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Cranberry Orange Bread Recipe

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★★★★★

4.5 from 60 reviews

A vibrant and delicious Cranberry Orange Bread combining the tartness of fresh cranberries with the refreshing zest and juice of oranges. Perfectly moist and flavorful, this quick bread is great for breakfast, a snack, or a delightful dessert.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 tablespoon orange zest
  • 1/2 cup fresh orange juice
  • 2 large eggs
  • 1/2 cup vegetable oil

Add-ins

  • 1 cup fresh cranberries
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure even baking and a perfect golden crust.
  2. Prepare the Baking Pan: Grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper to prevent sticking and allow easy removal.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined to evenly distribute the leavening agents.
  4. Combine Wet Ingredients: In a separate bowl, whisk the orange zest, orange juice, eggs, and vegetable oil together until smooth and well blended.
  5. Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; some lumps are fine to keep the bread tender.
  6. Fold in Cranberries and Nuts: Gently fold in the fresh cranberries and optional chopped walnuts to evenly distribute the textures and flavors.
  7. Bake the Bread: Pour the batter into the prepared loaf pan, smooth the top, and bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • For a healthier variation, substitute whole wheat flour for all-purpose flour.
  • You can use frozen cranberries if fresh are not available; just thaw and drain before using.
  • Replace vegetable oil with applesauce for a lighter, lower-fat option.
  • Adding chopped walnuts is optional but recommended for extra texture and flavor.
  • Do not overmix the batter to avoid a dense bread; lumps in the batter are normal.
  • Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Cranberry Orange Bread, Quick Bread, Citrus Bread, Holiday Bread, Breakfast Bread

Find it online: https://mixitwitjoe.com/cranberry-orange-bread-recipe/