Cranberry Orange Bread/Muffins

Teresa Jacobson


These are my oldest sons favorite! These freeze really well and can be pulled out thawed to room temp and enjoyed for breakfast on the go or for unexpected company. A holiday favorite! * Cranberry Orange is second from right. Also pictured Lemon Poppyseed, Double Chocolate Zucchini Bread, and Eggnog Bread for which I have also listed the recipes here on JAP.


☆☆☆☆☆ 0 votes

2-3 mini loaves
20 Min
35 Min


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  • 2 c
  • 1 Tbsp
    fresh ground flaxseed (optional)
  • 1 c
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1 tsp
    baking soda
  • 2/3 c
    orange juice
  • 1 Tbsp
    fresh grated orange peel (about 1 orange)
  • 1/4 c
    greek yogurt
  • 1 large
  • 1 1/2 c
    fresh cranberries, chopped

How to Make Cranberry Orange Bread/Muffins


  1. Preheat oven to 350 degrees F. Lightly coat loaf pan, mini loaf pans, or muffin tins with cooking spray.
  2. Combine flour, ground flax, sugar, baking powder, salt, and baking soda in a large bowl; set aside.
  3. In a separate bowl combine orange juice, orange peel, yogurt, and egg; fold lightly into dry mixture. add cranberries and fold together just until blended. Do NOT over mix!
  4. Pour into prepared pan(s) and bake--
    standard muffins: about 16-20 minutes
    jumbo muffins: about 25 minutes
    mini loaves: 30-35 minutes
    9x5 loaf: 50-55 minutes
    Or until done.
    Allow to cool before slicing. These freeze really well!

Printable Recipe Card

About Cranberry Orange Bread/Muffins

Main Ingredient: Flour
Regional Style: American

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