Cranberry-Orange Quick Bread
photo by May I Have That Rec
- Ready In:
- 1hr 15mins
- 2 cups all-purpose flour
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄4 cup margarine or 1/4 cup butter, softened
- 1 tablespoon orange zest
- 3⁄4 cup orange juice
- 1 egg
- 1 cup cranberries, chopped (fresh or frozen)
- 1⁄2 cup nuts (optional)
- 1 tablespoon orange juice
- 1 cup 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!
Questions & Replies
Got a question? Share it with the community!
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
i gave this to my friends for our holiday dinner and i thought it was absolutely delicious! Some of them are not into tart items, so it may not be the best to give someone with a real sweet tooth. One quick tip would be to let the batter sit for a few minutes to let it thicken up. This will give you a nice "bread dome". I didn't wait for one batch to thicken and it just had a flat-top (didn't affect the flavor, just the presentation).