Cranberry sauce Loaf recipe | Cranberry walnut Muffins
Inspiration! What do we do without it? I am so glad ( actually blessed is how I feel ), to have such a wonderful community of immensely helpful and gracious ppl who inspire me in my day to day tasks. I have been meaning to empty out my pantry for so many months. This time, I gritted my teeth and actually started doing something about it. I thought that if I put down my goal in writing, I would feel responsible to carry it throughout. Hence I declared it to my fellow foodies about starting out with my first pantry item - "Fresh Cranberries". Here I was thinking it as something of a week to 10 days goal but what happened amazed me.
Cranberry sauce Loaf recipe | Cranberry walnut Muffins
The amount of ideas and suggestions that came floating from all these resident experts just put an extra spring in my steps and I just went on an overdrive. I usually do some planning before I make something for the blog but this time, the energy did it for me. I went ahead and even finished off a cup of pastry flour that was waiting to be used for a while. I made this recipe and even posted it in my FB page as soon as it came out of the oven..Such was the enthusiasm that seeped in thanks to all my mates. I am happy that I managed to finish off the packet of cranberries (this uses 2 whole cups) out of which only abt 1/4 cup was left out. I finished those off while prepping...What? Don't you pop in "its and bits" while cooking? Cranberry sauce Loaf recipe | Cranberry walnut Muffins Changes I Made I adapted this recipe quite a bit from Deborah Madison's original to accommodate my needs along with making it a bit healthier. I added more whole wheat pastry flour (had to finish that off), reduced the butter and replaced it with little bit of canola oil, used fat free Greek yogurt mixed with little water to substitute for buttermilk and replaced the eggs with more yogurt to make this an eggless treat. (I was out of eggs!) Other than that, I kept it the same..I think I might have used more orange juice than asked for.. I think I added an additional 2-3 tbsp orange juice (not on purpose...I was over excited remember?!) but it did not harm the fact it turned out to be EXACTLY what it promises in the title - "cranberries" and "nuts"...and loads of it :) with a hint of orange. I made 12 muffins and a mini loaf out of that batter. The texture was amazing. It made for a great snack and a hearty morning breakfast.
  • Cook time:
  • Prep time:
  • Yields: makes 1 large bread or 18 muffins.I made 12 muffins and 1 mini loaf
  • 2 cups raw cranberries
  • 1/2 cup sugar
  • 3 tbsp canola oil
  • 3 tbsp butter
  • 3/4 cup brown sugar, packed
  • 1-1/2 cups fat free Greek Yogurt yogurt (I mixed it with little water to get it to the buttermilk consistency)
  • 1-1/2 cups all purpose flour
  • 1 cup whole wheat pastry flour
  • 1/8th teaspoons ground cloves
  • 1 tsp baking soda
  • 1-1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup walnuts, finely chopped
  • grated zest of 1 orange plus 1 tbsp orange juice
If you want to Bake using Microwave pls refer to these articles 1) How to Bake in Microwave 2) How to Bake in Microwave Convection Oven For making Substitutions please refer my handy chart 1) Baking substitutions 2) Egg Substitutions
1. Preheat the Oven to 375. Grease a loaf pan or muffin cups. I made 12 muffins and a mini loaf out of this batter. Put the cranberries in a saucepan along with sugar, zest and juice. Cook over high heat, stirring frequently, until the berries burst and the sugar is dissolved. This takes approximately 3-6 minutes depending on your stove (electric/gas etc)
2. Combine the dry ingredients except the nuts in a bowl. Set aside.
3. Meanwhile, cream the butter and sugar until light and fluffy.
4. Beat in yogurt until smooth.
5. Stir in half of the dry ingredients to the wet.
6. Add the cooked cranberries.
7. Add the remaining flour along with the nuts and give it a stir until all of them have combined well.
8. Spoon the batter into muffin cups/loaf pan.
9. Bake for 30-45 minutes or until the top is well browned and the  center when pricked with a toothpick comes out clean.Turn out into a rack to cool.
Here is the Mini loaf that's cooling. Cranberry sauce Loaf recipe | Cranberry walnut Muffins Serve them warm. I loved these to the core and it will find a place in my palate more often than not. :) Cranberry sauce Loaf recipe | Cranberry walnut Muffins Did you see that amazing texture? Spongy and chewy with hints of tart cranberries here and there along with the crunch of those walnuts. Heaven in a bite! We also enjoyed it for our breakfasts. Its very fulfilling and is a bright start to the day what with whole grains, fruits, diary and nuts thrown in - all in one power packed muffin! Cranberry sauce Loaf recipe | Cranberry walnut Muffins

Recipe Reference

recipe adapted from vegetarian cooking for everyone

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By Nithya on Nov 17, 2011

WOW!!! This is a wonderful recipe. When,I was wondering what to do with a bagful of dried cranberries and walnuts in my pantry, I came across this recipe. I did't waste any more time and immediately got into the process of making it\"\\"smiley\\"\". The result was amazing and yummy!! The muffins were soft and fluffy, with the tanginess of the cranberries and crunch of the nuts. They are healthy and yummy snack that my daughter will love in school/ after school. Thanks for posting this recipe. \"\\"smiley\\"\"


Some variations that I made:

  1. I substituted dried cranberries for the fresh ones. I combined them with sugar, little water and cooked them in the saucepan into a syrup consistency.
  2. Instead of butter, I used the same amount of apple sauce.
  3. Since I don't like the taste of walnuts much, I threw in a handful of Almonds.


