Orange Cranberry Bread

Why You’ll Love This Recipe

This bread is easy to make and fills your kitchen with a fresh, citrusy aroma as it bakes. The combination of orange and cranberry is classic and refreshing, while the soft crumb keeps every slice satisfying. It’s great for gifting, holiday tables, or enjoying throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Fresh cranberries
• Orange zest
• Orange juice
• Eggs
• Vegetable oil or melted butter
• Vanilla extract

Directions

1. Preheat the oven and grease a loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix sugar, eggs, oil or butter, orange juice, orange zest, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Gently fold in the cranberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake until the loaf is golden and a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan briefly before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes one standard loaf, serving about 8 to 10 slices.
Preparation time is approximately 15 minutes, and baking time is about 50 to 55 minutes.

Variations

You can use dried cranberries instead of fresh, reducing the sugar slightly if desired. Add chopped nuts like walnuts or pecans for extra texture. A simple orange glaze drizzled on top adds extra sweetness and citrus flavor.

Storage/Reheating

Store orange cranberry bread wrapped tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. Thaw at room temperature and warm slices gently if desired.

FAQs

Can I use dried cranberries?

Yes, dried cranberries work well; consider soaking them briefly in warm water or orange juice.

What type of oranges should I use?

Navel oranges are ideal for both juice and zest.

Can I make this bread ahead of time?

Yes, the flavors develop nicely when made a day in advance.

Why is my bread dense?

Overmixing the batter can result in a dense texture.

Can I use whole wheat flour?

Yes, but the texture will be slightly heavier.

Do I need to chop fresh cranberries?

Whole cranberries are fine, but chopping them helps distribute them evenly.

Can I add a glaze?

Yes, an orange glaze pairs perfectly with this bread.

How do I know when the bread is done?

A toothpick inserted in the center should come out clean or with a few moist crumbs.

Can I make muffins instead?

Yes, divide the batter into muffin tins and reduce baking time.

Does this bread freeze well?

Yes, it freezes very well when wrapped tightly.

Conclusion

Orange cranberry bread is a bright, flavorful quick bread that’s both simple and satisfying. With its citrus aroma, tender crumb, and bursts of tart cranberry, it’s a recipe you’ll come back to again and again for any occasion.

Orange Cranberry Bread

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Moist and tender orange cranberry bread with bright citrus flavor and tart cranberries, perfect for breakfast, brunch, or a cozy snack.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 50–55 minutes
• Total Time: 65–70 minutes
• Yield: 1 loaf (8–10 slices)
• Category: Breakfast/Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh cranberries
• 1 tablespoon orange zest
• 1/4 cup orange juice
• 2 large eggs
• 1/4 cup vegetable oil or melted butter
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix sugar, eggs, oil or melted butter, orange juice, orange zest, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Gently fold in the cranberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–55 minutes until golden and a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan briefly before transferring to a wire rack to cool completely.

Notes

• Use dried cranberries instead of fresh, reducing sugar slightly if desired.
• Add chopped nuts like walnuts or pecans for extra texture.
• Drizzle with a simple orange glaze for added sweetness and flavor.
• Store tightly wrapped at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 2 months.
• For muffins, divide the batter into muffin tins and reduce baking time accordingly.

Nutrition

• Serving Size: 1 slice (1/10 of loaf)
• Calories: 180 kcal
• Sugar: 14 g
• Sodium: 150 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 30 mg