Cranberry Orange Walnut Bread

“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 breadTaste of Home
Servings Prep Time Cook Time
16servings 20minutes 1hour + cooling
Servings Prep Time
16servings 20minutes
Cook Time
1hour + cooling
Portions: servings
Portions: servings
  1. 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 at 325° for 60 minutes or until a toothpick inserted in the centre comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Recipe Notes

Nutrition Facts

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