It doesn’t get much simpler than this for a beautiful dessert, plus there’s no cooking involved. In order to create a beautiful presentation, I like to pipe the mousse into tiny shooter glasses. A small dessert will fit in everyone’s stomach! Better whipped cream can be produced by chilling the bowl and beaters.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 1 loaf |
Ingredients
- 2 ¾ cups all-purpose flour
- 1 ¾ cups white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup butter, melted
- 2 cups fresh cranberries
- 1 cup mandarin oranges, drained
- 2 eggs
- ¾ cup milk
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 1 tablespoon white sugar
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a large loaf pan.
- Combine flour, 1 3/4 cup sugar, baking powder, salt, and baking soda in a large bowl. Add melted butter; stir until mixture is crumbly. Reserve about 1/4 cup cranberries and 1/4 cup mandarin oranges; stir remaining fruit into flour mixture.
- Beat eggs, milk, sour cream, vanilla extract, and orange extract in another bowl until smooth. Gradually stir egg mixture into flour mixture until batter is thoroughly incorporated. Pour batter into prepared loaf pan. Scatter reserved cranberries and mandarin oranges atop batter and sprinkle with remaining 1 tablespoon sugar.
- Bake in preheated oven for 5 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until center of bread springs back when touched, 35 to 40 minutes.
Nutrition Facts
| Calories | 429 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 344 mg |
| Sugars | 40 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I love this moist, yummy bread and so does my family! Sometimes I may use fresh oranges, zest and/or juice in place of the canned mandarins. I have not used the orange extract, but I believe the zest replaces it nicely. Thank you for sharing this great recipe.
I used the standard “large loaf pan” (9X5) and the preheat of 400, reducing to 350…..I had to bake this an additional 25+ minutes, covering with foil so as no to over-brown. Checked my oven temp also. It is delicious but am concerned about trusting these directions with respect to the bake time.
Wonderful flavor. Makes 2 8×4 pans or 1 extra large bread pan. I used an extra large loaf plus 1 personal size pan.
I made it in 5 small loaf pans. Everyone raved about it being YUMMY!!
Yes. I made it but there’s too much batter for one loaf pan. Divided mine into 2 loaves. This picture shows how nice it looked before I had to divide it into two loaf pans. Notice how full the pan is. It never would have baked through. And according to the internet, I had the largest loaf pan made.
This recipe is so good. I decided to try using blueberries and lemon zest with 1 teaspoon lemon juice. Lemon extract in place of orange extract. I love it, now I make it for my son & my friends. Everyone prefers the blueberry/ lemon flavor. I follow the recipe, which makes a moist excellent loaf. I make the original cranberry/orange when the cranberries are in season, The blueberry/lemon in the spring and summer. This recipe is a keeper. Thank you for sharing.
Great recipe, although it does take longer than 40 minute to bake. I put it in a 350 degree oven for approx. 53 minutes. I also used 1 and a half teaspoons of vanilla and used 1/2 teaspoon of orange zest instead of the extract.
I added the zest of 1 orange…delish!
Followed the recipe to the letter and ALL the cranberries floated to the top leaving only orange quick bread at the bottom. What a disappointment and what a waste of ingredients. This goes in my delete pile. sorry.
I made the recipe as directed and used a large loaf pan. The pan was so full I was afraid it would run over while baking so put a sheet pan on the rack below. It did not run over but it also did not bake in the stated time. I baked it for 1 hour and 15 minutes before the top was no longer raw. The edges are not a beautiful golden brown. My oven temperature is accurate. The baking time in the recipe is way off.
Loved it and I am a marginal baker. Didn’t have any mandarins or oranges so doubled up with fresh cranberries. Think it was the sour cream that made it so moist and the sugared berry topping made it almost sinful. Also easy!
This was delicious and took a minimum of effort. I used dried cranberries and it was great. Will be making this again soon.
This was moist and delicious! I made a few modifications. Used plain Greek yogurt for sour cream. Lemon extract instead of orange and orange zest. Worked well as muffins and mini loaves and the cooking time was about right. I would say a loaf pan would require more time. Expect a pretty thin batter.
This is delicious. I didn’t have orange extract, but it was amazing without it. Will definitely make this again.
This is the second time that I made this recipe. Everybody loves it and leftovers freeze well. I add 1/2 of semi sweet chocolate chips. The orange and chocolate combo is awesome. I agree that it takes longer to bake than the instructions say. But my nose tells me when it is almost done.
Best recipe ever! I did cut the sugar to one cup. The batter was lumpy. This did not hurt a thing
Used a glass pan so let it bake at 25 degrees cooler than what recipe calls for. Also extended the time; bread took about 1 hour 20 minutes. Came out delicious and super moist!
I added 1 cup of fine chopped pecans to the mix. baked in 2 loaf pans.
The first time I baked it, I followed the directions precisely. It sprang back when I touched it, but was still undercooked in the center. The outside was amazing though. So, today I made mini loaves as gifts. It was well baked but absolutely miserable to get out of the pans, though I greased them very well. My best advice; cut up the mandarins into smaller bits so it can hold together better, crans too. Beyond the challenges, it is a tasty mix and I will keep trying til I get it just right!
I took the advice of others and cut the fresh cranberries and mandarin orange slices in half prior to stirring then into the dough. I put part of the dough in a standard size loaf pan and the rest into two mini loaf pans. It turned out perfectly. Next time I may use only mini loaf pans since they are great gift giving for the holidays.
This recipe is better as muffins. It will be a keeper