Holiday Season Cranberry Bread

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

We always have a lot of people visiting during the holiday season and it's always nice to have a little something homemade on hand to offer. This bread is nice to give away as gifts during the holidays. Delicious plain, with butter or with cream cheese (<-- my personal favorite). Thank you mom for this recipe. :)

Ingredients Nutrition


  1. Sift flour, sugar, baking powder, salt and soda into large bowl and set aside.
  2. Add 2 tablespoons melted butter to 3/4 cup freshly squeezed orange juice.
  3. Add beaten egg to orange mixture and add to dry ingredients.
  4. Mix until dry ingredients are moistened.
  5. Stir in chopped nuts and cranberries.
  6. Turn into (greased and floured) 9 x 5 x 3 inch loaf pan.
  7. Bake at 350 degrees for 55 minutes to 1 hour.
  8. Let stand 24 hours before slicing.
  9. This recipe freezes very well - I usually wrap first in Saran Wrap, then wrap it in aluminum foil and then place in zip-lock bags - I generally take out of the freezer the night before serving, if possible.
  10. Delicious plain or with butter or cream cheese spread on it.
Most Helpful

This is a wonderful holiday bread. I make it every year and give some of the loaves to my close friends and neighbors who look forward to this special treat. It is especially delicious served with a hot cup of Christmas tea.

Gail Thombley December 11, 2000

Boo, nut haters! The walnuts in here make this loaf awesome. I only had 1 c. of fresh cranberries, so instead I microwaved 3/4 c. dried ones with 2 Tbsp. brandy & water to cover for 1 min. I also added 1 Tbsp. orange zest, which went well.

Miss_Amy October 28, 2008

Excellent bread. Easy to make. No substitutions needed. If you are running low on fresh cranberries it comes out well with a combination of fresh and dried berries (but the fresh are best, as they give it such a tang). I also once made it with hazelnuts instead of walnuts- very good. To make for a lactose intolerant friend I substituted canola oil for the butter. When fresh cranberries are no longer available, I enjoy this bread year-round with fresh blueberries or frozen cherries.

KEM #2 January 21, 2007