“Rich and hearty fruit bread, appropriate for breakfast, brunch or just a snack. My in-laws gobbled it up for Thanksgiving!” - by ZETA426
Ingredients
Adjust Servings
Original recipe yields 2 - 8x4 inch loaves
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
- In a large bowl, stir together the flour, baking powder, baking soda, salt, and white sugar. Mix in the melted butter until the mixture looks crumbly. Stir in the cranberries and oranges. In a separate bowl or large measuring cup, whisk together the eggs, milk, sour cream, vanilla and orange extract. Pour the liquid ingredients into the bowl with the dry ingredients and stir just until blended. Divide the batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely.
Nutrition
Amount Per Serving (20 total)
- Calories
- 212 cal
- 11%
- Fat
- 7.3 g
- 11%
- Carbs
- 33.9 g
- 11%
Based on a 2,000 calorie diet
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Reviews (55)
Rate This Recipe
"The recipe didn't specify what type of cranberries; fresh or dried, I used fresh, the bread itself was very flavorful but the fresh cranberries made the bread extremely tart, everyone ate the bread bu..." See moret picked out the cranberries. I plan to make this again using dried cranberries. I also plan to chop the mandarin orange segments to make it less chunky. I baked mine in a bundt pan and dusted it with powdered sugar. "
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