Cranberry Orange Bread Recipe

Introduction

This Cranberry Orange Bread is a delightful blend of tart cranberries and bright citrus flavor, perfect for breakfast or a snack. Moist and tender with a subtle sweetness, it’s easy to make and sure to impress.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp orange zest (from 1 large orange)
• ¾ cup granulated sugar
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup orange juice (freshly squeezed preferred)
• ⅓ cup vegetable oil
• 1 large egg
• 1½ cups fresh or frozen cranberries (no need to thaw)
• Optional: ½ cup chopped nuts (walnuts or pecans)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
3. Step 3: In a separate bowl, whisk the orange juice, vegetable oil, and egg until combined.
4. Step 4: Pour the wet mixture into the dry ingredients and stir just until moistened.
5. Step 5: Gently fold in the cranberries and nuts, if using.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top.
7. Step 7: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Tips & Variations

• For extra moisture, substitute half of the vegetable oil with applesauce.
• Use fresh orange juice and zest for the best citrus flavor.
• Try adding a teaspoon of cinnamon or nutmeg for a warm spice note.
• Sprinkle some sugar on top before baking for a sweet, crisp crust.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices in a toaster or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well and do not need to be thawed before adding to the batter.

What can I substitute for vegetable oil?

You can use melted butter, coconut oil, or applesauce as a substitute for vegetable oil. Applesauce will reduce fat and add moisture.

Cranberry Orange Bread Recipe

Print Recipe

★★★★★

5 from 71 reviews

This Cranberry Orange Bread is a delightful quick bread bursting with the fresh flavors of tart cranberries and bright orange zest and juice. Perfectly moist and tender with a hint of citrus sweetness, it makes a delicious breakfast treat, snack, or holiday dessert. Optional nuts add a crunchy texture contrast that complements the fruity flavors beautifully.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 1 tbsp orange zest (from 1 large orange)
• ¾ cup granulated sugar
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Wet Ingredients

• ¾ cup orange juice (freshly squeezed preferred)
• ⅓ cup vegetable oil
• 1 large egg

Add-ins

• 1½ cups fresh or frozen cranberries (no need to thaw)
• Optional: ½ cup chopped nuts (walnuts or pecans)

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and freshly grated orange zest until evenly combined.
3. Combine wet ingredients: In a separate bowl, whisk the freshly squeezed orange juice, vegetable oil, and egg until the mixture is smooth and homogenous.
4. Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently and just until the flour mixture is moistened. Avoid overmixing to keep the bread tender.
5. Fold in cranberries and nuts: Gently fold in the fresh or frozen cranberries and, if using, the chopped walnuts or pecans. Be careful to distribute them evenly without crushing the berries.
6. Fill the pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
7. Bake: Bake the bread in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
8. Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

• For best flavor, use freshly squeezed orange juice and zest from an unwaxed orange.
• You can substitute frozen cranberries directly without thawing to prevent the batter from turning purple.
• Chopped walnuts or pecans add delightful texture but can be omitted for a nut-free version.
• Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
• This bread freezes well; slice before freezing for easy thawing and serving.

Keywords: cranberry bread, orange bread, quick bread, holiday bread, citrus bread, festive bread, cranberry orange loaf