Orange Marmalade and Dried Cranberry Bread

Orange Marmalade and Cranberry Bread

Lovely moist Orange Marmalade Dried Cranberry Yeast Bread, flavoured with orange marmalade and studded with dried cranberries. Lovely toasted or plain with butter.

If you are an orange marmalade fan, you will love this bread! While it’s subtly flavoured, it’s definitely orange and the flavour complements the dried cranberries beautifully.

I love this bread both plain or toasted with butter. And of course, a topping of more marmalade is always a good idea.

Cook’s Notes for Orange Marmalade Dried Cranberry Yeast Bread

As noted in the instructions, this bread needs a little longer in the oven, as it is a large loaf, so watch for over-browning. Cover loosely with a sheet of aluminum foil if needed for the last part of baking.

Orange Marmalade and Dried Cranberry Yeast Bread

Orange Marmalade and Dried Cranberry Bread

Orange Marmalade and Dried Cranberry Yeast Bread

Prep Time: 2 hours 20 minutes
Cook Time: 40 minutes
Total Time: 3 hours
Servings: 12
Calories: 194 kcal
Author: Jennifer
Lovely light white bread, flavoured with orange marmalade and dried cranberries. Great plain or toasted!


  • 3 cups all purpose flour
  • 2 1/4 tsp instant yeast
  • 1 1/4 tsp salt
  • 2 Tbsp vegetable oil or melted and cooled butter
  • 2 Tbsp honey or white or brown sugar
  • 1 1/4 cups warm water
  • 1 tsp orange zest
  • 1/2 cup orange marmalade
  • 1/2 cup dried cranberries


  1. In a large bowl or the bowl of a stand mixer fitted with a kneading hook, add 2 cups of the flour, the instant yeast and salt. Stir to combine. Add the vegetable oil, honey, warm water (about 115 F.), orange zest and orange marmalade. Mix to combine. Begin adding the flour in 1/4 cup increments, until dough comes together. Add the dried cranberries, along with a tablespoon or two of flour and mix until cranberries are incorporated. Remove dough to a greased bowl, cover and let rise until doubled, about 1 hour.
  2. Remove dough to a floured surface. Roll in to a 9-inch by 16 inch rectangle. Starting with the 9-inch edge, roll up jelly-roll style and pinch seam to seal. Place in to greased 9x5-inch loaf pan. Cover with greased plastic wrap and let rise until doubled.
  3. Preheat oven to 350 F. Bake in preheated oven for 35-40 minutes, checking after 25 minutes and covering loosely with aluminum foil to prevent over-browning, if necessary. Remove from oven and immediately remove from baking pan to a cooling rack to cook completely.

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I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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