Nutritional Info

Nutrition Facts

Serving Size 1 (60g)

Calories 165
Calories from Fat 32 (19%)
Amount Per Serving %DIV
Total Fat 3.6g 6%
Saturated Fat 1.8g 9%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 95.2mg 32%
Sodium 267.8mg 12%
Potassium 72.6mg 2%
Total Carbohydrate 26.7g 9%
Dietary Fiber 0.9g 3%
Sugars 1.4g
Protein 4.6g 9%

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Recipe Description
My mother is a serial recipe collector and this is one of her favorite bread recipes. In the summer, blueberries make a nice substitute, although we take advantage of the pre-Thanksgiving cranberry price wars, and freeze bags for any off season cranberry bread cravings.
Prep time
20 min
Cook time
1 hr
Ready In
1 hr 20 min


Serves Tool

Serves To:USMetric
2 Cup(c)  all purpose flour
1 Tablespoon(T)  butter
1 Cup(c)  sugar
1 1/2 Teaspoon(t)  baking powder
1 Teaspoon(t)  baking soda
1/2 Teaspoon(t)  salt
1   large egg
1/2 Cup(c)  orange juice
1   orange zest, grated
2 Tablespoon(T)  butter, melted
2 Tablespoon(T)  hot water
1 Cup(c)  cranberries, coarsely chopped
1 Cup(c)  toasted walnuts, chopped


Preheat the oven to 350° F. Grease a standard glass loaf pan. Sift the flour, sugar, baking powder, baking soda and salt together into a bowl, and set it aside. Using a fork, beat the egg in a large bowl. Stir in the orange juice, orange zest, melted butter and hot water. Fold in the flour mixture just until blended. Do not beat. Gently fold in the cranberries and walnuts. Transfer the batter to the prepared loaf pan, and bake until a cake tester inserted into the center comes out clean, about 1 hour. Transfer the pan to a wire rack, and cool for 10 minutes. Then loosen the loaf by running a knife around the edges, remove it from the pan, and transfer it to the rack to cool completely.

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