“I know that there are a bunch of other cranberry orange quickbread recipes on here but this one is special because it uses orange segments and dried cranberries. I use cranberries that I have dried myself (unsweetened!) but you could use commercially bought dried sweetened cranberries as well. This was originally an Anne Burrell recipe that I have altered a bit to make it more suitable for using my own dried cranberries!”
READY IN:
1hr 35mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350.
  2. Put the cranberries and the orange juice (you can use fresh juice, I usually just use store-bought from the fridge!) in a microwave-safe bowl and microwave on high for 30 seconds. Let sit for 10 minutes without opening the microwave door.
  3. In a large bowl, combine the flour, sugars, salt and baking soda.
  4. Cut the cold butter into tablespoons and then quarter each tablespoon-sized square. Add into the flour mixture and cut in with a pastry cutter until in pea-sized chunks.
  5. Zest the orange directly into the bowl and add the egg and the cranberry mixture.
  6. Cut off the ends of the zested orange and stand it up on a cutting board. Cut off the pith and cut the orange in half. Segment the orange by running your knife along the inside of the membranes separating each segment and stir the orange segments into the batter.
  7. Butter and flour a 9x5 inch loaf pan and add the batter.
  8. Bake for about 75 minutes or until golden brown and toothpick inserted near the middle of the loaf comes out clean! Rotate the pan halfway through cooking to ensure even browning.
  9. Let cool for 20 minutes before removing from loaf pan and then cool completely before cutting.

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