Cranberry Orange Amish Friendship Bread

Paula Altenbach Cranberry Orange AFB 1Submitted by: Friendship Bread Kitchen
Image (c) Paula Altenbach (Colorado Springs, Colorado)

“Wondering what to do with that lone orange in the fruit drawer? Combine it with fresh or dried cranberries and you can have this marvelous loaf.”

Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 16
Yield: 2 loaves

Recipe at a Glance

  • omit cinnamon
  • substitute orange juice for milk
  • add 1 tablespoon grated orange peel
  • add 1 cup fresh or dried cranberries

Ingredients

1 cup Amish Friendship Bread Starter
3 eggs
1 cup oil
1/2 cup fresh or frozen (reconstituted) orange juice
1 cup sugar
1/2 teaspoon vanilla
1 tablespoon grated orange peel
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1-2 small boxes vanilla instant pudding
1 cup fresh or dried cranberries

Directions

  1. Preheat oven to 325° F (165° C).
  2. In a large mixing bowl, add ingredients as listed.
  3. Grease two large loaf pans.
  4. Dust the greased pans with granulated sugar.
  5. Pour the batter evenly into loaf or cake pans.
  6. Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
  7. ENJOY!

Kitchen Notes

With the addition of chopped nuts, this recipe makes a hearty breakfast muffin. Instead of loaf pans, fill 22-24 cupcake or muffin tins with batter and bake for 25 minutes at 325 degrees.

From Lynda Black (Garland, TX):  “Add 1/2 of a small bag of dried cranberries, 2 teaspoons of orange extract and the zest of one orange to the basic recipe. Bake in prepared muffin pans at 350 degrees until done. Time will depend on the size of your muffin pans.”

From Paula Altenbach (Colorado Springs, CO): “This Cranberry Orange Amish Friendship Bread is stand alone tender. But the addition of Southern Comfort Orange Glaze took it the the next level! The men in the house agreed to slather in on and I caught them nibbling the drips. I believe an orange glaze or even a rum glaze would be spectacular! Baked in Colorado Springs at 6,035’, I cut back to 1/4 baking soda and added 1/3 cup flour to the 2 loaf recipe [to account for high altitude baking]. Studding the top of the loaf with 1/8 cup of the called for cranberries baked in beautifully without burning or sinking in. After lightly greasing the pan, I find adding a strip of parchment paper to create a lift for friendship bread has made for fool proof removal! Go ahead and grease and sugar the paper!”

Image Gallery

Paula Altenbach

Paula Altenbach

Paula Altenbach

Paula Altenbach

Paula Altenbach

Paula Altenbach

Paula Altenbach

Paula Altenbach

Paula Altenbach

Paula Altenbach

Comments

  1. This is by far my husband’s favorite bread. The fresh cranberries are what make it. Much better than dried cranberries.

  2. Why is there no way to print a recipe?

  3. Diane Siniscalchi says:

    Cranberry and orange sounds good.I’d like to try it!

  4. Sherry Atanasoff says:

    I just put this recipe in the oven. I substituted chocolate chips for the cranberries for something different. Hopefully it will turn out great!

  5. So far Cranberry Orange has been my favorite. I split the flour between all-purpose and wheat and they came out with a nice rustic flavor. They are great as muffins too!

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