🍊 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
Preheat & Prep: Heat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a separate medium bowl, beat the egg slightly. Stir in the orange juice, orange zest, and oil.
Combine: Pour the wet ingredients into the dry ingredients. Stir by hand until just combined. Do not overmix, or the bread will be tough.
Fold: Gently fold in the cranberries and nuts.
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.
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 6g 36g 2g 20g 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.