Cranberry Orange Bread


Moist orange quick bread studded with cranberries. Make this one the day before you plan to eat it and let it sit out overnight (covered) for the best flavor. This is the classic Ocean Spray recipe, minus the nuts as the kids prefer it that way. Enjoy!



Cranberry Orange Bread
Makes one 9x5-inch loaf

Ingredients:

  • 2 cups flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup orange juice
  • 1 tablespoon grated orange peel
  • 2 tablespoons shortening
  • 1 egg, well beaten
  • 2 cups fresh or frozen cranberries, coarsely chopped
  • 1/2 cup chopped nuts (optional, I skipped)

Directions:

  1. Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
  2. Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts (if using). Spread evenly in loaf pan. 
  3. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. 

Recipe from Ocean Spray.

Comments

  1. About how tall is the loaf when it's done baking? It looks like it's fairly short. Thanks!

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    Replies
    1. I would guess about 3 inches, I don't remember exactly though. I am at a high elevation so breads like this tend to sink a bit after baking, so your results may vary.

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    2. Also I used a 9x5" pan so if you use something like an 8x4" it should be taller.

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  2. When using frozen cranberries, how do I coarsely chopped them?

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    Replies
    1. You might have to let them thaw a bit to more easily be able to chop them. You can use a knife or briefly process them in a food processor.

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  3. I made then in a brownie pan. The recipe will make 16 square muffins. 350 for 30 minutes. Also I change the sugar to 1/2 cup sugar and 1/2 brown. I also had a 1/2 white chocolate chips

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  4. Could i substitute butter for shortening?

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    Replies
    1. I'm not sure as I have not tried that substitution out.

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  5. Made this to the letter. Most agree it's overpowered by cranberry. I would either use less, or macerate the berries with sugar.

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  6. Would this work with gluten free flour? :)

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    Replies
    1. I'm sorry to say that I am not sure. I don't bake with gluten free flour. If you try it please be sure to let me know how it works for you. :)

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  7. I loved the loaf so much that I made jumbo muffins and cooked 25 minutes (at sea level) 350 degrees. They turned out fabulous!

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    Replies
    1. That's fantastic to hear. Thank you for letting me know :)

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  8. This came out great. I didn't have quite enough orange juice from the oranges, so I made up the difference with a bit of cranberry juice and added a small container of plain yogurt as well as a small handful of chopped macadamia nuts. The sweetness was perfect for my crowd and the orange flavor was just right. Used frozen cranberries instead of dried cranberries, but might try with a mix with dried cranberries or other similar berries.

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  9. Despite my poor baking skills, the bread came out perfect. Loved it!....quick question. How do I make the bread come out moister? And maybe a little more dense?

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    Replies
    1. Glad to hear it turned out well. As for tweaking the recipe to make it moister or dense, this blog post might help you: https://www.thebakingchocolatess.com/secret-baking-confessions-for-quick-breads/

      I've only followed this recipe as is, so I can't offer any suggestions, but the post above might be helpful. Good luck!

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