Save A moist, fragrant quick bread filled with tart cranberries and bright orange zest — perfect for breakfast or a festive snack.
This cranberry and orange bread has quickly become a favorite morning treat in my home during the fall and winter holidays.
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 My family gathers each holiday season to enjoy this sweet and tangy bread fresh from the oven, making warm memories with every slice.
Notes
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 sure to brighten your breakfast table with its vibrant flavors and moist texture.
Recipe FAQ
- → Can frozen cranberries be used here?
Yes, using frozen cranberries without thawing helps maintain their tartness and prevents the batter from becoming too wet.
- → What type of orange zest works best?
Fresh orange zest from firm, unwaxed oranges ensures a bright citrus aroma and flavor that enhances the bread's profile.
- → Can nuts be omitted safely?
Absolutely, nuts are optional and can be left out for a nut-free option without affecting the overall texture significantly.
- → How can I add extra citrus flavor?
Brushing the baked and cooled bread with a simple glaze made from powdered sugar and orange juice adds an extra zingy touch.
- → What is the best way to store this bread?
Keep the bread wrapped tightly at room temperature for up to 3 days or refrigerate to prolong freshness while maintaining moisture.
- → Is it better to use baking powder or baking soda?
This bread uses both baking powder and baking soda to achieve a balanced rise and tender crumb texture.