This Cranberry Orange Bread is a moist and flavorful quick bread featuring fresh orange juice and zest combined with tart cranberries. It's perfect for breakfast or an afternoon snack, with an optional crunch from nuts like walnuts or pecans. The bread is easy to make and bakes into a beautifully golden loaf with a tender crumb.
Total Time:1 hour 20 minutes
Yield:1 loaf
Ingredients
Dry Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Wet Ingredients
1/2 cup unsalted butter, melted
3/4 cup orange juice (freshly squeezed is best)
1 tbsp orange zest
2 large eggs
1 tsp vanilla extract
Add-ins
1 1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts or pecans (optional)
Instructions
Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
Combine wet ingredients: In a separate bowl, whisk together the melted unsalted butter, freshly squeezed orange juice, orange zest, eggs, and vanilla extract until thoroughly blended.
Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
Add cranberries and nuts: Gently fold in the coarsely chopped cranberries and the chopped nuts if using, distributing them evenly throughout the batter.
Transfer to pan: Pour the batter into the prepared loaf pan and spread it evenly with a spatula to ensure an even bake.
Bake: Place the pan in the preheated oven and bake for 65 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, loosely cover the loaf with aluminum foil to prevent burning.
Cool in pan: Remove the bread from the oven and let it cool in the pan for about 10 minutes to set.
Cool completely: Transfer the bread to a wire rack and allow it to cool completely before slicing to maintain its structure.
Serve: Slice the cranberry orange bread and serve it plain or with a spread of butter or cream cheese for added richness.
Notes
Use freshly squeezed orange juice for the best bright citrus flavor.
If using frozen cranberries, do not thaw them before mixing to prevent the batter from turning purple.
Chopped walnuts or pecans add a nice crunch, but they can be omitted for a nut-free version.
Cover the bread with foil during baking if it browns too fast to avoid overcooking the top.
Allow the bread to cool completely before slicing to ensure clean slices and better texture.
This bread freezes well; wrap it tightly in plastic wrap and foil before freezing.
