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Recipes Bread Cranberry Nut Bread
Cranberry Nut Bread E-mail
Written by Anj   
Sunday, 17 May 2009 05:00

This quick bread has a crusty crust and moist, tender interior. The sweetness of the bread is complimented by the tangy-ness of the cranberries. I developed this by looking at several recipes’ ingredients. Then I took the ingredients that looked like they would work in a whole wheat recipe and came up with this one. I baked it a couple of weekends ago and the whole family loved it. We use fructose instead of sugar. It’s sweeter than sugar, so if you use granulated sugar, you probably should increase the measure to 1 cup.

Whole Wheat Cranberry Nut Bread


  • 1/2 c. butter, softened
  • 3/4 c. fructose
  • 1 egg
  • 1 c. fresh orange juice
  • 3 c. hard whole wheat flour
  • 2 tsp. baking powder
  • 1 tsp. freshly grated orange zest
  • 1 c. fresh or frozen cranberries
  • 1 c. chopped pecans


  1. Preheat oven to 350 degrees
  2. Use cooking spray and spray a 9x5x3-inch loaf pan.
  3. With mixer on high, cream together butter and sugar until light and fluffy.
  4. Beat in egg on low speed, then increase to high and beat for 2 minutes longer.
  5. Gradually stir in orange juice, flour, baking powder and orange zest.
  6. Roughly chop cranberries, then stir cranberries and pecans into batter.
  7. Pour batter into prepared pan and set on middle rack in oven.
  8. Bake for 50 to 60 minutes, or until cake tester comes out clean.
  9. Let bread cool in pan for 10-15 minutes before removing.
  10. Transfer to wire rack to cool finish cooling.
  11. Slice and serve.
  12. Yield: 8 to 10 slices Hope you enjoy this recipe!

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