Seasonal Cranberry Orange Bread

A moist fragrant quick bread filled with tart cranberries and bright orange zest perfect for breakfast or a festive snack

I enjoy making this bread during the holiday season because the citrus and cranberries brighten up any morning

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

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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

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This bread always brings joy to my family breakfasts and makes wonderful gifts during the holidays

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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Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

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This cranberry and orange bread is a delightful balance of tart and sweet perfect any time of year

Recipe Questions & Answers

→ Can I use dried cranberries instead of fresh or frozen?

Yes, substitute 1 cup of dried cranberries and soak them briefly in warm water to rehydrate before adding to the batter.

→ What type of nuts can I add for extra crunch?

Chopped walnuts or pecans work well and complement the tart cranberries and orange zest. They are optional and can be omitted for nut-free options.

→ How do I achieve extra citrus flavor in this bread?

Glaze the cooled loaf with a simple mixture of powdered sugar and orange juice to enhance the citrus notes.

→ What is the best way to ensure the bread cooks evenly?

Use a 9x5-inch loaf pan, grease and flour it or line with parchment paper, and bake at 350°F (175°C) until a toothpick inserted comes out clean.

→ Can this loaf be made nut-free safely?

Yes, simply omit the walnuts or pecans to keep the loaf nut-free without compromising the texture.

→ What are the storage recommendations for this bread?

Store wrapped at room temperature up to 3 days or refrigerate for up to a week to maintain freshness.