Cranberry Nut Bread

Reprinted with permission from the American Association of Kidney Patients

Cranberry Nut Bread

This is a great make ahead recipe when you are having people over for brunch or even when you need to grab something on the go.


  • 1 1/2 cups cranberries dried
  • 2 cups all purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup apple juice
  • 1 teaspoon orange zest
  • 2 tablespoons melted margarine
  • 1 egg, lightly beaten
  • 1/4 cup chopped walnuts
  • 2 tablespoons hot water


Cut each cranberry in half with a paring knife and reserve.
Preheat oven to 350 F.
Grease loaf pan and line with waxed paper. Grease waxed paper.
Sift flour, sugar, baking powder and baking soda together in a large bowl.
In a separate bowl, mix apple juice, orange zest, melted margarine and beaten egg.
Add to the flour mixture and stir until flour is combined.
Mix in cranberries and walnuts.
Stir in the hot water.
Place in prepared loaf pan and bake 1 hour and 10 minutes.
Test by poking a toothpick into bread; if it comes out clean the bread is done.
Remove from pan and cool on a wire rack.

Nutrient Analysis

Calories: 214 KCal

Protein: 4 g

Carbohydrates: 59 g

Fibre: 2 g

Total Fat: 5 g

Sodium: 143 mg

Phosphorus: 58 mg

Potassium: 85 mg

Renal Diet Nutrient Analysis

Servings per recipe: 10 slices

Serving size: 1 slice

Renal and Diabetic Exchanges

4 starch

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