Cranberry Bread

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 16 servings


2cups all-purpose flour
1/2teaspoon salt
1 1/2teaspoons baking powder
1/2teaspoon baking soda
1cup sugar
1 egg, well beaten
2tablespoons melted butter
2tablespoons hot water
1/2cup orange juice
1/4cup grated orange rind
1cup fresh or dried cranberries
1/2cup chopped nuts


  1. Preheat oven to 325F. Grease a 9-by-5-inch loaf pan or 3 mini loaf pans.
  2. Combine flour, salt, baking powder and baking soda. Add sugar, egg, butter, hot water, orange juice and grated orange rind; stir until moistened. Fold in berries and nuts. Spoon into pan and bake 50 minutes (or 35 minutes for mini loaves). Cool; wrap and refrigerate or freeze.

Recipe courtesy of the Wisconsin State Cranberry Growers Association

Nutritional Info *per serving

  • Calories 170
  • Fat 6g
  • Sodium 204mg
  • Carbohydrate 30g
  • Fiber 1g
  • Protein 3g