Rating: 4.67 stars
99 Ratings
  • 5 star values: 73
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.

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  • Combine the flour, sugar, salt, baking powder and baking soda. Add the cranberries and chopped nuts, stir to coat with flour.

  • Combine the egg, oil, orange juice and grated orange peel. Add the egg mixture to the flour mixture and stir until just combined. Spoon the batter into the prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean. Let bread sit for 10 minutes and then remove from the pan and place on a cooling rack. Let cool completely before slicing.

Nutrition Facts

199 calories; protein 3.8g; carbohydrates 32.7g; fat 6.3g; cholesterol 15.5mg; sodium 266mg. Full Nutrition
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Reviews (80)

Most helpful positive review

Rating: 4 stars
11/30/2005
This is a good basic recipe. For those who are having trouble with the loaf falling apart or crumbling-remember when baking quick breads that overstirring it will cause those problems. You want to add the dry ingredients to the liquid and only stir enough to mix things together and then stop. It is better to err on the side of not enough stirring then too much. "Just till combined" means just that. I put powdered sugar on one loaf and drizzled icing on the other. Both made nice additions to my brunch luncheon. Thanks Karin. Read More
(118)

Most helpful critical review

Rating: 3 stars
12/11/2011
I made this bread last night. Cooled wrapped with plastic wrap. It was sliced around noon today was slightly crumbly. I read in another review that you need to keep it wrapped for 24 hours prior to slicing. Not sure what I did wrong but it may have been in the mixing although I do not think I over mixed. If anyone has any helpful hints I am all ears. Otherwise it was delish! Read More
(4)
99 Ratings
  • 5 star values: 73
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/30/2005
This is a good basic recipe. For those who are having trouble with the loaf falling apart or crumbling-remember when baking quick breads that overstirring it will cause those problems. You want to add the dry ingredients to the liquid and only stir enough to mix things together and then stop. It is better to err on the side of not enough stirring then too much. "Just till combined" means just that. I put powdered sugar on one loaf and drizzled icing on the other. Both made nice additions to my brunch luncheon. Thanks Karin. Read More
(118)
Rating: 5 stars
12/20/2004
The first time I made this it turned out great. I took it to the office and it was gone in no time. The second time I overground the cranberries and walnuts and the bread ended up falling apart and tasting drier. Chop the cranberries and walnuts just a bit for the best taste. Read More
(41)
Rating: 5 stars
12/01/2006
Have been making this one for two years, and gets rave reviews every time I serve it! The grated orange peel is important, and I love the fact that it's lower in fat than a lot of quick breads. Dried craisins are not the same as fresh ... I buy extra bags of fresh cranberries in the fall and just toss them in the freezer as is so I can make this bread year round. A belated thanks for sharing this recipe! Read More
(36)
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Rating: 5 stars
12/06/2008
Very good recipe. Not too sweet and has a pound cake kind of texture. I added a jar of chopped (and rinsed) Green Maraschino Cherries to make it even more festive looking. Beautiful! Read More
(23)
Rating: 5 stars
01/10/2004
Excellent recipe! My husband and I love this bread. I used my food processor to chop the cranberries and nuts. I also used a tablespoon of grated orange peel, fresh off the orange instead of the prepared orange zest. It turned out great. We ate half of it before it cooled! It is very pretty too. I will be making in and giving it out as gifts for Christmas. Thanks! Read More
(23)
Rating: 5 stars
12/25/2006
This is the best ever cranberry receipe I have ever tasted. I used suggestions submitted by BREADBAKER with the following modifications: 1. One cup of raw sugar for a double receipe with one tablespoon full honey. 2. I mixed whole and chopped cranberries and pecans also finely chopped with larger chunks. 3. Whole wheat flour was combined with all purpose flour in equal amounts. The bread was just sweet enough. The orange zest must be included. We loved it! Read More
(20)
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Rating: 4 stars
01/10/2004
We liked it but it wasnt exactly what I was looking for. It had too many nuts in it and cranberries. I substitued cranberries for craisins (dehydrated sweetend cranberries) which I think added to the flavor. It was good. Read More
(15)
Rating: 5 stars
01/10/2004
A very good bread. I omitted the orange zest which I will add next time. This is not very sweet. Read More
(13)
Rating: 4 stars
11/23/2006
Pretty good although not quite as sweet as I would have liked. I liked the texture and crunch from the nuts and the orange peel adds a lot of nice flavor so don't skip that. I made 3 mini loaves from this recipe. Read More
(13)
Rating: 3 stars
12/11/2011
I made this bread last night. Cooled wrapped with plastic wrap. It was sliced around noon today was slightly crumbly. I read in another review that you need to keep it wrapped for 24 hours prior to slicing. Not sure what I did wrong but it may have been in the mixing although I do not think I over mixed. If anyone has any helpful hints I am all ears. Otherwise it was delish! Read More
(4)