Texas Cranberry Jalapeno Bread

I seem to have lost my sense of smell today (Argh!), but I’m on the mend and can’t complain. I can deal. For instance, last night I asked Todd to pick up a side of wasabi from the sushi bar at H.E.B. so I could smear it over my dinner. And today, I’m going to only eat things with lots of spices — or to use a term that makes me squeamish, “heady”. Not sure why I don’t like that term, but it’s apropos. I need something with a “heady” blend of spices to clear out my stuffed head.

Thinking about head-clearing recipes brought this one to mind. It’s sweet, but peppery, and leaves a little trail of heat. I got the recipe years ago from my stepmother, who got it from Texas Co-op Power magazine. I didn’t think I’d like it at first, but it was so surprisingly delightful I found myself making it over and over for myself and friends. At some point, I got a little burned out on it and stopped making it, but I could really use a slice right now.


cranberry jalapeno bread cut

Texas Cranberry Jalapeno Bread
Prep time
Cook time
Total time
A surprisingly good quick bread with a little heat to it!
Recipe type: Side
Serves: 12
  • 4 cups all-purpose flour (18 oz)
  • 2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1 cup pecans, chopped
  • 3 eggs, beaten
  • 3/4 cup orange juice
  • 1 teaspoon vanilla
  • 2 tablespoons mild salsa
  • 2 tablespoons jalapeno jelly (increase for more "heat")
  • 4 oz regular butter, melted
  • 1 bag (12 ounces) cranberries, coarsely chopped
  1. Preheat oven to 350 degrees. Grease 2 large loaf pans or 6 small loaf pans.
  2. Mix dry ingredients, including nuts, in a large bowl.
  3. Combine wet ingredients and cranberries in a medium bowl. Make a well in the center of dry ingredients. Pour wet ingredients into the well and fold only until dry ingredients are moist. Mixture will be stiff. Do not over stir. Spread into pans and bake 70 minutes for large loaf pans or 30-35 minutes for small loaf pans. Reduce baking time 5-10 minutes for dark pans. Cool 10 minutes before removing from pans. Cool completely before wrapping and freezing. Yield: 2 loaves.

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  1. says

    Reading through the ingredients, this is sounding way tasty. I’ve always thought that Jalapeño adds a delicious taste to almost anything…and cranberries? Holy delicious! I’ve been on a bread kick lately, so I’ll have to give this one a try.

  2. KAnn says

    I always turn to chillies and spicy food to feel better, Anna. A couple of days ago I had my sister bring me Mexican rice and a pint of red chili from a New Mexican restaurant nearby-it was exactly what I needed!

    I made the Cranberry Jalapeno bread about 4 years ago when it first made the rounds on the internet and everyone loved it-I haven’t made it since then, either. I hope you are feeling better!

  3. Tanis says


    Sounds so delicious!!!!! And, I just picked a 5 gallon bucket of jalapenos and don’t know how many 1/2 pintsof pepper jelly (probably 35 of them) that I have canned. So, I will definitely be making this! Thank you for sharing.
    Glad you’re on the mend. That Chinese mustard would open you up, whew. Wasabi reminds me of that. Good stuff.

  4. C L says

    I wish I could send you a jar of the green pepper sauce my husband and I canned from our garden this summer. It contains only Anaheim, Fresno and jalepeno peppers (oh, and a few habeneros). Let me put it this way: the fumes alone cleared my sinuses. This sauce might explain why my husband never gets sick! LOL 😉

  5. Sadie says

    My husband loves this bread! It is now a requirement each Thanksgiving & Christmas. Don’t be afraid to give it more heat with the jelly. Enjoy!!!

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