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Cranberry Orange Bread
breakfast brunch

Cranberry Orange Bread

Enjoy the tartness of cranberries with a refreshing orange flavor in a tantalizing breakfast bread. See tip for baking in mini loaf pans for a terrific gift idea.
  • 25m

    prep time

  • 1h

    Cook Time

  • 173

    Calories

  • 14

    Ingredients

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Ingredients

15

Servings

Instructions

  • Preheat oven to 350°F. Mix flour, baking powder, ginger, baking soda, salt and nutmeg in large bowl. Set aside.

  • Beat butter, sugar and vanilla in another large bowl with electric mixer on medium speed until light and fluffy. Add orange peel, orange juice and eggs; mix well. Gradually add to flour mixture, mixing just until moistened. Gently stir in cranberries and almonds. Pour batter into greased 9x5-inch loaf pan

  • Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.

  • To use dried cranberries: Place 1 cup dried cranberries in 2 cups boiling water. Let stand 15 minutes. Drain before adding to batter.

  • To prepare in mini loaf pans: Divide batter evenly among 3 greased 5 1/2x3-inch mini loaf pans. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool as directed.

Nutrition information (per Serving)

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