Cranberry Orange Quick Bread (Five Roses Flour - 1967)

20m
Prep Time

1h
Cook Time

1h 20m
Ready In

Recipe: #8544

March 09, 2013

Categories: Breads, Desserts, Cakes, Snacks, Cranberry, Orange, British, Pacific Northwest, Pacific Rim, Baby Shower, Brunch, Christmas Easter, Mothers Day, Picnic, Romantic Dinner, Sunday Dinner, Oven Bake, Quick Breads, Kid's Lunches, more

recipe by:
Derf

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recipe by:
Derf

"A Christmas tradition around our house, it goes quickly and I end up making it several times over the season, but it is so good I do make throughout the year, especially good toasted regular or under the broiler with a little cheddar sprinkled over.""

Original is 16-20 servings

Metric US

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Step by Step Method

Step 1

Preheat oven to 350f degrees.

Step 2

Stir flour, sugar, baking powder, baking soda and salt together.

Step 3

Cut in butter until mixture resembles coarse cornmeal.

Step 4

Combine orange juice and grated rind with well beaten eggs.

Step 5

Pour all at once into dry ingredients, mixing just enough to dampen.

Step 6

Dust chopped cranberries and cherries with a tablespoon of flour, carefully fold into batter. Spoon into a well buttered bundt or tube pan.

Step 7

Sprinkle a few floured whole cranberries over top of batter.

Step 8

Bake in a moderate oven,350f degrees about 1 hour or until toothpick inserted in centre comes out clean.

Step 9

Cool in pan 10 minutes, then remove.

Step 10

Store overnight for easy slicing.

Step 11

Frost with confectioner's frosting, (sift 2 cups icing sugar, very slowly add boiling water, a tablespoon at a time, until right spreading consistency, spread on slightly cooled bread). Or just sprinkle with iceing sugar.