Orange Cranberry Bread

When I was a kid, I always knew that we were getting close to Thanksgiving once I smelled my mom’s Orange Cranberry Bread. As the reigning Chopping Block Queen of Quick Breads, I decided that November was the perfect time to share my rendition of this bread with these classic fall flavors. I absolutely love the combination of orange and cranberries because the sweet and sour notes complement each other wonderfully.

This quick bread is a great way to start the day for breakfast, excellent with a cup of tea in the afternoon, or delicious for dessert. I keep it simple with just the cranberries, but you can certainly add nuts, and even some white chocolate chips if that sounds up your alley. While most of my quick breads use only granulated sugar, I like the depth of flavor that the brown sugar offers in this recipe, along with the golden color it lends to the finished product. This Orange Cranberry Bread is guaranteed to make a fantastic addition to your Thanksgiving table!

Orange Cranberry Bread

Scroll down for a printable version of this recipe

Makes 1 loaf, 12 servings

Prep time: 15 minutes

Bake time: 60-75 minutes

Dry Ingredients:

2 1/4 cups all purpose flour

1/2 cup granulated sugar

1/2 cup light brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon TCB fine salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Wet Ingredients:

1 egg

1 cup whole milk

1 teaspoon apple cider vinegar

1/4 cup grapeseed oil

1/4 cup orange juice

2 teaspoons orange zest (zest, then juice your orange!)

1 teaspoon vanilla bean paste

1.5 cups fresh cranberries (if you prefer something on the sweeter side, use dried cranberries!)

1/2 cup chopped walnuts (if you like – I prefer without!)

1. Preheat the oven to 350 degrees.

2. Prepare a loaf pan with cooking spray.

3. Add all dry ingredients to a medium bowl. Mix to combine.

4. In a separate medium bowl, add all wet ingredients. Mix to combine.

5. Add the wet ingredients to the dry ingredient bowl. Mix to combine.

6. Add cranberries (and nuts, if you wish) to your batter, and fold in to distribute.

7. Pour batter into loaf pan.

8. Bake for 60-75 minutes, or until a toothpick comes out clean.

If this cranberry orange bread has you wanting to bake more, you’re in luck! Come and get your hands dirty, but leave the cleaning to us while you take Gifts from the Kitchen: Quick Breads and Seasonal Spreads on Saturday, December 12 at 10am at Lincoln Square. You’ll be well on your way to creating some delicious homemade gifts.

There's no need to wait until December though as we celebrate you, the best customers we could ask for, with Customer Appreciation Day this Saturday, November 7. While we wish we could all get together as we’ve always done, we’re excited to launch a virtual version this year. As a thank you for your unending support, especially during this challenging year, we’re offering three different $5 virtual demonstrations and hope you’ll spend your Saturday with us as we bake and cook the day away! Click here to sign up for one, two or all three sessions. 

You’ll have the opportunity to watch our chefs make some of our very favorite items: Chocolate Toffee Cookies, Almond Cherry Scones, Apple, Oat and Nut Bread, No-Knead Sourdough and Neapolitan Pizza, and Turkey Roulade, Scalloped Potatoes, and Kale Salad with Butternut Squash and Apples.

We’re offering 20% off retail orders and 10% off wine orders placed tomorrow, and if you pick up your order on Saturday between 12pm-5pm, you might even get a sample of some of the delicious food we’ve made! We’ve got everything you need to make Thanksgiving dinner a success, from roasting pans to our TCB Clementine and Rosemary Brine, basters to fat separators, pie dishes to loaf pans, and cookie sheets to scoops, we’ve got it all. Go to the SHOP tab in the top navigation of our website to see what we have available. Hurry and sign up now; we can’t wait to “see” you!

Yield: 1 loaf, 12 servings

Author: Kate Schrager

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Orange Cranberry Bread

Prep time: 15 MinCook time: 75 MinTotal time: 1 H & 30 M

Ingredients

Dry ingredients

• 2 1/4 cups all purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon TCB fine salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Wet ingredients

• 1 egg
• 1 cup whole milk
• 1 teaspoon apple cider vinegar
• 1/4 cup grapeseed oil
• 1/4 cup orange juice
• 2 teaspoons orange zest (zest, then juice your orange!)
• 1 teaspoon vanilla bean paste

Additions

• 5 cups fresh cranberries (if you prefer something on the sweeter side, use dried cranberries!)
• 1/2 cup chopped walnuts (if you like – I prefer without!)

Instructions

1. Preheat the oven to 350 degrees.
2. Prepare a loaf pan with cooking spray.
3. Add all dry ingredients to a medium bowl. Mix to combine.
4. In a separate medium bowl, add all wet ingredients. Mix to combine.
5. Add the wet ingredients to the dry ingredient bowl. Mix to combine.
6. Add cranberries (and nuts, if you wish) to your batter, and fold in to distribute.
7. Pour batter into loaf pan.
8. 8. Bake for 60-75 minutes, or until a toothpick comes out clean.

Created using The Recipes Generator