Joey Wolf Recipe

Joey's Cranberry Orange Bread

By Joey Wolf 8of10

I love this quick bread to eat with cream cheese or butter and to give as a gift. It also goes well at holiday bake sales.

Recipe Rating:
 1 Rating


2 c
all purpose flour
1 1/2 tsp
baking powder
1 tsp
ground ginger
1/2 tsp
baking soda
1/2 tsp
1/4 tsp
ground nutmeg
1/3 c
softened butter
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1 c
1 tsp
2 tsp
orange zest
1/2 c
orange juice
1 c
chopped fresh/frozen cranberries*
1/2 c
toasted slivered almonds
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Directions Step-By-Step

PREHEAT: oven to 350*F
Mix flour, baking powder, ginger, soda, salt and nutmeg in a large bowl.
BEAT: together: butter, sugar, and vanilla until light and fluffy.
ADD: zest, OJ and eggs. Mix well
Gradually add to flour mixture until just moistened. Gently stir in cranberrys and toasted almond slivers.
YIELD: This will make 3 mini loaves or 1 large.
PREPARE: pan with baking spray, or grease and flour.
POUR: into prepared 3 mini loaf pans or 1 large loaf pan.
BAKE: minis 35-40 min full loaf 60 min
TIPS: Whole fresh Cranberrys will keep in the freezer, so buy extra to take you through those long winter months.

To use dried cranberrys (Craisins) Cover 1 Cup of craisins with 2 C boiling water. Cover, steep 15 min. drain and add to mix.

SPICES;nutmeg isn't one of my fave spices I sometimes sub cinnamon or skip entirely

About this Recipe

Course/Dish: Breads, Sweet Breads
Collection: Food on the Run