Recipes and Cooking Cranberry-Nut Bread 4.1 (15) Customize this sweet bread recipe with whatever nuts you have on-hand (we like pecans or walnuts. A pinch of cinnamon infuses our Cranberry-Nut Bread recipe with warm, holiday-like flavors. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Bake Time: 55 mins Total Time: 1 hrs 25 mins Servings: 14 Yield: 1 loaf Jump to Nutrition Facts Ingredients 1 ⅓ cup sugar ½ cup finely chopped toasted pecans or walnuts 2 teaspoon ground cinnamon 2 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 egg 1 cup milk ⅓ cup vegetable oil 1 cup coarsely chopped cranberries Directions Preheat oven to 350°F. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside. In a small bowl stir together 1/3 cup of the sugar, the pecans, and cinnamon; set aside. In a large bowl stir together the remaining 1 cup sugar, the flour, baking powder, and salt. In a medium bowl beat egg with a fork; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries. Spoon half of the batter into prepared pan. Sprinkle with half of the pecan mixture. Repeat with remaining batter and cinnamon mixture. Using a thin metal spatula or table knife, cut down through batter and pull up in a circular motion to marble the cinnamon mixture. Bake for 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Rate it Print Nutrition Facts (per serving) 227 Calories 9g Fat 35g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 227 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 5% Cholesterol 17mg 6% Sodium 122mg 5% Total Carbohydrate 35g 13% Total Sugars 20g Protein 3g Calcium 60.6mg 5% Iron 1.1mg 6% Potassium 68mg 1% Folate, total 36.3mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.