Cranberry Orange Bread

🍊 Cranberry Orange Bread: A Zesty, Moist Treat for All Seasons

Cranberry Orange Bread is a delightful quick bread bursting with tart cranberries and fresh orange flavor. It’s perfect for breakfast, snacks, brunch, or even as a thoughtful homemade gift during the holidays. This loaf is incredibly moist thanks to the juice and zest of real oranges and balanced beautifully by the slight tartness of fresh or dried cranberries.

Whether you’re new to baking or a seasoned home chef, this bread is easy to whip up and doesn’t require a mixer—just two bowls and a loaf pan. You can enjoy it plain, glazed, or topped with crunchy turbinado sugar for extra texture.

🧑‍🍳 Why You’ll Love This Bread:

Flavorful: The citrusy brightness of orange pairs perfectly with tart cranberries.
Moist and tender: Thanks to orange juice, oil, and just the right amount of sugar.
No yeast required: This is a quick bread—no rising or proofing involved.
Versatile: Make it with fresh, frozen, or dried cranberries.
Freezer-friendly: Stores beautifully for up to 3 months in the freezer.

🍞 Ingredients:

Dry Ingredients:

2 cups (250g) all-purpose flour
1 cup (200g) granulated sugar
1½ tsp baking powder
½ tsp baking soda
½ tsp salt

Wet Ingredients:

¾ cup (180ml) orange juice (freshly squeezed is best)
½ cup (120ml) neutral oil (vegetable, canola, or light olive oil)
2 large eggs
1 tbsp orange zest (from about 1 large orange)
1 tsp vanilla extract

Add-ins:

1½ cups (150g) fresh or frozen cranberries (or 1 cup dried, see note below)
Optional: 1 tbsp flour to coat cranberries (prevents sinking)

Optional Glaze or Topping:

½ cup powdered sugar + 1–2 tbsp orange juice
Or sprinkle 1 tbsp coarse sugar before baking for a crunchy top

👩‍🍳 Instructions:

1. Preheat & Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. Combine Wet Ingredients

In another bowl, whisk together the orange juice, oil, eggs, orange zest, and vanilla extract until fully combined.

4. Mix Batter

Pour the wet ingredients into the dry and stir just until combined—do not overmix. The batter will be thick.

5. Add Cranberries

Toss cranberries with a tablespoon of flour (optional, helps prevent sinking), then gently fold them into the batter.

6. Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it with foil during the last 15 minutes.

7. Cool & Glaze (Optional)

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. If glazing, wait until fully cool, then drizzle with the orange glaze.

💡 Tips & Tricks:

Fresh vs. Dried Cranberries: If using dried, soak in warm water or orange juice for 10 minutes to plump them up. Use only 1 cup dried since they’re more concentrated.
Storage: Wrap tightly and store at room temp for up to 3 days, refrigerate for up to a week, or freeze for 2–3 months.
Make it vegan: Use flax eggs (2 tbsp ground flax + 6 tbsp water) and plant-based milk or juice.
Add nuts: Chopped walnuts or pecans make a great crunchy addition—add up to ½ cup.

📝 Quick Recipe Summary: