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1 Loaf (16 Servings)
Servings
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Cranberry Orange Bread is zesty, tart, and makes for a festive baked bread for the holiday season. The mixture of fruit flavors and intense spices are a delicious addition to breakfast and brunch, or even as a great snack or dessert.
Ingredients
- 1/2 Cup(s) all-purpose flour
- 1-1/2 Cup(s) Whole-wheat flour
- 1-1/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
- 1/2 Cup(s) brown sugar
- 1 Teaspoon(s) Baking Powder
- 1/2 Teaspoon(s) Baking Soda
- 1/4 Teaspoon(s) Salt
- 1/4 Teaspoon(s) Nutmeg
- 1/2 Teaspoon(s) Cinnamon
- 1 Cup(s) non-fat milk 3 Eggs, lightly beaten
- 1/3 Cup(s) Tropicana Pure Premium® orange juice or Dole® 100% orange juice
- 1/4 Cup(s) vegetable oil
- 1 Tablespoon(s) Grated Orange Peel
- 3/4 Cup(s) chopped fresh, frozen (thawed) or dried cranberries
- 2 Tablespoon(s) chopped pecans
Cooking Instructions
- Heat oven to 350°F.
- Spray pan bottom only of 9 x 5-inch loaf pan with non-stick vegetable coating.
- In large bowl, combine all-purpose flour, whole wheat flour, oats, sugar, baking powder, baking soda, salt, nutmeg and cinnamon; mix well.
- In medium bowl, combine milk, eggs, orange juice, oil and orange peel; blend well.
- Add to dry ingredients all at once; stir just until dry ingredients are moistened.
- (Do not overmix).
- Stir in cranberries and pecans.
- Pour batter into pan.
- Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Remove from pan.
- Cool completely.
- Store tightly wrapped.
Cook Note:
To toast nuts for extra flavor, spread evenly in shallow baking pan. Bake at 350°F for 5 to 10 minutes or until golden brown, stirring occasionally. Cool completely before using.
Key Products
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