This is a family recipe from my Aunt Jolene, who got it from a coworker a long time ago. While I was in Houston visiting Jolene over Thanksgiving Break, she mentioned her desire to bake a loaf of cranberry nut bread for her late brother, Theron who passed away last week. So in honor of my Uncle “Son” (as we called him), we would like to dedicate these two mini loaves of cranberry nut bread to him.
In terms of taste, this cranberry nut bread is very, very good. I would also have say that it is pretty healthy! There is no butter, only 2 tbsp oil. Water, orange juice, and cranberries make this a low-fat and delicious quick bread you must try this season! Enjoy!!
Cranberry Nut Bread
Yields: 1 (9x5-inch) loaf pan or 2 (5x3-inch) mini loaf pans
- 2 cups flour
- 1 cup sugar
- ½ tsp baking soda
- 1 tsp salt
- 1 tsp baking powder
- 2 tbsp orange rind
- ⅓ cup orange juice
- ½ cup water
- 1 egg
- 2 tbsp canola oil
- 1 cup chopped nuts (we used pecans)
- 1 cup cranberries, cut in half
- Preheat oven to 350 degrees. Grease one 9 x 5 x 3-inch loaf pan or two 5 x 3 x 2-inch mini loaf pans.
- Sift flour, sugar, soda, powder, and salt together in a large bowl.
- Combine orange juice, grated rind, water, well beaten egg, and oil, and add all at once to dry ingredients. Stir until thoroughly moistened.
- Stir in chopped nuts and raw cranberries that have been cut in half.
- Pour into greased loaf pan(s). Bake for 50-60 minutes in the 9 x 5 x 3-inch loaf pan, or 40-45 minutes in the two 5 x 3 x 2-inch mini loaf pans.