Cranberry Orange Bread

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🍊 Cranberry Orange Bread Recipe

  • Prep time: 15 minutes

  • Cook time: 55–65 minutes

  • Servings: 10–12 slices

Ingredients

The Batter:

  • 2 cups All-purpose flour

  • 1 cup Granulated sugar

  • 1 ½ tsp Baking powder

  • ½ tsp Baking soda

  • 1 tsp Salt

  • 1 Egg, large (room temperature)

  • ¾ cup Fresh orange juice (about 2 oranges)

  • 2 tbsp Orange zest (finely grated)

  • ¼ cup Vegetable oil (or melted butter)

  • 1 ½ cups Fresh or frozen cranberries (halved if they are very large)

  • ½ cup Chopped walnuts or pecans (optional)

The Simple Glaze (Optional):

  • ½ cup Powdered sugar

  • 1 tbsp Orange juice

Instructions

  1. Preheat & Prep: Heat your oven to 350°F (175°C).  Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray.

  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  3. Mix Wet Ingredients: In a separate medium bowl, beat the egg slightly.  Stir in the orange juice, orange zest, and oil.

  4. Combine: Pour the wet ingredients into the dry ingredients.  Stir by hand until just combined.  Do not overmix, or the bread will be tough.

  5. Fold: Gently fold in the cranberries and nuts.

  6. Bake: Pour the batter into the prepared loaf pan.  Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.

  7. Cool: Let the bread cool in the pan for 10 minutes, then move to a wire rack.  If using the glaze, drizzle it over the bread once it has cooled completely.

💡 Tips for Success

  • Toss the berries: Toss your cranberries in a teaspoon of flour before adding them to the batter; this prevents them from sinking to the bottom of the loaf.

  • Zest first: Always zest your oranges before you juice them.  It is significantly harder to zest a squeezed, mushy orange!

  • Tent with foil: If the top is browning too quickly but the center isn’t done, loosely cover the pan with aluminum foil for the last 15 minutes.

🥗 Nutritional Info (Per Slice)

Estimates based on 12 slices.

Calorie Fat Carbs Fiber Sugar Protein
210 kcal 6 g 36 g 2g 20 g 3g

✨ Benefits

  • Vitamin C Boost: Thanks to the fresh orange juice and cranberries, this treat offers a nice dose of antioxidants.

  • Low Saturated Fat: By using vegetable oil instead of butter, the bread stays moist for days while keeping saturated fat levels lower.

  • Versatility: It freezes beautifully, making it a perfect “make-ahead” gift or breakfast prep.

❓ Common Q&A

Q: Can I use dried cranberries? A: Yes, but soak them in hot water or orange juice for 10 minutes first to plump them up; otherwise, they can be a bit chewy/tough in the bread.

Q: Why did my bread crack on top? A: Don’t panic! A longitudinal crack is a signature look for quick breads. It happens when the surface sets before the bread has finished rising. It’s perfectly normal.

Q: How do I store this? A: Wrap it tightly in plastic wrap. It actually tastes better the second day as the orange oils infuse the crumb. It stays fresh at room temperature for 3 days or in the freezer for 3 months.

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