Cranberry Bread

  • Yield 16 servings

A hearty breakfast bread studded with fresh or dried cranberries.

Mark Boughton Photography / styling by Teresa Blackburn


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



Get every new post delivered to your Inbox.

Join 240 other followers