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    You are in: Home / Recipes / Cranberry Orange Quick Bread (Five Roses Flour - 1967) Recipe
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    Cranberry Orange Quick Bread (Five Roses Flour - 1967)

    Cranberry Orange Quick Bread (Five Roses Flour - 1967). Photo by Derf

    1/5 Photos of Cranberry Orange Quick Bread (Five Roses Flour - 1967)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Derf's Note:

    A Christmas tradition around our house, it goes quickly and I end up making it several times over the season, especially good toasted regular or under the broiler with a little cheddar sprinkled over.

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    Units: US | Metric


    1. 1
      Stir flour, sugar, baking powder, baking soda and salt together.
    2. 2
      Cut in butter until mixture resembles coarse cornmeal.
    3. 3
      Combine orange juice and grated rind with well beaten eggs.
    4. 4
      Pour all at once into dry ingredients, mixing just enough to dampen.
    5. 5
      Dust chopped cranberries and cherries with a tablespoon of flour, carefully fold into batter Spoon into a well buttered 1 1/2 quart casserole.
    6. 6
      Sprinkle a few floured whole cranberries over top of batter.
    7. 7
      Bake in a moderate oven,350 degrees about 1 hour or until toothpick inserted in centre comes out clean.
    8. 8
      Cool in casserole 10 minutes, then remove.
    9. 9
      Store overnight for easy slicing.
    10. 10
      Frost with confectioner's frosting, (sift 2 cups icing sugar, very slowly add boiling water, a tablespoon at a time, until right spreading consistency, spread on slightly cooled bread).
    11. 11
      Also delicious sliced with butter or toasted under broiler, spread with butter and sprinkled with cheddar.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on December 10, 2005


      Excellent Recipe! So rich and delicious! I was so anxious to make this because it looked so yummy that I skipped over reading reviews! I originally took out dried cranberries, then by looking at pic#1 posted by Derf I saw they used fresh cranberries~ so glad I had them hanging in freezer! I placed in a loaf pan and baked 10 minutes less because I didn't think the batter was enough for my bundt pan. Other poster recommended doubling batch and then baking in a bundt pan~ I should of read this first. Also, since this is a KEEPER---I will add about 1/2 cup more cranberries as well as add chopped walnuts in the future~~just personal preference. THANKS for posting DERF!!!

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    • on July 22, 2009


      Excellent recipe. Tried many others in the past few years but always come back to this one. Don't even chop the cranberries because we like them whole. I always use butter, but am sure that shortening works fine. Just like the taste and keeping qualities. This bread is almost failproof.

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    • on November 17, 2008


      Excellent! Easy to put together. I used a mix of sugar plus Splenda. The OJ and cherries sweeten nicely. It's a nice moist "cakey" bread you could add almonds to,or use as a holiday gift loaf, or make for buffets, bazaars, etc. A very useful recipe with lots of room for personal additions. Thank you Derf, this makes holiday baking easier.

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    Read All Reviews (17)


    Nutritional Facts for Cranberry Orange Quick Bread (Five Roses Flour - 1967)

    Serving Size: 1 (866 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 109.1
    Calories from Fat 26
    Total Fat 2.9 g
    Saturated Fat 1.6 g
    Cholesterol 27.2 mg
    Sodium 207.8 mg
    Total Carbohydrate 18.8 g
    Dietary Fiber 0.6 g
    Sugars 8.5 g
    Protein 2.0 g

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