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Cranberry, Orange & Almond Quick Bread



Bob's Red Mill. Note: I used a mini-loaf pan to bake the bread as two small loaves. Can be prepared with all whole wheat pastry flour, unbleached white pastry flour or a combination of the two.


★★★★★ 4 votes

1 loaf
10 Min
55 Min


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2 c
pastry flour (*whole wheat* pastry flour specified in original recipe)
1 c
1 tsp
baking powder
1/4 tsp
baking soda
1/8 tsp
ground mace or freshly grated nutmeg (my donation)
1 tsp
6 Tbsp
butter, melted or coconut oil
2/3 c
buttermilk (i soured regular milk with white vinegar)
1 large
orange, zest of
1/3 c
fresh orange juice
1/2 c
almonds, sliced or slivered, toasted (can substitute hazelnuts, pistachios, walnuts, pecans)
1 c
dried cranberries

How to Make Cranberry, Orange & Almond Quick Bread


  • 1PREHEAT oven to 375°degrees. Grease a 9 x 5-inch loaf pan or mini-loaf pan.
  • 2In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, ground mace or nutmeg and salt. In a small prep bowl, whisk together melted butter, egg, buttermilk, orange zest and orange juice. Add wet ingredients to dry ingredients and stir until just combined. Gently fold in the toasted almonds and cranberries.
  • 3Pour batter into prepared pan. Smooth top with spoon or spatula. Bake for 45–55 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Move to wire rack to cool completely.

Printable Recipe Card

About Cranberry, Orange & Almond Quick Bread

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American

Show 11 Comments & Reviews

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