.5mg. Full Nutrition
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