Classic Cranberry Nut Bread

Classic Cranberry Nut Bread
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Prep Time

Cook Time


Makes 1 loaf (16 servings)


2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts


Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

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. Makes 1 loaf (16 slices).

PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams, Fat 6grams, Chol. 18mg., Sodium 313mg.


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Betty from Boston, MA

I have made this for years. Instead of juicing an orange, I throw the whole orange in a food processor & mix it into the wet ingredients. This bread is even better sliced & toasted. My favorite Christmas morning breakfast.


Bread is probably the most moist bread I have ever made. This recipe will be saved for the future.

Wouldn't be Thanksgiving without it

Momma from B, NJ

We have made this bread every year of my life, with or without nuts, chocolate chips... always a favorite. We make one loaf and freeze the other.

I love this recipe

I have made this recipe for years, several times during the year - not just on holidays. I love it..bread is moist, is tangy but sweet. My family looks forward to the times that I make this bread. The orange juice adds a lot to the recipe. I'm not a great cook but this is one of the things I get requests for:)

Best Bread EVER

Monic from Madison, WI

I've made this bread typically around the holidays and it's always the first thing to disappear. Both adults and children cannot get enough of it. I tend to play with recipes and for this one, to make sure it is soaked with flavour, instead of just juicing an orange, I make sure I add back in all of that pulp but additionally cut up an entire orange and incorporate that directly. I increase the amount of cranberries to 2 cups and the nuts (I use pecans) to 1 cup. Shortening I will not use so I change that out for all natural palm shortening. The longer this bread sits, the more flavourful and moist it becomes. It ships very well which makes for a great gift across the miles, and is a beautiful addition to any savory entree. The options of how to use this bread are endless. The orange and cranberry are a beautiful combination for any time of year but they seem to add a bit of warmth to the cold winter months.

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Classic Cranberry Nut Bread


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