14 November 2012

Sylvia's Cranberry Orange Bread

Cranberry Orange Bread
Sylvia's Cranberry Orange Bread


This recipe comes from Sylvia who said this is a real keeper.  Sweet, tart and buttery, this is a real hit.


Perfect for the holidays!


Sylvia's Cranberry Orange Bread


  • 1/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon grated orange peel
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup orange juice
  • 1 cup chopped fresh or frozen cranberries
  • 1 cup golden raisins or walnuts – both optional

In a large bowl, cream butter and sugar. Beat in egg and orange peel. Combine the dry ingredients; add to creamed mixture alternately with juice. Fold in cranberries and raisins. Pour into a greased 9-in. x 5-in. loaf pan.*


Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).


*I experienced the bottom of the bread sticking to the pan.  I would suggest using baker's parchment on the bottom of the loaf pan.

Cranberry Orange Bread
Sylvia's Cranberry Orange Bread

1 comment:

Medeja said...

Lovely bread! Looks really nice. I am planning to try cranberry and orange bread one day :)