This cranberry-orange bread recipe is from my 1989 Betty Crocker 3-ring binder cookbook. It is an old-fashioned bread recipe, with not too many ingredients. I have since seen many other similar recipes with lots of extra ingredients. But if you ask me, I would rather stick with the uncomplicated recipe which Betty gave us all years ago.
I made this bread for a Christmas brunch recently and it was a hit. I served it with orange marmalade for spreading on the bread, and cranberry juice to wash it down. It’s a great recipe for a sweet confection that isn’t overly complicated.
2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 cup butter
1 Tbsp. grated orange peel
3/4 cup orange juice
1 cup fresh or frozen cranberries, chopped
1/2 cup chopped nuts
- Preheat oven to 350 degrees.
- Grease bottom only of loaf pan 8 1/2″ x 4 1/2″ x 2 1/2″ or 9″ x 5″ x 3″
- Mix flour, sugar, baking powder, salt and baking soda
- Stir in butter until mixture is crumbly
- Stir in orange peel, orange juice and egg just until moistened
- Stir in cranberries and nuts
- Spread in pan
- Bake until wooden pick inserted in the center comes out clean
- for 8″ loaf pan = 1 1/4 hours
- for 9″ loaf pan = 55 – 65 minutes
- Let cool 5 minutes
- Loosen sides of loaf from pan; remove from pan
- Cool completely before slicing
Food Mingle Blog Alternatives and Substitutions:
- I also garnished the dish with whole cranberries when serving, for a festive look.
- Bed sure to let the bread cool completely before slicing it or else it will crumble.
Yield: 1 loaf (about 24 slices)
Source: “The Betty Crocker Cookbook“, 1989.