Add a wonderfully zestful twist to your baking routine with this incredibly Easy Orange Cranberry Bread! This quick bread recipe creates a moist, tender loaf bursting with bright orange flavor from fresh zest and juice, perfectly complemented by sweet-tart dried cranberries. I absolutely adore the combination of orange and cranberry, and this Orange Cranberry Bread is such a simple way to enjoy it. It’s perfect for breakfast, an afternoon snack with tea or coffee, or even as a lovely homemade gift, especially delightful during these beautiful spring days!
Why You’ll Love This Orange Cranberry Bread
- Bright Citrus Flavor: Packed with fresh orange zest and juice for an authentic, vibrant taste.
- Moist and Tender: The combination of milk, butter, and brown sugar ensures a wonderfully moist crumb.
- Easy Quick Bread: No yeast or complicated techniques needed – just mix and bake!
- Perfect Flavor Pairing: Tart cranberries and sweet orange are a classic match.
- Versatile Treat: Great for breakfast, snacking, dessert, or gifting.
Ingredients for Orange Cranberry Bread
Here’s what you’ll need to make this delicious quick bread. The full list with measurements is in the recipe card below.
Main Ingredients
- All-purpose flour (spooned and leveled) (Dry Ingredient)
- Light-brown sugar, packed (Sweetener)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Orange zest (Flavoring)
- Orange juice (freshly squeezed preferred) (Liquid/Flavoring)
- Salt (Seasoning)
- Large egg, lightly beaten (Binder)
- Unsalted butter, melted (Fat)
- Whole milk (Dairy)
- Dried cranberries (Fruit)
Topping (Optional)
- Confectioners’ sugar (for dusting) (Sweetener)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic taste of this Orange Cranberry Bread, but here are some fun variations:
- Add Nuts: Fold in ½ cup of chopped walnuts or pecans along with the cranberries for extra texture.
- Different Citrus: Use lemon zest and juice or even grapefruit for a different citrus twist.
- Add Spices: Incorporate ½ teaspoon of cinnamon or a pinch of cardamom into the dry ingredients for added warmth.
- Orange Glaze: Instead of dusting with powdered sugar, make a simple orange glaze (powdered sugar mixed with orange juice) to drizzle over the cooled bread.
- Fresh Cranberries: If using fresh cranberries (especially during the holiday season), roughly chop them and increase the sugar slightly as they are tarter than dried.
How to Make Orange Cranberry Bread
Let me show you how easy it is to make this delightful Orange Cranberry Bread:
Prep Oven and Pan
- First, I preheat my oven to 350°F (180°C).
- I spray a 9×5-inch loaf pan with nonstick spray. Greasing and flouring it or lining with parchment paper also works well for easy removal.
Mix the Batter
- Combine Dry Ingredients: In a large bowl, I whisk together the flour, baking powder (don’t forget this!), baking soda, and salt.
- Combine Wet Ingredients: In a separate medium bowl, I whisk the lightly beaten egg and the packed light-brown sugar together until combined. Then, I whisk in the whole milk, melted butter, orange juice, and orange zest.
- Combine Wet and Dry: I pour the wet ingredients into the bowl containing the dry ingredients. I whisk (or stir with a spatula) just until combined. It’s crucial to avoid over-mixing quick bread batter, as this can make the loaf tough. A few lumps are perfectly okay!
- Fold in Cranberries: Using a rubber spatula, I gently fold in the dried cranberries until they are evenly distributed throughout the batter.
Bake the Bread
- I pour the prepared Orange Cranberry Bread batter into the prepared loaf pan and spread the top evenly.
- I bake for 45 minutes to 1 hour. About halfway through the baking time, if the top seems to be browning too quickly, I loosely cover the pan with aluminum foil to ensure even browning and prevent the top from getting too dark before the inside is cooked.
- I check for doneness using a toothpick or wooden skewer inserted into the center of the bread. If it comes out clean, or with just a few moist crumbs attached, the bread is done.
Cool and Serve
- I let the bread cool in the pan set on a wire rack for about 10 minutes.
- Then, I carefully remove the loaf from the pan and let it cool completely on the wire rack before slicing and serving.
- Optional: Once cool, I dust the top of the Orange Cranberry Bread with confectioners’ sugar.
- Slice and serve!
Tips and Tricks for the BEST Quick Bread
Here are my secrets for making this Orange Cranberry Bread truly exceptional:
- Spoon and Level Flour: Measure flour correctly by spooning it into the measuring cup and leveling off the top, rather than scooping directly from the bag (which compacts the flour).
