Tart cranberries and sweet orange juice combine to make this Cranberry Orange Bread that is perfect for breakfast or brunch, or even for dessert! This is the perfect quick bread for the Christmas season.
Cranberries and oranges are meant for each other! If you love the combo as much as we do, you should also try these Cranberry Orange Cookies, this Cranberry Orange Cheesecake, Cranberry Orange Baked French Toast Casserole, or Cranberry Orange Cupcakes.
For me, cranberry and orange is one of my very favorite holiday flavor combinations. Something about it just screams Christmas to me. I love the sweetness and the brightness from the orange, and the tartness from the cranberries. And we all know that we eat with our eyes first, and the orange and red colors are just stunning.
This Cranberry Orange Bread is perfect to make all holiday season long. It would even be perfect for neighbor gifts! I love serving it alongside a holiday breakfast, but it really is good all day long during the whole season! It is not super sweet, so it makes a great breakfast
Ingredients
- Flour – I use all-purpose in this recipe
- Sugar – you’ll need just regular, granulated sugar
- Baking Powder – The original recipe posted here had 1 tablespoon of baking powder, which has always worked for me. But after some comments from readers, I re-tested with cutting that amount in half and it worked great. So the recipe now shows 1 1/2 teaspoons.
- Salt
- Zest of 1 Large Orange – I use a microplane to zest the orange. Make sure you zest just the orange part, and not the white part under the orange.
- Fresh Orange Juice – it’s easiest if you zest the orange before you squeeze the juice from it. You may need 2-3 oranges, depending on how big and juicy they are.
- Eggs – I use large eggs.
- Vegetable Oil – I like to use vegetable oil in this recipe, but you could use another neutral oil of your choice. Or for more flavor, you could use an equal amount of melted butter.
- Fresh Cranberries – these are usually pretty easy to find at any grocery store throughout November and December. You can also use frozen cranberries. No need to thaw, just mix them in.
- Pecans – I prefer pecans, but you could use walnuts or almonds as well. Or you could leave the nuts out completely.
How to make Cranberry Orange Bread
This Cranberry Orange Bread is pretty simple to make!
- Prepare your loaf pan by spraying it with nonstick cooking spray and then lining it with parchment paper. I fold mine to fit and make sure to have enough hanging over the edges so that you can use those to pull the bread out when it is finished.
- Sift together all of the dry ingredients, then stir the orange zest in.
- Make a well in the middle of the dry ingredients. (Kind of like a hole in the middle of the dry ingredients – so that there is a sort of bowl in the center where you will pour your wet ingredients.)
- Add the orange juice, eggs and vegetable oil to the center of the well.
- Stir everything together. You want to only stir until it is moistened and mixed. Over-stirring will toughen your bread.
- Fold the cranberries and the nuts into your batter.
- Pour the batter into the prepared pan and bake!
- You’ll know the bread is done when a tester inserted in the center comes out without any wet batter on it, or if you gently push on the middle of the bread, it should bounce back up.
What Size of Pan to Use
One of the biggest problems readers have when it comes to making quick breads is having their bread overflow. And I think that the size of the loaf pan has a lot to do with this.
I have multiple loaf pans, and when I got them out and actually measured them, I found that they were all very different. One was much wider on top and tapered down to a skinnier base. One said that it was a 9×5-inch pan, but was a good half inch smaller on each side. So I decided that the most accurate way to measure would be by the volume of the pan.
The pan that I used for this recipe was printed as a 9×5-inch pan, and help 8 cups of liquid. My loaf was not even close to overflowing, so you may even be able to use a slightly smaller pan.
You could also make mini loaves, but the amount of loaves you would need to make will be determined by the size of the pans. Muffins would also work, as well.
Tips and Tricks
- As with all quick breads, do not overmix the batter. It will cause the bread to become tough.
- This bread freezes well. Once the loaf has cooled completely, wrap it tightly in plastic wrap then place it in a freezer safe container or in a ziplock bag. You can freeze it for up to 3 months. To thaw, let it sit at room temperature.
- Store any leftovers in an airtight container at room temperature for up to 5 days.
- If you want a sweeter bread, you could add a glaze or icing to the top of the loaf.
More Quick Bread Recipes
Eggnog Quick Bread with Eggnog Icing
Banana Bread Recipe
Zucchini Bread Recipe
Coconut Bread
Chocolate Cinnamon Bread
Tools Used to make this Cranberry Orange Bread
You will need a 9×5-inch loaf pan for this recipe.
Lining the pan with parchment paper helps a lot to be able to get the bread out of the pan easily.
I use a fine mesh strainer for sifting the dry ingredients. You can also use a sifter, or if you don’t have either of these, you can whisk the dry ingredients with a wire whisk.
Looking for more free recipes?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.
Cranberry Orange Bread
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baked
- Cuisine: American
Description
Tart cranberries and sweet orange juice combine to make this Cranberry Orange Bread that is perfect for breakfast or brunch, or even for dessert! This is the perfect quick bread for the Christmas season.
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder*
- 1/2 teaspoon salt
- grated zest of 1 large orange
- 2/3 cup fresh orange juice
- 2 eggs, lightly beaten
- 1/3 cup vegetable oil
- 1 1/4 cups fresh cranberries
- 1/2 cup pecans, chopped
Instructions
- Preheat the oven to 350ºF. Line a 9×5-inch loaf pan with parchment paper and spray with nonstick cooking spray.
- Sift the flour, sugar, baking powder and salt together in a large bowl. Stir in the orange zest. Make a well in the center and add the orange juice, eggs and vegetable oil. Stir gently, just until almost combined. Fold in the cranberries and nuts, making sure you don’t over mix the batter.
- Pour the batter into the prepared loaf pan. Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes.
- Let the bread cool in the pan for 10 minutes, then remove to a cooling rack to cool completely.
Recipe Notes:
*The original recipe here had 1 tablespoon of baking powder. It always worked for me, but some people had some problems with it. So it has been re-tested with 1 1/2 teaspoons of baking powder and the loaf worked well.
My loaf pan is 9×5-inches and an 8 cup capacity. I have found that although many loaf pans say they are 9×5, they are actually bigger or smaller. This recipe works with an 8 cup capacity pan, but has not been tested in a smaller or larger pan.
Adapted from The Great Big Baking Book
SUBSTITUTIONS: You can use frozen cranberries instead of fresh. No need to thaw, just stir them into the batter. This recipe has not been tested with dried cranberries. The end result would be different for sure, but they may work if they are soaked in orange juice first.
If desired, you can substitute melted butter for the vegetable oil.
FREEZE: The loaf can be frozen. Let it cool completely before wrapping it tightly in plastic wrap and then place it in a freezer safe container or ziplock bag. Freeze for 2-3 months. To thaw, leave the loaf at room temperature until fully thawed.
STORE: Store any leftovers in an airtight container for up to 5 days.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition
- Serving Size: 1 slice
- Calories: 208
- Sugar: 11 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 31 mg
Keywords: cranberry orange bread, cranberry bread
Shirley says
I made the Cranberry Orange Bread today. So easy! It was delicious! I love a one bowl recipe!
If I want the bread to be more moist, what can I do? Also, I was going to stir in additional sugar with the cranberries before adding them to the batter. What do you think?
I’d appreciate your input.
Dave says
I doubled the recipe and used a package of frozen cranberries that I needed to use up, was probably about 4 cups, so yes, i had plenty of cranberry goodness.
The loaf texture can out almost like a scone, which is fine with me. We loved it.
★★★★★
Glends Jean says
This bread tasted delicious! I’m not sure what I did, but it cracked on top, but I was interrupted several times while making it, and I really don’t care, because it tastes delicious! Hubs says so too. I told him he had to wait ‘til Thanksgiving morning for anymore. I’m making another one just in case. Hopefully there will be fewer interruptions and I won’t have any cracks. Thank you for a wonderful recipe!
★★★★★
Aidan says
This recipe is great!! I added some rum and vanilla, almond, and orange extract. Super tasty. A tad crumbly though
★★★★★
Lora Gullette says
Can I use dried cranberries? If so, would it be the same amount and should I rehydrates them before using?
Deborah says
I haven’t tried dried cranberries in this bread so I couldn’t say for sure how it would turn out. I would think it would be ok. And if I were going to try it, I’d probably soak them in some orange juice or cranberry juice first.
Joyce says
I had a bad experience. There was more batter than one pan worth. I filled a mini pan also. The mini pan turned out fine. The larger one I cooked for 50 minutes and took it out . Wrong move! It was not done at all. After it fell apart I jammed it back in the pan and cooked it for another 15 minutes. Needless to say, we are eating this ourselves, not giving it as a gift!
Tina Duell says
This recipe was perfect! Giving gifts of rocky road fudge, orig Chex mix and needed one more treat! So happy I made it. It will be the best part of the gifts for my neighbors. Thank you!
Cindy says
I made your orange cranberry bread today. It made the house smell wonderful while it was baking. It turned out great and looked just like your pictures. It tasted delicious! Great recipe.
Rhonda Meadows says
Can I substitute melted butter for the oil?
Nanc says
How do I convert this into mini loaves
Deborah says
Hi Nanc – I haven’t tried them as mini loaves, and it would baking time would depend on the actual size of your loaf pan. The ingredients and method would remain the same. I’d probably start checking them around 20 minutes and let them bake until a tester inserted in the center comes out clean.
Lisa Dudley says
I was tired of my usual banana bread, so I thought I’d give this a try. Delicious! The orange is not overpowering, which is good. The cranberries(I left them whole) were, as expected, tart, but not too much. They blended nicely with the flavor and added a wonderful taste. Thanks for the recipe!
★★★★★
Ann says
Ugh, forgot the sugar, hopefully the oj will be sweet enough!
Deborah says
Uh oh! I hope it was still good for you. 🙂
Sheryl says
Can you use frozen cranberries? If you do should they be thawed?
Deborah says
I haven’t tried it with frozen cranberries, but my guess is that they would work. And I’d just try adding them in frozen – no thawing necessary!
Linnea says
Looks and smells delicious! Unfortunately, it seems to be taking a solid 15minutes more than the 45mins suggested to bake completely. I’m using regular size loaf pans – maybe I’ll try mini loaves next. Can’t wait to try it!
Taylor says
Hi , Deborah
I have one question is 1 Tbsp of baking powder a lot
Or
Did you miss write it and it is supposed to be
1 tsp
Deborah says
Hi Taylor – the 1 tablespoon is correct! You may be able to get away with adding less, but I have not tested it with less.
Joan Metz says
Be a little more tolerant…some people are allergic to nuts and some have health issues (diverticulitus) and cannot eat nuts.
Barb says
Just don’t put them in!
Cakelaw says
Yum – cranberry and orange is a great combination.
maybahay says
how can anyone say no to these???
the flavours sound wonderful.
Nirmala says
Thanks for visiting again. I also made a sweet bread over the weekend. Yours looks delicious. I hope to post shortly. Thanks for the encouragement.
eatme_delicious says
Hmm maybe I should try this bread as I don’t really like cranberries either. Saving this recipe!
Cynthia says
This looks soooo good. I can try it with other fruit combos too right?
mimikatzchen says
this looks so yummy! i’ve been looking for some good loaf recipes, and this is definitely going on the list.
once i brought a marble cake to work, and i was like wtf people! no one was eating it! i felt so rejected, haha, until i brought cookies in the next week and they were gobbled up. so i came to the conclusion, no more cakes at work.
Cakespy says
Are you kidding? Whip out this combo ANY time for me!
KJ says
errrm….I’m a nut hater. Please don’t hate me.
Almonds, pistachios or hazelnuts terrific. Peanuts, walnuts, pecans or anything else, not for me.
Otherwise this bread looks great, and nuts are easy to leave out.
Amanda at Little Foodies says
Convert bread – love it!
kellypea says
This sounds great. What is up with the folks you work with anyway? Don’t they know how good nuts are for them? This makes me realize I never posted a cranberry nut bread I made before Christmas. Hilarious!
Gabi says
Looks so yummy! Orange and Cranberry are a match made in heaven. Glad your husband found it yummy.
Hope you’re keeping warm through our SLC deep freeze!
Shayne says
cranberry and orange are always nice together.
Candace says
Yum! And its so pretty!
Aimée says
Nice colors in this bread and a superb combination of flavors.I could go for a slice or two with my tea!
Patricia Scarpin says
Love the colors and the flavors, Deb. I have never tried fresh cranberries but have tried the dried ones. Delicious!
lalaine says
Wow! Looks so yummy!
I have a cranberry bread recipe also, which uses puree pumpkin, but I’ve never gotten around to trying it! Well, the way I drooled over your pictures, I just know what will be coming out of my kitchen tomorrow!
Emiline says
Hallelujah! You converted him.
Your co-workers are crazy! That bread looks so good. They are not foodies. I have the same problem at my work. (Hope they aren’t reading this) I don’t bother bringing stuff in, anymore.
Pecans are better than walnuts, anyway.
Anj says
I think your co-workers are, well, um ‘NUTS’. I love all those flavors. Glad your husband liked the bread.
breadchick says
Oh Deborah, I was just thinking about making cranberry orange muffins with the bag in my freezer! But now I think I’ll try your quick loaf.
javagirlkt's cookin' says
This looks so good and easy. I’m scared of baking my own bread, but I think I could handle this one.
All of your recipes are fantastic! 🙂 Thanks for sharing.
Kevin says
Nut haters? But nuts are so good! Orange and cranberry are a great combo and the pecans make it that much better. Nice looking bread!
Arfi Binsted says
cranberry looks wonderful in bread! not a popular ingredients in my kitchen, but surely interesting to try out!!
Mary says
That bread looks delicious. I love the orange cranberry combination.
And yeah, I don’t get nut haters either.
The Baker & The Curry Maker says
Pfft nuthaters. They’re like anti-chocolate people – I just don’t get it. At least your hubby tries things, sometimes thats the hardest thing with fussyeaters, they wont’ even try. Well done on convertin!
The Baker & The Curry Maker says
Pfft nuthaters. They’re like anti-chocolate people – I just don’t get it. At least your hubby tries things, sometimes thats the hardest thing with fussyeaters, they wont’ even try. Well done on convertin!
bbaking says
this is really a lovely looking loaf! I LOVE cranberries and I really like the look of this recipe, I’m gonna bookmark this for future reference x
glamah16 says
Just like my man( not liking cranberries). I made a chocolate chip, cranberry, orange pound cake for his coworkers and they loved it recently. Great combo and good use of cranberries. I still have more in the freezer.
clumsy says
I’m crazy for cranberry-orange flavors! Thanks for the recipe!
April says
Nut haters! don’t you hate them?! Your bread looks wonderful, and it proves that it was because the hubby liked it!