Nothing says holiday baking like the bright burst of cranberries mixed with sunny orange zest! I still remember the first time I made this cranberry orange bread – I was desperate to use up leftover cranberries from Thanksgiving and threw them into my favorite quick bread recipe. That happy accident became our family’s most requested treat!
The magic happens when tart cranberries meet sweet orange juice in a tender, moist loaf that’s just begging to be sliced warm. What I love most is how easy it is – no fancy techniques, just simple mixing and baking. One bite of that ruby-studded crumb and you’ll understand why this bread disappears faster than I can make it!
Perfect for breakfast with coffee or dessert with tea, this vibrant loaf balances flavors beautifully. The orange zest adds sunshine while the cranberries provide little bursts of tangy goodness. Trust me, your kitchen will smell incredible!
Why You’ll Love This Cranberry Orange Bread
This isn’t just any quick bread—it’s a little slice of holiday happiness that’ll have everyone begging for seconds. Here’s what makes it so special:
- One-bowl simple: Minimal cleanup means more time enjoying that heavenly citrusy aroma wafting from your oven.
- Texture magic: Moist crumbs with juicy cranberry bursts—each bite is like a flavor party in your mouth.
- Breakfast or dessert superstar: Equally divine slathered with morning coffee or served as an afternoon treat with tea.
- Holiday-ready flavors: That tangy-sweet combo of orange and cranberry tastes like Christmas morning in loaf form.
- Foolproof baking: Even if you’ve never baked bread before, this recipe will make you look like a pro!
Seriously—I’ve yet to meet someone who doesn’t fall head over heels for this bright, cheerful loaf. The way those ruby-red cranberries peek through every slice? Absolute perfection.
Cranberry Orange Bread Ingredients
What I love about this recipe is how simple the ingredient list is – just pantry staples plus those vibrant cranberries and oranges. I’ll never forget the time I tried making it with bottled orange juice instead of fresh zest and juice… what a difference! Here’s everything you’ll need:
- 2 cups all-purpose flour (spooned & leveled – don’t pack it down!)
- 1 cup granulated sugar (the perfect amount to balance the tart cranberries)
- 1 ½ tsp baking powder (make sure yours is fresh – test it if it’s been sitting awhile)
- ½ tsp baking soda (this works with the orange juice for the perfect rise)
- ½ tsp salt (trust me, it makes all the flavors pop)
- 1 large egg (room temperature blends so much better)
- ¾ cup fresh orange juice (squeeze it yourself for the brightest flavor)
- 1 tbsp orange zest (the real secret weapon – use a microplane for the finest zest)
- 2 tbsp melted butter (cooled slightly so it doesn’t cook the egg)
- 1 ½ cups fresh cranberries (halved if they’re large – frozen work in a pinch too)
See? Nothing fancy – just good, honest ingredients that come together to create something magical. The fresh cranberries and orange zest are non-negotiable though – they make all the difference between “good” and “oh my goodness I need another slice!”
Equipment You’ll Need for Cranberry Orange Bread
You won’t need any fancy gadgets for this recipe – just a few trusty tools from your kitchen. Here’s what I always grab:
- 9×5 inch loaf pan – my well-loved one has baked dozens of these loaves!
- 2 mixing bowls – one for dry ingredients, one for wet
- Whisk and spatula – for bringing everything together gently
- Microplane or zester – to get that perfect orange zest without the bitter pith
- Cooling rack – because nobody likes a soggy-bottomed bread
That’s it! See? I told you this recipe keeps things simple. Now let’s get baking!
How to Make Cranberry Orange Bread
Okay, here’s where the magic happens! Making this bread is so simple, but I’ve learned a few tricks over the years to get it just right. The key is mixing gently – we want tender crumbs, not tough bread. Follow these steps and you’ll have a gorgeous golden loaf bursting with cranberries in no time!
Preparing the Batter for Cranberry Orange Bread
First things first – preheat that oven to 350°F (175°C) and grease your loaf pan well. Now let’s make some batter! In one bowl, whisk together all your dry ingredients – flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the egg like you mean it, then stir in the orange juice, zest, and melted butter. Here’s my secret: let the wet mixture sit for a minute so the orange zest can work its flavor magic. Then gently fold the wet into the dry ingredients – just until combined (some lumps are okay!). Finally, lovingly fold in those gorgeous cranberries.
