Cranberry Nut Bread
Prep time
Cook time
Total time
Adapted from Ocean Spray's classic recipe
Recipe type: Bread
Serves: 1 loaf
  • 2 c. all-purpose flour
  • 1 c. granulated sugar
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. kosher salt
  • ¼ c. vegetable shortening
  • ¾ c. orange juice
  • Zest of one large orange
  • 1 large egg, beaten
  • ½ c. walnuts or pecans, chopped (I like to toast them first)
  • 1½ c. fresh cranberries, roughly chopped (add more if you like it really cranberry-y)
  1. Heat oven to 350 degrees.
  2. Grease a 9X5 loaf pan.
  3. Toast the nuts (if desired) over low heat in a small non-stick pan; set aside to cool.
  4. Sift the flour, sugar, baking powder, baking soda and salt, then cut in the shortening.
  5. Combine orange juice and zest with egg then pour all at once into dry ingredients, mixing just enough to dampen everything.
  6. Fold in nuts and cranberries.
  7. Spoon batter into pan, and smooth the top with a spatula. If you use a smaller loaf pan, spread batter into corners and sides slightly higher than the center (since it’s a heavy batter).
  8. Bake about 1 hour, but check it around 50-55 minutes. When toothpick inserted in the center comes out clean, it’s ready!
  9. Cool at least 20 minutes, then remove from pan to serve or refrigerate.
Tip: it's best to roughly chop the cranberries with a chef's knife on a cutting board, in small batches. But if you use a food processor, be sure to only pulse a couple of times, since the pieces can get tiny very fast (and larger pieces are best in this bread). I got distracted with this batch and the pieces were too small for my liking :(
Recipe by My Delicious Blog at