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


  • 1
    whole orange, squeeze the juice out, and grate the rind
  • 2 Tbsp
  • 1
  • 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


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

    Directions from an old cookbook: Preheat oven to 325 degrees. Butter a loaf pan.
  2. Apparently she remembered many things,so there are no instructions for order to mix this, or the oven temperature!
  3. My 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.
  4. In another bowl, beat the egg and add the sugar, beating well. Add remaining ingredients and orange mixture and blend well.
  5. Place 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

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