Rhonda's Cranberry Bread

cranberry bread recipe

Tangy cranberries spark up this buttery Cranberry Nut Bread recipe, from Christmas Notebook blogger, Rhonda Coulter.

With the sparkling flavors of cranberries, walnuts and orange, these moist loaves freeze well and can be made in quantity.

Add them to your holiday gift baskets for a welcome taste of Christmas! Paired with Chocolate Coffee Spoons, this recipe makes a perfect, personal Christmas gift.

Make and freeze these quick breads up to 8 weeks before Christmas for holiday giving.


2 cups
flour, all-purpose
1 cup
sugar, granulated
1 teaspoon
1 1⁄2 teaspoons
baking powder
1⁄2 teaspoons
baking soda
1⁄2 teaspoons
1 cup
walnuts or pecans, coarsely chopped
1 cup
cranberries, fresh whole
3⁄4 cups
orange juice
1⁄4 cups
vegetable oil
1 teaspoon
orange rind, fresh grated


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.)

Makes 1 large loaf or 3 mini-loaves.

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.


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.

Holiday Recipes: 


SourceAdapted from a recipe in Sunset Magazine
Prep time
20 minutes
Cooking time
25 minutes
Total time
45 minutes