Orange Cranberry Bread

This moist low sodium quick bread takes cranberries to the next level. Infused with bright citrus flavor and plump fruit, you’ll find it absolutely irresistible. Serve alongside the Thanksgiving dinner rolls for a special treat they won’t forget.

Yields one standard loaf. Serves 10.

SODIUM CONTENT: 14.3 mg per serving


1 c. all-purpose flour
1 c. cake flour
1 c. sugar
1 T. Featherweight sodium-free baking powder (available at Whole Foods markets and online at
2 eggs, beaten
1/2 c. vegetable oil
1/2 c. orange juice
2 t. pure orange extract
1 1/2 c. fresh cranberries, washed


Preheat oven to 350 degrees. Grease a standard-size loaf pan and set aside.

Measure dry ingredients into a mixing bowl and whisk well to combine. Add the eggs, oil, juice and extract and mix just until combined (do NOT overmix). Gently fold in cranberries. Pour batter into prepared pan. Place pan on middle rack in oven and bake 55 minutes – 1 hour, until tester inserted in center of loaf comes clean. Remove from oven and place on wire rack to cool. Cool in pan briefly before removing from pan and placing on wire rack to cool. Cool fully before slicing and serving.

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