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Cranberry Orange Bread Recipe and Drawing

I really enjoy baking loaves on cold days as they tend to take longer and the oven gives me a modern day version of an old fashioned hearth feeling.  A recipe for Cranberry Orange bread is below the drawing if you decide you'd like to try it too.

3 cups fresh or frozen (thawed and drained) cranberries
1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
2 teaspoons vanilla
2 teaspoons grated orange or lemon peel
4 eggs
3 cups Gold Medal® all-purpose or whole wheat flour
1/2 cup coarsely chopped nuts
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder

1.Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches.

2.Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.

3.Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Makes 2 loaves (24 slices each)


  1. Love the drawing Mary. Thanks for the recipe too, I may have to try this. Yumm!!!

  2. Wow! That bread looks fantastic! Maybe I try this... :)

  3. Fab sketch and recipe sounds yum!


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