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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Tasty and healfy

Me and my mom made this together many times, and we LOVE it. Great for those who live cake and fruit! And cranberries just add to the awesomeness!!

Added 2 more eggs and turned out fluffier

The first time I made it following the recipe. It was ok, a bit too dense. Second time I added two more eggs,. I mixed the yolk with the butter and sugar and about 1/2 tsp of baking soda, than added the juice and flour, and the beaten egg whites at the end, followed by the nuts and cranberries. Turned out much better, fluffier. Baked it in a brownie pan, ready in 20 mins.

Try adding an Orange Syrup!

Maureen from Oak Ridge, TN

My family has been making this recipe for generations for Christmas and I am always so sad when you cant find cranberries in the grocery store! I added a simple orange syrup to the top after baking, made simply by boiling 1/2 cup sugar and 1/4 cup water, and orange zest. Let boil for 2 minutes until syrupy, and it adds a sugary crispness to the crust, makes it moist, and looks bakery quality!

Whole orange? YES!

Shelley from North Kingstown, RI

I made this today and used the entire orange recipe it was so good. Then after I had my food processor already dirty, I used the remaining 3/4 cranberries and made a chick pea hummus which we already love, cranberries were a great addition, thanks.

Love this recipe

Laura from Olympia, WA

I like to make 2 loaves at a time so I double the recipe. I also zest a whole orange, chop the zested peel and add it all. The recipe on the bags actually use vegetable oil, which is what I use. I wrap the extra loaves in wax paper and freeze in plastic bags. It's a beautiful loaf with the orange and red colors. Everyone loves it.

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