Cranberry Orange Bread
This delicious tart ‘n sweet Cranberry Orange Bread recipe makes the perfect way to kick off the holiday season! Just the smell of this quick bread baking in the oven will get you into the holiday spirit. I promise everyone will love it for breakfast or even dessert!
Planning a holiday brunch? It’s a delightful addition to your menu along with this sausage egg casserole with a side of air fryer potatoes.
Why You’ll Love This Cranberry Orange Bread
- Great Flavors. The subtle sweetness of the orange pairs perfectly with the tartness of cranberries.
- Enjoy it Any Time of Year. While cranberries are mostly associated with the fall and winter holidays, you can easily use frozen cranberries to make this any time of year!
- Versatile Loaf Cake. It’s great to serve for breakfast and brunch but also sweet enough to work as a dessert or afternoon treat!
- Easy to Make. This recipe mixes up in a flash in one bowl!
5 Star Review
I made this bread for our Friendsgiving and everyone loved it. This year, I will making at least 5 loaves!
~ Sue ~
Ingredients
- All-purpose flour: Gives your quick bread the structure it needs!
- Granulated sugar: Perfectly sweetens your cranberry orange loaf cake.
- Leavener: This recipe uses a combination of baking powder and baking soda to rise and create a fluffy loaf.
- Salt: Balances the sweet and tart flavors of your orange cranberry bread.
- Butter: Make sure to allow to soften at room temperature before mixing.
- Egg: For flavor, moisture, and to hold everything together.
- Orange juice: Adds the liquid for mixing the bread but also infuses it with orange flavor.
- Cranberries: This recipe works great with either fresh or frozen cranberries.
How To Make Cranberry Orange Bread
- Whisk. Together the flour, baking powder, baking soda, and salt.
- Chop. Using a food processor, chop the cranberries. If you are using frozen cranberries, make sure they are thawed before chopping.
- Cream. The softened butter and granulated sugar together.
- Add. The egg and orange juice to the butter mixture.
- Slowly. Mix in the dry ingredients to the butter mixture.
- Fold. In the chopped cranberries.
- Pour. The batter into a prepared loaf pan and bake until a toothpick inserted into the center comes out clean. Allow your cranberry orange quick bread to cool before serving.
Tips & Variations
- Use the Food Processor! This recipe works with either fresh or frozen cranberries. For easy chopping throw them in the food processor and pulse to chop up. Easy peasy!
- Don’t Let Your Bread BURN! Halfway through baking this bread, make sure to check that the top of the bread is not getting too brown. If it is place a piece of aluminum foil over the top of the bread for the rest of the baking time to avoid burning the top of the bread.
- Cranberry Orange Nut Bread. Easily transform the flavors by adding your favorite chopped nuts to the batter. Pecans and walnuts would work nicely.
- Don’t Over Mix. Stir just long enough to mix everything together. Mixing too much activates the gluten more and may make your bread less tender.
What To Serve With Orange Cranberry Bread
Breakfast. Cook up a loaf to serve with this Sausage Breakfast Casserole, Air Fryer Eggs, or our Easy Egg Bake. Don’t forget to add on a few morning side dishes such as this Fruit Salad!
Drinks. It goes great with this Holiday Punch or Cranberry Holiday Punch! But if you prefer something warm try a cup of Peppermint Hot Chocolate.
Dessert. We love these Chocolate Sandwich Cookies, Pumpkin Cake with Cake Mix, Apple Cheesecake Bars, and Oreo Mint Truffles.
Leftovers & Storing
- Store. Wrap up any leftovers tightly to prevent drying out. Store it at room temperature for up to three days or you can refrigerate for up to five days.
- Freeze. This cranberry orange bread freezes really well. You can freeze it for up to 3 months. When you are ready to enjoy your loaf, let it thaw completely before serving. So make a couple of loaves ahead of time and you will have a delicious holiday breakfast or a last-minute gift.
Kitchen Tools Needed
- Stand Mixer. Makes mixing up quick breads super easy.
- Food Processor. You will need a food processor to chop the cranberries.
- Loaf Pan. I used a 9×5 inch loaf pan to make this bread.
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Cranberry Orange Bread
This delicious tart ‘n sweet Cranberry Orange Bread recipe makes the perfect way to kick off the holiday season! Just the smell of this quick bread baking in the oven will get you into the holiday spirit. I promise everyone will love it for breakfast or even dessert!
Print Recipe
Pin Recipe
Ingredients
- 3 cups fresh or frozen cranberries, roughly chopped
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- ¼ cup unsalted butter, softened
- 1 large egg, beaten
- ¾ cup orange juice
Instructions
- Preheat oven to 350°F. Spray a 9×5 loaf pan with non-stick cooking spray.
- Using a food processor, chop cranberries. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using a hand or stand mixer cream butter and sugar together until light and fluffy.
- Add egg and orange juice to butter mixture and mix until combined.
- Slowly add in the dry ingredients to the butter mixture and mix until just combined. Don't over mix or your bread will become too dense.
- Fold in cranberries.
- Pour the batter into prepared loaf pan. Bake for 1 hour and 10 minutes or until a toothpick inserted into center comes out clean. Let cool completely on wire rack.
Notes
- Use the Food Processor! This recipe works with either fresh or frozen cranberries. For easy chopping throw them in the food processor and pulse to chop up. Easy peasy!
- Don’t Let Your Bread BURN! Halfway through baking this bread, make sure to check that the top of the bread is not getting too brown. If it is place a piece of aluminum foil over the top of the bread for the rest of the baking time to avoid burning the top of the bread.
- Cranberry Orange Nut Bread. Easily transform the flavors by adding your favorite chopped nuts to the batter. Pecans and walnuts would work nicely.
- Don’t Over Mix. Stir just long enough to mix everything together. Mixing too much activates the gluten more and may make your bread less tender.
Calories: 198kcal, Carbohydrates: 37g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 329mg, Potassium: 80mg, Fiber: 1g, Sugar: 19g, Vitamin A: 184IU, Vitamin C: 11mg, Calcium: 40mg, Iron: 1mg
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I made this recipe last year and I am already craving it this year!! It had such great flavors!!
Love this bread! It’s a great breakfast or dessert. I also made it in tinier bread pans, and gave it out as hostessing gifts.
Such a fun and flavorful bread! This is great for fall; looking forward to enjoying this all season long!