This is a fantastic flavor to pick from. You’ll definitely feel the spirit of the season when you eat orange and cranberry flavors. The second day, it tastes even better.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon grated orange zest
- 1 ½ cups fresh cranberries
- ½ cup pecans, coarsely chopped
- ¼ cup margarine, softened
- 1 cup white sugar
- 1 egg
- ¾ cup orange juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
- In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
- Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 261 mg |
| Sugars | 19 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I used dried cranberries. Put them in a container just covered with water-one minute on high in microwave softened them. Cooled a bit, then-pressed surplus liquid into cup to add with orange juice. Used rice bran oil instead of margarine.
This was wonderful! I subbed dried cranberries but otherwise made as directed. Had no problem cutting, and didn’t even need to put the sweet glaze on – it was excellent without.
This loaf is simply the best! It’s fragrant, beautiful and delicious, easy to make, and impressive. I have made it with dried cranberries when the fresh ones are not available, and it’s still good but not nearly as wonderful as it is exactly as written. The fragrance is amazing!
Have used this recipe for years during Christmas. Tastes festive and looks beautiful.
Absolutely delicious. Add a orange zest drizzle. YUM. My neighbor keeps begging me to make this…
Love this recipe! Substituted an orange preserves/marmalade/sauce I made for the orange juice. Also added a touch of vanilla. Turned out delightfully moist!
Wow! This was a moist and fruity and flavorful loaf! I used recipe to make 3 loaves, 5” x 3”. Next time I will do 4 because batter overflowed during cooking. I still need to make some high altitude adjustments. Instead of plain pecans I got “Honey Vanilla Bourbon” flavored pecans in nut snacks area of grocery store…added nice flavor dimension to the bread. This recipe is a keeper!
This bread is hands -down the best quick bread I have had the pleasure of eating! I followed some other users suggestions and cut the cranberries in half. I also did not have orange zest, so I substituted that for some finely chopped candied mixed peel that I had made for panettone. I doubled the recipe, and made three medium-sized loaves. They baked about 50 minutes. This is just wonderful. I will make this again and again! Thank you for the recipe.
This was fantastic!!! I made it for an office potluck and it seems everyone who tried it loved it. I made two small tweaks – I used butter instead of margarine and I left out the pecans. Will definitely be making this again.
cake was good but a little bit drier than I expected still tasted good though
I thought this recipe was very delicious. I put my frozen cranberries in with dry ingredients so that the flour would coat them and keep them from sinking and it worked well. I also added a ground pecan streusel topping before I baked the loaf and then glazed it when it completely cool. We liked this loaf so much that I made two of them!
Delish!
I decided to make muffins so I could freeze some of them. After reading reviews I used 1/2 cup brown sugar and 1/2 cup white sugar, and used a little more cranberries. The batter made 12 perfect muffins. I mixed some sanding sugar with a small amount of cinnamon to sprinkle on top. I baked them about 18 minutes. The muffins were GREAT! I will definitely make again!!
I followed the directions with one change, used butter, but I had the the same results as many reported, it did not rise in the middle. I like the sour cranberries, very tart. I’ll try this again but next time try using oil not butter and not margarine.
Delish!
I have never reviewed a recipe before but this one deserves a 5 plus star. This will become a Christmas tradition from here on out. Besides the wonderful taste and texture it didn’t fall apart when you cut it into slices. I followed the recipe and added an orange glaze while it was still warm.
Baked in mini-loaf pans for 30-35 min. Lots of compliments!
It is great,made exactly like recipe. I rate it a 5
The combination of cranberry and orange makes this an excellent loaf. The first time I made it as directed and the send time I made a few adjustments.
Took out the pecans and cranberries, also made an orange syrup to drizzle on top. Delicious!
This was great. I did make a few changes to suit my family and based on reviews, hence the 4 star review as I’m not sure I would have loved the original recipe as much. I made this as muffins and baked about 30 minutes. Also I used 1 cup dried cranberries (what I had) rehydrated in 1 cup of orange juice warmed on the stove and then cut them up. Since they were wet and with the oj, I mixed them in with the wet ingredients rather than the dry. I also iced these with oj cream cheese icing. My family and work mates enjoyed them so much I’m making another double batch this weekend. Thanks for the inspiration.