Orange Cranberry Bread

Orange Cranberry Bread

A handwritten vintage recipe card for Orange-Cranberry Bread; make this bread with sugar, all-purpose flour, baking powder, baking soda, salt, chopped pecans, orange rind, eggs, mayonnaise, and chopped cranberries. Bake in a 9x5x3 loaf pan for 55 minutes at 350-degrees cover and bake ten more minutes; cool on a wire rack.
A handwritten vintage recipe for Orange-Cranberry Bread


1 cup sugar
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
2 teaspoons grated orange rind
2 eggs
3/4 cup orange juice
1/2 cup mayonnaise
1 1/2 cups chopped cranberries
2 tablespoons sugar
1/2 teaspoon grated orange rind


Combine the first five ingredients in a large mixing bowl; stir in pecans and 2 teaspoons orange rind. Set aside. 

Combine the eggs, orange juice, and mayonnaise in a small bowl; mix well. Stir into the dry mixture until the flour is just moistened. Fold in cranberries. Spoon into a greased and floured 9x5x3-inch loaf pan. Combine 2 tablespoons of sugar and 1/2 teaspoon orange rind and sprinkle on the top of the loaf. 

Bake at 350-degrees for 55 minutes. Cover with foil and bake an additional 10 minutes. Cool on a wire rack. 

Yield 1 loaf.


Recipe for Jo Lewing, November 1985

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