Orange Cranberry Walnut Bread

The original intent for this post was supposed to be for an Orange Cereal Flake Nut Bread that I found in a 1963 community cookbook. I tested it and I will admit I did not like the texture the cornflakes gave the bread so I shelved it. Though I kept thinking about how much I liked the orange flavor of the bread so I decided to tweak it. I nixed the cornflakes and ended up adding some dried cranberries to the mix. I quite like the outcome. It conjures up flavors of the fall even though here in Florida it is far from it. I swear the air conditioner has been working harder this week than it did in the whole month of August…..


To be quite honest, even though I specify cranberries and walnuts, other dried fruit and nuts will work out fine in this recipe. I especially think raisin would be great. Also, if one wanted to, a simple glaze of confectioners sugar and orange juice could be poured over the top of this bread. A sprinkle of a little more orange zest and some finely chopped nuts to finish it off would make this bread quite nice looking.


In case this was a concern of yours, I will be going back to the cereal bread eventually. I already have a few recipes lined up to test from my recipe box collections. This just goes to prove that just because a recipe is from the past does not always mean it is a winner!

Orange Cranberry Walnut Bread

  • Servings: 8
  • Difficulty: easy
  • Print

A quick fall bread flavored with orange, cranberry and walnuts.

adapted from: 1962 and 1963 Recipes (1963)


  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup sugar
  • Zest of one orange (or 1 teaspoon orange extract)
  • 1 cup walnuts, chopped
  • 1 cup dried cranberries
  • 1 egg
  • 1 cup orange juice (about three oranges if using freshly squeezed)
  • 1/4 cup vegetable oil


  1. Preheat oven to 350 degrees and well grease a loaf pan.
  2. In a large mixing bowl, sift together the flour, baking powder, salt and sugar.
  3. Stir in the orange zest, walnuts and dried cranberries. Set aside.
  4. In a small bowl combine together the egg, orange juice and oil. Add to the flour mixture and stir till combined.
  5.  Bake for 1 hour or until a skewer inserted in the middle comes out clean.
  6. Cool on a rack for 10 minutes before removing from a pan.
  7. Serve with butter if desired.

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