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Cranberry Orange Bread

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 50-55 minutes
  • Total Time: ~1 hour
  • Yield: 1 loaf (8-10 slices)
  • Category: Bread, Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A deliciously moist and flavorful quick bread bursting with tart cranberries and fresh orange zest. Perfect for breakfast, snacks, or holiday gifting!


Ingredients

  • 2 cups all-purpose flour

  • 1 cup granulated sugar

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup unsalted butter, melted

  • 3/4 cup orange juice (freshly squeezed for best flavor)

  • 1 tbsp orange zest

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 1/2 cups fresh or frozen cranberries, chopped

 

  • 1/2 cup chopped walnuts or pecans (optional)


Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

  • Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

  • Combine wet ingredients: In another bowl, mix melted butter, orange juice, orange zest, eggs, and vanilla extract until well blended.

  • Make the batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

  • Add cranberries & nuts: Gently fold in the chopped cranberries and nuts (if using).

  • Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.

 

  • Cool & serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.


Notes

  • If using frozen cranberries, do not thaw them before adding to the batter.

  • For extra orange flavor, drizzle with an orange glaze (mix 1 cup powdered sugar with 2 tbsp orange juice).

 

  • Store at room temperature for 2 days or refrigerate for up to a week.