Pin It 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
- 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
Pin It 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
Pin It 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.