Cranberry Orange Bread for Holiday Breakfasts

By Betchy Crocker

Quick breads are one of the easiest things to make in the whole damn world. First, they don’t take the time, attention, or knowledge that a regular cake would take AND they don’t require the kneading, waiting, more waiting, more punching etc. that regular bread requires. Therefore, they are one of our favorite things to make for holiday breakfasts when you’ve already gained three pounds and the limit for your waistline apparently does not exist.

Good news: this has fruit in it, so it’s sorta healthy. Yay!


  • 2 cups flour
  • ¾ cup white sugar
  • 1 ½ tsp baking powder
  • ¾ tsp salt
  • ½ tsp baking soda
  • ¼ cup butter, cut into small pieces – so like obviously it isn’t too warm
  • ¾ cup fresh squeezed orange juice – if you can’t get fresh, use something like almost fresh
  • 2 tbsps grated orange zest – see if you used fresh juice you’d have this shit on hand, wouldn’t you?
  • 1 egg, beaten
  • 1 cup chopped cranberries – don’t say you can’t find them cause it’s the holidays and they’re literally all over the produce section
  • ½ cup chopped pecans

Per usual, preheat the oven to 350F and grease a loaf pan. If you don’t know what that is, look it up. It should be like 8.5x4.5.

In a biggish bowl, combine the flour, sugar, baking powder, salt, and baking soda. Stir in the butter till it’s sorta combined, then add in the orange juice, orange zest, and egg. Stir that shit until it comes together nicely. GENTLY fold in the cranberries and pecans.

Spoon your gooey batter into the greased loaf pan and bake for like an hour, hour and ten minutes. It’s done when a knife inserted into the center comes out clean, fucking duh. Take out and cool in the pan for like 15 minutes THEN you can remove from the pan completely.

Serve with coffee and mimosas. 




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