Monday, January 26, 2015

Cranberry Orange Bread

This is a quick bread which I made a few months ago for my husband's office Thanksgiving Potluck - it's very festive and has all the perfect flavors for something to bake during the holidays. I heard from him that his colleagues loved it and were asking for the recipe. I then baked a loaf for us to try at home and we were very pleased with the rich taste coupled with the brightness from the cranberries and orange. Easy to put together and tasty - so a winner of a recipe really.

What I love most about this recipe from Anne Burell is that it can be made in no time using a food processor and orange and cranberries go so well together...


All purpose flour - 2 cups
White Sugar - 3/4 cup (in one variation I reduced to 1/2 cup)
Brown Sugar - 1/2 cup
Butter - 1 stick, cold (cut into small pieces 1 stick = half cup)
Orange zest - from 1 large orange
Orange juice - 3/4 cup
Orange - chopped segments from 1 orange (I used canned mandarin oranges)
Egg - 1
Craisins (Dried Cranberries) - 1 cup
Baking Soda - 1/2 tsp
Salt - 1/2 tsp

1) Preheat oven to 350F. Grease and flour a loaf pan.
2) In a food processor, combine flour, white sugar, brown sugar, baking soda, salt and butter. Pulse until this resembles crumbs. 
3) Add orange juice, orange zest and egg, pulse until just combined.
4) Remove to a bowl, stir in dried cranberries and chopped orange. 
5) Transfer to prepared loaf pan and bake for 1 hour 15 mins or until a toothpick inserted comes out clean. Do remember to rotate the pan once mid-way (for even cooking). 
6) Allow to cool for 20 minutes in pan, before removing... Slice when completely cool. 


  1. Lot of oranges will be cmg soon for the Chinese new year.. Will try this one..

  2. That's true :) hope you get a chance to try.. Thank you Sowmya for dropping by.


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