Serve this flavorful quick bread for breakfast, with tea, or as a light dessert.

Allrecipes Member

Recipe Summary test

Servings:
16
Yield:
1 loaf
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan.

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  • Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

  • Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight.

Tips

Copyright (C) 2003 to 2009 Ocean Spray Cranberries, Inc. and Ocean Spray International, Inc. All rights reserved.

Nutrition Facts

166 calories; protein 2.7g; carbohydrates 29g; fat 4.5g; cholesterol 11.6mg; sodium 248.4mg. Full Nutrition
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Reviews (55)

Rating: 5 stars
01/01/2009
Everyone loves this recipe! The only changes I make are that I use butter instead of shortening and I don't chop the cranberries. I love seeing the whole cranberry when the bread is sliced. I use walnuts, but I'm sure pecans would be equally as good. Read More
(42)
Rating: 5 stars
11/01/2008
Very good! This is the recipe from the back of the Ocean Spray cranberries bag, and also the same as several other recipes on this site. When I took it out of the oven I immediately put aluminum foil over the top and left it in the pan for 15-20 mins, the steam helps to moisten the bread. I will make this again! Read More
(31)
Rating: 5 stars
11/15/2010
I've made this recipe twice. Each time the bread was disappointingly dry & not very flavorful. But after adding some of your suggestions, I can now give this 5 Stars. I used canola oil instead of shortening & increased the amount to 4 tablespoons. Also increased cranberries to 2 cups & nuts to 1 cup. Superb, moist, delicous! Read More
(21)
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Rating: 5 stars
12/05/2008
This is my favorite Cranberry bread recipe except my recipe calls for 1/4 cup butter instead of the shortening. I have also added 1 1/2 cups of light raisins along with the 1 1/2 cups of cranberries - delish and beautiful as well. The original changes I found in a children's book called "Cranberry Thanksgiving" by Wende and Harry Devlin. Read More
(20)
Rating: 5 stars
11/19/2009
Great loaf of bread! I actually doubled the recipe and got 3 8x4" loafs...worked out perfectly! Also omitted the orange peel and used fresh squeezed (w/pulp) juice...it was delicious! Read More
(20)
Rating: 5 stars
12/30/2008
SO GOOD! I followed the recipe exactly except I used butter instead of shortening. Used walnuts, and would make it exactly the same way next time! Very flavorful (and FULL of cranberries)! Read More
(16)
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Rating: 5 stars
11/30/2008
This recipe is the same one that has been handed down in our family for many generations. It is wonderful. Sometimes we add pecans instead of walnuts for a change. Read More
(12)
Rating: 5 stars
12/28/2010
I made this for Christmas. After baking, it looked a little pale so I made a simple confectionery sugar/milk icing to put on top of the bread. It was fantastic. I think the icing gave it a little more sweetness which we liked. My husband raved about it. Thank you for such a great new Christmas tradition. Read More
(12)
Rating: 5 stars
12/20/2010
SO GOOD! The orange juice and zest really add to the flavor. This tasted like something I get with my latte at a coffee shop. Yummy! Read More
(11)