This recipe is a family favorite from my friend Paula’s Mom, Jean. Hence the name, Jean’s Famous Cranberry Nut Bread. And in honoring all of the Mom’s in heaven, I am posting this today – on my Mom’s birthday. Happy Birthday Mom.
Paula and I went to middle school together but different high schools. She lived in a neighborhood in the area where we loved to spend time in the summer. You see, her neighborhood had a lake with a wooden pontoon raft in the middle where we would jump, dive and just sun ourselves all summer long.
As we got older and I moved away, Paula and I lost touch. And then through the glory of social media and FaceBook, Paula and I found each other and I quickly learned she had a love for cooking and by the looks of it, she made some really good food. The other thing Paula and I discovered after becoming friends on FaceBook is that our husbands swam against each other on competing high school teams…such a small world.
The day that Paula posted her Mom’s Cranberry Nut bread is the day I asked if she would share the recipe (respecting family secrets if she said no) and that I would like to share it on my site. Paula’s response was quick that her Mom would be honored so I named it Jean’s Famous Cranberry Nut Bread.
The toughest part of making this bread is cutting the cranberries in half and maybe next time I make it, I’ll try them whole. But for this recipe I wanted to stay true to Paula’s Mom’s recipe.
I am also thinking that this recipe is so versatile that I could make it with blueberries or apricots. But I’ll save that for another day. Today, it’s all about Jean’s Famous Cranberry Nut Bread.
Jean\’s Famous Cranberry Nut Bread
- Yield: 8 mini loaves or 1 large loaf 1x
- 2 cups flour
- 1 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 egg – beaten well
- 1/2 cup orange juice concentrate (I use the frozen, thawed)
- 2 TBS melted butter
- 2 TBS hot water
- 1/2 cup chopped nuts (I used pecans but you could also use walnuts
- 1 1/2 cup washed and halved fresh cranberries
- Preheat oven to 350 degrees.
- Sift into bowl: flour, sugar, salt, baking powder, baking soda.
- Add into dry ingredients bowl: orange juice and melted butter.
- Mix well.
- Add hot water and stir.
- Fold in nuts and cranberries.
- Bake for 80-90 minute if making 1 large loaf.
- Bake for 25 minutes if making mini loaves.