Tart cranberries and sweet orange juice combine to make this Cranberry Orange Bread that is perfect for breakfast or brunch, or even for dessert!
Photos Updated January 2015
I know that cranberry and orange are more of a Christmas/holiday flavor combination, but what do you do when you have the majority of a bag of cranberries left from the Yule Log Cake from last month’s Daring Baker’s challenge? I didn’t want them to go to waste, but my husband doesn’t like cranberries, so I had to make something that I could easily take to work unless I wanted to eat it all myself! I chose this quick bread since I also had a box of oranges that we were making our way through.
This bread came together easily and quickly. My one hint when making a quick bread is to not use your stand mixer. Sure, it’s easier, but a bread like this will be more tender the less you mix it, and I don’t know about you, but I tend to like to mix more in my stand mixer! The original recipe called for walnuts, but I substituted pecans because that is what I had.
The morning after I made this, I was wrapping it up to take to work, but decided to ask my cranberry-hating-husband if he wanted me to at least leave him a slice. He un-enthusiastically said yes, so I kept one slice aside and brought the rest to work. But at work it was left virtually untouched. Yes – I work with a bunch of nut haters, and most would not even take a second look at it since it had nuts in it. At the end of the day, half of the loaf was still there (note to self – don’t even bring it to work if it has nuts!!) so I wrapped it up and took it home. I really liked it, so I figured I would finish it off myself. When I got home, my husband commented that he really liked the bread!! This bread had converted a cranberry hater!!
- 2 cups flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- grated zest of 1 large orange
- ⅔ cup fresh orange juice
- 2 eggs, lightly beaten
- ⅓ cup vegetable oil
- 1¼ cups fresh cranberries
- ½ cup nuts, chopped
- Preheat the oven to 350ºF. Line a 9x5-inch loaf pan with parchment paper and spray with nonstick cooking spray.
- Sift the flour, sugar, baking powder and salt together in a large bowl. Stir in the orange zest. Make a well in the center and add the orange juice, eggs and vegetable oil. Stir gently, just until almost combined. Fold in the cranberries and nuts, making sure you don’t over mix the batter.
- Pour the batter into the prepared loaf pan. Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes.
- Let the bread cool in the pan for 10 minutes, then remove to a cooling rack to cool completely.
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