This cranberry orange bread is great for breakfast or a snack. You can also make muffins; just spoon the batter into greased muffin cups and bake at 375 degrees F (190 C) for 15 to 20 minutes.

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 25 mins
Servings:
8
Yield:
1 loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan.

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  • Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

312 calories; protein 5.4g 11% DV; carbohydrates 48.2g 16% DV; fat 11.5g 18% DV; cholesterol 38.5mg 13% DV; sodium 439mg 18% DV. Full Nutrition
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Reviews (286)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/12/2012
This turned out amazing. I noticed one reviewer indicated their loaf was dry - I used a full cup of orange juice and used frozen cranberries and increased the cranberries to 2 cups. My loaf was really moist and I got rave reviews at work at a pot-luck. I will definitely be making this one a lot.....I also left out the nuts because of allergies and I don't think anyone minded. Read More
(179)

Most helpful critical review

Rating: 1 stars
12/03/2013
will not slice. too much orange. sour overall Read More
(5)
333 Ratings
  • 5 star values: 240
  • 4 star values: 68
  • 3 star values: 19
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
12/12/2012
This turned out amazing. I noticed one reviewer indicated their loaf was dry - I used a full cup of orange juice and used frozen cranberries and increased the cranberries to 2 cups. My loaf was really moist and I got rave reviews at work at a pot-luck. I will definitely be making this one a lot.....I also left out the nuts because of allergies and I don't think anyone minded. Read More
(179)
Rating: 5 stars
11/25/2012
I just made this bread and it turned out great. I used 1 cup of light brown sugar instead of white. I also put whole 12oz bag of fresh cranberries without chopping them. Although fresh cranberries are tart, I think it works out great in combination with sweet bread. Read More
(88)
Rating: 5 stars
11/21/2012
This just came out of the oven, and WOW is it good. I made a small loaf and a mini loaf. The mini baked for 40 minutes at 350 and the small loaf was done in 50 minutes. As I baked this for a gift, for a friend who can't have nuts, I added pomegranite seeds as a substitute for a little crunch. I also added a tsp of cinnamon and 1/2 tsp each of ginger & vanilla. Very yummy, moist and orangey. I would definitely make this again. Read More
(62)
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Rating: 4 stars
11/17/2013
I tried this recipe last year and thought it was too try for my taste even though hubby loved it. I tried it again this week and it turned out wonderfully after making some changes. I used self-rising flour and decreased the amount to 1 3/4 cups, grated 2 oranges for the zest and melted the butter rather than in chunks. Sugar was reduced by couple table spoons. I also lined my loaf pan with parchment paper so the edges could stay nice & moist, not overly crusty. And a dash of cinnamon certainly helped with the lovely aroma. Read More
(42)
Rating: 5 stars
12/14/2014
Delicious! This is almost the exact recipe from the Fannie Farmer cookbook which I have used for years. I'm glad someone posted it and I was able to read what others have done because I also increased the oj to one cup. The FF version has been my standby recipe for many years but, I always thought it could be a little more moist. Oh, I also melted the butter and added it with the oj and egg. Read More
(31)
Rating: 5 stars
12/07/2013
Outstanding!! Substituted 1/2 of brown sugar for a 1/2 cup of the white sugar the first time I made it as suggested in a few reviews. Used all white sugar the next time I made it. Both were excellent! Not sure which I prefer so I guess I'll have to make it again. ;). Made no other changes. Bread was moist and wonderfully flavorful. I originally made it to have something to go with my cranberry butter but the bread was so good by itself I forgot about the butter! One of the top 3 quick bread recipes I've ever made. Read More
(25)
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Rating: 4 stars
03/24/2013
A very good recipe! I increased the orange juice to 1 cup and added a tsp of cinnamon, but otherwise didn't change anything except that I used dried cranberries. It's moist and delicious! Read More
(24)
Rating: 4 stars
12/15/2013
This is a coarse coffee bread. I found the flavor to be fine as written, only change I made was to increase orange juice to a scant cup. I used dried cranberries, and did not take the time to presoak them. I think I've become used to some of the newer coffee breads which are moister, and at first was surprised, almost thinking this bread was on the dry side. After my second piece slathered with cream cheese, I decided it's not - it's a "coffee bread" in the old fashioned sense of the term. Read More
(24)
Rating: 5 stars
12/31/2014
I have used this recipe several times and I love it. The only thing I changed is the amount of sugar because I thought it was a little tart, I used a full cup instead of 3/4cup. My boyfriend said it tastes just like his mom used to make and my neighbors loved it for a homemade Christmas gift. The recipe also works well with mini loaf pans; it splits into three mini loaf pans per the original recipe(bake mini loafs at 325 degrees for 25-30 minutes, then bake at 5 minute increments until desired texture, checking with toothpick until it comes out clean). Read More
(20)
Rating: 1 stars
12/03/2013
will not slice. too much orange. sour overall Read More
(5)
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