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Cranberry Orange Loaf


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  • 2 c. flour
  • 1 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1 T. grated orange zest
  • 1 1/2 c. fresh cranberries
  • 1/2 c. pecans, coarsely chopped
  • 1/4 c. margarine, softened
  • 1 c. white sugar
  • 1 egg
  • 3/4 c. orange juice


Servings 1


Step 1

Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
Bake for 1 hour, or until the bread springs back when lightly touched. Let cool 10 minutes, then turn out onto a wire rack to cool completely. Wrap in plastic.

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