Yummy Holiday Cranberry Bread

The holiday season is upon us.  I’ve been baking up a storm with my little helper.  We’ve made a lot of pumpkin bread in the past few weeks.  Some for the neighbors, some for family get togethers, and more than I should have made for us for breakfast.  And now I’m sick of all things pumpkin…except my pumpkin creamer which I haven’t had my fill of yet since I can’t eat dairy right now 😦  Anyways, it’s finally time for my favorite holiday bread recipe, cranberry bread!  My Mom has been baking this bread for years and every year I look forward to it.  This year I finally attempted it.  It’s super easy and amazingly sweet and tart at the same time.

*Sorry I have no food porn for you.  I neglected to take a picture of my little helper’s work after he put the bowl (with some of the dough in it still) on his head and said “I’m a pirate mommy, look at my Captain Hook hand” (a whisk).  So you get the recipe only.

Holiday Cranberry Bread


2 C Flour

1 C Sugar

1 1/2 tsp Baking Powder

1 tsp Salt

1/2 tsp baking soda

1/4 C Butter (I substituted olive oil here since I’m not doing dairy)

1 Egg

Zest of 1 Orange

3/4 C Orange Juice

3 C Cranberries (chopped)

1/2 C Chopped Walnuts (optional)


Oil and flour your loaf pans.  Get out your food processor for those cranberries!  One 12 ounce bag of cranberries should give you about 3 Cups after they’ve been through the food processor.  My mom’s recipe has an order of when to mix things, but I just threw everything in and it turned out fine so I suggest you save yourself some time (and from dirtying an extra bowl) and do the same.

Mix everything together.   Fill loaf pans about half way and bake at 350 for 1 hour.


*Only make this when the cranberries are in season during late fall and early winter or it won’t be good (according to my Mom)


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