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How to Make Cran-Orange Bread

This is a delicious variant recipe of Cranberry bread. It matches the sweet citrus flavor of freshly squeezed orange juice with the tartness of fresh cranberries.


  • 1/2 cup (50 grams) pecans or walnuts, toasted and coarsely chopped
  • 1 cup (120 grams) fresh or frozen cranberries, coarsely chopped
  • 2 cups (280 grams) all-purpose flour
  • 1 cup (200 grams) granulated white sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest (outer skin of orange)
  • 4 tablespoons (57 ¬†grams) cold unsalted butter, cut into pieces
  • 1 large egg, well beaten
  • 3/4 cup (180 ml) freshly squeezed orange juice
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees F. Grease a 9x5x3 inch loaf pan.
  2. Toast the walnuts or pecans for about 8-10 minutes, until brown and fragrant. Let cool and chop coarsely. Set aside.
  3. In a small bowl, mix the beaten egg with the orange juice and vanilla extract.
  4. In another bowl, blend the flour with the sugar, baking powder, baking soda, salt, and orange zest.
  5. Slice the butter into small pieces and mix in into the flour mixture using a pastry blender or two knives.
  6. Combine the dry ingredients and the wet ingredients.
  7. Add in the chopped cranberries and nuts.
  8. Pour into prepared pan and bake for about 50-60 minutes.
  9. Remove from the oven and let cool for about 10 minutes.
  10. Remove the bread from the pan and let cool completely.

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