Cranberry Nut Loaf

Beth M.


My love of food and baking and cooking was inherited from my mother. She used things that she had leftover whenever possible to make a meal, for example a stew, or a dessert,and in-season fruit. We always had a wonderful aroma in the kitchen, and she had a flair for decorating the house,for example: when the doctor came to make a house-call, he admired the bouquet of wild flowers in an old chamber pot! I love old photos of family, and I never knew my maternal grandparents as they died before my mom got married. I treasure the photos and the old recipes my mom saved. Her handwriting was poor but I can read this one recipe.


★★★★★ 1 vote

10-12 slices
20 Min
1 Hr


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whole orange, squeeze the juice out, and grate the rind
2 Tbsp
1 c
1 c
chopped raw cranberries
2 c
1/2 tsp
1 1/2 tsp
baking powder
1/2 tsp
baking soda
boiling water
1 c

How to Make Cranberry Nut Loaf


  • 1Mom's handwritten 3X5 card, for Cranberry Nut Loaf.

    Directions from an old cookbook: Preheat oven to 325 degrees. Butter a loaf pan.
  • 2Apparently she remembered many things,so there are no instructions for order to mix this, or the oven temperature!
  • 3My old standby cookbook, The Fannie Farmer Cookbook, instructions say:Grate the rind and squeeze out the juice and add enough boiling water to make 3/4 cup. Add the orange rind and the butter and stir to melt the butter.
  • 4In another bowl, beat the egg and add the sugar, beating well. Add remaining ingredients and orange mixture and blend well.
  • 5Place batter in buttered loaf pan, bake 1 hour. Remove and cool completely.

Printable Recipe Card

About Cranberry Nut Loaf

Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom
Hashtags: #Fruit, #nuts, #quick-bread

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