Cranberry Nut Bread

READY IN: 1hr 25mins
Recipe by Sydney Mike

The recipe for this moist, dark holiday bread was found in the Taste of Home's Fall Baking Cookbook, 2009.

Top Review by Outta Here

Great bread. Very moist and flavorful. Cooking the berries first helps make it dark and moist. I will double the amount of orange zest next time, though. The spices were perfect. Thanks for this keeper.

Ingredients Nutrition


  1. In a large saucepan, combine 1 1/2 cups of chopped cranberries, sugar & orange zest.
  2. Brink to a boil, then reduce heat & cook 6 to 8 minutes or until cranberries are softened.
  3. Remove from the heat & stir in the remaining berries before setting them aside.
  4. Preheat oven to 350 degrees F & grease two 8-inch loaf pans.
  5. In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, salt & cloves.
  6. In another bowl, combine the eggs, sour cream & butter, then stir this mixture into the dry ingredients until just blended.
  7. Fold in the cranberries & pecans, then pour batter into the two prepared loaf pans.
  8. Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
  9. Cool in the pan for 10 minutes on a wire rack before removing the loaves from the pans to cool completely on the wire rack.

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