Save to Pinterest A moist, fragrant quick bread filled with tart cranberries and bright orange zest—perfect for breakfast or a festive snack.
This bread has become a seasonal favorite in my family, bringing warmth and cheer with every slice.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1 cup (200 g)
- Baking powder: 1½ tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Unsalted butter: ½ cup (120 ml), melted and cooled
- Large eggs: 2
- Fresh orange juice: ¾ cup (180 ml) from about 2 oranges
- Orange zest: 1 tbsp from 1–2 oranges
- Vanilla extract: 1 tsp
- Cranberries: 1½ cups (150 g), fresh or frozen (if frozen, do not thaw)
- Walnuts or pecans: ½ cup (60 g), chopped, optional
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan or line with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In a separate bowl, whisk the melted butter, eggs, orange juice, orange zest, and vanilla extract until well combined.
- Combine Mixtures:
- Add the wet mixture to the dry ingredients and stir gently until just combined. Do not overmix.
- Add Cranberries and Nuts:
- Fold in the cranberries and nuts (if using) until evenly distributed.
- Prepare Pan:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake:
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Save to Pinterest This bread always brings smiles when shared with loved ones during chilly mornings or festive gatherings.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, 9x5-inch loaf pan, rubber spatula, wire rack
Allergen Information
Contains wheat (gluten), eggs, and milk (from butter). Contains tree nuts if walnuts or pecans are used. Omit nuts for a nut-free version. Always check ingredient labels for hidden allergens.
Nutritional Information
Per slice (based on 10 slices, without nuts or glaze): 215 calories, 7 g total fat, 36 g carbohydrates, 3 g protein.
Save to Pinterest This cranberry and orange bread is a perfect blend of tart and sweet that will brighten any morning.
Recipe FAQs
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries can be used directly without thawing, helping maintain their tartness and texture during baking.
- → How can I enhance the citrus flavor?
Glazing the cooled bread with a mixture of powdered sugar and fresh orange juice adds an extra bright citrus note.
- → What nuts work best in this bread?
Chopped walnuts or pecans add a pleasant crunch and complement the cranberry and orange flavors well.
- → Is it possible to make this bread nut-free?
Yes, simply omit the nuts from the batter to keep it free of tree nuts without affecting the main flavors.
- → How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf; it should come out clean when the bread is done baking.
- → Can dried cranberries be substituted for fresh?
Use about 1 cup of dried cranberries soaked briefly in warm water to rehydrate before adding them to the batter.