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Cranberry-Orange Quick Bread

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“This is my husband's very favorite quick bread I make, a great holiday gift, and is my most-requested at parties, especially around the holidays. It originally came from the Betty Crocker Cookbook, but I usually omit the nuts (although I love pecans with the cranberries) and have added a glaze onto it, which really seemed to give it that extra little zing. When I serve it for parties or brunches, I slice it, then cut the slices in half top to bottom; people seem satified with the smaller pieces (though they often go back for more!) and it serves more that way. I always try to keep a bag of cranberries in the freezer for just this recipe.”
READY IN:
1hr 15mins
YIELD:
1 loaf
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Grease/spray bottom only of a 8x4 or 9x5 loaf pan.
  2. Combine flour, sugar, baking powder, salt, and baking soda Add margarine and mix until crumbly.
  3. Add peel, 3/4 c orange juice, and egg; stir until moistened Add cranberries and nuts.
  4. Pour batter (it will be thick) into pan and bake until a knife comes clean from the center.
  5. For a 8" loaf, about 75 min; for a 9" loaf, about 55-65 min at 350F (watch after about 50 min, depending on your oven).
  6. Loosen sides from pan, remove& cool completely.
  7. When cool, prepare glaze: combine 1 T orange juice, 1 c sifted powdered sugar, and enough extra OJ to drizzle.
  8. Drizzle over top of loaf and enjoy!

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