01 November, 2012

Cranberry-Cheese Bread | Betty Crocker's Cookbook

Cranberry-Cheese Bread ingredients
Makes 1 (9- x 5- x 3-inch) loaf
2 cups all-purpose flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp grated orange peel
2 Tbsp shortening
Juice from 1 orange
1 1/2 cups shredded Cheddar cheese (about 6-ozs)
1 egg, beaten
1 cup cranberries, halved
1/2 cup finely chopped walnuts

Notes:  If using self-rising flour, omit baking powder, soda and salt.

Heat oven to 350ºF. Grease (9- x 5- x 3-inch) loaf pan.

Measure flour, sugar, baking powder, salt, soda and peel into bowl. Cut in shortening.

Add water to juice to measure 3/4 cup; mix in with cheese and egg. Stir in cranberries and nuts.

Pour into pan. Bake for 60 to 70 minutes, or until wooden pick inserted in center comes out clean.

Remove from pan; let loaf stand at least 8 hours.

The Cranberry-Cheese Bread recipe is from Betty Crocker's Cookbook (New York: Golden Press 22nd Printing, 1974), 53.

You might like:
Cranberry Walnut Bread
Texas Cranberry Jalapeño Bread


  1. I got married in 1976 and this was my very first cookbook. I baked this quick bread for our first Thanksgiving and it remains my favorite recipe to this day! I plan to make it for Christmas breakfast. Thank you for posting it online so I could review the ingredients away from home!

    1. You're most welcome! Thanks for sharing this recipe's special significance to you.

      This was my mother's cookbook and I baked my first loaf of bread from the Cheddar Caraway recipe.

      Merry Christmas to your family.

  2. Thanks for posting the recipe. I got the cookbook as a wedding gift 40 years ago. (Wow, time flies!!) I copied the recipe from my book to a file on my computer. When I was reading over your version, I realized I had left out the baking powder~ yikes ~ so thanks for saving me from a disaster...