The Cranberry Nut Bread Recipe You Need to Try

December 28, 2015
Moist, sweet-tart and nutty, with just a hint of citrus. Cranberry expert Carolyn DeMoranville calls this version of the popular baked good her “one and only."
Carolyn DeMoranVille via Umass Extension
The Cranberry Nut Bread Recipe You Need to Try | WGBH | Craving Boston

Quick-breads are a work-horse/unicorn hybrid in the kitchen; reliable, freezable, and infinitely adaptable, but they still feel like a special treat.  Hand a loved one a warm buttered slice any time of day and you’re guaranteed to get a smile.

2 cups flour (you may substitute 1 cup of the flour with whole-wheat)
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup halved fresh or frozen cranberries (if using frozen, do not defrost)
1/2 cup chopped walnuts
1 egg (beaten well)
  juice of 1 orange (add warm water to make 1 cup)
3 tablespoons vegetable oil
  1. Set the oven at 350 degrees and set aside a greased and floured 9x5-inch loaf pan.
  2. Sift together flour, sugar, baking powder, salt and baking soda. Mix in the cranberries and nuts.
  3. In a seperate bowl, combine the beaten egg, diluted orange juice and oil.
  4. Add the wet mixture to the dry ingredients, stirring just to combine.  Be careful not to overmix. 
  5. Transfer the batter to the loaf pan and bake for about 1 hour, until a toothpick inserted in the middle of the pan comes out clean.

This cranberry-nut version was passed along by Carolyn DeMoranville, director of the Umass Amherst Cranberry Experiment Station and 3rd generation cranberry expert. Demoranville’s mother found the recipe in an old Umass extension publication and it quickly became a family favorite. 

Other recipes from Carolyn: