CranberryBread   “This is another oldie but goodie recipe. My Aunt Gloria used to make this often and I loved it.  To me, it is the best cranberry bread recipe and I have tried many others!  This recipe will make three mini loaves if you prefer.  Just adjust your baking time shorter.  Enjoy!”

Servings:  10     Cook Time: 60 minutes


2 cups flour

1 cup sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

¼ cup shortening

¾ cup orange juice

1 tablespoon orange rind, grated

1 egg, beaten

2 cups cranberries

½ cup walnuts, chopped (optional)


  1. Preheat oven to 350º.
  2. Grease or spray a  9x5x3 inch loaf pan.
  3. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
  4. Cut in shortening to resemble cornmeal. Set aside.
  5. In a small bowl, combine orange juice, orange rind, and egg.
  6. Add to dry mixture. Do not overbeat.
  7. Gently fold in cranberries and walnuts.
  8. Spoon into the prepared loaf pan.
  9. Spread corners and sides slightly higher than the center.
  10. Bake 350° for 60 minutes or until cake tester comes out clean.
  11. Cool on wire rack.
  12. With a knife loosen the cranberry bread around the edges of the pan.
  13. Invert it onto the wire rack, and invert onto a serving plate.
  14. Store the cranberry bread covered in aluminum foil or in a tin on the counter.  

Nutritional Information: Cranberry Bread

Amount Per Serving
Calories: 329
Calories from Fat: 83

* % Daily Value *
* Total Fat 9g 14%
* Saturated Fat 2g 8%
* Cholesterol 14mg 5%
* Sodium 372mg 15%
* Total Carbohydrates 59g 20%
* Dietary Fiber 2g 7%
* Protein 3g 5%
* Sugars 39g
* Vitamin A 0%
* Vitamin C 10%
* Calcium 1%
* Iron 6%

* * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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