Seasonal Cranberry Orange Bread

A moist, fragrant quick bread filled with tart cranberries and bright orange zest—perfect for breakfast or a festive snack.

This recipe quickly became a favorite in my kitchen, reminding me of cozy autumn mornings with a warm slice and a cup of coffee.

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

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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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.

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

Check price on Amazon

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

Check price on Amazon

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This bread always brings my family together, especially during the holidays, sharing stories over warm slices fresh from the oven.

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.

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Keeps spices within easy reach while cooking, helping you season dishes quickly during everyday meal prep.

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Enjoy this delightful bread fresh or toasted with a spread of butter for a simple yet delicious treat.

Recipe FAQ

→ Can I use dried cranberries instead of fresh or frozen?

Yes, substitute with one cup of dried cranberries soaked briefly in warm water to rehydrate before folding into the batter.

→ What kind of nuts work best in this bread?

Chopped walnuts or pecans complement the tart cranberries well and add a nice crunchy texture, though they are optional.

→ How do I know when the bread is fully baked?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs when the bread is done.

→ Can I make a glaze to enhance the citrus flavor?

A simple glaze made from powdered sugar and fresh orange juice can be brushed on cooled bread for an extra burst of citrus brightness.

→ Is it necessary to thaw frozen cranberries before using?

No, add frozen cranberries directly into the batter to maintain their tartness and prevent color bleeding.