Rating: 4.62 stars
37 Ratings
  • 5 star values: 24
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Use your food processor for the nuts and cranberries and save loads of time.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4-inch loaf pans. Line bottoms with parchment paper, if desired.

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  • Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the orange zest.

  • Sift together the flour, salt, baking powder and baking soda. Add to the egg mixture, alternating with orange juice.

  • Coarsely chop the cranberries.

  • Pour the flour mixture into the mixing bowl alternately with the orange juice, mixing until just incorporated. Fold in the chopped cranberries and walnuts, mixing just enough to evenly combine. Divide the batter evenly among prepared pans.

  • Bake in the preheated oven for 30 minutes. Check for browning: cover the tops with aluminum foil to prevent them from becoming too dark. Bake until a toothpick inserted in the center of the loaves comes out clean, about 30 minutes more. Cool on wire racks.

Nutrition Facts

335 calories; protein 5.4g; carbohydrates 54.2g; fat 11.5g; cholesterol 38.5mg; sodium 511.6mg. Full Nutrition
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Reviews (27)

Most helpful positive review

Rating: 5 stars
12/12/2006
This was a great recipe! I love cranberry-nut bread and have tried several versions over the years but this is hands down the best. I have to comment on the cooking time however...I was skeptical when I saw the 30 to 35 minutes since I've never cooked a quick bread for that short a time before. I left it in for an extra 10 minutes and the middle was still very gooey. Possibly a typo? I made a "note to self" to increase it to 50 to 55 the next time I make it which I definitely will. My husband loved it as well. Read More
(64)

Most helpful critical review

Rating: 3 stars
08/23/2010
It's ok not that moist or flavorful. The crust is nice though. I added ginger rum vanilla and orange extracts used half brown sugar and half white and a pinch of salt and it still wasn't all too flavorful. Read More
(4)
37 Ratings
  • 5 star values: 24
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/12/2006
This was a great recipe! I love cranberry-nut bread and have tried several versions over the years but this is hands down the best. I have to comment on the cooking time however...I was skeptical when I saw the 30 to 35 minutes since I've never cooked a quick bread for that short a time before. I left it in for an extra 10 minutes and the middle was still very gooey. Possibly a typo? I made a "note to self" to increase it to 50 to 55 the next time I make it which I definitely will. My husband loved it as well. Read More
(64)
Rating: 5 stars
12/05/2007
This was an incredible recipe...Normally I don't hit recipes that haven't had many reviews but I'm glad I made the exception here. I ended up with 4 loaves instead of the 3 identified. I didn't make any changes to the recipe and was really impressed with the results. Thanks for sharing it:0) On a side note...I also had to increase the cook time. I ended up baking for right at an hour. Well worth the wait. Read More
(34)
Rating: 4 stars
04/12/2008
The bread had a nice flavor but I found it to be dry. Next time I think I'll try adding some sour cream or applesauce. Read More
(31)
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Rating: 5 stars
12/20/2010
This is a great recipe. I add almost double the cranberries and use a combination of whole and chopped. I coat the pan with cinnamon and sugar and I top the bread with raw sugar to add a shimmer. I do think the cook time listed is wrong. I cook the bread for about 60 minutes. Read More
(16)
Rating: 5 stars
09/18/2011
I reduced the orange juice to 2 cups and added 3 tablespoons sour cream. Made two loaves and 12 muffins with the batter. Delicious! Read More
(12)
Rating: 5 stars
11/16/2009
All I can say is that this recipe is definitely a keeper. Beautiful presentation as well as delicious. Very moist and just popped right out of the pan.. Read More
(11)
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Rating: 5 stars
09/09/2009
Good recipe. I had to cook mine for about an hour though. Read More
(8)
Rating: 4 stars
02/12/2009
Good a bit sweet Read More
(8)
Rating: 4 stars
12/13/2010
This bread was good. Just a head's up- It took A LOT longer than 35 minutes t bake! Read More
(4)
Rating: 3 stars
08/23/2010
It's ok not that moist or flavorful. The crust is nice though. I added ginger rum vanilla and orange extracts used half brown sugar and half white and a pinch of salt and it still wasn't all too flavorful. Read More
(4)