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Cranberry Bread Recipe
An Easy Quick Bread Recipe


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Picture of a lot of fresh cranberries This Cranberry Bread Recipe is one that I make every year at the holidays, it is one of my standard items that is on my cookie trays. But this easy cranberry bread does not need to be saved only for the holidays; it is good all year round. You will have trouble finding fresh cranberries at other times of the year, but you should be able to find them in their frozen state. In the fall, when cranberries are abundant, I usually pick up a few extra packages of fresh berries, simply place them in Ziploc freezer bags and throw them in the freezer. This way I have them all year long. This cranberry bread recipe features orange as well, which compliments cranberries beautifully.



¾ cup orange juice

1 tsp. fresh orange peel or reconstituted dried orange peel

1 large egg, beaten

2 Tbs. vegetable oil, I prefer canola

2 cups all purpose flour

Teleflora Flowers

¾ cup white granulated sugar

1-1/2 tsp. baking powder

1/2 tsp. salt

½ tsp baking soda

1 cup coarsely chopped fresh or frozen cranberries

½ cup chopped walnuts (optional)



Preheat oven to 350º F, spray a 1 lb. loaf pan with bakers cooking spray (with flour), set aside.

In a medium sized bowl, whisk together the orange juice, orange peel, egg and oil; set aside. In a large bowl stir together flour, sugar, baking powder, salt and baking soda. Add the liquid mixture and stir just until moistened. Do not over mix at this point; you just want the flour mixture to get wet. Fold in the chopped cranberries and walnuts, if using. Pour batter into prepared 1 lb. loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center come out clean. Cool for 10 minutes in the pan placed on a wire cooling rack. Remove the bread from the pan and cool completely on wire cooling rack.




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Photo credits:
Picture of cranberries by WoodenDinosaur @ istockphoto.com
Picture of cookie dough hearts by PIKSEL @ istockphoto.com

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