Cranberry Nut Bread

  • 2 c. all-purpose flour
  • 3⁄4 c. granulated sugar
  • 1 1⁄2 tsp. baking powder
  • 3⁄4 tsp. salt
  • 1⁄2 tsp. baking soda
  • 1⁄4 c. butter, softened
  • 1 T. orange zest
  • 3⁄4 c. orange juice
  • 1 egg
  • 1 c. cranberries, chopped (fresh or frozen)
  • 1⁄2 c. chopped walnuts
  • 1/3 c. diced dates or raisins

Preheat the oven to 350° F. Grease/spray bottom only of a 8x4 or 9x5 loaf pan or line a muffin tin with paper liners. Set aside.

Combine the flour, sugar, baking powder, salt, and baking soda. Add the butter and mix until crumbly.

Add the zest, orange juice, and egg; stir until moistened. Add cranberries, walnuts, and dates or raisins.

Pour the batter (it will be thick) into pan or full the muffin cups to about 2/3 full and bake until a knife comes clean from the center.

For a 8" loaf, about 75 min; for a 9" loaf, about 55-65 min; for 12 standard muffins, about 20-25 min.

Loosen the sides from the pan. Remove & cool completely.

  • Yields: 1 loaf or 12 muffins
  • Preparation Time: 30-80 minutes, depending on baking pan choice
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