Double cranberry–orange loaf

Total Time
1 hr 10 min
20 min
50 min
It’s a good idea to freeze a few bags of fresh cranberries when they are in season and readily available in the fall and early winter so you have them on hand to use throughout the year. This moist quick bread rolls up great holiday flavors in a single loaf that's nice toasted for breakfast, delicious as bread with a meal, and a wonderful gift from the kitchen for neighbors and friends. Cube a slice of this bread and layer in a small glass, top with nonfat whipped topping or fat-free vanilla yogurt for a quick and easy after-dinner dessert trifle.


All-purpose flour

1 cup(s)

Whole wheat flour

1 cup(s)



Baking powder

1½ tsp

Baking soda

½ tsp

Table salt

½ tsp

Orange zest

1 Tbsp, grated, (about 1 orange)

Orange juice

1 cup(s)

Canola oil

3 Tbsp


1 large egg(s)

Fresh cranberries

1 cup(s), whole, or frozen

Dried cranberries

½ cup(s)


  1. Preheat the oven to 350°F. Spray a 5 x 9-inch loaf pan with nonstick spray.
  2. Whisk together the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together the orange zest and juice, oil, and egg in a medium bowl. Add the orange juice mixture, fresh cranberries, and dried cranberries to the flour mixture; stir just until the flour mixture is moistened.
  3. Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 50 – 60 minutes. Let cool in the pan on a rack 10 minutes. Remove the loaf from the pan and let cool completely on the rack. Wrap the cooled loaf in plastic wrap; let stand overnight at room temperature before slicing for the neatest slices. Yields 1⁄12 of loaf per serving.


If you are using frozen cranberries, stir them into the batter while still frozen.