Cranberry Orange Bread Recipe

Name: Cranberry Orange Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 c. all-purpose flour; 1 tsp. baking soda; 1 c. sugar; 1/2 c. orange juice; 2 Tbsp. melted margarine; 1 c. raw whole cranberries; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1 egg, beaten; grated rind of 1 orange; 2 Tbsp. hot water; 1 c. coarsely chopped walnuts

Servings: persons

2 c. all-purpose flour
1 tsp. baking soda
1 c. sugar
1/2 c. orange juice
2 Tbsp. melted margarine
1 c. raw whole cranberries
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
grated rind of 1 orange
2 Tbsp. hot water
1 c. coarsely chopped walnuts

1
Combine flour, baking powder, soda, salt and sugar in large mixing bowl; set aside.
2
Mix beaten egg with orange juice, rind, margarine and hot water.
3
Fold flour mixture until blended.
4
Do not beat.
5
Gently fold in cranberries and walnuts.
6
Spoon into greased 9 x 5 x 3-inch loaf pan or smaller pans of choice.
7
Bake at 325u00b0 for 60 minutes; test in center with wooden pick.
8
Cool on rack for 15 minutes before removing from pan.
9
1 loaf.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. all-purpose flour, 1 tsp. baking soda, 1 c. sugar, 1/2 c. orange juice, and more.

Yes, Cranberry Orange Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Orange Bread

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