Cranberry-Orange Loaf

  • Author: Meagan


I found this recipe on the internet and even though I don’t remember where it’s from, I needed to keep it because it’s so amazing!  As it happens…Deanna also has a very similar recipe from a good friend pf hers. Here’s my version…enjoy!



1 c. EACH whole wheat or spelt flour AND flour (I’ve also made it with 2 cups of regular flour)

3/4 c. sugar AND 1 1/2 t. baking powder

1/2 t. EACH baking soda AND salt

1/4 c. butter, softened

zest from 1 orange

3/4 c. orange juice

1 egg, slightly beaten

1 1/2 c. fresh cranberries (thaw and drain if using frozen)


Butter a 9 x 5 loaf pan and preheat the oven to 350.  Combine the 5 dry ingredients in a large bowl and use a pastry cutter to cut in the butter until it’s evenly distributed and the mixture is crumbly.

Add the egg, zest and juice and stir until just combined, then fold in the cranberries, being careful not to over mix.

Spread the batter in the prepared loaf pan and bake for about 55 minutes until the top is springy and a cake tester comes out dry.  Allow the loaf to cool in it’s pan for 10-15 minutes before turning out onto a rack to cool completely.  This also freezes really well though I slice mine first.

  • Category: Loaves, Orange


From Meagan's Kitchen

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