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+ servings

Orange and Cranberry quick bread

Soft and Moist Cranberry Orange quick bread. There is also walnut for giving crunch in your every bite. A perfect cake to have with tea or a cup of espresso.
Course breads
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 1 number


  • 1.5 cups all-purpose flour
  • 1/2 cups oats instant
  • 1/2 cup sugar
  • 1 1/2 tsps baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 + 2 cup tbsps milk
  • 1 tbsp apple cider vinegar vinegar or regular
  • 1 egg
  • 1/3 cup unsalted butter vegetable oil melted or
  • orange fresh zest of an
  • 1/2 cup cranberries dried
  • 1/2 cup walnut toasted


  • Pre-heat oven to 180 degree.
  • If using dried cranberries,soak them in 1/2 cup of water with 1 tsp sugar init for 20 minutes.strain any extra liquid and keep aside.
  • Stir in the vinegar to milk.let it stand for 5 minutes.
  • Pulse instant oats in a foodprocessorto get a coarse powder (not fine).Mix all thedriedingredientsflour,oats,baking powder,bakingsoda,salt,sugar.
  • In another small bowl beat egg lightly,add milk and vinegar mixture,melted butter,orange zest.give it a stir.
  • Pour in the wet mixture to the dryingredient.Mix just until everything isincorporated(don't overmix).
  • Dust cranberries with little bit of flour.Fold in chopped walnuts and cranberries into the batter.
  • Grease a standard 9x5 loaf tin. Transfer the mixture and bake for 30-35 minutes or until a tooth lick comes out clean.


The bread is mildly sweet . For more sweeter bread add 1 tbsp of extra sugar.
The bread texture is bit crumbly but it is moist.