By suhasini on Dec 14, 2015

Hi DK, I ardently follow your blog and have tried out many of your recipes with fairly good results.Taking my baby steps in baking and tried out the cranberry walnut muffin recipe.Did'nt have fresh orange juice and added minute maid low acid orange juice to make the sauce. Was it the reason for my batter turning light purple color and the muffins though tasting good were in this colour.?Thanks in advance.

By Cherry on Dec 14, 2015

Hi....this cake looks great.... I was wondering what variety of orange should we use for this cake?

By Namita on Jun 11, 2014

What can i use instead of canola oil and fat free Greek Youghurt? Can our day to day youghurt be used?

By Kay on Oct 10, 2013

Can I use dried cranberries (craisins) and/or raisins? Will it effect the moisture?

By Egg Substitutions | Mrs Winters Home on Sep 14, 2013

[...] Soy yogurt works deeply like whiz tofu as an egg replacer. It makes things moist Recipes: Cranberry Walnut Muffins [...]

By Ecomil – Egg Substitutions on Aug 30, 2013

[...] Soy yogurt works deeply like whiz tofu as an egg replacer. It makes things moist Recipes: Cranberry Walnut Muffins [...]

By Nidhi on Mar 18, 2012

I made this but substituted the cranberries with fresh strawberries ...came out delicious...thanks for sharing all the wonderful recipes.

By Nidhi on Mar 5, 2012

What is whole wheat pastry flour? Any substitutes?

You can use Chapathi atta to replace it --DK

By priya on Jan 19, 2012

Made this evening wow loved it.Thanks for an eggless recipe .Added a little extra sugar.I made a mistake by not keeping the butter at room temp..then added the buttermilk somehow it did not look like yr pic.The batter was a little gooey I thought it was going to be a disaster but it really turned out well.Thanks .Will have to try using blueberries.

By Kashmira on Dec 23, 2011

Hi, What if i dont have cranberry and whole wheat pastry flour???... Please suggest me best option to replace them.

By Nithya on Nov 17, 2011

yummy recipe.. but my muffins stuck to the paper and had a hard time getting it out why is that??Do I have to grease those papers too?

Oh yes. Greasing the papers avoids this issue

By shalini on Nov 3, 2011

these look so tempting....but what can I use here in India instead of cranberries...whatever dried stuff I have ,I'd rather eat as they are :-P

By shalini on Nov 3, 2011

hi, what can we use here in cranberries....or they are dried

By gayusrik on Mar 31, 2011

i tried this recipe, but did not come out the way it looks in the photo, it was flat did not rise much and dense i used frozen cranberries instead of fresh ones all the other ingredients i used as mentioned any suggestions? also if i were to use eggs should i skip greek yogurt completely or do it 50/50?

The reason for flat muffins could be that your Baking soda/powder is not fresh and probably expired. Or probably you beat the batter too much. These do cause flat products. I replaced 2 eggs in the original recipe amounting to additional 1/2 cup of buttermilk. So if you use eggs, u have to use 1 cup of buttermilk instead of 1-1/2

By Martha on Mar 20, 2011

So delicious! I followed the recipe as printed. Thank you so much!!

By megha guhya on Mar 9, 2011

i am too scared of baking to try this right now. :( but you guys have so many baking recipes and it is kind of inspiring to see such good pictures of the process of baking and of course the results always look so sweet! hmm.. if only i get over my bake-o-phobia...

We all have started that way Megha. There is always a first time for everything but trust me when I say this..once you start, you will soon start to realise (may be even feel bad) for having wasted all that while thinking of starting instead of starting cos most often what we are phobic about turns out to be nothing! :)

By Lubna Karim on Mar 8, 2011

Yummy....looks soft and perfect...

By Susan on Mar 8, 2011

I also have Deborah Madison's book. She taught me to love vegetarian food. Great photos and lovely recipe. Thanks for sharing!

By Vimitha on Mar 8, 2011

They look absolutely perfect and spongey. I especially Love the muffin covers...

By sukanya on Mar 8, 2011

wow! truly perfect muffins, very tempting bookmarked the recipe :)

By kiran singh on Mar 7, 2011

:lol: i like this recipe so much.its so yummy:1o1:

By Priya on Mar 7, 2011

Those muffins looks super yummy and prefect..