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 quickly became a holiday favorite in my household especially for brunch gatherings.

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

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 pan:

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.

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This recipe always brings my family together especially during the holiday season when we share stories over warm slices.

Notes

For extra citrus flavor glaze the cooled bread with a simple mixture of powdered sugar and orange juice Substitute dried cranberries if fresh or frozen are unavailable (use 1 cup and soak briefly in warm water) Walnuts or pecans add a nice crunch but can be omitted for nut-free bread

Required Tools

Mixing bowls Whisk Measuring cups and spoons 9x5-inch loaf pan Rubber spatula Wire rack

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 Always check ingredient labels for hidden allergens

Save Pin

This cranberry and orange bread is a delightful treat that combines tart and sweet flavors making it perfect for any occasion.

Cooking Questions & Answers

→ Can I use frozen cranberries?

Yes, frozen cranberries can be used directly without thawing to prevent the batter from becoming too watery.

→ What nuts work best in this loaf?

Chopped walnuts or pecans add a pleasant crunch and complement the tartness of cranberries well.

→ How can I enhance the citrus flavor?

Glazing the cooled loaf with a mix of powdered sugar and fresh orange juice brightens the citrus notes.

→ Is it necessary to use fresh orange juice?

Fresh orange juice is recommended for the best aroma and flavor, but good-quality bottled juice can be substituted.

→ What’s the best way to store the loaf?

Store the cooled loaf wrapped tightly at room temperature for up to 3 days or refrigerate for longer freshness.