Cranberry Orange Bread Recipe - Allrecipes.com
Cranberry Orange Bread Recipe
  • READY IN ABOUT hrs

Cranberry Orange Bread

Recipe by  

"This cranberry orange bread is great for breakfast or a snack. You can also make muffins; just spoon the batter into greased muffin cups and bake at 375 degrees F (190 C) for 15 to 20 minutes."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan.
  2. Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Dec 12, 2012

This turned out amazing. I noticed one reviewer indicated their loaf was dry - I used a full cup of orange juice and used frozen cranberries and increased the cranberries to 2 cups. My loaf was really moist and I got rave reviews at work at a pot-luck. I will definitely be making this one a lot.....I also left out the nuts because of allergies and I don't think anyone minded.

 
Most Helpful Critical Review
Dec 03, 2013

will not slice. too much orange. sour overall

 
Nov 25, 2012

I just made this bread and it turned out great. I used 1 cup of light brown sugar instead of white. I also put whole 12oz bag of fresh cranberries without chopping them. Although fresh cranberries are tart, I think it works out great in combination with sweet bread.

 
Nov 21, 2012

This just came out of the oven, and WOW is it good. I made a small loaf and a mini loaf. The mini baked for 40 minutes at 350 and the small loaf was done in 50 minutes. As I baked this for a gift, for a friend who can't have nuts, I added pomegranite seeds as a substitute for a little crunch. I also added a tsp of cinnamon and 1/2 tsp each of ginger & vanilla. Very yummy, moist and orangey. I would definitely make this again.

 
Nov 17, 2013

I tried this recipe last year and thought it was too try for my taste even though hubby loved it. I tried it again this week and it turned out wonderfully after making some changes. I used self-rising flour and decreased the amount to 1 3/4 cups, grated 2 oranges for the zest and melted the butter rather than in chunks. Sugar was reduced by couple table spoons. I also lined my loaf pan with parchment paper so the edges could stay nice & moist, not overly crusty. And a dash of cinnamon certainly helped with the lovely aroma.

 
Mar 24, 2013

A very good recipe! I increased the orange juice to 1 cup and added a tsp of cinnamon, but otherwise didn't change anything except that I used dried cranberries. It's moist and delicious!

 
Nov 19, 2012

I just got finished making this bread. I love the combination of orange and cranberries. The bread texture and taste was nice. I used fresh cranberries and I thought they came out a bit over tart. Next time I will use dried cranberries and see how it turns out.

 
Feb 17, 2013

just made muffins out of this recipe and we are really enjoying them. i omitted the nuts because i don't have any and i don't think it took away from the recipe at all. i used frozen cranberries chopped in half, trader joe's organic sugar and unrefined, unbleached flour for extra fiber, followed the recipe portions exactly and they are not dry at all. the texture is great and the smell when they were baking was wonderful. they were ready in exactly 20 minutes, so not only super easy but super quick too. good to have around for a grab-and-go breakfast.

 

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Nutrition

  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 48.2 g
  • 16%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 439 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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