Cranberry Orange Almond Bread - Bob's Red Mill Blog
Cranberry Orange Almond Bread
Recipes on October 3, 2014 by

Cranberry Orange Almond Bread

A zesty quick bread perfect for fall, this Cranberry Orange Almond Bread is made using our whole wheat pastry flour for a little extra nutrition. This loaf would be a great hostess gift for the upcoming holiday season. Simply make a few loaves, wrap securely and freeze. Then, the morning before a party, remove from the freezer and add a bow or cute label (we love these). No hostess is going to turn down a loaf of homemade quick bread. We love this bread plain or with a little bit of butter. It's not overly sweet, so you might prefer whipped honey butter or jam if you need a treat. It makes a great bread for breakfast or snacking any time of day.

Cranberry Orange Almond Bread | Bob's Red Mill

Cranberry Orange Almond Bread

  • 2 cups Whole Wheat Pastry Flour
  • 1 cup Sugar
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 tsp Salt
  • 6 Tbsp Butter, melted
  • 1 Egg
  • 2/3 cup Buttermilk
  • Zest of 1 large Orange
  • 1/3 cup fresh Orange Juice
  • 1/2 cup Almonds, chopped and toasted
  • 1 cup dried Cranberries

STEP 1: Preheat oven to 375°F. Grease a 9 x 5-inch loaf pan.

STEP 2: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together butter, egg, buttermilk, orange zest, and orange juice. Add wet ingredients to dry ingredients and stir until just combined. Gently fold in almonds and cranberries.

STEP 3: Pour 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.

18 Comments

  1. sue/the view from great island
    This loaf sounds divine, the buttermilk and all the orange juice must make the texture just perfect. The only thing I would add is maybe a little glaze because frosting makes everything better ;)
    Reply
  2. Lorrie Latzen
    Can I use your gluten free flour as the substitute in this recipe?
    Reply
    1. Cassidy Stockton
      Yes, our Gluten Free 1-to-1 Baking Flour would work well here.
      Reply
  3. senialee
    cranberry orange almond bread
    Reply
  4. Sylvia
    Re: cranberry orange almond bread, can you whole wheat flour be used instead of your pastry Flour?
    Reply
    1. Cassidy Stockton
      Yes, you could use whole wheat flour hear, but your bread will be more dense.
      Reply
  5. Marti
    Could this be made gluten free?
    Reply
    1. Cassidy Stockton
      Yes, you could make this with our Gluten Free 1-to-1 Baking Flour.
      Reply
  6. Jules Enatsky
    Can I substitute almond mash for flour or consider 1/2 almond mash and 1/2 pastry WW flour?
    Reply
    1. Whitney Barnes
      Whitney Barnes
      Hi Jules, we haven't tested that specifically but I think you could successfully substitute in 1/2 - 3/4 cup of Almond Flour here.
      Reply
  7. Lucy Murray
    How would fresh cranberries work instead of dried?
    Reply
    1. Whitney Barnes
      Fresh cranberries would be delicious in this recipe too! :)
      Reply
  8. Lucy Murray
    How would honey work in recipe in place of the sugar?
    Thanks,
    Lucy
    Reply
    1. Whitney Barnes
      Hi Lucy - we haven't tested this recipe using honey in place of the sugar. I think it would work, though the higher moisture (water) content in the honey vs sugar would likely lead to a more wet dough and/or longer bake time. If you try it, we'd love to hear your results.
      Reply
  9. Arika Coleman
    Could this be done in a bread machine? What settings? Walnuts instead of almonds?
    Reply
    1. Whitney Barnes
      Hi Arika - We haven't tried that. Bread machines are typically used for yeasted breads that require multiple rise times and kneading. This is a quick bread leavened with baking powder and baking soda and does not require any rise time. I would recommend baking as written.
      Reply
  10. A
    Was too sweet, tried using 1/2 c sugar. Tastes great... but crumbles and falls apart. How to make less sweet? Dried cranberries are already loaded with sugar and sweet. Help pls
    Reply

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