This bread is wonderful and contains cranberries and golden raisins. It is ideal for Thanksgiving or any other special occasion.
| Servings: | 12 |
| Yield: | 1 – 9x5x3 inch loaf |
Ingredients
- 2 cups sifted all-purpose flour
- 1 cup white sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¼ cup butter
- 1 egg, beaten
- 1 teaspoon orange zest
- ¾ cup orange juice
- 1 ½ cups golden raisins
- 1 ½ cups chopped cranberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan.
- Whisk together the flour, sugar, baking powder, salt and baking soda.
- Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
- Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.
Nutrition Facts
| Calories | 249 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 343 mg |
| Sugars | 29 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Thanks for posting! I read a book in third grade (34 years ago) in school with this recipe and have been making ever since. My baby ate my old recipe card so I was glad to find the matching recipe here!!
I have been making this wonderful cranberry bread for over forty years and it’s always a hit. Most of the time I bake it in four small loaf pans and give away as gifts. If I make the small loaves, I bake them for approximately 45 minutes until a toothpick comes out clean. I always look forward to when fresh cranberries are in season so I can make many loaves of cranberry bread!
one of the best i’ve made!
Awesome taste and texture! Substituted chopped walnuts for raisens, orange extract for orange zest and added about 3 tablespoons of plain greek yogurt. Made 2 loaves so far. Family loved it! Daughter said I had to make more fast before her husband got home because she couldn’t save any for him.
My mom and I have been making this wonderful bread every year since (approximately) 1975. Simply delicious.
It was delicious. I added 1/2 c. toasted, crushed pecans, a little cinnamon, ground allspice, and ground nutmeg. I also substituted 1c. whole wheat flour for 1 c. of the AP flour. Increase the oj to 1 c. I baked it in muffin tins. It made 17 muffins and took 20 minutes to bake.
This bread was absolutely delicious! Everyone loved it and wanted the recipe. It will definitely be made often. I found the 70 minutes for baking odd; however, it was still a little raw in the middle. Next time I bake it, I will probably cover the bread with foil once it browned and let it bake through. Other option will be to make several smaller loaves. I would not change anything in the recipe as it was perfect as is.
I’m a 59 yo male, this is the first item I have baked from scratch. The directions were so easy to follow and the bread turned out fabulous. I added 2 teaspoons if vanilla to kick it up a notch. Highly recommended
Amazing yummy loaf! Thank you!
It’s pretty good…but the outside was quite done and the middle took a while for the toothpick to come out clean. I don’t usually have this issue. I may try to find a different recipe.
Perfect and easy to make with little ones…
I made the recipe as presented and followed Elsa’s suggestion to heat the OJ, then add the cranberries, raisins, then butter. My bread stayed together well and it was delicious.
Delicious !! I followed the recipe directions exactly as written The bread just needed to cook approximately 20 minutes longer Yummy !
I made it! I did some changes but I love the cranberries and orange flavor. I included almonds inside and on the top. I added more moisture. I will made many times again.
The bread turned out perfectly. I used. Fresh tree picked oranges and dried cranberries. Perfect recipe
Yummy!
The taste of this bread is wonderful. The texture is very crumbly and difficult to slice without falling apart. I recommend a small increase in the butter and OJ, and baking a day ahead to improve the ability to slice
It was too dry. I had to add almond milk & reduce raisins as it was too stiff to mix otherwise.
This bread was so delicious! I softened the butter in the microwave, blended the liquid ingredients together (including the egg) and then added to the dry ingredients. Then chopped a 12oz bag of cranberries in the food processor, coarsely chopped 1/2 cup of walnuts and stirred into the batter. Baked as directed.
Liked it so much I made three
I did sub dried cranberries for the raisins. Used only one cup and did bake the loaf a bit longer using a dried spaghetti to test. Does remind me of Grandma’s recipe !!