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Rhonda's Cranberry Bread

Description

Tangy cranberries spark up this buttery nut bread recipe. Make and freeze these quick breads up to 8 weeks before Christmas for holiday giving.

Ingredients

  • 2
    c
    flour, all-purpose
  • 1
    c
    sugar, granulated
  • 1
    t
    cinnamon
  • 1 1⁄2
    t
    baking powder
  • 1⁄2
    t
    baking soda
  • 1⁄2
    t
    salt
  • 1
    c
    walnuts or pecans, coarsely chopped
  • 1
    c
    cranberries, fresh whole
  • 3⁄4
    c
    orange juice
  • 1⁄4
    c
    vegetable oil
  • 1
     
    egg
  • 1
    t
    orange rind, fresh grated

Instructions

Stir together in a large bowl: flour, sugar, cinnamon, baking powder, soda and salt.

When well blended, add walnuts and cranberries. Stir to coat nuts and berries.

In a separate bowl, stir orange juice, vegetable oil, egg and orange rind with a fork until well blended.

Pour over the dry ingredients; stir just until dry ingredients are completely blended into wet ingredients.

Pour into greased 9x5 loaf pan or 3 mini-loaf pans (line bottom with wax paper). (I grease the pan by spraying it with Pam, then place the waxed paper on the bottom, and I spray it with Pam also.)

Bake 350 for 60-70 minutes. Check it at 60...top should feel firm not soft when gently pushed. Turn out on cake rack. Peel off waxed paper. Turn bread upright and cool on rack.

Makes 1 large loaf or 3 mini-loaves.

Notes

Rhonda's Cranberry Bread freezes very well. Wrap in two layers of plastic wrap and place in freezer storage bag to freeze for up to 2 months.

Summary

Yield
Source

Copyright (c) 1999 Rhonda Ashby Coulter. Used by permission.

Prep time5 minutes
Holiday RecipesQuick Bread Recipes