Cranberry Orange Bread

Tart cranberries and sweet orange juice combine to make this Cranberry Orange Bread that is perfect for breakfast or brunch, or even for dessert! This is the perfect quick bread for the Christmas season.

Course Bread

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 208kcal

Author Deborah Harroun

Ingredients

2 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder*
1/2 teaspoon salt
grated zest of 1 large orange
2/3 cup fresh orange juice
2 eggs lightly beaten
1/3 cup vegetable oil
1 1/4 cups fresh cranberries
1/2 cup pecans chopped

Instructions

Preheat the oven to 350ºF. Line a 9x5-inch loaf pan with parchment paper and spray with nonstick cooking spray.
Sift the flour, sugar, baking powder and salt together in a large bowl. Stir in the orange zest. Make a well in the center and add the orange juice, eggs and vegetable oil. Stir gently, just until almost combined. Fold in the cranberries and nuts, making sure you don’t over mix the batter.
Pour the batter into the prepared loaf pan. Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes.
Let the bread cool in the pan for 10 minutes, then remove to a cooling rack to cool completely.

Notes

*The original recipe here had 1 tablespoon of baking powder. It always worked for me, but some people had some problems with it. So it has been re-tested with 1 1/2 teaspoons of baking powder and the loaf worked well.

My loaf pan is 9x5-inches and an 8 cup capacity. I have found that although many loaf pans say they are 9x5, they are actually bigger or smaller. This recipe works with an 8 cup capacity pan, but has not been tested in a smaller or larger pan.

SUBSTITUTIONS: You can use frozen cranberries instead of fresh. No need to thaw, just stir them into the batter. This recipe has not been tested with dried cranberries. The end result would be different for sure, but they may work if they are soaked in orange juice first.

If desired, you can substitute melted butter for the vegetable oil.

FREEZE: The loaf can be frozen. Let it cool completely before wrapping it tightly in plastic wrap and then place it in a freezer safe container or ziplock bag. Freeze for 2-3 months. To thaw, leave the loaf at room temperature until fully thawed.

STORE: Store any leftovers in an airtight container for up to 5 days.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition