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 has become a holiday staple in my family's kitchen, evoking warm memories with every slice.

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

Easily spray or drizzle oil for roasting vegetables, air frying, sautéing, and dressing salads with controlled coverage.

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Preheat Oven:

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan or line with parchment paper.

Mix Dry Ingredients:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients:

In a separate bowl, whisk the melted butter, eggs, orange juice, orange zest, and vanilla extract until well combined.

Combine Mixtures:

Add the wet mixture to the dry ingredients and stir gently until just combined. Do not overmix.

Add Cranberries and Nuts:

Fold in the cranberries and nuts (if using) until evenly distributed.

Prepare for Baking:

Pour the batter into the prepared loaf pan and smooth the top.

Bake:

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Cool:

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Easily spray or drizzle oil for roasting vegetables, air frying, sautéing, and dressing salads with controlled coverage.

Check price on Amazon

Easily spray or drizzle oil for roasting vegetables, air frying, sautéing, and dressing salads with controlled coverage.

Check price on Amazon

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This bread always brings my family together for a cozy breakfast or afternoon snack.

Glazing Tips

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

Substitutions

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). Contains tree nuts if walnuts or pecans are used. Omit nuts for a nut-free version.

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Keeps sponges and brushes organized beside the sink, making dishwashing and post-cooking cleanup faster and neater.

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Enjoy a slice warm or toasted with butter for the best experience.

Recipe Q&A

→ Can I use dried cranberries instead of fresh?

Yes, substitute with 1 cup dried cranberries soaked briefly in warm water to add moisture and soften their texture.

→ How do I keep the bread moist?

Using fresh orange juice and melted butter helps maintain moisture. Avoid overmixing the batter to preserve its tender crumb.

→ What nuts work best in this bread?

Chopped walnuts or pecans add a nice crunch and complement the citrus and berry flavors well, but they can be omitted if preferred.

→ Can I make this bread gluten-free?

Substitute the all-purpose flour with a gluten-free blend suitable for quick breads, ensuring similar texture and rise.

→ Is it better to use frozen or fresh cranberries?

Both work well; if using frozen, add them directly without thawing to prevent bleeding and maintain a fresh tartness.

→ How long should the bread cool before slicing?

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing for best texture.