Cranberry Bread

Julia Drost

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Cranberry bread is a great food for the fall and winter but can be made all year round. This bread can be served for any meal as a side or for a main breakfast dish. This cranberry bread is both tart and sweet which complements each other extremely well. I have made this cranberry bead numerous times before and it has always come out amazing. This bread can be eaten fresh or can be frozen and reheated and still tastes amazing. I wrote the recipe below and put any suggestions in parentheses and italics. The recipe is from the Ocean Spray Cranberry bag. This recipe was rewritten on Epicurious and the link is



  • 2 c. flour
  • 1 c. sugar
  • 1-1/2 t. baking powder
  • 1 t. salt
  • 1/2 t. baking soda
  • 3/4 c. orange juice
  • 2 T. vegetable oil
  • 1 T. grated orange peel
  • 1 egg, well beaten
  • 1-1/2 c. fresh or frozen cranberries, coarsely chopped
  • 1/2 c. chopped nuts (I didn’t use these and it came out amazing anyway) 



  • Preheat oven to 350. Grease a 9×5″ loaf pan.
  • Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl.
  • Stir in orange juice, oil, orange peel and egg. Mix until well blended.
  • Stir in cranberries and nuts (nuts not needed) .
  • Spread evenly in loaf pan.
  • Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
  • Cool on rack for 15 minutes. Remove from pan; cool completely. Makes 1 loaf.