Cranberry Orange Almond Bread

Made  times

"Enjoy the tartness of cranberries with a refreshing orange flavor in a tantalizing breakfast bread that makes a terrific gift idea too."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 20 m servings 182 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. In large bowl combine first 6 ingredients. Set aside.
  2. In a bowl, cream butter with sugar and vanilla. Add orange zest, eggs, and orange juice until well combined. Gradually add orange mixture to dry ingredients. Mix until just moistened. Fold in cranberries and almonds.
  3. Pour batter into well-greased 9x5-inch loaf pan and bake 55-60 minutes, or for mini-loaves use three 5 1/2x3-inch mini-loaf pans and bake 35 minutes, or until wooden toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool at least 2 hours before cutting.
You might also like


  • If using dried cranberries, boil 2 cups water in small saucepan. Remove from heat and add 1 cup dried cranberries, cover and let stand 15 minutes. Drain but do not rinse. Substitute for fresh cranberries in Step 2.
  • If using frozen cranberries, do not thaw. Toss with dry ingredients in Step 1.



This was absolutely the most beautiful "fruit bread" I've ever had! Mind you, i'm crazy about orange and cranberries. It became my holiday favourite this year -- made 7 or 8 batches of it! Every...

A great recipe for cranberry orange bread. It came out perfectly, and the spices were just right. Used pecans, as I had no almonds; it was delicious, but I'll be it's even better with almonds....

Try with walnuts too.

I used 1&1/2c cranberries cut in half and an extra 1/2tsp vanilla. Fragrant and delicious.

very tasty, but I add orange juice that is more concentrated than usual. Also watch the cooking time, the bread goes from perfectly done to overdone very quickly.

I followed the recipe exactly and found it to be a great moist quick bread. I only cooked it for 45-50 minutes so that it wouldn't dry was perfectly done. The only thing I wanted was ...

The sweetness and tartness of the bread is just perfect. I would add a little more orange zest, but first batch turned out magnificent.

Pretty good. I can't give 5 stars because it was kind of dry. The flavor was nice though.

very delicious, only thing I changed was almond extract for the vanilla.