Taste-Test Kitchen Baker Donna Stebbins baked several batches of this cranberry bread for the 2005 Warrens Cranberry Festival. We also had Cranberry Zucchini Bread and Cranberry Banana Bread. You’ll find both those recipes on our Web site as well.
- 2 cups flour
- 3/4 cup sugar
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 egg, beaten
- 1 teaspoon orange zest
- 3/4 cup orange juice
- 2 tablespoons vegetable oil
- 1 cup fresh or frozen cranberries, chopped coarsely
- 1 cup walnuts, chopped (optional)
In a medium bowl, sift together the flour, sugar, baking powder, baking soda and salt. In a small bowl, combine the egg, orange zest, orange juice and vegetable oil. Add to dry ingredients, stirring until just moistened. Fold in cranberries and walnuts. Bake in a large greased bread pan at 350 degrees F. for 60 minutes, or until tests done. If using mini loaf pans, reduce baking time to 40 minutes.
Remove from pan and cool. Once cool, wrap and let set overnight before slicing.
Makes 1 loaf or 3 mini loaves.