Cranberry Orange Bread

"This is an adaptation of my own. The addition of the molasses gives the bread a nice color and adds to the moisture."
photo by Diana 2 photo by Diana 2
photo by Diana 2
photo by Diana 2 photo by Diana 2
Ready In:
1 Loaf




  • Preheat oven to 350°F.
  • Grease loaf pan very well (cooking spray works best).
  • Sift the first 6 dry ingredients in a large bowl.
  • In a smaller bowl combine the next 6 'wet' ingredients.
  • Stir the wet ingredients into the dry ingredients to incorporate.
  • Then fold in the cranberries and nuts.
  • The dough should be fairly stiff but not dry.
  • If it is too dry, add another tablespoon of water.
  • Turn into loaf pan and spread evenly.
  • Sprinkle top of loaf with sugar to coat.
  • Bake at 350°F for about 50 minutes or until cake tester comes out clean.
  • When done, turn immediately out onto cooling rack.
  • Allow to cool about an hour before cutting.
  • Terrific warm with butter!

Questions & Replies

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  1. Not bad at all, though the molasses sort of changed the nature of this bread. But it tastes good, (even better on Day 2). If you prefer straight up cranberry & walnut, however, you might just lose the molasses & pumpkin spice, add a TBLS or two of water and call it a day. The rest of the recipe is pretty classic. (I don't like too much sugar, so 1/2 C white sugar and 1/4 C brown sugar works for me.)
  2. I loved the molasses in this recipe. Gave it a 'warm and comforting' feel.:) I did have an issue with the baking time however. After 65 minutes I removed it from the oven for fear of burning. The center was still unbaked, so we cut that part out and proceeded to enjoy the rest of it. I used one cup of frozen cranberries, as that was all I had on hand. (odd....I thought I had about 10 bags in the freezer) Chrissy, I'll certainly be making this again. I just have to make adjustments for the baking. Maybe a bread pan would work better for my oven. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition


I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points
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