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Cranberry Orange Walnut Bread

Total Time

Prep: 20 min. Bake: 1 hour + cooling

Makes

1 loaf (16 servings)

Coming from Oregon, a state famous for its cranberries, this bread is a given at our house. Each fall my husband and I scrounge around for walnuts to go in it. It's a regular on our table, and not just at Thanksgiving. I freeze the berries so I have a ready supply all year long. —Elaine Kremenak, Grants Pass, Oregon
Cranberry Orange Walnut Bread Recipe photo by Taste of Home

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup orange juice
  • Grated zest of 1 orange
  • 2 tablespoons butter, melted
  • 2 tablespoons hot water
  • 1 cup fresh or frozen cranberries
  • 1 cup coarsely chopped walnuts

Directions

  1. Preheat oven to 325°. In a large bowl, combine the dry ingredients. In another bowl, beat egg. Add orange juice, zest, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts.
  2. Spoon into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 1 hour. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts

1 slice: 177 calories, 6g fat (1g saturated fat), 17mg cholesterol, 209mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 4g protein.

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