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cranberry citrus bread three mini loaves on cooling rack fi
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Cranberry Citrus Bread Recipe

Fresh cranberries and two types of citrus give this Cranberry Citrus Bread a fresh and festive taste. Perfect for holiday gift giving!
Course Bread
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Servings 1 large loaf

Ingredients

  • 1 cup roughly chopped fresh cranberries
  • 2 teaspoons fresh lemon zest 2 lemons
  • 1/4 cup Sugar
  • 2 cups all purpose flour
  • 1/2 cup Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 1/2 cup orange juice
  • 2 large eggs

Instructions

  • Preheat oven to 375 degrees F.
  • In a medium bowl mix together cranberries, lemon peel and 1/4 c. sugar. Set aside.
  • In a large mixing bowl or bowl of a standing mixer, whisk together flour, 1/2 c. sugar, baking powder and salt.
  • In a separate bowl, whisk together canola oil, orange juice and eggs until well mixed.
  • All at once add the oil/juice/egg mixture to the flour mixture.
  • Beat until combined, scraping sides of the bowl a few times.
  • Gently fold in cranberry/lemon zest/sugar mixture.
  • Pour into prepared large loaf pan or 3 small loaf pans.
  • Bake 30 - 35 minutes (small) or 45 - 50 min. (large) until lightly browned and knife inserted in center comes out clean.
  • Cool completely before serving.

Notes

I prepare my pans with Baker's Joy.
Large loaf pan = approx. 9 x 5 in.
Small loaf pan = approx. 5 x 3 x 2 in.