Cranberry Orange Bread

Cranberry Orange Bread

Prep Time

25 minutes

Cook Time

35 minutes


Cranberry Orange Bread

Enjoy the tartness of cranberries with a refreshing orange flavor in a tantalizing breakfast bread. Bake in mini-loaf pans for a terrific gift idea.

Recipe courtesy of McCormick®.

Nutrition Information (per serving): Calories: 178, Fat: 6 g, Carbohydrates: 28 g, Cholesterol: 39 mg, Sodium: 201 mg, Fiber: 1 g, Protein: 3 g.

To use dried cranberries: Place 1 cup dried cranberries in 2 cups boiling water. Cover. Let stand 15 minutes. Drain.

To prepare in 9×5-inch loaf pan: Pour batter into 1 greased 9×5-inch loaf pan. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.

Test Kitchen Tip: For easier slicing, wrap bread in plastic wrap and store overnight before slicing.


  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon McCormick® Ginger, Ground
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon McCormick® Nutmeg, Ground
  • 1/3 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 teaspoons grated orange peel
  • 1/2 cup orange juice
  • 2 eggs
  • 1 cup coarsely chopped fresh cranberries
  • 1/2 cup toasted slivered almonds


  • 1 Preheat oven to 350°F. Mix first 6 ingredients in large bowl; set aside.
  • 2 Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add orange peel, orange juice and eggs; mix well. Gradually add to flour mixture, mixing just until moistened. Gently stir in cranberries and almonds. Divide batter evenly among 3 greased 5 1/2x3-inch mini-loaf pans.
  • 3 Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.


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