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–+ servings
Cranberry Raisin Loaf
This Cranberry Raisin Loaf is a classic, old-fashioned quick bread combining tangy cranberries, sweet raisins, and crunchy walnuts for a delightful balance of flavors and textures. Enhanced with freshly grated orange zest, orange juice, and creamy mayonnaise for incredible moisture, this recipe delivers a tender, soft crumb that's perfect for holidays or cozy weekends. Whether enjoyed as a breakfast treat, afternoon snack, or festive dessert, this loaf captures the warmth and nostalgia of traditional homemade baking.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course bread
Cuisine American
Servings 12
Calories 265 kcal

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup cranberries (coarsely chopped )
  • 1 cup seedless raisins
  • ½ cup walnuts (coarsely chopped )
  • 1 tbsp baking powder
  • 2 tbsp orange rind (grated, zest)
  • ¼ tsp salt
  • 2 eggs (large )
  • ¾ cup fresh orange juice
  • ½ cup Hellmann’s mayonnaise

Instructions
 

Step 1: Prepare Pan

  • Grease and flour a 9-inch loaf pan and set aside.

Step 2: Combine Dry Ingredients

  • In a large bowl, combine flour, sugar, chopped cranberries, raisins, walnuts, baking powder, orange zest, and salt.

Step 3: Mix Wet Ingredients

  • In a separate bowl, beat the eggs, orange juice, and mayonnaise until smooth.

Step 4: Combine and Mix

  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

Step 5: Bake the Loaf

  • Spoon the batter into the prepared pan.
  • Bake in a 350°F (175°C) oven for 1 hour, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

  • Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips

  • Substitute pecans for walnuts if preferred.
  • Add ½ teaspoon cinnamon for a warm spice flavor.
  • Lightly toss cranberries and raisins with 1 tablespoon flour to help prevent sinking.
  • Glaze with simple orange icing (powdered sugar + orange juice) after cooling.
  • Fold in ½ cup mini chocolate chips for a sweeter variation.
  • Use fresh or frozen cranberries; do not thaw frozen before chopping.
  • Line pan with parchment after greasing for easy removal.
  • Store tightly wrapped at room temperature up to 2 days or freeze up to 2 months.
  • Slice and toast leftovers; serve with butter or cream cheese.
  • Make as mini loaves for gifts, reduce baking time accordingly.

Nutrition

Calories: 265kcalCarbohydrates: 44gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 170mgFiber: 2gSugar: 23gVitamin A: 60IUVitamin C: 6mgCalcium: 40mgIron: 1.5mg
Keyword cranberry bread, holiday baking, orange cranberry loaf, quick bread, raisin bread, tea bread, vintage recipe, walnut bread
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