Holiday Cranberry Loaf
  • 1-1/4 cups fresh cranberries
  • 1 cup sugar, divided
  • 2 cups sifted all-purpose flour
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup walnuts, coarsely chopped
  • 1 egg
  • ¾ cup freshly squeezed orange juice
  • 2 teaspoons grated orange rind
  • 2 Tablespoons unsalted butter, melted
  1. Heat oven to 350 degrees. Grease a 9-by-5-by-3-inch loaf pan.
  2. Slice the cranberries in halves and place in a small mixing bowl. Toss well with ¼ cup of the sugar; set aside.
  3. Into a large bowl, sift flour, the remaining ¾ cup sugar, baking powder, baking soda, and salt. Add the walnuts and sugared cranberries; mix well.
  4. In another bowl, beat the egg lightly and stir in the orange juice, orange rind, and melted butter. Make a well in the center of the dry ingredients and add orange juice mixture. Mix only enough to moisten the dry ingredients.
  5. Turn batter into prepared loaf pan. Bake for 40 to 45 minutes or until a tester inserted in the middle of loaf comes out clean. Remove from oven and place on wire rack. Gently run a knife around the edges of the pan. Turn out loaf and set upright on wire rack to cool completely. Wrap securely in plastic wrap when cooled.
Recipe by The Culinary Cellar at