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 of tablespoons of sugar before stirring them into the batter. In the off-season, you can even make this bread with dried cranberries.


  1. Preheat oven to 350°F. Coat a 9x5-inch loaf pan with canola cooking spray (or lightly grease and flour).
  2. Beat canola oil, buttermilk, and sugar together until fully blended. Slowly beat in the egg and egg substitute.
  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.
  4. Gently stir in the walnuts and cranberries. Pour into prepared loaf pan.
  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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