Cranberry Orange Quick Bread

Rich and hearty cranberry and orange loaf with sour cream, appropriate for breakfast, brunch, or just a snack. My in-laws gobbled it up for Thanksgiving Day!

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 212 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 ¾ cups all-purpose flour
• 1 ¾ cups white sugar
• ¼ teaspoon baking soda
• 2 teaspoons baking powder
• ¾ cup milk
• ½ cup butter, melted
• 1 teaspoon orange extract
• ¾ cup sour cream
• 2 cups cranberries
• 1 cup mandarin orange segments, drained

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans.

Step 3

In a large bowl, stir together flour, baking powder, baking soda, salt, and white sugar. Mix in melted butter until mixture looks crumbly. Stir in cranberries and oranges.

Step 4

In a separate bowl or large measuring cup, whisk together eggs, milk, sour cream, vanilla, and orange extract. Pour liquid ingredients into the bowl with dry ingredients and stir just until blended. Divide batter evenly between the prepared pans.