Some flavors are just better together and that’s exactly how I feel about fresh cranberries and orange. They bring out the best in each other and come together for a festive flavor palate. This Cranberry Orange Bread recipe doesn’t require yeast, so it’s a delicious quick bread option. Make it for Thanksgiving or Christmas. Just spread a little butter on it for a irresistible treat.
Quick bread recipes are so great if you’re a beginner baker. They’re just mixing wet and dry ingredients together before baking. So you don’t have to wait for yeast to rise, like a traditional bread. The speckles of fresh cranberries make it look so festive for the holiday season, but the orange adds so much complexity to the flavor. You’re going to love it!
Looking for other Cranberry Recipes? These Easy Cranberry Coconut Macaroons are a great homemade holiday gift idea. Classic Cranberry Sauce & Cranberry Fluff Salad are holiday table side dishes. Cranberry Mousse is a single serving dessert that’s beautiful. Cranberry White Chocolate Walnut Fudge is a decadent dessert.
How To Make Cranberry Orange Bread (Quick Bread) Recipe
This recipe makes two loaves total. It’s perfect as a homemade holiday gift idea from the kitchen too. You could also make some fresh for Thanksgiving, use one loaf, and freeze the second one for Christmas. Alternatively, if you’ve got a big holiday crowd, you get the two loaves – so you’re not baking all day long.
What To Serve With Cranberry Orange Bread
Honestly, you can enjoy this bread naked, with nothing on top, and it’s delicious. A little dab of fresh butter is also a scrumptious option. Make sure it’s butter that’s at room temperature to spread easily. Quick breads are flaky, and not hearty enough for spreading something tough. You can enjoy it for breakfast or serve in a bread basket at your holiday table.
How To Freeze Leftover Cranberry Orange Bread
For any leftovers that you want to freeze, make sure your bread is entirely cooled from the oven. Use a layer of plastic wrap and then a layer of aluminum foil over that, to wrap your loaf. Place the loaf in the freezer. It’s good for 3-4 months. Let it thaw to room temperature before serving again.
When To Buy Fresh Cranberries
Typically, you can find fresh cranberries at your local grocery store starting in mid-October. They’ll stay in season until December. However, you can freeze fresh cranberries for up to one year in your freezer.
The Best Quick Bread Tips
- It’s ok if your batter is lumpy. Do not over mix your wet ingredients into your dry ingredients. Over mixing will cause tunnels and the bread will be tough.
- If the texture of your bread is soggy and the middle has sunk, it means there was insufficient leavening, the batter stood too long before baking, or it’s underdone.
- Place your Orange Cranberry Bread in the center of your oven. If it’s browning too quick, you can add aluminum foil on the top while it finishes baking.
- Don’t stress about a crack down the top of the bread. A crack down the top of a loaf is typical and shows that the batter has expanded properly.
- Grease you bread pan well with a non-stick cooking spray
What You’ll Need From The Grocery Store For Orange Cranberry Bread:
- All-Purpose Flour
- Cup Sugar
- Brown Sugar
- Baking Powder
- Ground Cinnamon
- Ground Nutmeg
- Orange Juice
- Canola Oil
- Orange Zest
- Fresh Cranberries
Step By Step Instructions To Make This Orange Cranberry Bread Recipe
Preheat the oven to 350 degrees. In a large bowl, combine the flour, sugars, baking powder, salt, cinnamon and nutmeg.
Whisk the egg, milk, orange juice, oil and orange zest; stir into dry ingredients just until blended.
Fold in the cranberries and apple.
Pour into 2 greased 8×4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
- 2-3/4 Cups All-Purpose Flour
- 2/3 Cup Sugar
- 2/3 Cup Packed Brown Sugar
- 3-1/2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Ground Nutmeg
- 1 Large Egg, Room Temperature
- 1 Cup Milk
- 1/2 Cup Orange Juice
- 3 Tablespoons Canola Oil
- 2 to 3 Teaspoons Grated Orange Zest
- 2 Cups Coarsely Chopped Fresh or Frozen Cranberries
- 1 Large Apple, Peeled and Chopped
- Preheat the oven to 350 degrees. In a large bowl, combine the flour, sugars, baking powder, salt, cinnamon and nutmeg.
- Whisk the egg, milk, orange juice, oil and orange zest; stir into dry ingredients just until blended.
- Fold in the cranberries and apple.
- Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
- Want to freeze your leftover bread? Securely wrap cooled loaves in foil and freeze. To use, thaw at room temperature.
Amount Per Serving: Calories: 228Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 105mgCarbohydrates: 46gFiber: 2gSugar: 9gProtein: 5g
**Nutrition is calculated by a third party. Actual values may vary.