Cranberry Nut Bread

Prep time
30 minutes
Not rated
0 ratings

Contributor Maureen Knapp, an Organic Valley dairy farmer from New York State, suggests using a food processor to chop the fruit for this recipe, a family favorite from her growing-up years. Maureen recalls, "I remember [that] my brother could eat a whole loaf of this at a sitting!"


  • 1 cup organic all-purpose unbleached white flour
  • 1 cup organic whole wheat flour
  • 1 cup Sucanat (organic dehydrated cane juice or organic sugar)
  • 1 12 teaspoons baking powder
  • 12 teaspoon baking soda
  • 1 teaspoon sea salt
  • 4 tablespoons Organic Valley Butter, cold, cut into pieces
  • 34 cup organic orange juice
  • 1 Organic Valley Large Egg, well beaten
  • 2 cups chopped cranberries
  • 14 cup chopped walnuts (or pecans)


Heat oven to 350 degrees. Butter a loaf pan. Mix flours, sugar, baking powder, baking soda and salt in a bowl. Use a pastry cutter or two knives to cut in the butter until the mixture looks like cornmeal.

Combine the juice and egg. Add to dry mixture and stir until just moistened. Fold in cranberries and nuts.

Spread batter in prepared pan so that the sides are slightly higher than the middle. Bake until toothpick inserted near center comes out clean--start checking after 50 minutes, but it could take up to an hour. Cool bread in the pan on a wire rack 5 minutes, then run a sharp knife around the edge to loosen the bread and turn it out onto a piece of foil. Let bread cool completely.

Serving Suggestions

To make gift-size loaves of this bread, divide the batter into 3 greased six-inch aluminum foil pans. Bake about 40 minutes.

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