Beat cake mix, pudding mix, eggs, water and oil in large bowl with mixer 2 min. or until blended. Add cranberries and nuts; beat just until blended.
Pour into 5 foil mini loaf pans sprayed with cooking spray.
Bake 40 min. or until toothpick inserted in centres comes out clean. Cool bread loaves in pans 10 min.; remove from pans to wire racks. Brush tops with butter.
Combine sugar and cinnamon; sprinkle over loaves. Cool completely.
Kraft Kitchen Tips!
How to Easily Chop the Cranberries and Nuts
Use a food processor to make quick work of chopping the cranberries and nuts.
Add 1-1/2 tsp. orange zest to batter along with the cranberries and nuts.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 2 g
Cholesterol 40 mg
Sodium 240 mg
Carbohydrate 25 g
Fibre 1 g
Sugars 14 g
Protein 3 g
20 servings, 1 piece each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.