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 c. Quaker oats (quick or old fashioned; uncooked); 3/4 c. sugar; 2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt (optional); 3/4 c. orange juice; 2 eggs; 1/3 c. vegetable oil; 1 Tbsp. grated orange peel; 3/4 c. chopped cranberries; 1/2 c. chopped nuts (optional)

Servings: persons

2 c. all-purpose flour
1 c. Quaker oats (quick or old fashioned; uncooked)
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (optional)
3/4 c. orange juice
2 eggs
1/3 c. vegetable oil
1 Tbsp. grated orange peel
3/4 c. chopped cranberries
1/2 c. chopped nuts (optional)

1
Heat oven to 350u00b0.
2
Grease and flour bottom only of 9 x 5-inch loaf pan.
3
Combine first six ingredients, mixing well; set aside. Beat orange juice, eggs, oil and orange peel until thoroughly mixed.
4
Add to dry ingredients, mixing just until moistened.
5
Stir in cranberries and nuts.
6
Pour into prepared pan.
7
Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan.
8
Cool completely.

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 c. Quaker oats (quick or old fashioned; uncooked), 3/4 c. sugar, 2 tsp. baking powder, 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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