Cranberry Orange Bread
Bake a moist cranberry orange quick bread with tart cranberries, fresh orange zest and juice, and a tender golden crumb.
- Author
- By Baking Hot Recipes
- Published
- Published August 4, 2026
Quick facts
- Prep time
- 20 min
- Cook time
- 55 min
- Rise & proof
- 10 min
- Total elapsed time
- 1 hr 25 min
- Yield
- 1 loaf
- Servings
- 10
About this recipe
This easy cranberry orange quick bread pairs tart cranberries with bright orange zest and juice. The batter is mixed in separate dry and wet bowls, folded gently, and baked until golden.
Ingredients
Main batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 cups fresh or dried cranberries
- 1 tablespoon finely grated orange zest
- 1/4 cup fresh orange juice
- 2 large eggs
- 1/2 cup unsalted butter, melted
Optional add-ins
- 1/2 to 1 cup chopped walnuts, optionally toasted (optional)
Instructions
Mix and bake the quick bread
Step 1
Preheat the oven and prepare the pan
Preheat the oven to 350F (175C) with a rack in the center. Grease a loaf pan with butter or nonstick spray and optionally dust it lightly with flour.
Step 2
Prepare the fruit and citrus
Measure all ingredients. Rinse and dry fresh cranberries when using them. Finely grate the orange zest, squeeze the orange juice, and melt the butter.
Step 3
Mix the dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
Step 4
Mix the wet ingredients
In a second bowl, whisk the eggs, orange zest, orange juice, and melted butter until smooth.
Step 5
Combine the batter
Add the wet mixture to the dry ingredients and fold only until the batter comes together. Do not overmix.
Step 6
Fold in the cranberries
Toss the cranberries with a small amount of the measured flour, then fold them gently into the batter. Fold in the optional walnuts at the same time.
Step 7
Fill the loaf pan
Transfer the batter to the prepared loaf pan and spread the top evenly.
Step 8 - 55 min
Bake the loaf
Bake in the center of the oven for 45 to 55 minutes. Begin checking after 40 minutes because oven performance and cranberry moisture can change the baking time.
Step 9
Check for doneness
Insert a toothpick into the center. The loaf is ready when it comes out clean or with only a few moist crumbs. The top should be golden and may sound hollow when tapped.
Step 10 - 10 min
Cool the bread
Cool the loaf in the pan for 10 minutes, then transfer it to a wire rack and allow it to cool fully before slicing.
Recipe notes
The Delightful World of Quick Breads
Quick breads use chemical leavening instead of yeast, allowing the batter to be mixed and baked without a long fermentation period.
Why Cranberry and Orange Work Together
Tart cranberries balance the sweet citrus aroma of orange zest and juice, producing a bright flavor suitable for breakfast, snacks, or holiday serving.
Ingredient note
Fresh vs. Dried Cranberries
Fresh cranberries are tart and juicy, while dried cranberries are sweeter and chewier. Rinse and dry fresh berries before adding them to the batter.
Ingredient note
Maximizing Orange Flavor
Use finely grated zest from only the colored outer peel to avoid bitterness. The source explicitly calls for about one-quarter cup of fresh orange juice.
Ingredient note
Flour, Sugar, and Leavening
The source explicitly measures two cups all-purpose flour, two teaspoons baking powder, and one cup granulated sugar. Fresh baking powder supports an even rise.
Warning
Editorial Working Formula
The source names cranberries, eggs, orange zest, melted butter, and salt but does not give their quantities. The amounts in this imported recipe are editorial working values, not verified source measurements. Keep the recipe in Review until the complete formula is test-baked.
Tip
Optional Nuts and Spices
Walnuts or pecans can add texture, while cinnamon or nutmeg can add warmth. The source gives a range of one-half to one cup chopped walnuts.
Equipment You Will Need
Use mixing bowls, measuring cups and spoons, a whisk, rubber spatula, loaf pan, and wire cooling rack. A microplane is useful for zesting the orange.
Tip
Mixing the Batter
Whisk the dry and wet mixtures separately, then combine them only until the batter comes together. Overmixing can produce a dry or tough loaf.
Tip
Preparing the Loaf Pan
Grease the pan with butter or nonstick spray. A light dusting of flour or a suitable loaf-pan liner can make removal easier.
Tip
Baking Time and Doneness
Bake at 350F (175C) for 45 to 55 minutes and begin checking after 40 minutes. A toothpick should come out clean or with a few moist crumbs.
Tip
Cooling the Loaf
Cool the bread in the pan for 10 minutes, then move it to a wire rack. Cooling on a rack helps prevent a soggy bottom.
Tip
Cranberry Walnut Variation
Fold in one-half to one cup chopped walnuts. Toasting the nuts before chopping can deepen their flavor.
Serving suggestion
Optional Orange Glaze
For the source variation, mix one cup powdered sugar with two to three tablespoons orange juice until smooth, then drizzle it over a fully cooled loaf.
Warning
Gluten-Free and Vegan Adaptations
The source suggests a 1:1 gluten-free flour blend for a gluten-free variation and flax eggs or applesauce plus plant-based ingredients for a vegan variation. These adaptations are not tested in the source and are not applied to the primary recipe or dietary labels.
Serving suggestion
Serving Suggestions
Serve the bread with coffee or tea, alongside fruit salad, or toasted with butter or cream cheese.
Storage
Storage and Freezing
Store the cooled loaf in an airtight container at room temperature for up to 3 days. The source FAQ says a tightly wrapped loaf can be frozen for up to 3 months. Thaw at room temperature or toast slices directly from frozen.
Warning
Bread Too Dry or Too Moist
Overmixing or overbaking can dry the loaf. Excess liquid or inaccurate measurement can leave the center too moist. Check the loaf frequently near the end of baking.
Tip
Preventing Sinking Cranberries
Toss the cranberries with a small amount of flour before folding them into the batter. Fold gently and avoid overmixing.
Warning
High-Altitude and Climate Adjustments
The source gives conflicting high-altitude temperature guidance: the article says to lower the baking temperature, while the FAQ says to raise it. It consistently suggests reducing leavening and adjusting liquid. No exact adjustment should be applied without a tested altitude-specific formula.
Frequently Asked Questions
What type of cranberries should I use for cranberry orange bread?
Fresh cranberries are tart and colorful, while dried cranberries are sweeter and chewier. Either may be used according to preference.
Can I substitute orange zest with orange extract?
Orange extract can add flavor but does not replace the aromatic oils and fresh character of zest. The source suggests pairing it with additional orange juice when zest is unavailable.
How do I prevent cranberries from sinking to the bottom of the bread?
Toss the cranberries in a small amount of flour before folding them into the batter, and avoid overmixing.
Can I make cranberry orange bread gluten-free?
The source suggests replacing all-purpose flour with a gluten-free blend containing xanthan or guar gum and adjusting liquid as needed. This variation requires testing before publication.
How should I store leftover cranberry orange bread?
Store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.
Can I make cranberry orange bread vegan?
The source suggests flax egg or applesauce instead of eggs and plant-based ingredients where needed. The adaptation is untested and requires formula verification.
How do I adjust the recipe for high altitude?
The source agrees that liquid and leavening may need adjustment but conflicts on oven temperature. Use a tested high-altitude method rather than applying an unverified temperature change.
Can I add walnuts or other nuts to cranberry orange bread?
Yes. Fold chopped walnuts or another suitable nut into the batter with the cranberries.