Cranberry Orange Loaf544 Reviews
- Prep: 15 min
- Cook: 1 hr
- Ready In: 1 hr 25 min
“This is an excellent flavor to choose from. Orange and cranberry flavors will be sure to put you in the holiday spirit. It tastes even better the next day.” - by Carol
Original recipe yields 1 - 9x5 inch loaf
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
- In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
- Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.
Amount Per Serving (12 total)
- 224 cal
- 7.7 g
- 36.6 g
Based on a 2,000 calorie diet
Reviews (544)Rate This Recipe
"This is a delicious recipe--I poured about a 1/2 cup glaze of orange juice, powdered sugar, & vanilla over the loaf while it was still in the pan--just adds another layer of flavor to an already great..." See more mix of tart & sweet. Thanks Carol!"
"Oh My God! This is a beautiful bread, both in taste and aesthetic. I followed the suggestion of another reviewer and mixed up a simple glaze of orange juice, vanilla and confectioners sugar, drizzli..." See moreng it over the top while the loaf is still hot. Gives it a gorgeous shine, and an initial sweet taste with the after tart of the cranberry. If you're looking for a nice large loaf, for breakfast or afternoon tea...THIS IS THE ONE YOU'RE LOOKING FOR! I will never use any recipe but this from now on...not even Nana's!"
"Wow! I think I have ended my search for a cranberry bread recipe. This bread is just perfect, moist, relatively lowfat, and has lots of cranberries. I found that the recipe makes a large loaf that t..." See moreook a longer time to bake than specified. So, the next time I made it, I just doubled the batch and made 3 loaves and they baked perfectly. Also, a double batch uses exactly one bag of fresh/frozen cranberries. Another thing I did to improve the recipe was to drizzle the top with a powdered sugar icing (milk, vanilla, powdered sugar.) This icing hardened nicely, and the result was superb!"
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