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 favorite in my household especially during the holiday season when the flavors feel just right.

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

Season soups, salads, meats, and vegetables evenly while cooking with quick, one-handed grinding.

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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.

Season soups, salads, meats, and vegetables evenly while cooking with quick, one-handed grinding.

Check price on Amazon

Season soups, salads, meats, and vegetables evenly while cooking with quick, one-handed grinding.

Check price on Amazon

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Our family loves gathering around with a warm slice fresh from the oven especially with a cup of tea on a crisp morning.

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.

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Make fresh homemade yogurt and fermented foods easily for breakfasts, snacks, and recipes.

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This cranberry and orange bread is a delightful treat that balances tart and sweet flavors beautifully.

Recipe Q&A

→ Can frozen cranberries be used?

Yes, use frozen cranberries directly without thawing to maintain their texture and color in the bread.

→ What is the best way to enhance the orange flavor?

Adding orange zest and fresh orange juice maximizes citrus aroma and brightness for a fresh flavor.

→ How can I add a crunchy texture?

Incorporate chopped walnuts or pecans into the batter for added crunch and nutty richness.

→ At what temperature and how long should it be baked?

Bake at 350°F (175°C) for 45–55 minutes until a toothpick comes out clean and the crust is golden.

→ Is there a way to make it extra moist?

Brushing the cooled loaf with a glaze of powdered sugar and orange juice adds moisture and a bright finish.

→ Can dried cranberries replace fresh ones?

Dried cranberries can be used if soaked briefly in warm water to rehydrate before folding into the batter.