Cranberry Orange Bread Copycat for Betty Crocker
I think it was 1980something when my mom found the Betty Crocker Cranberry Orange Bread mix. It was love at first bite! I bought that mix forever and then about a decade ago, I learned that I found out that I had an issue with gluten. Goodbye yummy, prepared boxed mixes.
I had all but forgotten about the Cranberry Orange Bread until the most recent Good Cook Kitchen Experts challenge. This most recent challenge was to create and share a recipe where I could showcase this great little Good Cook 4 Cup Mini Loaf Pan and White Snowflake Parchment Paper.
Check the Contests & Giveaways tab to find out how you can win the same set!
I’ve always been curious about these cute little pans with multiple wells. I must say that I was impressed with the results. Since I made the Cranberry Orange Bread gluten free, it’s not quite as moist as a regular Cranberry Orange Bread. Using the mini loaf pan allowed me to make smaller loaves of bread and then it kept them from drying out as fast because they weren’t all cut into at once like a larger loaf of bread would have been. I also wrapped the extra loaves of bread in the parchment paper before storing in an airtight storage container. The bread was just as fresh on the last day I ate it as it was on the first day I made it.
Of course I couldn’t just buy a box mix to show my new pan off. From what I can tell, you can’t even buy the Cranberry Orange Bread mix any more. So, if you’ve been missing this yummy concoction, you might just be happy with my recipe. Pillsbury does make a Cranberry Quick Bread, but it doesn’t have the orange. So, it’s close, but no cigar.
Whether or not you’re eating Gluten Free, this recipe is easy to make either way with swapping out of a single ingredient. Yes, just swap out the Gluten Free Bisquick with regular Bisquick and you’ve got the recipe for Cranberry Orange Bread that is as identical to the original as I remember it to be.
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- 3 cups Bisquick (Regular or Gluten Free)
- ¾ cup sugar
- 2 large eggs
- 1¼ cups orange juice
- ¾ cup dried cranberries
- UPDATE (1/19/14): I would suggest adding 1.5 tsp Xanthan Gum to make it less crumbly.
- Combine orange juice, sugar, and cranberries together. Allow to sit 30 minutes or more to plump up the cranberries.
- Preheat oven to 350 degrees.
- Beat eggs lightly and add to other wet ingredients.
- Mix wet ingredients into large mixing bowl with Bisquick. Do NOT overmix. The batter will be light and fluffy.
- Spray nonstick mini loaf pan, if needed.
- Transfer batter into mini loaf pan.
- Bake for 22 to 28 minutes, until a utensil pressed in the center of any loaf comes out clean.
- Flip bread onto cooling rack.
- Allow bread to cool thoroughly before slicing.
Your Cranberry Orange Bread looks delicious and I love how easy it is to make! Thank you for sharing it with us at the Hearth and Soul hop.