Cranberry Bread

Cranberry Bread

Cranberry Bread 2560 1920 Daryl Duarte

Cranberry Bread

A favorite in the fall. This recipe requires fresh cranberries. Moist, tart, and seasonal and a perfect quick bread to have around the house as something to offer your guests during spontaneous holiday entertaining. Wrapped in a nice cellophane bag with a smart tie and tag, it makes a lovely gift when you are making your holiday house visits. When home alone, I sometimes eat this while wearing my Pilgrim outfit, complete with a large black belt and hat. To my knowledge, there are no photographs as evidence. Cranberry bread served with some softened cream cheese is a nice afternoon snack with tea.


  • 2 cups all purpose unbleached flour
  • 1 cup sugar
  • 1 1/2 tsps baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 cup butter, cubed
  • 3/4 cup orange juice
  • 1 tbs orange rind
  • 1 egg, beaten
  • 1/2 cup chopped pecans (or walnuts)
  • 2 cups halved cranberries


  • Preheat the oven to 350 degrees.
  • Cut each cranberry in half and set aside.
  • Sift the dry ingredients together in a large mixing bowl.
  • Transfer the flour mixture into the bowl of a food processor.
  • Cut the butter into small cubes and add to the flour mixture.
  • Pulse the food processor until the butter is nicely incorporated into the flour mixture.
  • Pour the flour mixture back into the large mixing bowl.
  • Combine orange juice and orange rind with the beaten egg. Pour the liquid mixture into the dry in one addition and use a rubber spatula to fold until evenly mixed. To not use an electric mixer and be careful to fold only to dampen the dry ingredients. To not overmix. Fold in berries and nuts.
  • Pour the batter into a well-greased loaf pan and bake for I hour or until a tester comes out clean when inserted through the deepest part of the bread.
  • Remove from the oven and place the pan on a cooling rack for 5 minutes.
  • Run a knife around the edges and turn the bread out onto the cooling rack.
  • Cool completely beforer wrapping in plastic wrap.
  • This bread can be refrigerated or frozen.


If you do not have a food processor, cut the butter into the flour mixture using a pastry cutter or your fingertips.
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