Cranberry Orange Quick Bread (Five Roses Flour – 1967)

Cranberry Orange Quick Bread (Five Roses Flour – 1967)

  • Prep Time: 30 mins
  • Total Time: 1 hrs 30 mins
  • Yield: 20slices

    • About This Recipe

    “A Christmas tradition around our house, it goes quickly and I end up making it several times over the season, especially good toasted regular or under the broiler with a little cheddar sprinkled over.”

    Ingredients

  • 2cupsall-purpose flour
  • 3/4 cupsugar
  • 2teaspoonsbaking powder
  • 1/2 teaspoonbaking soda
  • 1teaspoonsalt
  • 1/4 cupbutter( shortening)
  • 3/4 cuporange juice
  • 1tablespoongrated orange rind
  • 2eggs, well beaten
  • 1cupcoarsely chopped cranberries, leave a few whole
  • 1/2 cupchopped glace green cherries(optional)

    • Directions

  • Stir flour, sugar, baking powder, baking soda and salt together.
  • Cut in butter until mixture resembles coarse cornmeal.
  • Combine orange juice and grated rind with well beaten eggs.
  • Pour all at once into dry ingredients, mixing just enough to dampen.
  • Dust chopped cranberries and cherries with a tablespoon of flour, carefully fold into batter Spoon into a well buttered 1 1/2 quart casserole.
  • Sprinkle a few floured whole cranberries over top of batter.
  • Bake in a moderate oven,350 degrees about 1 hour or until toothpick inserted in centre comes out clean.
  • Cool in casserole 10 minutes, then remove.
  • Store overnight for easy slicing.
  • Frost with confectioner’s frosting, (sift 2 cups icing sugar, very slowly add boiling water, a tablespoon at a time, until right spreading consistency, spread on slightly cooled bread).
  • Also delicious sliced with butter or toasted under broiler, spread with butter and sprinkled with cheddar.

    • Reviews

  • “Excellent Recipe! So rich and delicious!I was so anxious to make this because it looked so yummy that I skipped over reading reviews! I originally took out dried cranberries, then by looking at pic#1 posted by Derf I saw they used fresh cranberries~ so glad I had them hanging in freezer! I placed in a loaf pan and baked 10 minutes less because I didn’t think the batter was enough for my bundt pan.Other poster recommended doubling batch and then baking in a bundt pan~ I should of read this first.Also, since this is a KEEPER—I will add about 1/2 cup more cranberries as well as add chopped walnuts in the future~~just personal preference.THANKS for posting DERF!!!”

  • “Excellent recipe.Tried many others in the past few years but always come back to this one. Don’t even chop the cranberries because we like them whole. I always use butter, but am sure that shortening works fine.Just like the taste and keeping qualities. This bread is almost failproof.”

  • “Excellent! Easy to put together. I used a mix of sugar plus Splenda. The OJ and cherries sweeten nicely. It’s a nice moist “cakey” bread you could add almonds to,or use as a holiday gift loaf, or make for buffets, bazaars, etc.A very useful recipe with lots of room for personal additions. Thank you Derf, this makes holiday baking easier.”

  • “We didn’t have orange juice so I added mashed up mandarin oranges and orange oil to give it the proper flavor. Bread rose well and tasted great. Thanks Derf!”

  • “Great recipe! I made muffins with it. It makes 12 muffins (one pan) I kept the same oven temperature, and the bake time for perfect muffins was exactly 20 minutes. In one batch I forgot the butter and they still tasted great! My room mates couldn’t guess what ingredient was missing. (One guessed vanilla. And she’s a cook. They really had no idea.)PS Yes, definitely use fresh cranberries, not dried. Think of blueberry muffins, it will turn out like that. The tart berries go very well with the sweet orange bread!”

  • “I really liked this recipe. I have not made cranberry bread before. I followed the exact instructions using butter. Very moist and delish! I made it in four small loaf pans to give as gifts. Just the right amount of batter for the pan size. Yum!Thanks for sharing! :)”

  • “This is a great recipe. I am just confused about the (butter) shortening part, because the same amount of butter does not = the same amount of shortening. 1/4 cup of butter = 1/4 cup of shortening + 2 teapoons of water. I would put that in the recipe for people who would like to make this with shortening instead of butter, otherwise they might end up with a dryer result.To add my result, I baked the recipe with shortening and no added water, the result was very dry. I think this is a great recipe if you use butter but the author should be more specific.”

  • “This was so easy to put together, and very good to eat :)My daughter and I made mini loaves from the batter, and cut the cooking time to about 25 minutes.Thanks!We’ll be making this again!”

  • “Great recipe! Thank you. I had frozen cranberries I needed to use up so I doubled the recipe and made it in a fancy one layer cake pan. I used only 3 eggs and not quite a 1/2 c. of butter. I added 1/2 c. flax meal and some applesauce instead and it still turned out great. I didn’t add cherries.The kids loved it too!”

  • “Wow. What a great bread.I made it without the glace green cherries and it was still fantastic.This is a pretty healthy bread as well. You won’t go wrong with this recipe.Thanks for posting Derf!”

  • “This will make Christmas gifts this year. Wonderful, had fun doing it, and it turned out exactly how it was presented. Doing this one again…perfect.”

  • “I doubled this recipe also and baked it in a sculptured bundt pan.It is beautiful.I glazed it with a warm orange glaze and got great responses from everyone.I have a coffee shop and plan on using this recipe.Great!”

  • “Oh…my…gosh!This was the most fantastic recipe for a coffee cake/quick bread.I was happy to see not-so-much butter and sugar in it.So many quick bread recipes come out like a dessert…too rich and sweet.This was just perfect, not too sweet, a little tart with the cranberries and not too rich.I doubled the recipe for my 10″ bundt pan…I like it when they rise to the top rim.I also drizzled a little glaze on mine.No wonder this recipe has been around so long.A great tradition for sure!Pam”

  • “I have had this recipe in My Cookbook for ages, and this past xmas I finally tried it (baked it in a bundt pan). I sure wish I’d tried it earlier; it’s absolutely delicious! I plan to make this very often. Moist, tasty, pretty too. Thanks for posting it!”

  • “Enjoyed this very much, love the tartness of the berries when you bite into it. Baked in an 8″X8″ pyrex dish.I used 1 1/2 cups semi-frozen cranberries and no cherries. Thanks for posting a very tasty cake.”

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