Cranberry Orange Bread

Cranberry Orange Bread

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"Rich and hearty fruit bread, appropriate for breakfast, brunch or just a snack. My in-laws gobbled it up for Thanksgiving!"


1 h 5 m servings 212 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
  2. 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.
  3. 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.
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  1. 104 Ratings


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 br...

I used 1 1/2 cups craisins, plumped first in the microwave, reduced sugar to about 1 1/3 cups, used navel orange segments instead of mandarin, substituted 3 T. orange zest for the extract, and ...

This was fun & easy to make and turned out very yummy! FYI high altitude (I'm well over 5000ft) you'll want to bake for 55 minutes for a perfect turn out. :)