Cranberry Orange Quick Bread Five Roses Flour 1967
Dive into nostalgic baking with this Cranberry Orange Quick Bread, a classic recipe from the Five Roses Flour cookbook of 1967. Bursting with the vibrant flavors of tart fresh cranberries and zesty orange juice and zest, this moist and tender loaf is a timeless treat. With a quick prep time of just 15 minutes, this recipe is perfect for busy mornings or holiday gatherings. Made with simple pantry staples like Five Roses All-Purpose Flour, a touch of melted butter, and the option to add crunchy walnuts or pecans, this loaf is packed with satisfying texture and flavor. The golden-brown crust and bright bursts of cranberry make it as visually appealing as it is delicious. Serve it warm with a smear of butter or enjoy as a delightful afternoon snack. This easy vintage recipe is a must-try for anyone who loves the combination of citrus and cranberries!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Five Roses All-Purpose Flour
- 1 cup Sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Baking soda
- 0.75 cups Fresh orange juice
- 1 tablespoon Grated orange zest
- 1 large Egg
- 2 tablespoons Unsalted butter (melted)
- 1 cup Fresh cranberries (roughly chopped)
- 0.5 cups Chopped nuts (optional, like walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, salt, and baking soda. Whisk together to evenly distribute the dry ingredients.
In a medium bowl, mix together the orange juice, orange zest, egg, and melted butter until smooth and well incorporated.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until just combined, being careful not to overmix.
Fold in the chopped cranberries and nuts (if using), ensuring they are evenly distributed throughout the batter.
Transfer the batter to the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for later enjoyment.
Nutrition Facts
Calories |
2516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2604 mg | 113% | |
| Total Carbohydrate | 431.9 g | 157% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 224.0 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 148 mg | 11% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1078 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
