How To Make Cranberry Orange Bread

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A few weeks ago I was excited because I had some extra fresh cranberries to play around with. I’ve been working on some bread recipes and I wanted to see about making a special treat for my boys on Thanksgiving morning.

I happily mixed everything together. It was the last thing to go into the oven on the day before Thanksgiving. My youngest (the chef in the family) and I had carefully planned out the week of cooking. But this little something extra, a quick bread made with cranberries, wasn’t on the list and I thought it would be a nice surprise.

But the aroma was too much…..

The smell of a freshly baked treat hung heavy in the air.

As soon as I turned the bread pan over, there was a voice over my shoulder asking, “Can I have just a little piece?”

Of course, I said, “NO” and left it to cool, but then another voice asked, “please, we’ve been cooking all day.”

What could I say? What could I do?

5 minutes is all it took before the 3 almost grown men and one grown-up dad devoured the entire loaf.

I sighed as I went to clean the loaf pan. It’s not as bad as it could be, I suppose…

At least it was a hit and they all loved it. I had to make another loaf to shoot the picture above. Well, truth be told, 2 more loaves. This one is a keeper. Make it today but don’t be surprised if there is none tomorrow. I’ve given you fair warning.

Cranberry-Orange Bread Ingredients

  • 1 ½ cup fresh cranberries
  • 1 cup sugar
  • ¼ teaspoon ground ginger
  • 2 cups all-purpose flour (unbleached)
  • 1 tablespoon baking powder
  • ½ teaspoon fresh ground nutmeg
  • ¼ teaspoon salt
  • zest of 2 oranges or 4 mandarins
  • ¾ cups orange juice
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter (melted)
  • ½ cup walnuts

Preheat oven to 350°F.

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Squeeze some fresh juice. You can use store bought if you don’t have enough, but…..

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be sure you have a few oranges for your zest.

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Pulse cranberries, ginger, and sugar in a food processor.

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In a small bowl combine flour, baking powder, spices, and salt.

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In a large bowl place juice, eggs and vanilla. Beat on medium until combined (about 1 minute). Add butter and mix to combine.

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Add zest

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Then slowly add in dry ingredients. Stirring with a spatula until all the dry ingredients are incorporated.

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Stir in nuts.

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Grease 8×4 inch bread pan. (To make two loaves like I have here just double the recipe.)

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Bake for 45 to 50 minutes.

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 Let cool before cutting (if you can).

What’s your favorite quick bread?

  • Teckla says:

    Whoa, that sounds so good! Got to try it. My favorite quick bread would be pineapple zucchini or my Tennessee Pumpkin bread. Thanks for all you do and share with us. Made and canned 16 pints of chili yesterday Canned 11 half pints of cranberry/apple/orange jam and now working on some red onion marmalade today. Still have 2 bags of cranberries for cranberry chutney and a batch of cranberry sauce. Then, got to get busy with Caroline and the sourdough class. Also just got an Excalibur dryer and want to sprout some wheat to grind in the Mock Mill I got a year ago and haven’t used due to health issues this past year. Busy time of year, but isn’t it fun! You all are so encouraging!

  • Dusty Nichols says:

    Can the bread be frozen?

  • jemilah says:

    Hi Jennifer,

    thanks for the cranberry orange bread my girls love it

    enjoy the best of the season

  • Tanya says:

    I saw this and am very excited to try this when cranberries are back in season. I was wondering if instead of the big loaf pans I used small ones; what do you think the oven time adjustment would be?

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