This time of the year really makes me pause. We have so many milestones during this season, good and bad, but they all make me so thankful for what we have and for what we’ve had.
Honestly, right now, I can say that I’ve never been more thankful or more happy. I’m blessed with the most important things in life…family, friends and good health…oh, and a job where I get to eat stuff like this…
The combination of cranberry and orange makes me swoon and instantly puts me in the holiday spirit. I love the bursts of tangy fresh cranberries and bits of sweet golden raisins with a fragrant hint of orange in the background.
The best part is just how easy it is to make this bread! And with all of the other cooking and baking you’ll be doing, isn’t that just perfect? And just another little something to be thankful for.
Cranberry Orange Soda Bread
Ingredients
- 4 cups all purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- zest one medium to large orange
- 4 tablespoons cold butter cut into cubes
- 1 large egg
- 1 1/2 cups milk
- 1/4 cup freshly squeezed orange juice
- 1 cup fresh cranberries
- 1/4 cup golden raisins
Instructions
- Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
- Combine the flour, sugar, baking soda, salt and orange zest in the bowl of an electric mixer. Mix using the paddle attachment on low speed. Keep the mixer running while adding the cubes of butter just a couple at a time. Continue mixing until the butter is incorporated. This can take about 3 to 4 minutes.
- In a small bowl or a measuring cup, beat the egg then add the milk and orange juice and whisk to combine. Stream into the flour mixture while running on low speed. Add the cranberries and golden raisins and mix just until combined.
- Dump the dough (it will be wet) onto a heavily floured board. Knead it very lightly into a round loaf. Place the loaf on the prepared baking sheet and lightly score an X into the top with a sharp knife.
- Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool on a baking rack. Serve warm or at room temperature.
Notes
If you love the combination of cranberry and orange as much as I do, here are some other great recipes…
Fresh Cranberry-Orange Relish from Cooking Light Magazine
Crock Pot Cranberry-Orange Mulled Wine from Kitchen Treaty
Cranberry Orange Cheesecake from Gimme Some Oven
Hi. I just came across this recipe and is sounds wonderful. I’ll be making it for this Thanksgiving. I was wondering; can this recipe be doubled (as I need 2 full sized loaves)
Hi Craig! Late to this…and I’m sure you figured it out already, but I will say, I’ve never tried doubling the recipe. If you did, I’d love to hear how it worked out.
Hi! I can’t seem to find the print button for the recipes. Is there a trick to it. I am working on an iPad and iPhone.
Thanks
Apologies, Catherine! I’m in the process of updating my site. Some older recipes, like this one, are still in the process of being updated. Stay tuned for an easy to print recipe card with nutrition information and other great features! :)
So I see this question was never answered how do you print the recipe I don’t see it updated to be able to print it
The print feature has been restored on this recipe. I hope you get a chance to make it!
Can you make this ahead of time and freeze it? If so, how far in advance?
That’s a great question, Nadine. I’ve never frozen this particular bread, but I’d love to hear your results if you do. Bread typically lasts about 3 months in the freezer. I personally don’t freeze bread simply because I feel that freezing dries breads out a bit and changes their texture…but that’s just my personal opinion, I know some people freeze bread and love it. Let me know how it works out for you! :)
I made this for Thanksgiving and everyone loved it! I ended up sending everyone a link to your blog the next day. Thanks for a great recipe. This is a keeper.
You are so kind, Georgia! That makes me so happy! Yes…I love this bread, too and make it often. :)
Looks like a lovely recipe but I’m curious; normally soda bread doesn’t have egg in it, can you leave it out? Or is that not recommended with this combination of ingredients?
You are absolutely correct, Deb! Traditional Irish soda bread does not include eggs. I believe the addition of eggs, butter and sugar is more of an Irish-American version. I have never made this particular recipe without the egg, but I do believe you’ll get fine results omitting it. If you give it a try, I’d love to hear how you liked it! :)
This bread is great!
So happy you enjoyed it, Joan!
If you want to make 2 smaller loaves, what time difference would the baking be?
I wish I could tell you, Joan. I’ve only made this in one loaf. I’d try testing for doneness at around 20 minutes. If a toothpick inserted into the center comes out clean…it’s done. I’d love to hear your results!
Caroline, This is gorgeous! I adore soda bread and this is such a festive holiday version. I definitely have to put this on my holiday menu. Although, I’d love a slice of this with my coffee this morning. :) Happy Thanksgiving Caroline! xo
Thank you, Karista! My favorite way to eat this is exactly that…with my morning coffee! Happy Thanksgiving to you too, dear friend!
What gorgeous bread! It looks so flavorful and delicious!
Thank you so much, Stephanie!
I usually think of soda bread as a little boring…but not anymore, I love all the fruit you packed into this one, and it does look festive!
Thanks so much, Sue! Have a wonderful holiday!