Baking and Cooling Your Cranberry Orange Bread
Pour that beautiful pinkish batter into your prepared pan and pop it in the oven. Now the waiting game begins! Set your timer for 50 minutes, but don’t wander too far – ovens vary. When the top is golden and a toothpick comes out with just a few moist crumbs (not wet batter), it’s done. This usually takes 50-60 minutes in my oven. Here’s the hard part – let it cool in the pan for 10 minutes, then transfer to a rack. I know it’s tempting, but don’t slice until it’s mostly cool – that patience pays off in perfect slices!
Tips for Perfect Cranberry Orange Bread
After making this bread more times than I can count, I’ve picked up some tricks that guarantee bakery-worthy results every time. First – room temperature ingredients really do matter! Cold eggs and juice can make your batter seize up. I leave everything out for about 30 minutes before baking.
Here’s my cranberry distribution secret: toss them with a tablespoon of flour before folding in. This prevents them all from sinking to the bottom. And oh! Check your oven temperature with a thermometer – mine runs hot, so I bake at 325°F instead. For more on oven calibration, check out this guide to calibrating your oven.
The biggest rookie mistake? Overmixing! Stir just until the flour disappears – a few lumps are actually good. And don’t skip the toothpick test – that last 5 minutes can mean the difference between moist and dry.
Cranberry Orange Bread Variations
One of the best things about this recipe is how easy it is to make it your own! If you’re out of fresh cranberries, dried cranberries work beautifully – just soak them in orange juice for 10 minutes to plump them up. For some crunch, fold in chopped walnuts or pecans – they pair perfectly with the tart cranberries. Feeling fancy? Drizzle a simple orange glaze made with powdered sugar and orange juice over the cooled loaf. It adds a sweet finishing touch that’s hard to resist. Get creative and make it yours!
Storing and Serving Cranberry Orange Bread
Wrapped tightly in plastic or foil, this beauty stays fresh at room temperature for about 3 days – if it lasts that long! For longer storage, slice and freeze individual portions wrapped in parchment paper – perfect for popping straight into the toaster when cravings hit. My favorite way to serve it? Thick slices lightly toasted with melting butter for breakfast, or warmed with a drizzle of honey alongside afternoon tea. The citrus aroma when reheating will make your whole kitchen smell like sunshine!
Cranberry Orange Bread Nutrition Information
Now, I’m no nutritionist, but here’s the scoop on what’s in each delicious slice! These are estimates – your exact numbers might vary depending on your ingredients. Per serving (about 1/12th of the loaf): roughly 180 calories, 3g fat, 35g carbs, and 3g protein. That bright orange zest? Pure vitamin C goodness! The cranberries bring antioxidants to the party too. Not bad for something that tastes like dessert, right? For more information on the nutritional benefits of cranberries, you can check out resources like the Cranberry Institute.
Cranberry Orange Bread FAQs
Over the years, I’ve gotten so many questions about this beloved recipe – here are the ones that pop up most often!
Can I use frozen cranberries instead of fresh?
Absolutely! Just toss them in frozen – no need to thaw. They’ll bake up beautifully, though they might bleed a bit more color into the batter (which I actually love – makes for gorgeous pink swirls!).
How long does this bread keep?
Wrapped tightly at room temperature, it stays moist for 3 days. But honestly? Mine never lasts that long! For longer storage, slice and freeze for up to 3 months – just pop a frozen slice straight in the toaster.
Why did my cranberries sink to the bottom?
Ah, the classic cranberry sink! Toss them with a tablespoon of flour before folding in – the light coating helps them stay suspended. Also, make sure your batter isn’t too thin (proper measuring helps!).
Can I make muffins instead?
You bet! Fill greased muffin cups 3/4 full and bake at the same temperature for 20-25 minutes. Perfect for grab-and-go breakfasts!
What if I don’t have fresh oranges?
While fresh zest and juice are ideal, in a pinch you can use 3/4 cup bottled orange juice plus 1 tsp orange extract. The flavor won’t be quite as bright, but it’ll still be delicious!
“1 Amazing Cranberry Orange Bread Recipe You’ll Crave Daily”
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (12 slices)
- Diet: Vegetarian
Description
A moist and flavorful quick bread with tart cranberries and zesty orange.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 3/4 cup orange juice
- 1 tbsp orange zest
- 2 tbsp melted butter
- 1 1/2 cups fresh cranberries
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, beat egg. Stir in orange juice, zest, and melted butter.
- Add wet ingredients to dry ingredients. Mix until just combined.
- Fold in cranberries.
- Pour batter into prepared pan. Bake 50-60 minutes until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack.
Notes
- Use fresh cranberries for best texture.
- Can substitute frozen cranberries if fresh aren’t available.
- Bread keeps well wrapped at room temperature for 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baked
- Cuisine: American
