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With a crackle and a gust of cold air, it's suddenly that cheery time of year. Fresh cranberries are in abundance, citrus sales fill the shops, and every twinkling light makes the night feel just a bit warmer. Cozy up in your kitchen, put little hands to work, and you'll soon be cutting into a fresh loaf of the zestiest cranberry orange bread you or the kids have ever had.
To store, keep bread in an airtight container in the fridge for up to 3 days. To freeze, let the loaf cool completely, then wrap with foil. Place into a zip top gallon freezer bag and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
This bread is so bland. So disappointing. The texture was great, and I loved the addition of whole wheat flour, but it had absolutely no flavor. The cranberries and zest is not enough. It also had no sweetness (and I used real VT maple syrup). This recipe would benefit from some actual sugar, vanilla, spices (cinnamon, clove,etc.) I probably won’t use this again and if I do I’ll really have to doctor this recipe. I might try making a sweet orange glaze for the loaf I have now.
Hi Laurs! We think a glaze may be great for those who are looking for more sweetness!
The grandkids love to make this recipe.
Hi Veronica! We are so happy to hear that you and your loved ones enjoyed this winter time favorite! Thanks for choosing Nellie's Free Range!
Love the recipes but when printing, the name of the item is not included in the printed copy.
HI Redina, thanks for letting us know about this! We'll see what we can do to fix that for the recipes. Hope you get a chance to try that delicious bread, it's one of our favorites!
You might include the zest of the orange for more flavor
That's a great idea, Tonie - thanks so much for sharing!
I do have to say the bread came out looking just as pleasing as the picture. The bread had absolutely no taste. Totally bland since no spices were included in this recipe.The fresh cranberries and fresh orange zest was not enough to make this bread palate pleasing.
We're very sorry to hear that the bread was lacking in flavor, Jen. We really appreciate your honest feedback and note on the spices - clove could be a wonderful addition if you decide to try the recipe again in the future!
Tried it gluten free with bobs 1-to-1 baking blend. Same measurements and it did not work. Crusty on the outside and doughy in the middle. Batter was very thick and it just didn’t cook right. No rise. Maybe need to adjust amount of flour or add some more liquid.
We're so sorry that it didn't work out, Liz. It can definitely be tough to get that perfect consistency when swapping out traditional flour for gluten-free flour. If you end up giving it another try, perhaps a more shallow baking dish (like a square or round cake pan) will help it cook more evenly.
Can you suggest what flour to use for a gluten free option
Hi Lala, we recommend using King Arthur Flour's Measure for Measure gluten-free flour blend if you'd like to make this recipe without traditional wheat flour. Your best bet will be to let the loaf cool completely in the pan, rather than transferring it to a rack, to help it firm up and stay together. We hope this helps!
Can this be made into muffins?
Absolutely, Nichole! To turn this cranberry orange bread into muffins, you'll need to adjust the cooking time to about 25 minutes. At that point, we recommend checking the doneness with a toothpick or cake tester. If it doesn't come out clean, give the muffins another 5 minutes or so. Let us know how they turn out!
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