Cranberry Orange Bread Recipes

November 20, 2011 at 6:10pm

Got one to share? Add it in the comments and I'll update the note!


Cranberry Orange Bread

Shared by Teresa Moore Rue




Juice and grated peel of 1 orange

Boiling water

2 TBSP butter

1 cup sugar

1 egg

1 cup dried cranberries, reconstituted

½ cup pecans, chopped

2 cups all purpose flour

½ tsp salt

½ tsp baking soda

½ tsp baking power




1 cup sugar

½ cup water

Bring sugar and water to slow boil in small saucepan. Cook for 3 minutes


Put orange juice in 1 cup measure. Add enough boiling water to make ¾ cup. Add grated peel and butter. Stir until butter is melted. Set aside.


In a mixing bowl, beat sugar and egg. Add orange mixture and stir until well blended. Add cranberries and pecans. Sift together flour, salt, baking soda and baking powder. Stir into egg mixture. Pour batter into greased loaf pans. Bake at 325 degrees until test done. Spoon hot glaze over hot loaves. Let cool completely before removing from pans.


Please note: I make these in the mini loaf pans to give as gifts. Stick one in a cellophane Christmas bag, tie with ribbon, and add a tag printed from my computer.




Cranberry Orange Bread

Shared by Carol Stowers



2 cups all-purpose flour

1 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

1/2 cup orange juice

Grated peel of 1 orange

2 tablespoons melted butter or margarine

2 tablespoons hot water

1 cup fresh or frozen cranberries

1 cup coarsely chopped walnuts


In a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. Spoon into greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325 degrees F for 60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.




Cranberry-Orange Bread with Grand Marnier Glaze

Shared by Rochelle Arrington


Makes 2 large loaves or 6 mini loaves.


1 1/2 cups unsalted butter, softened, plus more for buttering pan

1 1/2 cups sugar

4 eggs

1 cup orange juice

1 cup sour cream

2 tablespoons freshly grated orange zest

2 teaspoons vanilla extract

4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cups dried cranberries

2 cups powdered sugar

7 to 8 tbsp. Grand Marnier or other orange liquor.


1. Preheat oven to 330°. Butter two 6-cup-capacity loaf pans (or, if making the mini loaves, butter six 2-cup-capacity pans).


2. With an electric or standing mixer on medium speed, cream butter and sugar together in a large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Add orange juice, sour cream, orange zest, and vanilla; mix until blended.


3. In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture and cranberries to wet ingredients and mix just until dry ingredients are absorbed; do not overmix.


4. Pour batter into prepared loaf pans. Bake until a toothpick inserted in centers of breads comes out clean, 70 to 75 minutes for large loaves and 60 minutes for mini loaves.


5. Meanwhile, in a small bowl, whisk together powdered sugar and 7 tbsp. Grand Marnier. Glaze should have consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tbsp. of liqueur.


6. Let loaves cool in pans for 10 minutes, then remove and transfer to a cooling rack set over a large baking sheet. With a thin skewer or long toothpick, poke deep holes in tops of loaves. Drizzle with Grand Marnier glaze so that it coats the top, runs down the sides, and seeps through the holes.


7. Let loaves cool completely,then slice and serve, or wrap and freeze




Thanks everybody!