Cranberry Orange Bread Recipe

5 4 5
Cranberry Orange Bread Recipe
Cranberry Orange Bread Recipe photo by Taste of Home
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Cranberry Orange Bread Recipe

Read Reviews
5 4 5
Publisher Photo
Marsha Ransom of South Haven, Michigan found this recipe in a children's storybook. Now it's a family favorite.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 1/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon grated orange peel
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup orange juice
  • 1 cup chopped fresh or frozen cranberries
  • 1 cup golden raisins

Directions

In a large bowl, cream butter and sugar. Beat in egg and orange peel. Combine the dry ingredients; add to creamed mixture alternately with juice. Fold in cranberries and raisins. Pour into a greased 9x5-in. loaf pan.
Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).
Originally published as Cranberry Orange Bread in Taste of Home October/November 2004, p45

Nutritional Facts

1 slice: 171 calories, 3g fat (2g saturated fat), 21mg cholesterol, 246mg sodium, 34g carbohydrate (20g sugars, 1g fiber), 2g protein.

  • 1/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon grated orange peel
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup orange juice
  • 1 cup chopped fresh or frozen cranberries
  • 1 cup golden raisins
  1. In a large bowl, cream butter and sugar. Beat in egg and orange peel. Combine the dry ingredients; add to creamed mixture alternately with juice. Fold in cranberries and raisins. Pour into a greased 9x5-in. loaf pan.
  2. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).
Originally published as Cranberry Orange Bread in Taste of Home October/November 2004, p45

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Reviews forCranberry Orange Bread

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Robby1 User ID: 1478802 257134
Reviewed Nov. 22, 2016

"This bread is delicious and so easy to throw together. I omitted the raisins and added chopped pecans. For new recipes, I like to set my oven timer for a lesser time than given. I found that this was done in 55 minutes. Next time I will cut back to 50 minutes and check till done."

MY REVIEW
ebramkamp User ID: 702841 246107
Reviewed Mar. 27, 2016

"This is delicious, flavorful and so pretty. The only change I made was to omit the raisins and add some chopped pecans instead. I will definitely make these during the holidays as food gifts."

MY REVIEW
hirtlehl User ID: 2838347 237600
Reviewed Nov. 18, 2015

"Delicious and moist, freezes really well."

MY REVIEW
bjornycook User ID: 5675865 145628
Reviewed Dec. 4, 2013

"One of my favorites!"

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