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Cranberry-Nut Bread

Share moist cranberry-nut bread with family and friends. It's perfect for the holidays or anytime.

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( 21 Ratings)

21 Ratings

5 Stars 48%

4 Stars 24%

3 Stars 19%

2 Stars 10%

1 Stars

Member Reviews ( 5 )

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Prep Time 20 min
Total Time 3 hr 25 min
Servings 1

Ingredients

2 1/3: cups Original Bisquick® mix

3/4: cup granulated sugar

1/2: cup sour cream

1/4: cup vegetable oil

1/4: cup milk

2: tablespoons grated orange peel

3: eggs

3/4: cup fresh or frozen cranberries, chopped

1/2: cup chopped nuts

1/2: cup powdered sugar

2: to 3 teaspoons orange juice

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Directions

1 Heat oven to 375ºF. Generously grease bottom of loaf pan, 9x5x3 inches. Stir Bisquick, granulated sugar, sour cream, oil, milk, orange peel and eggs in medium bowl until moistened. Stir in cranberries and nuts. Pour into pan.
2 Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
3 Stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.

EXPERT TIPS

Expert Tips

When grating orange peel, be sure to grate only the orange part of the skin. The white part, or pith, is very bitter.

Fresh cranberries are available only during the fall and early winter. Why not buy a few extra bags to keep in your freezer? You can freeze them for up to a year.

To avoid “ledges on the edges” of your quick bread, grease only the bottom of the baking pan. A fully greased pan prevents the bread from forming a nicely rounded top.

Go nuts! Walnuts, pecans and cashews are perfect for this quick bread. Pick your favorite.

If the loaf sticks to the pan, press gently on the sides of the loaf with a knife or metal spatula to loosen.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice

Calories: 140
Calories from Fat: 65 ),

% Daily Value

Total Fat: 7 g; 7 %
(Saturated Fat 2 g, 2 % ),
Cholesterol: 30 mg; 30 %;
Sodium: 180 mg; 180 %;
Total Carbohydrate: 17 g; 17 %
(Dietary Fiber 0g 0% ),
Protein: 2 g; 2 %

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 2%;

Exchanges:

1 Starch; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 10/2/2012 6:09:39 PM REPORT ABUSE

Rating:

35BK4k <a href="http://djgxfuhzxdji.com/">djgxfuhzxdji</a>

This reply was: Helpful Inspiring

Posted 12/29/2007 12:29:33 PM REPORT ABUSE khufu said:

Rating:

i wanted to make cranberry nut bread for christmas season this year, having made it long ago with a joy of cooking recipe. the joy of cooking recipe was kind of convoluted and difficult, so i looked for an easier one online and found this one. it was easy and turned out delicious. i didn't get around to putting on the juice and powdered sugar topping, but it was very good without it. i gave some for presents and will be making it again.%0d%0a%0d%0ai found grating the orange difficult, but my mom said put it in the freezer first. i haven't tried that yet, but what i did was use clementine peels which are very thin, and just chopped them up, which was very easy and quick. one clementine made enough chopped peel for the recipe.

This reply was: Helpful Inspiring

Posted 12/16/2007 6:48:14 PM REPORT ABUSE RazzOreo said:

Rating:

Delicious! I used my left over cranberry relish from Thanksgiving in place of grinding up new cranberries and orange peel. Great recipe for the relish.

This reply was: Helpful Inspiring