Cranberry-Orange Bread
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
20 slices
- Serves:
- 20
ingredients
- 1 tablespoon orange zest
- 1⁄2 cup fresh orange juice
- 2 1⁄2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 large eggs
- 4 tablespoons butter, melted
- 2 cups fresh cranberries or 2 cups frozen cranberries, coarsely chopped
- 1 cup walnuts, chopped (optional)
directions
- Preheat oven to 375°F.
- Grease a 9x5-inch loaf pan and have it ready.
- In a mixing bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- In another small bowl, beat eggs lightly with a whisk or fork, then stir in melted butter, orange peel, and orange juice.
- Add the wet mixture to the flour mix, and stir with a spoon until the batter is just mixed, then fold in the cranberries and walnuts (batter will be stiff).
- Pour the batter into the loaf pan and bake in the preheated oven for 55-60 minutes or until a toothpick inserted in the middle comes out fairly clean (a crumb or two can stick to it but you don't want wet batter).
- Cool in the pan on a wire rack for 10 minutes, then remove from the pan and finish cooling on the wire rack.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Sue, this was so pretty when cut into slices. Lovely golden brown on the edges. The taste is a classic. Sweetness of the bread and the pleasant tartness of the cranberry and zesty taste of the orange. I actually made 2 of these loaves. One to eat immediately, and one to freeze for Thanksgiving. We really, really, enjoyed this. Thanks so much for the wonderful additon to my tried & true cookbook. You are right....they will make wonderful gifts at Christmas time. How cheery!
-
I wanted to make an orange cranberry bread similar to the one a coffee shop I like serves. This recipe is slightly better! It is very moist. The batter will definitely be very very stiff, but it turns out wonderfully. I like to sprinkly the top with some sugar for a little crunch. I would recommend lining the bottom of the pan with parchment paper for easy removal.
see 2 more reviews
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com