Orange-Cranberry Bread

This easy quick bread is bursting with sweet and tart flavors, and crunchy nuts. Great toasted with butter or cream cheese.

cranberry orange bread

Orange-Cranberry Bread

Farmers’ Almanac Staff
Prep Time 10 minutes
Cook Time 1 hour
Calories 2279 kcal


  • 2 Teaspoons Orange Rind, Grated
  • 2 Cups Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 1 Cup Sugar
  • 1 Egg
  • 2 Tablespoons  Vinegar, Mixed with Water to Make 2/3 cups
  • 1/3 Cup Orange Juice
  • ¼ Cup Oil
  • ½ Cup Walnuts, Chopped (optional)
  • 1 Cup Fresh whole cranberries (not dried!)


  • Preheat oven to 325º F. Start by finely grating the orange rind. In a large bowl combine baking soda and salt to the flour, and mix thoroughly. Add sugar and stir. Add the orange rind to the dry ingredients.
  • In a separate bowl, whisk together the egg, vinegar/water mixture, orange juice, and oil. Make a well in dry ingredients, and pour wet ingredients in all at once, stir quickly just until moistened. Fold in cranberries and walnuts (if using).
  • Pour into a greased 9 x 5-inch loaf pan and bake until golden brown and toothpick inserted into the center of the loaf comes out clean (approx. 60 minutes). Cool in the pan for 10 minutes, then turn the loaf out onto a wire rack to cool completely. Slice, and enjoy!
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Farmers' Almanac 2018 - Landfowl

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Barbara Veal

Why can’t you use dried cranberries?

Barbara Veal

I’m assuming that this uses plain/all purpose flour since it calls for baking soda or salt. You should really specify if it is self-rising or plain/all purpose.

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