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Cranberry Orange Quick Bread With Creamy Orange Spread

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“Rich and cake-like. I make this every Christmas and give away to friends and family. It freezes well, so you can make it in advance. The orange spread can be put into a small container and be kept in the refrigerator. I chop my cranberries in the blender - just pulse it a few times and they will be lightly chopped.”
READY IN:
1hr 25mins
SERVES:
12-14
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the flour, sugar, baking powder, salt, and soda.
  2. Mix together the juice and melted butter. Combine with the dry mixture. Stir until just moistened.
  3. Fold in cranberries and zest.
  4. Pour into greased and floured 9 x 5 inch loaf pan or a Bundt Pan. Bake 350 Degrees F. for 1 hour and 10 minutes, or until wooden pick inserted comes out clean. Cool 5 minutes, remove from pan.
  5. For the Creamy Orange Spread:
  6. Combine the orange marmalade and the cream cheese (store in the refrigerator).
  7. Serve warm slices of the bread with dollops of the creamy spread.

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