Seasonal Cranberry Orange Bread

A moist, fragrant quick bread filled with tart cranberries and bright orange zest—perfect for breakfast or a festive snack.

This bread quickly became a holiday favorite in my family thanks to its balance of tart and sweet flavors.

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

Quickly chop vegetables, blend sauces, and prepare dips or dressings for fast, everyday meal prep.

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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.

Quickly chop vegetables, blend sauces, and prepare dips or dressings for fast, everyday meal prep.

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Quickly chop vegetables, blend sauces, and prepare dips or dressings for fast, everyday meal prep.

Check price on Amazon

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Gathering around the kitchen to enjoy a fresh slice became a treasured family moment during holidays.

Additional Tips

For extra citrus flavor, glaze the cooled bread with a simple mixture of powdered sugar and orange juice.

Variations

Substitute dried cranberries if fresh or frozen are unavailable, use 1 cup and soak briefly in warm water.

Allergen Information

Contains wheat (gluten), eggs, and milk (from butter). Walnuts or pecans add crunch but can be omitted for nut-free bread.

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Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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This cranberry and orange bread is both festive and simple to prepare, perfect for any occasion.

Recipe FAQs

→ Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries can be used without thawing. They maintain their tart flavor and texture when folded directly into the batter.

→ What type of nuts work best in this bread?

Chopped walnuts or pecans add a pleasant crunch and complement the tartness of the cranberries and zest of the orange.

→ How do I enhance the citrus flavor?

Glazing the cooled bread with a simple mixture of powdered sugar and orange juice brightens the citrus notes and adds a subtle sweetness.

→ Can this bread be made nut-free?

Yes, simply omit the nuts from the batter to accommodate nut-free preferences without affecting the overall moisture.

→ What is the best way to store the bread?

Store wrapped tightly at room temperature for up to three days or refrigerate for longer freshness. Slice as needed to maintain moisture.