Rhonda's Cranberry Bread


Tangy cranberries spark up this buttery nut bread recipe. Make and freeze these quick breads up to 8 weeks before Christmas for holiday giving.


2 cups
flour, all-purpose
1 cup
sugar, granulated
1 teaspoon
1 1⁄2 teaspoon
baking powder
1⁄2 teaspoon
baking soda
1⁄2 teaspoon
1 cup
walnuts or pecans, coarsely chopped
1 cup
cranberries, fresh whole
3⁄4 cups
orange juice
1⁄4 cup
vegetable oil
1 teaspoon
orange rind, fresh grated


Stir together in a large bowl: flour, sugar, cinnamon, baking powder, soda and salt.

When well blended, add walnuts and cranberries. Stir to coat nuts and berries.

In a separate bowl, stir orange juice, vegetable oil, egg and orange rind with a fork until well blended.

Pour over the dry ingredients; stir just until dry ingredients are completely blended into wet ingredients.

Pour into greased 9x5 loaf pan or 3 mini-loaf pans (line bottom with wax paper). (I grease the pan by spraying it with Pam, then place the waxed paper on the bottom, and I spray it with Pam also.)

Bake 350 for 60-70 minutes. Check it at 60...top should feel firm not soft when gently pushed. Turn out on cake rack. Peel off waxed paper. Turn bread upright and cool on rack.

Makes 1 large loaf or 3 mini-loaves.


Rhonda's Cranberry Bread freezes very well. Wrap in two layers of plastic wrap and place in freezer storage bag to freeze for up to 2 months.