Cranberry-Orange Walnut Bread
Made with fresh cranberries and crunchy walnuts, this easy and flavorful cranberry walnut bread is the perfect holiday treat.
By Yankee Magazine|Dec 13 2019|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanYield:
1 loafIngredients
2 cups sifted all-purpose flour
2 cups sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup fresh cranberries, coarsely chopped
1/4 cup shortening
3/4 cup orange juice
1 egg, well beaten
1 tablespoon grated orange rind
1/2 cup chopped nuts
Instructions
Sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture resemble coarse cornmeal. Combine orange juice and grated rind with well beaten egg. Pour all at once into dry ingredients, mixing just enough to dampen. Carefully fold in chopped nuts and cranberries. Spoon into greased loaf pan. Spread corners & sides slightly higher than center. Bake in a preheated 350 degree oven until a toothpick inserted in the center comes out clean, about 50 minutes.
I just made two of the Cranberry walnut bread recipe above. There seems that there is either to little shortening, or too much orange juice, the middle didn’t cook and was too wet. I tried putting them back in the oven….Followed directions as written….I made them for tomorrow but will not be able to serve them….the taste is great, but maybe there is a mistake in the recipe.
Recipe was a complete failure. Read previous comments and baked the recipe an extra 10 minutes. Tooth pick came out clean. The center was gooey and uncooked. I would speculate I could have baked the recipe another 20 minutes and it might have been done. The taste was good but execution was impossible. I would suggest a bundt pan as a solution. One note is I used a glass pan. May be different with metal.
Hi — I’ve found glass pans bake slower and moister. But still, it sounds like recipe needs adjustment. Have you had any luck since posting? I was planning to make this (love the orange/cranberry flavor. But now I don’t know if I should. Has anyone else tried this or modified with better results?
I wanted to make this but thought 2 cups of sugar was over the top. Any others feel the same?
How about pumpkin bread ? (With walnuts, raisins or chocolate chips)
Can I use butter for the shortening? Can I use a metal bread pan?
Yes and yes
This recipe is VERY similar to one that may be found in a sweet, no pun intended, children’s book by Wendy and Harry Devlin, the title of which is “Cranberry Thanksgiving.” It uses less sugar and butter.
That was my favorite book as a kid. They had recipes at the end of each of their books.
This is the same recipe my mom used ( and I still use) 60 years ago. Tried and true and yummy. I used gluten free flour on one batch and as a hint- use a little more liquid but they came out great, too. I’ve never had a problem with the recipe.
I made this recipe and it came out with a very hard crust and sunken interior that was not cooked. I found another recipe that was nearly exact except the sugar was 3/4 c and not 2 cups as well as butter instead of shortening. I still can’t figure out what went wrong and I’m going to give the recipe with 3/4 c sugar a try as soon as I get some fresh oranges. Hate wasting all those ingredients.
Wish I looked at comments before making my bread came out very wet. Something is not right with this recipe