cranberry-orange-almond-bread

Cranberry Orange Almond Bread

17 Reviews Add a Pic
  • Prep

    25 m
  • Cook

    55 m
  • Ready In

    1 h 20 m
Recipe by  McCormick® & Company

“Enjoy the tartness of cranberries with a refreshing orange flavor in a tantalizing breakfast bread that makes a terrific gift idea too.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Preheat oven to 350 degrees F. In large bowl combine first 6 ingredients. Set aside.
  2. In a bowl, cream butter with sugar and vanilla. Add orange zest, eggs, and orange juice until well combined. Gradually add orange mixture to dry ingredients. Mix until just moistened. Fold in cranberries and almonds.
  3. Pour batter into well-greased 9x5-inch loaf pan and bake 55-60 minutes, or for mini-loaves use three 5 1/2x3-inch mini-loaf pans and bake 35 minutes, or until wooden toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool at least 2 hours before cutting.

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Reviews (17)

Rate This Recipe
NEVAS.MOM
8

NEVAS.MOM

This was absolutely the most beautiful "fruit bread" I've ever had! Mind you, i'm crazy about orange and cranberries. It became my holiday favourite this year -- made 7 or 8 batches of it! Everyone I share it with loved it too. Used chopped pecans in one batch (almonds are my preference, but I ran out) and was still lovely. I'll make this again and again ... Now to invest in a proper zester so I can give my neighbour's back!

BLUEGIRL5
4

BLUEGIRL5

A great recipe for cranberry orange bread. It came out perfectly, and the spices were just right. Used pecans, as I had no almonds; it was delicious, but I'll be it's even better with almonds. Thanks so much.

MLEBROWN
4

MLEBROWN

Try with walnuts too.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 182 cal
  • 9%
  • Fat
  • 6.9 g
  • 11%
  • Carbs
  • 27.2 g
  • 9%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

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