A fun and different quick bread recipe, you’re going to love Orange Cranberry Bread.
Welcome to day 3 of Lucy and my quick bread mini-series! It’s so funny, because we didn’t even mean to put together 3 posts on quick breads, and didn’t realize it until they were all ready to go! If you missed the others, check out my Greek Yogurt Banana Bread and Lucy’s Lemon Berry Greek Yogurt Bread, along with today’s Orange Cranberry Bread.
This recipe for Orange Cranberry Bread is one that I learned when I took 4-H cooking one year. I have no idea where the recipe came from, but I liked it, so I continued making it. I love the combination of oranges, cranberries, and pecans, and I love that this bread satisfies my sweet cravings, without being too sweet.
- 1 Cup fresh or frozen cranberries
- 1/2 Cup pecans
- 1 egg
- 2 Tbsp Oil
- 3/4 Cup Orange Juice
- 2 Cups Flour
- 3/4 Cup Sugar
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- Grated orange peel from one orange
- Grease an 8x4x2" loaf pan.
- Preheat oven to 350 degrees.
- Coarsely chop cranberries and walnuts and set aside.
- Beat egg in a small bowl, then stir in oil and orange juice.
- In a large bowl, stir together flour, sugar, salt, baking powder and baking soda. Add orange juice mixture and stir until just moistened.
- Fold in nuts and cranberries.
- Dump mixture into prepared pan.
- Bake 50-60 minutes until toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then turn out and cool completely before storing.
Did any of you take 4-H classes growing up? Or do you even know what 4-H is?
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I’ve never tried cooking with cranberries but this looks really good….maybe I’ll have to try it!
I just love cranberries! They have such a different taste from other berries, and mixed with the orange, they’re delicious!
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Yum, I absolutely love orange cranberry anything!
Me too, Britni!
I LOVE this recipe! I can’t wait to try it sometime. I made an orange cranberry butter a few months back that I loved so I bet I would really like this. Pinned this!
Becky, that sounds awesome! I’ll have to come by your blog and find the recipe!
Yummy! This looks so good! I haven’t ever used fresh cranberries but this looks worth it!
Chelsea, you can definitely use frozen cranberries, too. I buy fresh cranberries when they are on sale at Thanksgiving-time, use some, and then freeze the rest for future baking!
That looks really nice and colourful 🙂 Sadly there won’t be cranberries in the shops again until December, probably.
Rachel, you’re right about fresh cranberries, but I’ve found frozen cranberries at our local grocery stores year round, so maybe look for those 🙂 They bleed into the bread a bit more, but still taste good!
This sounds like it would be the perfect amount of sweet and tart, yes please- pinned!
Thanks for pinning, Kaitlin! It’s a great recipe, one my whole family loves!
Wow – oranges, cranberries, and pecans and almost no fat in it – just 2 tblsps of oil. I am intrigued by it all!
Beth, it’s awesome! Such a great flavor combination.
These looks delish! I bought every cranberries last fall and have them in the freezer. This would make a good breakfast bread or afternoon snack. Thanks.
Yay for cranberries in the freezer! I bought some, and then had a lady at church give me 2 more bags- I was so excited!
this recipe brings back holiday memories to me. my great aunt always made it for Christmas! looks delicious.
I love this bread year round. My kids think it’s fun finding cranberries in the bread 🙂
Such a great combination!
Thanks, Jenne! This bread is a favorite at our house.
This sounds yummy. Thanks for linking to What’d You Do This Weekend.
Have a great week.
Linda
Thanks for hosting, Linda!
This looks great! Thanks for sharing with us! Thanks for coming over and sharing at the Happiness is Homemade link party. Hope to see you back on Saturday!
Thanks for coming by. I’ll definitely be back this weekend!
Thanks for linking to What’d You Do This Weekend. Hope to see you next week.
Linda
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