Cranberry-Nut Bread - Kraft Recipes Top
Comida Kraft
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Cranberry-Nut Bread

Prep Time
Total Time

Makes 16 servings.

Flavor this nut bread with orange juice and lace with fresh cranberries and walnuts. An easy icing is drizzled over the baked loaf for Cranberry-Nut Bread.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Combine first 4 ingredients in large bowl. Mix orange juice, margarine, egg product and zest. Add to flour mixture; stir just until moistened. Stir in cranberries and nuts.
  • Pour into greased and floured 8x4-inch loaf pan.
  • Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely.
  • Mix powdered sugar and water; drizzle over bread. Let stand until firm.

Special Equipment Needed

How to Chop Cranberries

Roly-poly fresh cranberries can be difficult to chop, so pulse them in a food processor rather than chopping them with a knife and cutting board.


  • Makes 16 servings.

Healthy Living

  • Generally Nutritious

Nutrition Bonus

This traditional holiday quick bread can help you eat right any time of year.

Nutritional Information

Serving Size Makes 16 servings.
Calories 150
Total fat 4.5g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 115mg
Carbohydrate 26g
Dietary fiber 0.8656g
Sugars 13g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 8 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from I found several problems with this recipe. I found several problems with this recipe. (1) Why use margarine with hydrogenated fats? (2) Again, why use an "egg product" with additives? I like my quick breads to be moist, with a tender crumb--not so here. I went back to my old favorite version which uses a can of whole cranberry sauce and 4 whole eggs for 2 loaves. So, how to achieve a moister bread: (1)use safflower oil, probably 1/3 cup; (2) switch to egg whites and increase to equiv. of 2 eggs--that is 4 egg whites; (3)cut back or cut out the oj, and use orange flavoring and increase grated orange rind to 1 Tblsp.; (4) try adding either 1/2 can of canned cranberry sauce or applesauce and toss in a 1/2 golden raisins to round out the flavor. All in all, Kraft, it's back to the test kitchens with this recipe for something that TASTES as good as it is good for you. You've created so many other great breads--you can do it for this one too!
Date published: 2006-11-05
Rated 5 out of 5 by from I love cranberries and dessert loafs (can't do without for breakfasts) and when I saw that this... I love cranberries and dessert loafs (can't do without for breakfasts) and when I saw that this recipe, even with real sugar, was so low in calories, Ihad to give it a try. It turned out beautifully and tasted wonderful. I was skeptical of the orange juice, because I can't stand anything orange, but I found it gave it a great, tartness to the flavor. Will definately be a signature recipe for me:-)
Date published: 2007-01-17
Rated 5 out of 5 by from kraft cranberry/orange/nut bread I have used this for a few years! everyone loves it and it always 'turns out' beautiful! I have given many of the loaves of bread to friends and family--just a really great cranberry-orange bread. I double the amounts so I can make more than one bread at a time......thanks. sometimes I use 2-3 whole eggs rather than the cholesterol free eggs.
Date published: 2016-11-19
Rated 5 out of 5 by from So so easy to make! So so easy to make! I subbed 1 1/2 egg whites for the egg product and it turned out just fine. I used Craisins that were frozen so they were easier to chop. I would make this recipe again and again and again! In fact, after I made the first batch and tasted the batter, I decided to make another batch to take to work in the morning!
Date published: 2010-04-28
Rated 3 out of 5 by from I'd make again with my changes. I'd make again with my changes. 1) freeze cranberries before cutting, much easier to cut; 2) put cut cranberries into a bowl with enough confectionate sugar just to cover, let stand in the refrigerator for at least an hour; 3) put a 1/4 cup of dry sherry in the mix, helps with the moisture problem.
Date published: 2006-01-31
Rated 4 out of 5 by from I have a baking business on the side we do holidays, (valentines, christmas, ie) special occasions... I have a baking business on the side we do holidays, (valentines, christmas, ie) special occasions (such as anniversay, graduations, ie). I made this for a co-worker for christmas. She loved it.. It was very easy to make... Will make it again
Date published: 2007-01-12
Rated 4 out of 5 by from Very easy to make and it's delicious. Very easy to make and it's delicious. I make it for my Quilt Guild meetings quite frequently. Everyone loves it. I leave out the nuts and add chopped dry apricots on occasion as there are some people who are allergic to nuts.
Date published: 2008-02-07
Rated 3 out of 5 by from It tasted good but it was way dry. It tasted good but it was way dry. Maybe it was an operator error but I followed the directions. I will not waste time making it again when there are so many other sweet bread recipes out there.
Date published: 2009-12-14
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