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Viewer Submitted Recipes | Cranberry Walnut Bread

This recipe comes to us from viewer Magda B. Krall.

If you would like to submit a holiday recipe, please fill out this form. We will be sharing your recipes all through the holiday season. 

Recipe author Magda suggests using a food processor for the nuts and cranberries to save time. "I baked this recipe last year with fresh squeezed orange juice...just delicious." 


  • 3/4 cup butter, room temperature
  • 3 cups white sugar
  • 3 eggs, room temperature
  • 3 tablespoons orange zest
  • 6 cups all-purpose flour
  • 1 tablespoon salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 1/4 cups orange juice
  • 3 cups whole cranberries
  • 1 1/2 cups chopped walnuts


Preheat oven to 350 degrees. Grease three 8x4-inch loaf pans. Line bottoms with parchment paper, if desired.

Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the orange zest.

Sift together the flour, salt, baking powder and baking soda. Add to the egg mixture, alternating with orange juice and mixing until just incorporated. 

Coarsely chop the cranberries. Fold in the chopped cranberries and walnuts, mixing just enough to evenly combine.

Divide the batter evenly among prepared pans. Bake in the preheated oven for 30 minutes, then check for browning. Cover the tops with aluminum foil to prevent them from becoming too dark. Keep baking until a toothpick inserted in the center of the loaves comes out clean, about 30 minutes more. Cool on wire racks. 

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