Holiday Season Cranberry Bread

Keep this cranberry bread on hand for holiday visitors. It freezes well and is delicious plain, with butter or with cream cheese. A welcomed gift!

When fresh cranberries are no longer available, I enjoy this bread year-round with fresh blueberries or frozen cherries.
Photo by Kimberly E.
Adapted from food.com
When fresh cranberries are no longer available, I enjoy this bread year-round with fresh blueberries or frozen cherries.
When fresh cranberries are no longer available, I enjoy this bread year-round with fresh blueberries or frozen cherries.

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

16

loaf

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

16

servings

Adapted from food.com

Ingredients

  • 2

    cups flour

  • 1/2 to 1

    cup sugar

  • 1 1/2

    teaspoons baking powder

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon baking soda

  • 2

    tablespoons butter, melted or canola oil

  • 3/4

    cup orange juice, freshly squeezed

  • 1

    egg, well beaten

  • 2

    cups fresh cranberries, halved

  • 1

    cup walnuts or hazelnuts, chopped

Directions

Sift flour, sugar, baking powder, salt and soda into large bowl and set aside. Add melted butter or canola oil to orange juice. Add beaten egg to orange mixture and add to dry ingredients. Mix until dry ingredients are moistened. Stir in chopped nuts and cranberries. Turn into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350°F for 55 to 60 minutes. Let stand 24 hours before slicing. Serve plain or with butter or cream cheese. Freezes well. Remove from freezer the night before serving, if possible.

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