Cranberry Orange Bread Recipe
User Reviews
5
Cranberry Orange Bread Recipe
Description
The bread batter combines flour, baking soda, and salt with sugar, grated orange zest, vegetable oil, eggs, orange juice, and water. Fresh or frozen cranberries, halved and tossed with sugar, and chopped nuts are folded in last to distribute evenly. The batter is divided into greased mini loaf pans for baking at 350°F for about 35-45 minutes, or until a knife inserted comes out clean.
The result is a moist, dense quick bread with tart cranberry bursts and aromatic orange flavor woven throughout. The chopped nuts add texture and a slight crunch. This bread is versatile, allowing substitution of nuts or baking in different sized pans or muffins with adjusted cooking times. Cooling completely before slicing helps maintain the bread’s structure and makes cleaner slices without crumbling.
This bread is well suited for breakfast, snack, or holiday gift-giving. Muffins can be made by dividing batter into 24 tins and baking 20-25 minutes. Larger loaves bake 60-70 minutes. The use of vegetable oil preserves moisture more effectively than alternatives like applesauce, keeping the loaf tender and flavorful. Checking doneness with a knife prevents under- or over-baking.
Ingredients
- 4 cups cranberries fresh or frozen, cut in half
- 2 cups sugar plus 1/4 cup to put on top of the cranberries
- 4 cups flour
- 2 tsp baking soda
- 1 ½ tsp salt
- 2 Tbs orange rind grated
- ⅔ cup vegetable oil
- 2 egg
- 1 cup orange juice
- 1 cup water
- 2 cups pecans or walnuts, chopped
Instructions
- Preheat your oven to 350 degrees and spray mini loaf pans with non-stick spray.
- Slice cranberries in half. Top with 1/4 cup sugar then set aside.
- Mix together flour, baking soda, and salt. Set aside.
- In a separate bowl, combine 2 cups sugar, orange rind, and vegetable oil.
- Add eggs and combine.
- Slowly add flour mixture, orange juice, and water to sugar mixture.
- Once all mixed together, add chopped nuts and cranberries.
- Divide batter into 8 greased mini loaf pans and bake at 350 degrees for 35-45 minutes.
- Bake at 350 degrees for 35-45 minutes.
Notes
- This recipe makes two large loaves if divided accordingly; bake 60-70 minutes, checking doneness with a knife.
- For muffins, divide batter into 24 muffin tins and bake 20-25 minutes.
- Do not substitute vegetable oil with applesauce; the oil keeps the bread moist and tender.
- Check bread doneness by inserting a clean butter knife to confirm no raw batter remains.
- Allow the bread to cool before slicing to avoid crumbling and ensure slices hold together.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8mini
Amount Per Serving
Calories 820 kcal
% Daily Value*
| Calories | 820kcal | 41% |
| Carbohydrates | 111g | 37% |
| Protein | 11g | 22% |
| Fat | 40g | 62% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 41mg | 14% |
| Sodium | 771mg | 32% |
| Potassium | 298mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 56g | 112% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 24mg | 27% |
| Calcium | 44mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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