Cranberry Nut Bread


One of my favorite snacks is dried cranberries.  These tart cousins to the common raisin are a staple in my cupboard.  They are great to add to cereal or oatmeal in the morning, sprinkle on salads, mix with nuts as a snack to keep at my desk, or to add into classic holiday dishes like stuffing.  I wanted to use them in a Cranberry Nut Bread recipe that I found and feature here on What Micky Eats...At Home.


  • 2 cup all-purpose flour
  • 6 Tbsp butter, melted
  • 0.67 cup milk
  • 1 egg
  • 1.5 cup dried cranberries
  • 0.5 cup coarsely chopped nut (pecans or walnuts work well)
  • 0.25 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup granulated sugar
  • 1 orange, juiced and zested


  1. Preheat oven to 375.
  2. Start with your dry ingredients, whisking together in a large mixing bowl flour, sugar, salt, baking powder and baking soda.
  3. To this add nuts and cranberries.
  4. Meanwhile, in a separate bowl, beat egg, orange juice, orange zest, milk, butter.
  5. Pour the wet ingredients into the dry ingredients and mix well with a rubber spatula, scraping the sides and bottom of the bowl.
  6. When all of the ingredients are incorporated, scrape the batter into a 9-inch by 5-inch loaf pan greased and dusted with flour.
  7. Bake for 20 minutes, then lower the temperature to 350 degrees and bake an additional 30-40 minutes, or until the top of the loaf is mahogany brown and a tooth pick inserted into the middle comes out clean.
  8. Allow the bread to cool in the pan 10 minutes, then invert onto a wire rack.
  9. Slice and serve warm with cream cheese as a morning snack or crumble over ice cream for a late night treat.


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