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.

5 from 1 vote

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Prep Time 10

Cook Time 50

Total Time 1

Course Breakfast

Cuisine American

Servings Servings

Calories 338 kcal

Ingredients

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

Instructions

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.

Notes

For extra fresh taste, hand squeeze your orange juice

You can substitute pecans in place of walnuts if you prefer

Nutrition

Calories: 338kcalCarbohydrates: 55gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 38mgSodium: 499mgPotassium: 141mgFiber: 2gSugar: 28gVitamin A: 271IUVitamin C: 15mgCalcium: 67mgIron: 2mg

Keyword Christmas breakfast food, Cranberry, holiday breads, holiday desserts, holiday food gifts, Quick breads, Thanksgiving breakfast food

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