Cranberry Bread Recipe

Name: Cranberry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh cranberries or 2 cups frozen cranberries, chopped; 1 2/3 cups sugar; 2/3 cup vegetable oil; 1/2 cup milk; 2 teaspoons grated lemons or 2 teaspoons grated orange rind; 2 teaspoons vanilla; 4 eggs; 3 cups all-purpose flour; 1/2 cup coarsely chopped walnuts or 1/2 cup coarsely chopped pecans; 4 teaspoons baking powder; 1 teaspoon salt

Servings: persons

2 cups fresh cranberries or 2 cups frozen cranberries, chopped
1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
2 teaspoons grated lemons or 2 teaspoons grated orange rind
2 teaspoons vanilla
4 eggs
3 cups all-purpose flour
1/2 cup coarsely chopped walnuts or 1/2 cup coarsely chopped pecans
4 teaspoons baking powder
1 teaspoon salt

1
Heat oven to 350u00b0.
2
Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches or 9 x 5 x 3 inches.
3
Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl.
4
Stir in remaining ingredients.
5
Pour into pans.
6
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
7
Cool 10 minutes.
8
Loosen sides of loaves from pans; remove from pans.
9
Cool completely on wire rack before slicing.
10
Store tightly wrapped in refrigerator up to 1 week.

1274

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups fresh cranberries or 2 cups frozen cranberries, chopped, 1 2/3 cups sugar, 2/3 cup vegetable oil, 1/2 cup milk, and more.

Yes, Cranberry Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Bread

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