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Cranberry Orange Bread

Cranberry Orange Bread

Our Cranberry Orange Bread loaded with fresh berries is perfect for the holidays!
Keyword cranberry orange bread
Servings 2 loaves
Author Ang Paris


  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 2-1/4 cups granulated sugar
  • 2 cups fresh cranberries
  • 1 cup fresh raspberries
  • 1/2 teaspoon LorAnn Oil Orange Bakery Emulsion
  • 1 orange juiced and zested
  • 1 cup water
  • 1/3 cup apple sauce
  • 1/3 cup vegetable oil
  • 2 cups pecans chopped (optional)


  • Preheat the oven to 350-degrees F.
  • Cut the cranberries in half. In a small bowl, toss the cranberries and raspberries with the orange zest and 1/4 cup of sugar; set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment, combine the eggs, remaining sugar, orange zest and juice, LorAnn Oil Orange Bakery Emulsion, water, apple sauce and vegetable oil. Mix on low to combine.
  • In another small bowl, combine the flour, salt and baking soda and whisk gently to combine, then add slowly to ingredients in the mixer.
  • When the batter is smooth, remove the bowl from the mixer and use a spoonula to gentle incorporate the cranberry mixture and the pecans. Take care not to overmix.
  • Grease and flour your loaf pans. Pour the batter into the prepared pans.
  • Bake for 60-70 minutes until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool in the pans 5 minutes before turning out onto a cooling rack


To freeze, let the bread cool completely. Wrap the bread in aluminum foil, than package into a freezer bag. Label and store in the freezer for up to 1 month.