Easy Orange and Cranberry Bread

“Can we make a cake Mum?”

It was a sunny Sunday afternoon and there seemed no reason why we couldn’t make a cake, except that I don’t really like cake.

I tried to tempt the kids with banana chocolate chip cookies, or raspberry and oatmeal bars, or fruit crunchies, but they stood firm. They wanted to make a cake, and they wanted to make a ‘not boring plain cake’ too!

Then I remembered a recipe that sounded like it might fit the bill, orange and cranberry bread!

This orange and cranberry bread recipe is quick and easy to make, and miraculously we had all the ingredients in the pantry, so I set the kids to work!

There are lots of steps the kids can do to help when making this cake. Little hands can help with squeezing the orange juice and pouring in ingredients, and older kids can help with measuring, cracking the eggs and mixing!.

You’ll need a medium sized loaf tin to bake this cake in, but it also bakes well in a ring pan, and is pretty good as muffins too. Make sure you allow lots of time for the cake to cook if you make it as a loaf.

Orange and Cranberry Bread

Our recipe is adapted from this one with a few tweaks and minus the boozey glaze… though if you are not making this with kids that would be a great addition!

Orange and Cranberry Bread

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Deliciously easy orange and cranberry bread.

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Ingredients

• 175 grams softened butter
• 3/4 cup sugar
• 2 eggs
• 1/2 cup of orange juice
• 1/2 cup of plain yoghurt
• the zest of one orange, or more if you like
• 1 tsp vanilla
• 2 cups self raising flour
• 3/4 cup of dried cranberries

Instructions

1. Pre-heat your over to around 160 degrees celcius. Grease and line a medium sized loaf tin.
2. Cream the butter and sugar till light. Then add the eggs, one at a time, mixing each one in well.
3. Add the orange juice, yoghurt, vanilla and orange zest and mix until well combined.
4. Sift the flour into the mixture, stirring till is just combined.
5. Add the cranberries and stir through.
6. Pour the mixture into your loaf tin, and pop it in the oven for approximately 60-75 minutes, or until a skewer comes out clean.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 460

Please note: this recipe uses Australian measurements and temperatures, if you need to convert measurements or temperatures you can find our printable cooking conversion chart here.

If you eat this cake warm it is super crumbly and delicious, allow it to cool completely if you want to cut nice looking slices.

Either way it tastes great!

 
Looking for more easy cakes to make? Try one of these recipes.