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Orange Cranberry Bread

Prepared by: Denise Sullivan, Nutrition Specialist, University of Missouri Extension
November 12, 2017


Loaf of Orange Cranberry BreadYield: 1 loaf (16 servings)



  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 medium orange
  • 1 tablespoon canola oil
  • 2 tablespoons ground flax seed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 1 cup chopped fresh cranberries
  • 1/4 cup chopped walnuts



  1. Preheat oven to 350 F.
  2. Cut aluminum foil or parchment paper to fit the bottom and sides of 9x5 loaf pan and spray with cooking spray.
  3. Sift flours, sugar, baking soda and salt into large bowl.
  4. Grate the zest from the orange and set aside.
  5. Cut orange in half and squeeze juice into measuring cup. Add grated zest, oil and flax seed to orange juice and add hot water to make one cup.
  6. Stir liquid, egg and extracts into dry ingredients and stir to combine. Gently stir in cranberries and walnuts.
  7. Pour batter into prepared pan and bake for one hour or until toothpick comes out clean.
  8. Cool in pan on wire rack. Best if loaf stands overnight for easier slicing. Use foil to remove from pan. Cut into 16 slices.


Nutrition information per serving

Calories: 112

Total Fat: 3g (0g saturated fat)

Cholesterol: 10mg

Sodium: 117mg

Carbohydrates: 20g

Fiber: 2g

Protein: 3g


Recipe source: Denise Sullivan


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.


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Last update: Monday, November 13, 2017