Cranberry Orange Quick Bread
Nancy Blackstone
Tart, juicy cranberries, fresh orange juice and orange zest in a sweet batter give this colorful cranberry orange quick bread its festive flavor. It looks great on a holiday dessert table and also makes a lovely breakfast treat.
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Breakfast
Cuisine American
Servings 8 Servings
Calories 338 kcal
2 cups all purpose flour 1 cup sugar 1 ½ teaspoons baking powder 1 teaspoon salt ½ teaspoon baking soda 4 tablespoons butter 1 large egg ¾ cup orange juice 1 tablespoon orange zest 1 ½ cups fresh or frozen cranberries ½ cup chopped walnuts optional
Preheat oven to 350 degrees. Grease an 8 x 4 x 2 loaf pan.
In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
Cut in butter until mixture resembles coarse crumbs.
In a small bowl beat egg, orange juice and orange zest.
Add juice mixture to dry ingredients and mix just until blended.
Fold in cranberries. If you are adding nuts, fold them in at the same time.
Transfer to a greased 8 x 4 x 2 loaf pan. Bake at 350 degrees for 50-55 minutes or until toothpick inserted in the center comes out clean.
Cool in pan 10 minutes, then remove bread and cool completely on a wire rack.
For extra fresh taste, hand squeeze your orange juice
You can substitute pecans in place of walnuts if you prefer
Calories: 338 kcal Carbohydrates: 55 g Protein: 5 g Fat: 11 g Saturated Fat: 4 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 2 g Trans Fat: 1 g Cholesterol: 38 mg Sodium: 499 mg Potassium: 141 mg Fiber: 2 g Sugar: 28 g Vitamin A: 271 IU Vitamin C: 15 mg Calcium: 67 mg Iron: 2 mg
Keyword Christmas breakfast food, Cranberry, holiday breads, holiday desserts, holiday food gifts, Quick breads, Thanksgiving breakfast food