Cranberry Orange Tea Bread Recipe

Name: Cranberry Orange Tea Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BREAD:; 1/2 cups Butter, Softened; 3/4 cups Sugar (sucanat, Coconut, Sugar); 3 Eggs; 2 teaspoons Vanilla; 1 teaspoon Orange Extract (or Sub 1 Tablespoon Orange Zest For The Teaspoon Of Extract); 2 cups Flour (not Self-rising, I Used Whole Wheat Pastry Flour); 1-1/2 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Cinnamon; 1 cup Buttermilk/kefir; 1 cup Dried Cranberries; 1/2 cups Black Walnuts (or Other Nut), Chopped; FOR THE TOPPING:; 1/4 cups Sucanat/sugar/coconut Sugar; 1/2 teaspoons Cinnamon

Servings: persons

FOR THE BREAD:
1/2 cups Butter, Softened
3/4 cups Sugar (sucanat, Coconut, Sugar)
3 Eggs
2 teaspoons Vanilla
1 teaspoon Orange Extract (or Sub 1 Tablespoon Orange Zest For The Teaspoon Of Extract)
2 cups Flour (not Self-rising, I Used Whole Wheat Pastry Flour)
1-1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Cinnamon
1 cup Buttermilk/kefir
1 cup Dried Cranberries
1/2 cups Black Walnuts (or Other Nut), Chopped
FOR THE TOPPING:
1/4 cups Sucanat/sugar/coconut Sugar
1/2 teaspoons Cinnamon

1
1. Heat oven to 350 F. Cream butter and sucanat in a mixing bowl. Add eggs and beat well.
2
2. Add vanilla and orange extract.
3
3. Combine flour, baking powder, baking soda and cinnamon in a medium-sized bowl.
4
4. Add flour mixture into the creamed mixture, alternating with buttermilk/kefir. Beat well after each addition.
5
5. Fold in cranberries and nuts.
6
6. Divide batter between two greased and floured 8 inch loaf pans.
7
7. Combine the topping ingredients in a small bowl. Sprinkle evenly over batter.
8
8. Bake at 350 F for 40-45 minutes or until a knife inserted in the center comes out clean. Cool in pans 10 minutes before turning out to cool completely on wire rack.

1260

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: FOR THE BREAD:, 1/2 cups Butter, Softened, 3/4 cups Sugar (sucanat, Coconut, Sugar), 3 Eggs, and more.

Yes, Cranberry Orange Tea 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.

That's it — enjoy your meal!

Cranberry Orange Tea Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions