Pin It A moist, fragrant quick bread filled with tart cranberries and bright orange zest—perfect for breakfast or a festive snack.
This bread has become a favorite in our family for holiday mornings and cozy breakfasts throughout the year.
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 often brings our family together around the breakfast table, especially during the holidays when the kitchen smells wonderful.
Notes
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 seasonal cranberry and orange bread makes a delightful addition to any brunch or afternoon snack.
Questions & Answers
- → Can I use frozen cranberries in this bread?
Yes, frozen cranberries work well and can be added directly without thawing to maintain their texture and tartness.
- → What substitutes can enhance the orange flavor?
Adding a simple glaze made from powdered sugar and fresh orange juice can intensify the citrus notes and add a sweet finish.
- → Are walnuts necessary for this bread?
No, walnuts or pecans are optional and can be omitted if a nut-free version is preferred.
- → How do I know when the bread is fully baked?
Insert a toothpick into the center; it should come out clean or with just a few moist crumbs when done baking.
- → Can I use dried cranberries instead of fresh?
Yes, substitute 1 cup of dried cranberries soaked briefly in warm water to plump them before adding to the batter.