Save A moist fragr ant quick bread filled with tart cranberries and bright orange zest perfect for breakfast or a festive snack.
I enjoy making this bread every holiday season as it fills the house with a wonderful aroma and is always a crowd-pleaser.
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
- 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.
Save This bread has become a family favorite especially during the holidays when we gather to bake and share stories.
Tips for Best Results
For extra citrus flavor glaze the cooled bread with a simple mixture of powdered sugar and orange juice.
Storage Suggestions
Store the bread wrapped tightly at room temperature for up to three days or freeze slices for longer storage.
Nutritional Information
This bread contains approximately 215 calories 7 g of total fat 36 g of carbohydrates and 3 g of protein per slice based on 10 slices without nuts or glaze.
Save 
This cranberry and orange bread is a perfect blend of tart and sweet making it an ideal treat for any time of day.
Recipe Q&A
- → Can I use dried cranberries instead of fresh or frozen?
Yes, dried cranberries can substitute fresh or frozen. Use 1 cup and soak briefly in warm water for better texture.
- → What baking pan size is recommended for this bread?
A 9x5-inch loaf pan works best to ensure even baking and the right shape.
- → How do walnuts or pecans affect the bread?
Adding walnuts or pecans provides a nice crunch and nutty flavor but can be omitted for nut-free versions.
- → Is it necessary to use orange zest and juice?
Both enhance the citrus aroma and flavor; zest adds brightness while juice contributes moisture and tang.
- → What is the best way to check if the bread is baked through?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.