Cranberry-orange bread

Grocery stores are featuring  cramberies now, which is a good time to try this quick bread. I like it because of its lack of fat.  Oil instead of butter, and only one egg.  Making muffins from this batter is also a possibility.                       


  1. 1 ¼ cup fresh cranberries
  2. 1-2 oranges
  3. 1 egg
  4. 2 Tbs. oil
  5. 2 cups all-purpose flour
  6. ¾ cup sugar
  7. 1 ½ tsp. baking powder
  8. 1 tsp. salt
  9. ½ tsp. soda
  10. ½ -1 cup walnuts, chopped

Preheat oven to 350 degrees and prepare a loaf or muffin pan

  1. Pulse the cranberries in a food processor and set aside.
  2. Using a fine grater, grate an orange to obtain 1 tsp. orange peel.  Squeeze the juice from the orange to obtain ¾ cup.  You may need to use two oranges or substitute purchased orange juice.
  3. Combine the orange juice, orange peel, the egg and the oil.  Stir to blend and set aside.
  4. Sift the flour, sugar, baking powder, salt, and soda into a mixing bowl.
  5. Add the walnuts and the chopped fresh cramberries and stir.
  6. Add the liquid ingredients and mix. (Don’t over mix!)
  7. Pour batter (it will be rather stiff)  into a loaf pan and bake for about 45 minutes.
  8. Alternatively fill 6 large or 12 regular size muffin tins.  They will bake less time – about 35 minutes for large muffins and about 30 minutes for regular size muffins.

Yield:  1 loaf, 6 large or 12 regular size muffins.

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