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Author Notes: This cranberry bread recipe was originally brought home many years ago by my younger brother from his pre-school. My mom started baking it and it became a tradition, most often made in mini-loaf pans so we each had our own loaf on our plate at Thanksgiving. I've tweaked it a bit over the years and it's become a tradition now in my family. The bread has a wonderful, subtle citrus flavor and is studded with fresh cranberries and toasted walnuts. It also makes a lovely holiday gift. - BlueKaleRoad
Makes 1 9x5 inch loaf or 4 mini-loaves
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg, lightly beaten
- 1/2 cup orange juice
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 1/2 cups fresh cranberries, roughly chopped or pulsed a few times in a food processor
- 1 cup walnuts, toasted and chopped
- Preheat the oven to 350 degrees. Butter a 9x5 loaf pan or 4 mini-loaf pans.
- In a large mixing bowl, cream the butter and sugars together. Add the egg and orange juice and mix until blended. Sift together the flour, baking powder, baking soda and salt and beat into the butter mixture. Gently fold in the cranberries and walnuts until just mixed.
- Spoon the batter into the prepared pan(s) and bake until golden and a tester has just a few moist crumbs on it (about 25 minutes for mini-loaves, 45 minutes for a big loaf). Let cool before removing from pan(s).