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Rosemary Hazelnut Cranberry Bread

Rosemary Hazelnut Cranberry Bread

Rosemary Hazelnut Cranberry Bread


  • Delicious recipe Prep time: 10 minutes
  • Delicious recipe Cook time: 1 hour 30 minutes
  • Delicious recipe Servings: 15 servings
  • Delicious recipe Specialty: V, K



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01/01/0001 at 12:00 AM

Nutritional Information
Rosemary Hazelnut Cranberry Bread


15 servings

1-2/3 cups sugar
2/3 cup vegetable oil
1/2 cup buttermilk
4 eggs
2 teaspoons vanilla
1 tablespoon grated lemon peel
3 cups plain flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1 cup Ocean Spray® Craisins® Dried Cranberries
1/2 cup chopped hazelnuts


Preheat oven to 175°C. Grease a 22 x 13 cm loaf pan.

Combine sugar, vegetable oil, buttermilk, eggs, vanilla, and lemon peel in a large bowl until well blended. Combine flour, baking soda, salt and rosemary in a separate mixing bowl. Add dry ingredients to liquid, mixing just until dry ingredients are moistened. Gently stir in cranberries and hazelnuts. Spoon batter into prepared pan.

Bake 1-1/2 hours or until toothpick inserted into bread comes out clean. Cool in pan for 10 minutes; let cool completely on wire rack for at least 2 hours. 

Makes 15 servings.