2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter or margarine, softened
1/2 cup sugar
1 egg
1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce
1 cup chopped walnuts


Preheat oven to 350ºF. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.

Combine flour, baking powder, cinnamon and nutmeg in a small mixing bowl; set aside.

Using an electric mixer, beat butter or margarine with sugar in a medium mixing bowl until light and fluffy. Add egg; mix well. Break up cranberry sauce with a fork and add to the butter mixture. Add nuts. Add dry ingredients to the cranberry mixture, mixing just until the dry ingredients are moist.

Spread batter evenly into prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. If bread begins to brown too quickly, loosely cover with foil and continue to bake until bread tests done.

Makes 1 loaf.


Add a review


Carolyn from Joshua Tree, California

This bread was moist, great size. I did add some chopped canned pineapple. Very good.

Very Good

E. from Santa Maria, CA

Simple, but good, although I used a sugar substitute and it was fine.

Very good

Anonymous from Moreno Valley, CA

This is the standard Cranberry Bread Recipe that has appeared on the Ocean Spray cranberry bag for years. It is easy to make and very flavorful (with or without the nuts). I've never had a problem with it coming out wonderfully. The batter can also be put into 2 small loaf pans or 4 mini loaf pans. Of course, the time will need to be adjusted.

Very Bland and Looked Raw When Cooked

Jan from Henderson, NV

I was disappointed in this bread. It was very bland tasting and actually looked almost raw when cooked. Granted some of the "raw" look is because it is cranberry based and would naturally be red in color but it didn't brown at all. The taste was bland as well. Not something I would recommend or repeat.

Excellent for gifts

Michelle from Orange Park, FL

I made a few alterations to the recipe. In exchange of 1 cup of white flour, I substitured 1 cup of whole wheat pastry flour and I swaped out 1/3 of a cup of cranberry sauce for 1/3 cup of banana. I used the extra sauce to make a white chocolate cranberry glaze by melting a 1/3 of a cup of white chocolate chips into the cranberry sauce. I also added 1t of butter, 1/4t of lemon extract and 2T of corn syrup to the glaze to keep it soft, but you could leave out for a firmer glaze. I also prepared them as muffins to conserve time which took about 20-25 minutes, check with toothpick. These were hits with my teenage daughter and her friends. I will be making these as gifts for the holiday. Plus my house smells great!

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