Cranberry Nut Bread


by: anniebakes

I served this over the Holidays for a group of ladies and they loved it! I am not a huge cranberry lover, but I loved it as well and of course the color is wonderful not only for Christmas but for the upcoming Valentine's Day. So go ahead, make some for your sweetie.


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serves: 8

1 package white cake mix

1 package (3/4 ounce) Vanilla instant pudding

4 eggs

1 cup water

1/4 cup oil

1 1/2 cups fresh or frozen cranberries-chopped

1/2 cup walnuts-chopped

2 tablespoons butter-melted

Cinnamon Sugar

2 tablespoons sugar

1/2 teaspoon cinnamon

Nutrition Facts
Cranberry Nut Bread

Servings Per Recipe: 8

Amount per Serving

Calories: 478

  • Total Fat: 23.9 g
  •     Saturated Fat: 4.6 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 89.5 mg
  • Sodium: 531.8 mg
  • Total Carbs: 60.5 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 42.4 g
  • Protein: 6.9 g

how is this calculated?

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1.  Preheat oven to 350F degrees. Beat first 5 ingredients in large bowl with mixer for 2 minutes or until well blended. Add cranberries and nuts; beat just until blended. Pour into 5 mini loaf pans (or 2 regular loaf pans) sprayed with cooking spray.

2.  Bake for 40 minutes or until toothpick inserted in the center comes out clean. Cool on wire racks. Brush the top with melted margarine and sprinkle with the cinnamon sugar.

Cooks' note:
Recipe adapted from Kraft Food and Family, Holiday 2011.

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