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Cranberry Orange Bread

Bringing together cranberry and orange makes this loaf one to love. With cinnamon, nutmeg and smattering of chopped pecans, this recipe is a zesty, lightly spiced delight.
3 / 53 ratings


  • ½ cup/125 mL all‑purpose flour
  • 1 ½ cups/250 mL whole wheat flour
  • 1 ¼ cups/300 mL Quaker® 100% Whole Grain Large Flake Oats or Quaker® 100% Whole Grain Quick Oats (uncooked)
  • ½ cup/125 mL firmly packed brown sugar
  • 1 teaspoon/ 5 mL baking powder
  • ½ teaspoon/2.5 mL baking soda
  • ¼ teaspoon/1.25 mL salt
  • ¼ teaspoon/1.25 mL ground nutmeg
  • ½ teaspoon/2.5 ground cinnamon
  • 1 cup/250 mL fat‑free (skim) milk
  • 3 eggs, lightly beaten
  • 1/3 cup/ 75 mL Tropicana Pure Premium® orange juice
  • ¼ cup/60 mL vegetable oil
  • 1 tablespoon/15 mL grated orange peel
  • ¾ cup/175 mL chopped fresh, frozen (thawed) or dried cranberries
  • 2 tablespoons/30 mL chopped pecans

How to make it

  1. Heat oven to 350°F/180°C . Spray bottom only of 9X5‑inch loaf pan with non‑stick cooking spray.
  2. Combine all‑purpose flour, whole wheat flour, oats, brown sugar, baking powder, baking soda, salt, nutmeg and cinnamon in large bowl; mix well.
  3. Combine milk, eggs, orange juice, oil and orange peel in medium bowl; blend well.
  4. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix).
  5. Stir in cranberries and pecans. Pour batter into prepared pan
  6. Bake 60 to 70 minutes or until wooden pick inserted in centre comes out clean.
  7. Cool 10 minutes in pan on wire rack. Remove from pan. Cool completely. Store tightly wrapped.

Tip: To toast nuts for extra flavour, spread evenly in shallow baking pan. Bake at 350°F/180°C 5 to 10 minutes or until golden brown, stirring occasionally. Cool completely before using.
Makes 12 to 16 servings.