Cheddar Walnut Cranberry Bread

Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

What a lovely combination of ingredients! Mmmmm-mmmmmm! Adapted from Cook Now Serve Later cookbook by Reader's Digest. New England, Mid Atlantic, Canadian

Ingredients Nutrition


  1. Preheat your oven to 350*F.
  2. In a large bowl, sift together flour, sugar, baking powder, and baking soda. Stir in orange and lemon rinds. Cut iin the shortening with a pastry blender or two knives until the mixture is like coarse meal.
  3. In a medium bowl, stir together the mixed juices, cheese, and eggs. Add to the flour mixture, stirring until just combined; do not overmix. Fold in the cranberries and walnuts.
  4. Pour the batter into a buttered and floured 9"x5"x3" loaf pan. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. Serve warm with butter or cream cheese. Enjoy!
  5. To store:.
  6. Wrap snugly in foil or seal in plastic bags. Refrigerate for up to 2 weeks. Freeze up to 3 months.
Most Helpful

Delicious! Wonderful flavor. Not too sweet, goes great slathered in cream cheese! I did use craisin instead of fresh cranberries as I could not find fresh, but it was still delicious. Thanks Sharon for another great recipe.

Alskann March 04, 2007

There's something fundamentally wrong with this recipe. With so little liquid it's impossible to make a workable batter. I probably added about a cup of water to make it the right consistency. This recipe is in major need of correction.

mcosby November 27, 2014