This is a great quick bread (loaf) recipe. It uses fresh cranberries and is not too sweet or not too tart. It is lovely with the optional confectioner’s sugar icing.
This would be great with added walnuts (or maybe pecans), as well. If you’d like to bake this in a bundt pan instead of a loaf pan, simply double the recipe.
Recipe: Orange Cranberry Quick Bread
Summary: This is lovely bread that is not too sweet. The tart cranberries blend well with the orange flavours. Lovely with the optional icing (recipe at the end of the instructions).
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/4 cup butter or shortening
- 3/4 cup orange juice
- 1 Tbsp. orange zest
- 2 eggs, well beaten
- 1 cup coarsely chopped fresh cranberries, leaving a few whole
- Preheat oven to 350° F. and grease a loaf pan and set aside.
- In a medium bowl, stir together the flour, sugar, baking powder, baking soda and salt. Cut in the butter until mixture resembles coarse cornmeal.
- In a separate bowl, combine the orange juice and orange zest with well beaten eggs. Pour all at once into dry ingredients, mixing just enough to moisten.
- Dust chopped cranberries with a tablespoon of flour. Carefully fold into the batter.
- Spoon batter into prepared loaf pan.
- Sprinkle top of batter with a few floured whole cranberries.
- Bake in pre-heated 350° F. oven for about 1 hour or until toothpick inserted in centre comes out clean.
- Cool in pan 10 minutes, then remove. If using icing, prepare and spread on loaf.
- Store overnight for easy slicing.
- (Optional) Frost with confectioner’s frosting: Sift 2 cups icing sugar then very slowly add boiling water, a tablespoon at a time, until right spreading consistency, spread on slightly cooled bread.
Prep time: 15 min | Cook time: 55 min | Total time: 1 hour 20 min
Number of servings (yield): 8
Adapted from a Five Roses Flour recipe | Photo