Cranberry Orange Nut Bread

This is my mom's recipe for cranberry orange nut bread. It was given to her by a woman she worked with in Bethesda, MD, in 1974. She has been making it every year at Christmas for as long as I can remember. A few years ago she gave my sisters and I copies of the recipe, and now we all make it every year for Christmas!

I'm not kidding. This year was ridiculous. I made this batch, my sister brought some she had made in Kentucky to her in-laws in Saratoga, and my mom included a few loaves in the packages of gifts she sent us from Florida. There was cranberry orange nut bread everywhere!!!

It's a good thing it's delicious, cause damn there was a lot of it!

Yield: 2 large loaves or 6 mini loaves



  1. Preheat oven to 325 °F.
  2. Prepare loaf pans by lightly coating with cooking spray.
  3. In a large bowl, sift together all dry ingredients.
  4. Mix in eggs, melted butter, and fruit juice.
  5. Stir in hot water.
  6. Fold in chopped nuts, cranberries, and citrus rind.
  7. Spoon batter into prepared loaf pans and bake for 45 minutes to 1 hour, until a toothpick inserted in the middle of a loaf comes out clean.
    I added a little pizazz by sprinkling sugar over the top of each loaf before baking. The sugar caramelizes ever so slightly in the oven, resulting in a truly decadent crunch.
  8. Cool completely before serving.
This bread is great on its own, and even better lightly toasted with a schmear of butter or cream cheese. It makes a great hostess gift, or if you want to keep it all for yourself, it freezes very well.