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Cranberry Nut Bread

Cranberry Nut Bread

2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon soda
1/4 cup shortening *
1 egg, slightly beaten
1 tablespoon grated orange peel **
3/4 cup orange juice
1 1/4 cups cranberries (fresh or frozen), coarsely chopped
1/2 cup chopped nuts

- Heat oven to 350 degrees Farenheit. Grease (not oil) bottom only of 9 x 5 or 8 x 4 inch loaf pan. In large bowl, combine first 5 ingredients. Using pastry blender, cut in shortening until particles are size of coarse meal. Stir in peel, juice, and egg just until dry ingredients are moistened.. Fold in cranberries and nuts. Pour into prepared pans.
- Bake at 350 degrees F. for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Yield: 1 loaf.

* Make it healthier using canola oil as a substitute for shortening. Mix the canola oil in with the egg/orange juice mixture.
** If orange peel is not available, try substituting orange juice concentrate.

Cranberry Nut Bread
Nutrition Information
Cranberry Nut Bread
Serving Size:
Amount Per Serving
Calories 2873.60
Calories from Fat 864.48
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A 16%
Vitamin C 284%
Calcium 55%
Iron 86%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Serving Size: 
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon