Cranberry Nut Bread
Enjoy this bread for breakfast, lunch, or dinner. Use fresh cranberries when in season for a burst of flavor.
- Yield
- 15 Servings
- Serving size
- 1 slice, 1/15 of recipe
- Rating
- 3.07 of 5 (73 ratings)
Food groups
- Grains: 1 ounces
Ingredients
- 2 cups flour*
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons grated orange peel
- 3/4 cup orange juice
- 4 tablespoons butter (1/4 cup), melted (or margarine)
- 1 egg (or 2 egg whites)
- 1 cup chopped cranberries
- 1/3 cup chopped walnuts
- powdered sugar, optional (1/3 cup, for glaze)
- water, optional (1 teaspoon, for glaze)
Directions
- Wash hands with soap and water.
- Preheat oven to 350 °F. Mix flour, sugar, baking powder and baking soda in a large bowl.
- Grate orange peeling, then squeeze juice from orange.
- Add additional orange juice to make 3/4 cup.
- In a separate bowl, blend orange juice, butter, egg, and grated orange peel; add to flour mixture, stirring until just blended.
- Mix in cranberries and walnuts.
- Pour batter into a 9x5 inch loaf pan, greased on bottom only.
- Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes; remove and cool completely on wire rack.
- Optional: to make glaze, mix powdered sugar and water; add water as needed to make thin glaze.
- Drizzle over cooled loaf.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 155.07 |
| Total Fat | 5.37 g |
| Saturated Fat | 2.21 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.3 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 21.84 mg |
| Carbohydrates | 24.25 g |
| Dietary Fiber | 0.93 g |
| Total Sugars | 10.32 g |
| Added Sugars included | 9 g |
| Protein | 2.7 g |
| Calcium | 37 mg |
| Potassium | 64 mg |
| Sodium | 179.95 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 10 mg |
| Phosphorus | 47 mg |
| Selenium | 7 mg |
| Zinc | 0 mg |
| Vitamin A | 32 mcg |
| Vitamin B6 | 0 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 5 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 1 mcg |
| Folate | 57 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 16 mg |
Notes
*You can substitute 1/2 to 1 cup of the flour with whole wheat flour. All-purpose flour used for nutrition analysis and costing purposes.
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Source
Recipe by: North Dakota State University Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/cranberry-nut-bread. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.