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Cranberry Orange Loaf

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“A great loaf to make, I have made this recipe alot, and have used raisins, raspberries ( it's really good with the raspberries) and it sure make's your kitchen smell nice.”
READY IN:
1hr 15mins
SERVES:
16
YIELD:
1 Loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Grate rind from orange, squeeze juice into liquid measure, add enough water to make 3/4 cup.
  2. Set aside.
  3. In large bowl, whisk flour, sugar, baking powder, baking soda, salt and orange rind; stir in cranberries.
  4. In small bowl, whisk together egg, butter and orange juice; stir into flour mixture just until blended.
  5. Spread in greased 9x5 Loaf pan.
  6. Bake in centre of 350F oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean.
  7. Let cool in pan for 10 minutes, turn out onto rack and let cool completely.
  8. (Make-ahead, store at room temperature for up to 2 days or over-wrap with heavy-duty foil and freeze for up to 2 weeks.).

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