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Cranberry-Orange Bread

One of Betty's Best, this quick bread boasts cranberries and coarsely chopped nuts. What a flavor combination!

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( 31 Ratings)

31 Ratings

5 Stars 42%

4 Stars 32%

3 Stars 16%

2 Stars

1 Stars

Member Reviews ( 14 )

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Prep Time 15 min
Total Time 3 hr 25 min
Servings 48

Ingredients

3: cups fresh or frozen (thawed and drained) cranberries

1 2/3: cups sugar

2/3: cup vegetable oil

1/2: cup milk

2: teaspoons vanilla

2: teaspoons grated orange or lemon peel

4: eggs

3: cups Gold Medal® all-purpose or whole wheat flour

1/2: cup coarsely chopped nuts

2: teaspoons baking soda

1: teaspoon salt

1/2: teaspoon baking powder

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Directions

1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches.
2 Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
3 Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

EXPERT TIPS

Expert Tips

Cranberries are also known as "bounceberries" because they bounce once they're ripe.

Cool the bread completely before slicing to prevent crumbling. Cut with a sharp, thin-bladed knife, using a light sawing motion.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice

Calories: 95
Calories from Fat: 35 ),

% Daily Value

Total Fat: 4 g; 4 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 15 mg; 15 %;
Sodium: 115 mg; 115 %;
Total Carbohydrate: 14 g; 14 %
(Dietary Fiber 1 g 1 % ),
Protein: 2 g; 2 %

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1 Starch; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 14 Reviews View All

Posted 12/22/2011 7:46:24 AM REPORT ABUSE lessergoldfinch said:

Rating:

To much batter for a 9 x5 pan. I cooked it for almost hour and 45 minutes before it was done. Had to turn down oven and put foil on top to stop burning. Gave as a gift and hope it was ok. Batter very thick and heavy. Going to make today putting more liquid. Hope it works.

This reply was: Helpful Inspiring

Posted 12/25/2010 8:55:35 AM REPORT ABUSE passqueen85 said:

Rating:

This is a great recipe!! My boyfriend that doesn't like sweets asks for this. I've also made smaller loaves and given it for gifts. It's a hit.

This reply was: Helpful Inspiring

Posted 12/18/2010 11:46:25 AM REPORT ABUSE yummies1 said:

Rating:

I added 1 cup of plain yogurt to my recipe (I used wheat flour which can sometimes be a little dry), and also added a little orange juice concentrate to bring up the orange flavor. It came out very moist! You might want to try this!

This reply was: Helpful Inspiring