| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 10 min |
| Inactive: | 20 min |
| Cook: | 1 hr 15 min |
| Yield: | 1 loaf |
Ingredients
- 2 cups all-purpose flour, plus extra for loaf pan
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 stick cold butter, cut into pea size pieces, plus extra for loaf pan
- 1 orange, zested
- 3/4 cup fresh orange juice
- 1 orange, peeled, sections removed and diced
- 1 egg
- 1 cup dried cranberries
- Special Equipment: 9 by 5-inch loaf pan
Instructions
- Preheat the oven to 350 degrees F.
- In a food processor combine the flour, sugars, salt, baking soda and butter. Pulse, pulse, pulse until the mixture resembles finely grated cheese. Add the orange zest, juice and the egg. Pulse, pulse, pulse until the mixture is just combined. Remove to a bowl and stir in the diced orange and cranberries.
- Grease and flour the loaf pan and add the batter. Bake in the preheated oven for 1 hour and 15 minutes. Rotate the pan halfway through the cooking time to insure even cooking.
- When done let cool for about 20 minutes and remove from loaf pan. Let cool completely before cutting.
- Yummy!
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 268 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 3 g |
| Cholesterol | 34 mg |
| Sodium | 158 mg |
Reviews
It was delicious but falling into pieces when cut. The flour I can get here (Mexico) is very thin. I’m not sure if it’s the reason why it’s breaking apart
I used to make this every year for Christmas, but people now request it throughout the year. My MIL (who can be very hard to please) absolutely loves it, and my husband is close behind. My neighbors, who we frequently exchange food with, also really like it. The only thing I do differently is to let it rest about 30 minutes on a rack rather than 20. I find it comes out of the plan with less sticking that way. Thanks so much for this recipe!
Best cranberry bread ever and so full of flavor, thank you for sharing this recipe.
This batter was delicious but I did not like the addition of the fresh orange segments inside. All of the pieces sunk to the bottom and made the bottom super soggy. I would recommend skipping that part since the batter is moist enough without it. Also, I baked mine for only an hour and it was completely done. It did not take the extra 15 minutes.
Anne Burrell never disappoints, and this was no exception. This is absolutely delicious and moist. It is not difficult in terms of technique, but it is a bit of work with all of the oranges and the cutting the slices into small pieces and all of that, but the effort is worth the outcome. It is so good that I am going to pour the batter into small loaves for gift baskets.
This recipe is easy and delicious. It was a “hit” for our Christmas breakfast. (topped it with an orange zest glaze.)
Awesome recipe! Really easy to prepare and delicious. Thanks Chef Anne!
Easy to make delicious bread!!
This is simply an awesome recipe. I have a tree full of mandarin oranges and will be using a lot of them for this bread. Thank you Anne, another winner.
I substituted frozen cranberries for dried cranberries. I let them slightly thaw and coated in sugar and flour. I also doubled the amount of orange zest and added some vanilla to the batter. Very tasty!