Cranberry Orange Loaf Recipe

5 2 3
Cranberry Orange Loaf Recipe
Cranberry Orange Loaf Recipe photo by Taste of Home
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Cranberry Orange Loaf Recipe

Read Reviews
5 2 3
Publisher Photo
I'm a true morning person who loves entertaining at breakfast. It's so much fun to get up early, set a pretty table and share a delicious breakfast with friends.
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

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup orange juice
  • Grated peel of 1 orange
  • 2 tablespoons butter, melted
  • 2 tablespoons hot water
  • 1 cup fresh or frozen cranberries
  • 1 cup chopped walnuts

Directions

Combine flour, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, beat egg; add orange juice, peel, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries and nuts. Spoon into a greased 9x5-in. loaf pan or two 5x2-1/2x2-in. mini-loaf pans. Bake at 325° for 1 hour or until bread tests done. Cool in pan for 10 minutes before removing to a wire rack. Yield: 1 loaf or 2 mini-loaves.
Originally published as Cranberry Orange Loaf in Cookin' Up Country Breakfasts Cookbook 1994, p63

Nutritional Facts

1 slice: 177 calories, 7g fat (1g saturated fat), 17mg cholesterol, 205mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein.

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup orange juice
  • Grated peel of 1 orange
  • 2 tablespoons butter, melted
  • 2 tablespoons hot water
  • 1 cup fresh or frozen cranberries
  • 1 cup chopped walnuts
  1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, beat egg; add orange juice, peel, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries and nuts. Spoon into a greased 9x5-in. loaf pan or two 5x2-1/2x2-in. mini-loaf pans. Bake at 325° for 1 hour or until bread tests done. Cool in pan for 10 minutes before removing to a wire rack. Yield: 1 loaf or 2 mini-loaves.
Originally published as Cranberry Orange Loaf in Cookin' Up Country Breakfasts Cookbook 1994, p63

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Reviews forCranberry Orange Loaf

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MY REVIEW
tsuop User ID: 6274346 20124
Reviewed Mar. 18, 2012

"Excellent!!! Yummy!!! A local grocery store makes Cranberry Muffins, I LOVE them!! This loaf is the closest thing to them I have ever found. Now I can bake this loaf & never have to run to the store. Thank you !!!"

MY REVIEW
QueenKTB67 User ID: 5770970 45584
Reviewed Jan. 7, 2012

"I made small loaves and some mini muffins. They were a hit!!"

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