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Cranberry BreadThis recipe, given to my by a coworker, is originally from Cranberry Thanksgiving, by Wende and Harry Devlin. This cookbook is out of print but you can still find collector's copies online for sale. This delicious bread smells wonderful while it bakes and is a perfect way to take advantage of abundant cranberries during the holidays.


Preheat oven to 350°F

2 cups flour
1 cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 cup butter

1 egg, beaten
1 teaspoon orange zest
3/4 cup orange juice (from 2 - 3 oranges)

1 1/2 cup chopped fresh cranberries
1 1/2 cup golden raisins (or omit and double the cranberries)

Combine all dry ingredients and blend with a whisk until thoroughly blended. Pour into food processor with standard blade attachment and add the 1/4 cup of butter. Pulse the processor until the butter is broken down to pea sized chunks. Pour this back into bowl and add the orange zest, beaten egg, and orang juice, stirring until evenly moist. Place the cranberries in food processor and pulse until chopped. Add chopped cranberries and raisins to batter and fold until just blended.

Spoon mixture into greased bread pan and bake for approximately 1 hour and 10 minutes in 350°F oven or until a toothpick inserted in center comes out clean. Let bread cool for a couple minutes before removing bread from pan. Transfer bread to a cooling rack to completely cool. Wrap in foil or plastic wrap to keep fresh. Makes one loaf.

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