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Cranberry Walnut Bread

WebMD Recipe

Total Time: 1 hr 15 mins

Cranberry Walnut Bread

We love the texture and flavor of this bread. Some people prefer tart cranberries in this bread while others might want to toss their cranberries in a couple tablespoons of sugar before stirring them into the batter. In the off-season, you can even make this bread with dried cranberries.


  • 1/4 cup canola oil
  • 1/2 cup low-fat buttermilk
  • 1 cup sugar
  • 1 egg
  • 1/4 cup egg substitute
  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons orange zest, (add 1 teaspoon more if you like a stronger orange flavor)
  • 3/4 cup orange juice
  • 3/4 cup walnut pieces, coarsely chopped
  • 1 cup cranberries, (picked through to remove bad cranberries) or 2/3 cup dried cranberries


Step 1
Preheat oven to 350°F. Coat a 9x5-inch loaf pan with canola cooking spray (or lightly grease and flour).
Step 2
Beat canola oil, buttermilk, and sugar together until fully blended. Slowly beat in the egg and egg substitute.
Step 3
Blend flour, salt, and baking powder together, then slowly beat the dry mixture into the egg mixture. On low, beat in the orange zest and orange juice.
Step 4
Gently stir in the walnuts and cranberries. Pour into prepared loaf pan.
Step 5
Bake about 60-65 minutes (or until tester inserted in center comes out clean). Cool in pan 10 minutes before inverting onto wire rack.


NOTE: If you delete the walnuts, each slice will contain 204 calories, 5 g fat (0.5 g saturated, 2.9 g monounsaturated, 1.5 g polyunsaturated), 18 mg cholesterol, 1 g fiber, calories from fat: 23%.

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