Thanksgiving Cranberry Bread

Raquel from our Cobham shop has a wonderful recipe for Thanksgiving Cranberry Bread:


250 g flour
200 g caster sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
185 ml orange juice
1 tablespoon grated orange peel (optional)
2 tablespoons softened butter or oil
1 egg, well beaten
180g  fresh cranberries, coarsely chopped
50g chopped nuts


Preheat oven to 180ºC. Grease a 9 x 5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, butter and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for 55 minutes or use a cake tester. Insert in the centre of the loaf and see if it comes out clean. Once it does. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

Enjoy with a hot cup of coffee.

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