Cranberry Orange Bread w/Cheddar Cheese, Nuts (Thanksgiving?!)

Cranberries, cheddar cheese, nuts, and orange zest make this bread a favorite in our house. It combines Thanksgiving flavors in a nut bread that makes a perfect pre-dinner snack. We usually have it for breakfast on Thanksgiving, to pace ourselves! (It’s a great way to start the day.)

This recipe is adapted from a Betty Crocker one, with just a few changes. IF there are any leftovers, toast slices for an extra treat, just like fresh out of the oven. Makes one 9×5″ loaf, or two 8 1/2 “x 4 1/2 ” loaves, or three 5×3″ loaves.

Thanksgiving recipes: Cranberry Orange Nut Bread

INGREDIENTS

  • 1 c. chopped nuts
  • 1 1/2 c. grated cheddar cheese
  • 1 1/3 c. cranberries, cut in half or chopped coarsely
  • 1 1/2 TBS. grated orange peel
  • 2 1/2 c. flour
  • 1/2 c. sugar
  • 1/2 c. brown sugar
  • 3 1/2 tsp. baking powder
  • 1 tsp. salt
  • scant 1/4 c. olive oil
  • 1 c. milk (or yogurt)
  • 1 egg
  • 1/4 c. frozen orange juice concentrate

INGREDIENTS

1. Prep the following, setting aside: > 1 c. chopped nuts > 1 1/2 c. grated cheddar cheese > 1 1/3 c. cranberries, cut in half or chopped coarsely > 1 1/2 TBS. grated orange peel

2. In a large bowl, mix dry ingredients together: > 2 1/2 c. flour > 1/2 c. sugar > 1/2 c. brown sugar > 3 1/2 tsp. baking powder > 1 tsp. salt

3. To the dry ingredients, add the nuts, cheese, cranberries, and orange peel, plus: > scant 1/4 c. olive oil > 1 c. milk > 1 egg > 1/4 c. frozen orange juice concentrate

4. Stir all ingredients together lightly, barely mixing it smooth. Pour into greased loaf pan (or pans), using butter to well-grease the bottom only. Bake a big loaf at 350 degrees for 60 to 70 minutes, until toothpick inserted in center comes out “clean”. Smaller loaves will cook faster, 40-50 minutes.

5 Responses to “Cranberry Orange Bread w/Cheddar Cheese, Nuts (Thanksgiving?!)”

  1. Reply Becky

    I wasted my ingredients and time. I believe this recipe is short on sugar.

    • Reply Jennifer Cote

      Becky, I am so sorry it was a waste for you…

      I made the less-sugar version a few weeks back and realized it really wasn’t very sweet at all. It was more like a scone. I just edited the recipe and added an extra half cup of brown sugar- that’s how much I originally used.

      More recently, I was trying to make the recipe healthier, but there’s a limit to how far we can go in doing that, and still have it taste good!

      Again, so sorry about that. But I really do appreciate the feedback- I adjusted the recipe accordingly.

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