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Cranberry-Orange Bread

in Diana's Recipe Book

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(total ratings: 1)
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Servings: Makes 1 (9 x 5-inch) loaf
This cranberry-orange bread is definitely a "comfort" food. Serve either at room temperature or warm a slice up and spread with butter, orange jam, preseves or marmalade.

2 cups all-purpose flour, sifted
1 cup granulated sugar
1 1/2 tsp. double acting baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 cup shortening
3/4 cup orange juice
1 tbsp. grated orange zest
1 large egg, well beaten
1 to 2 cups cranberries, coarsely chopped
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F/180 degrees C. Grease a 9 x 5 x 3-inch loaf pan.

Sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse cornmeal.

In a small bowl combine orange juice and grated orange zest with well beaten egg. Pour mixture into above flour mixture, combining just enough to moisten. Fold in coarsely chopped cranberries and chopped nuts (nuts are optional). Spoon batter into prepared loaf pan and bake in preheated oven for approximately 1 hour or until golden and toothpick inserted into center of loaf comes out clean. Let loaf cool in pan for 10 minutes, then transfer to wire rack to cool completely.

Makes 1 (9 x 5 x 3-inch) loaf.

Source: Adapted from recipe from Norma Baker
Date: November 27, 2006


Reviewer: Donna
Very easy to make and very good taste. I used dried cranberries rather then fresh. I did find the baking time took longer then an hour.


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