Cranberry Orange Bread

Print Add to Collection

Our Cranberry Orange Bread loaded with fresh berries is perfect for the holidays!

Course Breakfast

Cuisine American

Keyword cranberry orange bread

Prep Time 15

Cook Time 1

Total Time 1 15

Servings loaves

Calories 1882kcal

Author Ang Paris

Ingredients

1 cup fresh raspberries
2 cups fresh cranberries
2-¼ cups granulated sugar
1 orange juiced and zested
2 eggs
½ teaspoon Orange Bakery Emulsion optional
4 cups all-purpose flour
2 teaspoons baking soda
1-½ teaspoons salt
1 cup water
⅓ cup apple sauce
⅓ cup vegetable oil
2 cups pecans chopped (optional)

Instructions

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 ¼ cup of sugar; set aside.
2 cups fresh cranberries, 1 cup fresh raspberries, 1 orange juiced and zested, 2-¼ cups granulated sugar
In the bowl of an electric mixer fitted with a paddle attachment, combine the eggs, remaining sugar, orange zest and juice, Orange Bakery Emulsion, water, apple sauce, and vegetable oil. Mix on low to combine.
2 eggs, ½ teaspoon Orange Bakery Emulsion, 1 cup water, ⅓ cup apple sauce, ⅓ cup vegetable oil
In another small bowl, combine the flour, salt and baking soda and whisk gently to combine, then add slowly to ingredients in the mixer.
4 cups all-purpose flour, 2 teaspoons baking soda, 1-½ teaspoons salt
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.
2 cups pecans
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

Notes

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.

Nutrition