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“This delicious recipe was published in the Thursday magazine this week and is finger licking good. You have to try it!”
READY IN:
1hr 30mins
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Then grease two 9 inch loaf pans.
  3. In a large bowl, mix together the flour, baking powder, baking soda, salt and cloves.
  4. In another bowl, beat the eggs, one at a time.
  5. Whisk in the orange juice, oil, orange zest, almond extract and 1/4 cup of water.
  6. Add the wet mixture to the dry mixture and mix thoroughly.
  7. You will have a very thick batter.
  8. Gently fold in the cranberries and almonds.
  9. Divide the batter between the loaf pans.
  10. Bake until the cranberry bread loaves are golden brown and a toothpick inserted into the centre comes out clean. It will take about 1 1/4 hours.
  11. Cool thoroughly and serve.
  12. This bread can be stored wrapped in aluminium foil or plastic wrap in the refrigerator for upto 2 weeks.
  13. Enjoy!

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