- Don’t Overmix: Mix the batter just until the wet and dry ingredients are combined. Overmixing develops gluten and results in a tough, dense bread.
- Fresh Orange Zest & Juice: Using fresh orange provides the brightest, most authentic flavor. Zest the orange before juicing it!
- Tent with Foil: If the top of the bread is browning too quickly during baking, loosely tenting it with foil for the remainder of the time prevents burning while the inside finishes cooking.
- Cool Completely: Allow the bread to cool fully before slicing for the cleanest cuts and best texture.
How to Serve
This Orange Cranberry Bread is delicious served:
- As Is: Perfect plain, sliced for breakfast or a snack.
- With Butter: A smear of butter on a slice is simple perfection.
- With Cream Cheese: Tangy cream cheese pairs wonderfully with the sweet and tart flavors.
- Toasted: Lightly toast slices for extra texture.
- For Brunch: A lovely addition to any brunch spread.
- With Tea or Coffee: The perfect accompaniment for an afternoon break.
Serve at room temperature.
Make Ahead and Storage
Quick breads like this are great for making ahead!
- Storage: Once completely cool, store the Orange Cranberry Bread, wrapped well in plastic wrap or in an airtight container, at room temperature for up to 4 days.
- Freezing: This bread freezes beautifully! Wrap the cooled loaf (sliced or whole) tightly in plastic wrap, then again in aluminum foil or place in a freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature.
FAQs about Orange Cranberry Bread
- Can I use fresh or frozen cranberries instead of dried?
- Yes. If using fresh or frozen (don’t thaw first), roughly chop them and increase the granulated sugar in the batter by about ¼ cup, as they are much tarter than dried cranberries.
- Can I use orange juice from a carton?
- Freshly squeezed orange juice provides the best flavor, but juice from a carton can be used in a pinch. You’ll still need fresh oranges for the zest, which adds significant flavor.
- My quick bread is dry. What happened?
- Overmixing the batter or overbaking the bread are the most common causes of dry quick bread. Mix just until combined and bake only until a toothpick comes out clean. Ensure accurate flour measurement too.
Enjoy this bright, moist, flavorful, and Easy Orange Cranberry Bread! It’s a delightful treat for any time of day.
Print
Orange Cranberry Bread
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Bread, Quick Bread, Breakfast, Brunch, Snack
- Cuisine: American
Description
Try our Orange Cranberry Bread recipe and add a zestful twist to your baking routine! This moist quick bread is flavored with orange zest and juice and packed with sweet-tart dried cranberries.
Ingredients
Scale
- 2 cups (250g) all-purpose flour, spooned and leveled
- 1 cup (213g) packed light-brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons orange zest (from about 1 large orange)
- 3 tablespoons fresh orange juice
- 1 large egg, lightly beaten, room temperature
- 2 tablespoons unsalted butter, melted and slightly cooled
- ¾ cup whole milk, room temperature
- 1 bag (12 ounces) dried cranberries
Optional Topping:
- 1 tablespoon confectioners’ sugar (powdered sugar), for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper and grease the parchment.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the lightly beaten egg and packed light-brown sugar until combined. Whisk in the room-temperature whole milk, melted butter, fresh orange juice, and orange zest.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Whisk or stir with a spatula until just combined. Do not over-mix; a few lumps are okay.
- Fold in Cranberries: Gently fold in the dried cranberries until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 45 minutes to 1 hour, or until a wooden toothpick inserted into the center comes out clean. Check for doneness starting around 45 minutes.
- Prevent Over-Browning: If the top of the bread begins to brown too quickly during baking, loosely tent the loaf pan with aluminum foil for the remainder of the baking time.
- Cool: Let the bread cool in the pan on a wire rack for 10-15 minutes before carefully removing it from the pan. Let it cool completely on the wire rack before slicing.
- Add Topping (Optional): Once the bread is completely cool, dust the top with confectioners’ sugar, if desired.
- Serve: Slice and serve.
Notes
- Measuring Flour: For accuracy, weigh your flour or use the spoon-and-level method (fluff flour, spoon into cup, level off).
- Room Temperature Ingredients: Using room-temperature eggs and milk helps the batter mix evenly.
- Orange: Use fresh orange zest and juice for the best flavor.
- Cranberries: This recipe uses dried cranberries. If you substitute fresh or frozen cranberries (do not thaw), the bread may be more moist and might require a longer baking time.
- Do Not Overmix: Overmixing quick bread batter can make it tough. Mix just until the flour disappears.
- Baking Time: Oven temperatures and pan materials vary, so start checking for doneness around the 45-minute mark.
- Storage: Store leftover bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.