FAVORITE CRANBERRY ORANGE BREAD
Made with fresh cranberries, orange juice and applesauce in place of oil, it's the ultimate, easy holiday breakfast or snack bread!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350 degrees F. Lightly grease a 9 x 5 loaf pan.
In a mixing bowl, add the flour, sugar, baking powder, baking soda and salt, stir to combine.
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Notes
*I left my cranberries whole, feel free to slice them in half. If using frozen cranberries, let thaw in the refrigerator overnight or on the counter for a few hours before using.
For the applesauce, if you don’t make your own, it’s so handy to have the store bought to-go cups on hand, pref. unsweetened. They are 1/2 cup serving size, making them the perfect size for this recipe.
This bread will only get better the next day, once it’s had time to rest, it will moisten up and the flavor will greatly enhance. Also, it will slice much cleaner once completely cooled, but I know it’s so tempting to cut a slice right away, just know that it will not slice as clean and that’s normal.
I’ve made this recipe with King Arthur’s white whole wheat bread flour, as shown here, and it was perfect. Also, I’ve used whole spelt flour with great results as well.
If you don’t have applesauce on hand, use 1/3 cup light flavored olive oil or your favorite neutral cooking oil.
Conversion: For weight conversion, I recommend double-checking the King Arthur Ingredient Weight Chart for your specific ingredient.
*I left my cranberries whole, feel free to slice them in half. If using frozen cranberries, let thaw in the refrigerator overnight or on the counter for a few hours before using.
For the applesauce, if you don’t make your own, it’s so handy to have the store bought to-go cups on hand, pref. unsweetened. They are 1/2 cup serving size, making them the perfect size for this recipe.
This bread will only get better the next day, once it’s had time to rest, it will moisten up and the flavor will greatly enhance. Also, it will slice much cleaner once completely cooled, but I know it’s so tempting to cut a slice right away, just know that it will not slice as clean and that’s normal.
I’ve made this recipe with King Arthur’s white whole wheat bread flour, as shown here, and it was perfect. Also, I’ve used whole spelt flour with great results as well.
If you don’t have applesauce on hand, use 1/3 cup light flavored olive oil or your favorite neutral cooking oil.
Conversion: For weight conversion, I recommend double-checking the King Arthur Ingredient Weight Chart for your specific ingredient.
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Reviews from the Original Source
Absolutely delicious! So easy to throw together as well. I used 100% spelt flour, and added 1 scant Tbsp grated orange rind, plus ground ginger and cinnamon from the list of add-ins. Perfectly moist and it is fat free! Thank you for this.
Made this twice in one week, it is that good. And ridiculously easy to make.
This always turns out great. If I have a few slivered almonds i add them for crunch. I also use this recipe for blueberries with lemon - zest, and half lemon juice and half oat milk. It’s my go to. Thank you for this recipe.
I’m glad I read your comment before trying the recipe again. I had a couple of road bumps and am hoping the second time around hits the mark, though the other person in the household really enjoyed it. First, I am going to stick with the author’s original measurements. I thought it may be too sweet because of the Florida’s Naturals orange juice I was using, so I used a little less-I will stick to the full 2/3 cup. Next, I had a heck of a time with the frozen cranberries. There was only one brand in my area and no fresh. First cup I thawed in frig overnight. They were very wriggled and very squishy-like totally deflated balloons. Next cup thawed on counter a couple of hours-same. I didn’t want to ruin the recipe so I threw them out thinking they were bad. Last cup went right in the colander with a quick rinse. I noticed they were wrinkled right out of the freezer. I called the company and was told their product should not be rinsed or thawed, as the cellular structure immediately breaks down. Hmmm…okay. Never had tgg had at experience when freezing fresh cranberries. Lastly, I found the bread kind of gummy and chewy, like too moisture not done enough at 55 minutes. I used a William Sonoma gold touch 1 pound loaf pan( lined with parchment), it may be a little smaller than standard size. I was afraid to burn it or dry it out so I didn’t bake longer. But I will after reading Diane’s post. Wanted to post a pic, but I can seem to add one. Oh, I did add some walnuts, vanilla, orange zest. Thanks for a great recipe. Practice makes perfect, or I’m hoping close, so I will try again!
I’m glad I read your comment before trying the recipe again. I had a couple of road bumps and am hoping the second time around hits the mark, though the other person in the household really enjoyed it. First, I am going to stick with the author’s original measurements. I thought it may be too sweet because of the Florida’s Naturals orange juice I was using, so I used a little less-I will stick to the full 2/3 cup. Next, I gad a heck of a time with the frozen cranberries. There was only one brand in my area and no fresh. First cup I thawed in frig overnight. They were very wriggled and very squishy-like totally deflated balloons. Next cup thawed on counter a couple of hours-same. I didn’t want to ruin the recipe so I threw them out thinking they were bad. Last cup went right in the colander with a quick rinse. I noticed they were wrinkled right out of the freezer. I called the company and was told their product should not be rinsed or thawed, as the cellular structure immediately breaks down. Hmmm…okay. Never had tgg had at experience when freezing fresh cranberries. Lastly, I found the bread kind of gummy and chewy, like too moisture not done enough at 55 minutes. I used a William Sonoma gold touch 1 pound loaf pan( lined with parchment), it may be a little smaller than standard size. I was afraid to burn it or dry it out so I didn’t bake longer. But I will after reading Diane’s post. Wanted to post a pic, but I can seem to add one. Oh, I did add some walnuts, vanilla, orange zest. Thanks for a great recipe. Practice makes perfect, or I’m hoping close, so I will try again!
OMG! This was so easy, it was quick to put together, and it was absolutely delicious. I went with whole, fresh cranberries, and added 1 tsp vanilla and about 1 TBSN orange zest, everything per the recipe. Had to bake it a bit longer, about 65 minutes (probably my oven), but the taste and texture is terrific! I love the “burst” of cranberry within the slices and especially in the mouth! LOL! This is on my keeper list to enjoy with coffee and/or tea, and especially to share with friends and family. Thank you, Julie!
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