McCormick® Cranberry Orange Bread Recipe

Enjoy the tartness of cranberries with a refreshing orange flavor in a tantalizing breakfast bread. Bake in mini-loaf pans for a terrific gift idea.
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  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon McCormick® Ginger, Ground
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon McCormick® Nutmeg, Ground
  • 1/3 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 teaspoons grated orange peel
  • 1/2 cup orange juice
  • 2 eggs
  • 1 cup coarsely chopped fresh cranberries
  • 1/2 cup toasted slivered almonds
25 mins
35 mins
  1. Preheat oven to 350° F. Mix flour, baking powder, ginger, baking soda, salt and nutmeg in large bowl. Set aside.
  2. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add orange peel, orange juice and eggs; mix well. Gradually add to flour mixture, mixing just until moistened. Gently stir in cranberries and almonds. Divide batter evenly among 3 greased 5 1/2x3-inch mini-loaf pans.
  3. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.To use dried cranberries: Place 1 cup dried cranberries in 2 cups boiling water. Cover. Let stand 15 minutes. Drain before adding to batter
  4. To prepare in 9x5-inch loaf pan: Pour batter into 1 greased 9x5-inch loaf pan. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.

Test Kitchen Tip: For easier slicing, wrap bread in plastic wrap and store overnight before slicing.

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Nutrition (per serving)
Calories: 178 Calories
Fat: 6 Grams
Protein: 3 Grams
Cholesterol: 39 Milligrams
Carbohydrates: 28 Grams
Sodium: 201 Milligrams
Fiber: 1 Grams

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