Recipe: Old Fashioned Cranberry-Orange Bread with Nuts

Cranberry-Orange Bread, Courtesy: Betty Crocker Cookbook
Cranberry-Orange Bread, Courtesy: The Betty Crocker Cookbook (1989)

This cranberry-orange bread recipe is from my 1989 Betty Crocker 3-ring binder cookbook. It is an old-fashioned bread recipe, with not too many ingredients. I have since seen many other similar recipes with lots of extra ingredients. But if you ask me, I would rather stick with the uncomplicated recipe which Betty gave us all years ago.

I made this bread for a Christmas brunch recently and it was a hit. I served it with orange marmalade for spreading on the bread, and cranberry juice to wash it down. It’s a great recipe for a sweet confection that isn’t overly complicated.

2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 cup butter
1 Tbsp. grated orange peel
3/4 cup orange juice
1 egg
1 cup fresh or frozen cranberries, chopped
1/2 cup chopped nuts


  1. Preheat oven to 350 degrees.
  2. Grease bottom only of loaf pan 8 1/2″ x 4 1/2″ x 2 1/2″ or 9″ x 5″ x 3″
  3. Mix flour, sugar, baking powder, salt and baking soda
  4. Stir in butter until mixture is crumbly
  5. Stir in orange peel, orange juice and egg just until moistened
  6. Stir in cranberries and nuts
  7. Spread in pan
  8. Bake until wooden pick inserted in the center comes out clean
    1. for 8″ loaf pan = 1 1/4 hours
    2. for 9″ loaf pan = 55 – 65 minutes
  9. Let cool 5 minutes
  10. Loosen sides of loaf from pan; remove from pan
  11. Cool completely before slicing

Food Mingle Blog Alternatives and Substitutions:

  • I also garnished the dish with whole cranberries when serving, for a festive look.
  • Bed sure to let the bread cool completely before slicing it or else it will crumble.
Cranberry-orange bread before baking
Cranberry-Orange Bread with Nuts, before baking


Cranberry-Orange Bread with Nuts sliced
Cranberry-Orange Bread with Nuts, sliced – still a bit too warm so it started to crumble. Be sure to let it cool before slicing.












Yield: 1 loaf (about 24 slices)

Source:  “The Betty Crocker Cookbook“, 1989.



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