Cranberry Orange Bread III

This tart and tasty quick bread has always been a favorite with friends and family.


four mini loaves (8 servings)


1 1/2 cups all-purpose flour
1/2 cup granulated (white) sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/2 cup orange juice
1/4 cup butter, melted
2/3 cup chopped fresh or frozen cranberries
1/4 cup chopped walnuts


Preheat oven to 350°F (177°C). Grease four mini 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans with Pan Release or baking spray with flour.

In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, beat the egg, orange juice and butter. Stir into dry ingredients just until moistened. Fold in cranberries and walnuts. Transfer to prepared loaf pans.

Bake for 25 to 28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 25 minutes + cooling

Additional Information

Freeze extra loaves to keep on hand or wrap in colored cellophane and raffia for perfect fall hostess gifts!


Bread may be frozen for up to 3 months.

Nutritional Information

1/2 loaf equals 228 calories, 9 g fat (4 g saturated fat), 42 mg cholesterol, 278 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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