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Cranberry Loaf

Cranberry Loaf

Brimming with cranberries, this Cranberry Loaf is almost tangy in flavor, and you will almost wish that you had more.


1 cup all-purpose flour
1 cup graham cracker crumbs
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped cranberries
1 cup raisins
1/2 cup chopped walnuts
1 tablespoon orange zest
1 egg, beaten
1 cup orange juice
1/3 cup vegetable oil


In a large bowl, mix together flour, crumbs, brown sugar, baking powder, and salt. Stir in cranberries, raisins, nuts, and orange rind.

Add beaten egg, orange juice, and oil. Stir until blended. Scrape into a greased 9 x 5 x 3 inch loaf pan.

Bake in a preheated 350 degrees oven for 1 hour, or until inserted toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan to a wire rack to cool completely.

Cranberry Orange Loaf

This is an excellent flavor to choose from. This bread tastes better the next day.

Cranberries and oranges 1/4 cup butter
1 cup white sugar
1 egg
3/4 cup orange juice
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1-1/2 cups fresh or frozen cranberries
1/2 cup pecans, coarsely chopped

Whisk together flour, baking powder, soda, and salt. Stir in orange rind, cranberries, and nuts. In a large bowl, beat together butter or margarine, sugar, and egg until smooth. Stir in juice.

Pour in flour mixture, stirring until moistened. Scrape into a greased 9 x 5 inch loaf pan. Bake in a preheated 350 degree oven for 1 hour, or until the bread tests done. Let stand 10 minutes, and then remove loaf from pan to a wire rack to cool. Makes 1 loaf.

Did You Know?

Cranberries are a great source of vitamin C, are low in calories (25 calories per one-half cup), high in fiber, contain no fat, are low in sodium, high in potassium, and can be used in many forms of cooking!

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