Blog O'Live A Little...Marinating on Eats, Olive Oil & Travel

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Need an easy, delicious and seasonal recipe that is a crowd pleaser for kids and adults and is great for gift giving? Look no further than Cranberry Orange Bread. Being native to New England, the cranberry is near and dear to many of us that live in this special area of the USA. Its flavor is unique and American for sure. This quick bread reminds me of my Grandma Jenny who always made it at Holiday time.  The recipe comes from her well used and loved 1956 Betty Crocker Cookbook which I now own. They only change I made to the recipe is replacing the shortening with olive oil. 

This cranberry orange bread recipe freezes well, which means you can always have a loaf or two in the freezer for last minute gifts or an unexpected visitor. (Quick tip: when freezing the loaf, slice it first. This way it is easy to take only as much as you need and it thaws quickly). The bread is good toasted and then slathered with sweet butter and if you want to be even more decadent then with cream cheese. It also makes amazing french toast!

Cranberry Orange Bread Recipe


  • 2 Cups All- Purpose Flour

  • 1 ½ Teaspoons Baking Powder

  • ½ Teaspoon Baking Soda

  • ½ Teaspoon Salt

  • 1 Cup Granulated Sugar

  • 2 Tablespoons O’Live A Little’s Blood Orange Extra Virgin Olive Oil

  • Grated rind and juice of one orange plus additional fresh or canned orange juice to make ¾  Cup.

  • 1 Egg

  • 1 Cup Chopped, Raw Cranberries

  • 1 Cup  Toasted and Chopped Pecans (optional)

Method of Prep:

1. Heat oven to 350 degrees and spray a loaf pan well with non-stick spray

2.  Sift together the first 5 ingredients


3. In a stand mixer, add the sugar, egg and blood orange olive oil and mix on medium speed till combined.

4. In 3 additions, add the dry ingredients from # one, alternating with the ¾ cups of OJ & orange zest. Mix till just combined. Do not over mix.

5. Add the cranberries and pecans (if using)

6. Bake for 50-60 mins, or till a skewer comes out clean

7. Cool completely and then remove from loaf pan.

Written by Jennifer Ostrowski Jill Babcock

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