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Cranberry Walnut Breakfast Bread


  • 1/2 teaspoon grated orange peel
  • 1/4 cup orange juice
  • 2 eggs, slightly beaten
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 3/4 cup all purpose flour
  • 1 cup sugar
  • 3/4 teaspoon Rumford Baking Powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh cranberries
  • 1/2 cup chopped walnuts


Heat oven to 350 degrees F. Grease a 9x5-inch loaf pan.

Combine orange rind, juice, eggs, oil and vanilla in a small mixing bowl, mixing well; set aside.

Combine flour, sugar, Rumford Baking Powder, baking soda and salt in a large mixing bowl. Make a well in center of dry ingredients; pour in orange juice mixture. Stir just until dry ingredients are moistened. Gently stir in cranberries. Spoon batter into prepared loaf pan. Sprinkle loaf with walnuts. Bake at 350`F for 50 to 55 minutes or until toothpick inserted in center comes out clean. Let cool on wire rack.

Yield: 1 loaf