Cranberry Orange Bread

Cranberry Orange Bread

Oh huzzah! It’s the weekend, it’s Saturday, and I’m staring down the barrel at what I’m expecting to be a whole week of sleepy days, since Miss Thing has vacation from school all this week. I’m sure it will go by entirely too fast, but for the moment at least, I’m enjoying it. Although I suppose I should get up marginally early-ish on Thanksgiving proper to start the Turkey… although I technically don’t have to. The couple of people we wanted to invite over had plans already, so it’s looking like it’s just going to be Mr. Man, Myself, and Miss Thing for dinner on Thursday… So we can eat whenever we want, Neener neener!

Juicing the OrangesChopping the Cranberries

I still haven’t managed to convince Mr. Man to let me get creative with Thanksgiving Dinner, which makes me a little sad, but I’ve kind of given up now that it’s getting so close to the actual day. I guess I’m just not as big on ‘traditional’ meals as he is (whatever that means). But we should still have a nice holiday meal anyways. It’s hard to believe that it’s already the end of November. This year has just flown by. Pretty soon we’ll be heading in to the new year, and Delementals will celebrate it’s One Year anniversary. But I’m probably getting ahead of myself. For now, I’m just enjoying the fall seasons fruits and veggies and trying to figure out what to get Mr. Man and Miss Thing for holiday gifts. It’s actually even started to get a little chilly lately, which makes me feel a little more in to the season. It’s hard to really get in to the holiday season when it’s still shorts & sandals weather outside, lol.

Stirring the cranberries inLoaf pans ready for oven

The last time I placed an order with Spud, they had fresh cranberries, and I’ll be honest – I had some vague notion of maybe using them for thanksgiving, but I hadn’t actually sat down and planned anything out yet – it was mostly a “oooo… they have cranberries!” kind of purchase. I was going to wait to use them, but when rearranging some things I noticed that a couple of them looked a little ah… less than fresh. When I realized that the drawer that contained the oranges was over flowing from my recent FFTY delivery, it seemed like the perfect time to make a Cranberry Orange bread.

Baked Cran Orange breadWhole Cranberry Orange Bread

I started off with a recipe for Orange Yogurt Bread that I found on a site called Pinch My Salt. I made a few changes though – (aside from adding cranberries, obviously), namely I opted to use Sour Cream instead of Yogurt, because I was out of Yogurt, I swapped out some of the sugar for brown sugar, reduced the total sugar just a little bit and I doubled the batch so that I could have two loaves of bread. The results were pretty incredible. Although, sadly – there wasn’t as much orange flavor as I might have hoped in the finished product, the bread did turn out moist, dense and delicious – almost like a pound cake, really. Next time I think I’d try to maybe double up the orange juice and reduce it – to see if I could get a more concentrated orange flavor (I’d also probably have to reduce the sugar at the point… ) but simply as is, it’s very good – and would be great to make the night before for an easy and quick breakfast (such as oh… I dunno for Thanksgiving?)

Slice Side Cranberry Orange Bread


  • 1 and 1/3 cups Butter, softened
  • 1 and 1/4 cup Sugar; divided
  • 1 cup Brown Sugar
  • 1 cup Sour Cream
  • 1 cup Orange Juice (Fresh squeezed, if you have it)
  • 4 eggs
  • 5 cups of Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Kosher Salt
  • ½ pound Fresh Cranberries; coarsely chopped


  • Preheat oven to 350°
  • Grease two 9″x5″ Loaf pans
  • In a medium bowl, stir together the flour, baking powder, baking soda, and kosher salt and set aside
  • Toss the chopped cranberries and 1/4 cup of the sugar together in a small bowl and set aside
  • In a large mixing bowl, cream together the Brown Sugar, Sugar and Butter until fluffy
  • Add the eggs, one at a time, until well combined
  • Mix in the sour cream, and then add the orange juice
  • Add the Flour mixture, a little at a time, until just combined (do not over mix)
  • Fold in the cranberry mixture
  • Divide the batter between the two loaf pans and bake for for 1 hour, or until a toothpick inserted near the center comes out clean
  • Cool in pans for a few minutes, and then transfer to wire rack
  • Allow to Cool completely before slicing

Slice Angle Cranberry Orange Bread

6 Responses to “Cranberry Orange Bread”

  1. I’printing this recipe as I type this because this
    is just the sort of bread I was looking to make.
    Looks absolutely delicious. But I don’t care
    for a really strong orange flavor so I will probably
    leave the measurements of orange juice as is.
    I can’t wait to bake it! Thanks for sharing.

  2. I made this last night with some leftover cranberries (and 1.5x orange juice); it’s as delicious as your pictures make it look.
    Thanks for the recipe!

  3. You can get more orange flavor without adjusting for more liquid if you add some orange zest. 1 %. or less should be enough.

  4. Oops. That would be 1 T(bsp), not 1%.

  5. Oops. I meant 1 T(bsp), not 1%.

  6. I thought about adding some orange zest – but I decided not to, since I was using clementines and their skin is so thin. Thanks for the tip – I’ll try it next time! :-)


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