Food & dining

The Recipe Box Project

Recipe for cranberry-walnut bread

Karoline Boehm Goodnick for The Boston Globe

Makes one 9-inch loaf

“My mother’s dear cousin Angie Bellino Maciejewicz gave this recipe to her,” writes Eileen Walsh-Phipps of Salem Willows. Her mother, Nellie Walsh, started making the bread 50 years ago. “I can still picture it, written on the back of an envelope in Angie’s perfect script. It became a family favorite, much requested by anyone who tried it.” When she bakes it, writes Walsh-Phipps, she finds herself reminiscing about her parents and their cousin Angie and her husband, Mace. “Angie was the jokester, always laughing, always kind, like a sister to my mom. I’m happy to share this recipe with others, hoping that it will create some sweet memories with their loved ones.”

Butter (for the pan)
Flour (for the pan)
2cups flour
¼teaspoon salt
teaspoons baking powder
½teaspoon baking soda
cups sugar
1cup fresh cranberries, chopped
1cup walnuts, chopped
1egg, slightly beaten
2tablespoons butter,
melted and cooled
¾cup orange juice
Extra sugar (for

1. Set the oven at 350 degrees. Butter a 9-by-5-inch loaf pan. Line the bottom with parchment paper cut to fit. Butter the paper and dust the pan with flour, tapping out the excess.

2. In a bowl, whisk the 2 cups flour, salt, baking powder, baking soda, and sugar. Remove 1 tablespoon. Toss the cranberries and nuts with the 1 tablespoon flour.


3. In an electric mixer, beat the egg, butter, and orange juice at medium speed for 2 minutes. With the mixer set on its lowest speed, beat in the flour mixture. Remove the bowl from the mixer stand. Fold in the cranberries and nuts.

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4. Transfer the batter to the pan, smooth the top, and sprinkle with sugar. Bake for 1 hour, or until a skewer inserted into the middle of the cake comes out clean. Cool in the pan, peel off the paper, then remove from the pan, and set right side up on a rack to cool completely. Adapted from Eileen Walsh-Phipps