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Cranberry Orange Bread

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Cranberry orange bread is a moist, citrusy quick bread packed with tart cranberries and fresh orange flavor. Perfect for breakfast, brunch, or gifting, it’s easy to make and brightens any table with its sweet and tangy taste.

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup fresh orange juice
  • 2 tablespoons orange zest
  • 1/2 cup unsalted butter, melted and slightly cooled (or vegetable oil)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries (halved if large)
  • 1/2 cup chopped walnuts or pecans (optional)

Optional orange glaze:

  • 1/2 cup powdered sugar
  • 12 tablespoons orange juice
  • 1/2 teaspoon orange zest

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat eggs and sugar until well combined.
  4. Add orange juice, orange zest, melted butter (or oil), and vanilla extract. Mix well.
  5. Gradually stir the dry ingredients into the wet mixture until just combined.
  6. Gently fold in cranberries and nuts if using. Do not overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. If using glaze, whisk powdered sugar, orange juice, and zest until smooth and drizzle over the cooled bread.

Notes

Toss frozen cranberries with a bit of flour to prevent sinking.Soak dried cranberries in warm water or juice to plump before using.Add cinnamon or nutmeg for a warmer flavor prfile.Use mini loaf pans or muffin tins and reduce baking time accordingly.Glaze only once the bread is completely cool to prevent melting.

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