Cranberry Walnut Bread?

I would like a recipe for cranberry walnut bread like that sold at Starbucks.

Cricket from WV


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March 9, 20060 found this helpful

use a food processor to chop the walnuts and cranberries if you have one- its a huge timesaver!

3/4 cup butter
3 cups white sugar
3 eggs, beaten
6 cups all-purpose flour
1 tablespoon salt
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
2 1/4 cups orange juice
3 tablespoons orange zest
3 cups chopped cranberries
1 1/2 cups chopped walnuts


Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans.
Blend together butter, sugar and eggs.
Sift together the flour, salt, baking powder and baking soda. Add to wet ingredients, alternating with orange juice.


Mix in the orange rind, cranberries and walnuts. Stir until just combined and pour into prepared pans.
Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.

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Gold Feedback Medal for All Time! 696 Feedbacks
March 9, 20060 found this helpful

I've had cranberry walnut muffins at Starbucks and they are wonderful. I wonder if this recipe could be adapted to muffins? Anyone know?

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By Mary, Crown Point, IN (Guest Post)
March 10, 20060 found this helpful


This makes 3 small loaves.

4 cups flour
2 cups sugar
1 tsp each salt, baking powder, baking soda
mix all dry ing. together in lg bowl


2 eggs
4 Tbls melted butter
4 Tbls hot water
beat together eggs water and butter add to dry ing.
add 1 cup orange juice
2 cups washed cranberries
1 cup pecans (or walnuts if you prefer)
put in greased loaf pans bake 1 hr @ 325
remove from pans while pretty warm butter crusts with extra melted butter. Wrap in wax paper and refridge at least over night. Later wrap in saran wrap and foil if you are going to freeze them.

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March 20, 20060 found this helpful

To Debbie52: I'd cut the recipe in half or third (one egg) and try it for muffins. The cooking time / temp might need to be adjusted but on first try check other muffin recipes, make best guess and *write down any variations* you may use.


After the first small batch you can make any adjustments needed for batter, time, temp, etc.

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