Cranberry Orange Loaf
I am constantly looking for new recipes to share during the holidays and bring to parties. The Cranberry Orange Loaf is a recipe I grew up with, and it is also one I still continue to share every year. I make several loaves every year and pass them out to neighbors, friends, and family. This Cranberry Orange Loaf has become a seasonal favorite. Many of the recipients have come to expect a loaf yearly.
The sweet citrusy flavors combined with the soft bread texture and sprinkled with a nutty crunch is an excellent pairing with a cup of coffee in the morning. Or if you are like me, coffee is not just a morning thing and is a lunchtime and dinner time thing too.
Ingredients
- All-Purpose Flour
- Sugar, granulated
- Baking Powder
- Salt
- Baking Soda
- Cranberries, fresh
- Walnuts or Pecans (optional)
- Orange Peel, grated
- Egg
- Orange Juice
- Canola Oil
Kitchen Equipment
- Sifter
- Food Chopper or Processor
- Mixing Bowls
- Loaf Pan
Can this recipe be nut-free?
Yes, it most certainly can. I enjoy nuts and having the different texture in my baked good. But if you are baking this for someone with a nut allergy or simply does not like nuts, just leave the nuts out of the ingredients. It is still delicious, I promise.
Fresh Or Frozen Cranberries?
I prefer the fresh cranberries. After cranberries are frozen, and then defrosted, they become soft and squishy. If you then put your cranberries in the food processor or chopper while they are “soft and squishy” they become a bit of a mess.
Does the order of the ingredients matter?
Yes. Baking is like a science experiment; each ingredient reacts to another ingredient and plays a role in the final project. I have changed up the order of the ingredients before and my Cranberry Orange Loaf was almost a brick. The step-by-step instructions listed below is what I recommend in order to get the rich sweet, citrus, and tart flavors as a well as the texture of a breakfast bread.
Cranberry Orange Loaf
Print RecipeEquipment
- Sifter
- Food Chopper or Processor
- mixing bowls
- Loaf Pan
Ingredients
- 2 cups all-purpose flour sifted
- 3/4 cup sugar
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup cranberries coarsley chopped
- 1/2 cup walnuts or pecans chopped
- 1 tsp orange peel grated
- 1 egg beaten
- 1 cup orange juice
- 2 tbsp canola oil
Instructions
- Preheat oven to 350° degrees.
- Grease loaf pan, 9 1/2 x 5 x 3 inch pan.
- Sift dry ingredients (flour, sugar, baking powder, salt, baking soda) together; stir in cranberries, nuts, and orange peel.
- In separate bowl combine egg, orange juice, and canola oil, mix well. Add egg and orange juice mixture to dry ingredients. Mix until moistened.
- Pour mixture into loaf pan. Bake for 50 to 60 minutes or until toothpick comes out clean when inserted into the middle of the loaf.
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I hope you enjoy this recipe. It is one I hold close to my heart.
From our table to yours,
