Cranberry-Nut Bread

A sweet-tart bread that is equally good for dessert, tea, or breakfast.

Yield: 1 loaf or 18 muffins

Time: 1 hour


  • bread pan or muffin tin
  • 2 large bowls
  • whisk
  • rubber spatula
  • toothpick


  • 2½ T vegetable oil
  • 1 c whole wheat pastry flour
  • ½ c cornmeal*
  • 1½ t baking powder
  • ½ t baking soda
  • ½ t salt
  • ½ c milk
  • ¼ c sour cream or
  • ¾ c sugar
  • 2 t orange extract or orange zest
  • 1 t vanilla
  • 1 c fresh or frozen cranberries, or ¾ c dried**
  • ½ c pecans or walnuts, chopped


Preheat oven to 375° and oil the bread pan or muffin tin.

Combine flour, cornmeal, baking powder, baking soda, and salt in one bowl, and milk, sour cream, 2 T oil, sugar, orange, and vanilla in the other.

Fold the wet into the dry, mixing until just combined. Fold in cranberries and nuts.

Spread into the pan and bake until a toothpick inserted into the center comes out clean, about 45-50 minutes for a loaf or 30-40 minutes for muffins.

Cool in the pan for 15 minutes, then transfer to a wire rack and let cool completely.


* This gives the cranberry bread more than a hint of "cornbreadness." If that doesn’t appeal, use another type of flour instead.

** If using dried cranberries, add another ¼ c of milk.

500 Vegan RecipesAdapted from the recipe for "Cranberry Nut Quick Bread" in 500 Vegan Recipes, by Celine Steen and Joni Marie Newman – read my review.

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Cranberry nut bread