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Cranberry Orange Bread

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I love cranberry orange bread. It is the perfect combination of oranges and cranberries, and brings back a lot of great childhood memories. I like to make it during the holiday season...or you can make it any time of year if you buy some extra cranberries during the holidays and freeze them.

This bread also freezes well for several months, so if you want to make some loaves ahead of time and put them in the freezer, you can give them away as gifts during the holiday season.

Cranberry Orange Bread Recipe


4 cups flour
2 cups sugar
3 teaspoons baking powder
2 teaspoons salt
1 teaspoon baking soda
1 1/2 cup orange juice
4 tablespoons butter or shortening
2 tablespoons grated orange peel
2 eggs, beaten
1 12-ounce package (3 cups) fresh cranberries
1 cup chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. Grease and flour 2 large loaf pans or 6 mini loaf pans. You can also use this recipe to make cranberry orange muffins. This recipe will fill approximately 18 muffin tins.

cranberry orange bread recipe

Combine the wet ingredients in one bowl, and the dry ingredients in another, larger bowl. Stir the wet ingredients into the dry ingredients until just combined. Gently stir in cranberries and nuts.

Pour into greased loaf pans. Bake large loaves for about 55 minutes and mini loaves or muffins for about 30 minutes, or until browned and a toothpick comes out clean. Let the bread cool in the pan at least 10 minutes before removing to a wire rack to cool completely.

If you like this recipe, then you might also want to try out my cranberry pound cake recipe. It's similar to the cranberry orange bread, but much richer since it is a pound cake. It's a must have holiday treat, and great to give away to family and friends during the holiday season!

If you are planning on giving away loaves for the holidays, you can purchase these great Easy Bake Paper Mini Loaf Pans from Amazon and bake the loaves right in the pans to give away.

Copyright 2015, Creative Homemaking LLC. This article may not be reprinted.

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Rachel Paxton
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