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Nutrition Facts
Serving Size 1 (121g) Recipe makes 12 servings The following items or measurements are not included below: 2 teaspoons lemons
Calories 402
Calories from Fat 159		(39%)
Amount Per Serving		%DV
	Total Fat 17.7g	27%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 9.3g
	Trans Fat 0.0g
Cholesterol 71mg		23%
Sodium 344mg		14%
Potassium 107mg		3%
Total Carbohydrate 55.3g		18%
	Dietary Fiber 1.9g	7%
	Sugars 28.9g
Protein 6.5g		12%
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Cranberry Bread

Recipe #13948 | 1¼ hours | 10 min prep | add private note

⁽³⁰⁾ RATE IT NOW Print Recipe

By: RecipeNut
Nov 7, 2001

SERVES 12 , 2 loaves (change servings and units)

Ingredients

2 cups fresh cranberries or frozen cranberries, chopped
1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
2 teaspoons grated lemons or grated orange rind
2 teaspoons vanilla
4 eggs
3 cups all-purpose flour
1/2 cup coarsely chopped walnuts or coarsely chopped pecans
4 teaspoons baking powder
1 teaspoon salt

Directions

1
Heat oven to 350º.
2
Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.
3
Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl.
4
Stir in remaining ingredients.
5
Pour into pans.
6
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
7
Cool 10 minutes.
8
Loosen sides of loaves from pans; remove from pans.
9
Cool completely on wire rack before slicing.
10
Store tightly wrapped in refrigerator up to 1 week.

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Featured Reviews for This Recipe

From: deenad

On Nov 9, 2009

simple and delicious!

0 people found this review helpful

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From: Wildflower5656

On Nov 3, 2009

Thank you! We really enjoyed this bread. Followed recipe to the letter, and it was as beautiful as it was delicious. Will be making again very soon!

0 people found this review helpful

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From: Debbiekitchenwench

On Jan 8, 2007

Magic cranberry bread I made these in the small loaf pans , each pan held 8 oz of batter and was 2/3 full. Baked at 350F for 20 minutes.Beautiful fragrance, lightly golden brown, with ruby red speckles That is all I can personally attest to... went to take a nap , when I returned they had disapeared. My husband and son came home while I slept.Went back out before I awakened. I made a new batch just for me . LOL.They are outstanding Thanks Debbie

4 people found this review helpful

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From: KK - Chef #426156

On Dec 15, 2008

We had 1/2 bag of cranberries left over from Thanksgiving, so I made a half recipe of this using orange rind and walnuts, along with a small amount of Penzey's Cake Spice. (I used 1/4 tsp spice in a 1/2 recipe of Cranberry Bread, but would probably double the spice next time.) Even DH, who was a great skeptic due to his past experiences with dry and uninteresting Cranberry Bread, loved it. I found it to have a nice lightness in character that was excellent with a cup of tea. It was moist without being heavy - like a cross between a quick bread and a cake. When sliced, it was beautiful with red pieces of cranberry. It is a little tart, and another version would be to use half dried cranberries to add a little sweetness and texture. It rose very prettily in the pan and made a very nice presentation. We'll probably use this recipe for little "giveaway" cakes at Christmas. Thanks, RecipeNut!

2 people found this review helpful

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