Cranberry Orange Bread

January 05, 2017

Lately, I have been honing in on the very best versions of all sorts of recipes. One day, I would like to create my very own cook book. I think there is something, maybe romantic, about a family book of recipes to pass down generation after generation. {I'm a sucker for tradition!} 

But before I write a book, and if you haven't already, subscribe to this blog, on the right side of this page, to get every post sent to your email! It only takes a minute and you'll get fabulous recipes, great info and hilarious stories of our very young family learning how to homestead and building a cabin in the woods!

Where was I..? Oh YES!! I think I've created the very best version of Cranberry Orange Bread. It as the right amount of orange, the right amount of tangy cranberries and a perfect texture! These are so good, I have even thrown it into muffin cups for a delicious grab and go snack. In fact, everyone in our house prefer this over Chocolate Chip Banana Bread AND Zucchini Bread. That's sayin' something! I mean, my lil monkey would bathe in bananas if I let him!

Cranberry Orange Bread

Makes 1 loaf / Preparation 10 minutes / Cook Time 50 minutes


2 cups flour
1/2 cup sugar
1 tsp salt
1 tbsp baking powder
3 tbsp of grated orange zest {1 large orange}
2/3 cup of orange juice
2 eggs
1/3 cup vegetable oil
1 1/2 cup cranberries {fresh or frozen}


Preheat oven to 350F.

In a large bowl, combine flour, sugar, salt, baking powder and orange zest

Create a well in the middle of dry ingredients to combine orange juice, eggs, and oil before mixing all ingredients together until just combined. 

Fold in cranberries. 

Pour into a sprayed 9"x 5" loaf pan. Bake for 50 minutes or until cooked thoroughly and a toothpic can be inserted in the middle and comes out clean. 

Let cool in loaf pan for 15 minutes.

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