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Two slices of Cranberry Nut Bread with butter

Cranberry Nut Bread

Chock-a-block full of fresh cranberries and walnuts, this scrumptious and colorful Cranberry Nut Bread is the perfect companion to a cup of coffee or tea.

  • Yield: Makes 2 9-by-5-inch loaves 1x


  • 4 cups all purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • 2 tablespoons shortening, melted
  • 2 tablespoons unsalted butter, melted
  • juice and zest from 2 navel oranges
  • boiling water
  • 2 large eggs, beaten
  • 3 cups coarsely chopped cranberries, picked over before chopping (an 8-ounce bag)
  • 1 cup chopped walnuts (or pecans)


  1. Preheat oven to 350 degrees. Grease and flour 2 9-by-5 inch (or 3 5 1/2-by-3 inch) loaf pans.
  2. In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Set aside.
  3. In a 2-cup measuring cup, whisk together shortening, butter, orange juice and orange zest. Stir in enough boiling water to equal 1 1/2 cups total liquid. Let cool for a few minutes.
  4. Slowly whisk beaten eggs into liquid mixture. Stir liquids into dry ingredients just until combined; do not overmix. Fold in cranberries and walnuts. (Batter will be thick.)
  5. Spoon batter evenly into prepared pans; smooth top. Bake for 40 minutes or until a tester inserted into the middle comes out clean.
  6. Cool in pan for 10 minutes, then invert out of pan and place on a rack to cool completely. Store, well wrapped, in the refrigerator.


High altitude: no adjustments are required.

Make ahead: loaves can be well wrapped and frozen for up to 2 months.

  • Author: (By Lee Clayton Roper)
  • Category: Bread, breakfast and brunch, easy recipes, easy entertaining