Recipe of the Week | Cranberry Nut Bread

Cranberry Bread| Photo Credit Randolph Graham


This quick bread is loaded with fresh cranberries, pecans, and fresh orange zest. It makes two large loaves. Serve it with a good cup of coffee or tea.


Bread ingredients:

4 cups flour

2 teaspoons baking soda

1 teaspoon salt

2 cups fresh cranberries (cut in half)

1 cup candied green cherries (cut in half)

1 cup pecans (chopped)

2 large eggs (room temp)

2 cups granulated sugar

2 cups buttermilk

2/3 cup vegetable oil

2 teaspoons vanilla extract

4 tablespoons orange zest



Preheat oven to 350 degrees. Prepare two 9×5 loaf pans with cooking spray. Dust with flour.

In a large bowl, mix together the flour, baking soda, salt, cranberries, cherries, and pecans until combined. Set aside.

In a medium bowl, whisk the eggs and granulated sugar together until combined. Whisk in the buttermilk, oil, vanilla, and orange zest. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Do not overmix. Pour the batter into the prepared loaf pans.

Bake the bread for one hour, covering loosely with foil about halfway through to ensure even browning. To see if it is done, poke the center of the bread with a knife. If it comes out clean, the bread is done. If not, put it back in for another 3 minutes and check again. When done, remove from oven and allow bread to cool completely in the pan on a wire rack.

Randolph Graham, in a recent cooking class 


Chef Randy’s latest book: Ojai Valley Make Ahead Cookbook on Sale at AMAZON

For additional recipes, see Chef Randy’s website at

Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  


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