Orange Cranberry Tea Bread | Recipes

Orange Cranberry Tea Bread

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Makes:16 slices

Made with zesty oranges and tart cranberries, this yummy bread is sure to please. It’s topped with a classic combination of cinnamon and sugar.



2 tbsp 30 mL brown sugar
1/2 tsp 2 mL ground cinnamon


3/4 cup 175 mL butter, softened
3/4 cup 175 mL brown sugar
2 eggs
2 tsp 10 mL vanilla extract
1 1/2 cups 375 mL Robin Hood® Nutri Flour BlendTM Tastes Like White
1 tsp 5 mL baking powder
1 tsp 5 mL baking soda
3/4 cup 175 mL buttermilk
1 cup 250 mL chopped, fresh or frozen, cranberries
1 tbsp 15 mL grated orange zest


  1. Preheat oven to 350ºF (180ºC). Grease an 8 1/2" x 4 1/2" (1.5 l) pan.
  2. Topping: Combine brown sugar and cinnamon. Set aside.
  3. Cake: Beat butter and brown sugar in large mixing bowl with electric mixer until light and fluffy. Scrape bowl. Beat in eggs one at a time. Add vanilla.
  4. Mix dry ingredients together. Add half of dry mixture to wet ingredients. Add buttermilk and then remaining dry mixture. Fold in cranberries and orange zest. Spoon into prepared pan. Sprinkle with topping.
  5. Bake in preheated oven for 65 to 75 minutes or until a toothpick inserted in centre of cake comes out clean. Let stand for 15 minutes before removing from pan. Cool on a wire rack.

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