Save A moist fragrant quick bread filled with tart cranberries and bright orange zest perfect for breakfast or a festive snack
I have made this bread several times during the holiday season and every time it brings wonderful aromas and happy smiles to the kitchen
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1½ tsp baking powder, ½ tsp baking soda, ½ tsp salt
- Wet Ingredients: ½ cup (120 ml) unsalted butter melted and cooled, 2 large eggs, ¾ cup (180 ml) fresh orange juice (from about 2 oranges), 1 tbsp orange zest (from 1–2 oranges), 1 tsp vanilla extract
- Add-ins: 1½ cups (150 g) fresh or frozen cranberries (if using frozen do not thaw), ½ cup (60 g) chopped walnuts or pecans (optional)
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C) Grease and flour a 9x5-inch (23x13 cm) loaf pan or line with parchment paper
- Step 2:
- In a large bowl whisk together the flour sugar baking powder baking soda and salt
- Step 3:
- In a separate bowl whisk the melted butter eggs orange juice orange zest and vanilla extract until well combined
- Step 4:
- Add the wet mixture to the dry ingredients and stir gently until just combined Do not overmix
- Step 5:
- Fold in the cranberries and nuts (if using) until evenly distributed
- Step 6:
- Pour the batter into the prepared loaf pan and smooth the top
- Step 7:
- Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean
- Step 8:
- Let the bread cool in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing
Save This recipe has brought my family together especially during the holidays when fresh citrus flavors brighten the kitchen
Notes
For extra citrus flavor glaze the cooled bread with a simple mixture of powdered sugar and orange juice Substitute dried cranberries if fresh or frozen are unavailable use 1 cup and soak briefly in warm water Walnuts or pecans add a nice crunch but can be omitted for nut-free bread
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
Save This cranberry and orange bread is a delightful treat perfect for sharing with loved ones anytime
Recipe Questions & Answers
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries can be used directly without thawing to maintain texture and tartness in the loaf.
- → How do I prevent the bread from being too dense?
Gently mix ingredients without overmixing to keep the crumb tender and light.
- → What nuts work best in this bread?
Chopped walnuts or pecans add a pleasant crunch and complement the tart cranberries well.
- → Is it necessary to glaze the bread?
The glaze is optional but enhances the citrus flavor and adds a subtle sweetness to the crust.
- → Can I substitute dried cranberries for fresh?
Dried cranberries can be used if soaked briefly in warm water to plump before adding to the batter.