Prep 15 mins
Cook 1 hr
This is my husband's very favorite quick bread I make, a great holiday gift, and is my most-requested at parties, especially around the holidays. It originally came from the Betty Crocker Cookbook, but I usually omit the nuts (although I love pecans with the cranberries) and have added a glaze onto it, which really seemed to give it that extra little zing. When I serve it for parties or brunches, I slice it, then cut the slices in half top to bottom; people seem satified with the smaller pieces (though they often go back for more!) and it serves more that way. I always try to keep a bag of cranberries in the freezer for just this recipe.
- 473.18 ml all-purpose flour
- 177.44 ml sugar
- 7.39 ml baking powder
- 3.69 ml salt
- 2.46 ml baking soda
- 59.14 ml margarine or 59.14 ml butter, softened
- 14.79 ml orange zest
- 177.44 ml orange juice
- 1 egg
- 236.59 ml cranberries, chopped (fresh or frozen)
- 118.29 ml nuts (optional)
- 14.79 ml orange juice
- 236.59 ml sifted powdered sugar
- enough extra orange juice, to reach drizzling consistency
- Grease/spray bottom only of a 8x4 or 9x5 loaf pan.
- Combine flour, sugar, baking powder, salt, and baking soda Add margarine and mix until crumbly.
- Add peel, 3/4 c orange juice, and egg; stir until moistened Add cranberries and nuts.
- Pour batter (it will be thick) into pan and bake until a knife comes clean from the center.
- For a 8" loaf, about 75 min; for a 9" loaf, about 55-65 min at 350F (watch after about 50 min, depending on your oven).
- Loosen sides from pan, remove& cool completely.
- When cool, prepare glaze: combine 1 T orange juice, 1 c sifted powdered sugar, and enough extra OJ to drizzle.
- Drizzle over top of loaf and enjoy!
winkki, the winner...I am always on the lookout for good, tasty loaves to contribute to bake sales for church functions...this one certainly qualifies as being particularly good...just enough combination of ingredients to create enticing aroma throughout the house during the baking process... Because of health implications, I must use a sugar substitute for my own enjoyment and it works well; when baking additional loaves for bake sales, I shall follow your recipe and use refined sugar....thank you winkki for taking time out to post this recipe, and I look forward to your additional contributions...pofta buna
For the past three years, I have made this recipe for Sunday School teachers, neighbors and school teachers. I know it seems unreal but I bake 50 loaves of this bread to give it away and each time it is so appreciate. The taste is so unique.
This was very easy, moist, and delicious! I doubled the recipe ... no nuts as my daughter can't have them yet ... and I skipped the glaze. I used six (6) mini loaf pans (3 x 5-3/4) and baked for exactly 30 minutes at 350 degrees.