Easy Orange Cranberry Bread
This Easy Orange Cranberry Bread combines fresh orange zest and juice with tart cranberries in a moist, tender quick bread. Perfect for holiday mornings or year-round enjoyment, it offers bright flavors in an approachable, crowd-pleasing package.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons orange zest from approximately 2 large oranges
- ¾ cup fresh orange juice
- ¼ cup unsalted butter melted
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen cranberries if frozen, do not thaw
- ½ cup chopped walnuts or pecans optional
- For the glaze optional: 1 cup powdered sugar mixed with 2 tablespoons orange juice
Instructions
- Prepare your oven and pan. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper for easier removal.
- Combine the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix the wet ingredients separately. In a medium bowl, combine the orange zest, orange juice, melted butter, egg, and vanilla extract. Whisk until smooth and fully incorporated.
- Combine wet and dry mixtures carefully. Pour the wet ingredients into the dry ingredients and stir just until combined. Overmixing will result in a tough bread, so stop when no dry flour pockets remain.
- Fold in the cranberries and nuts. Gently fold in the cranberries and nuts (if using) with a rubber spatula or wooden spoon. The batter will be thick.
- Transfer to pan and bake. Pour the batter into your prepared loaf pan and spread evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool before removing from pan. Allow the bread to cool in the pan for 15 minutes, then remove to a wire rack to cool completely.
- Add the glaze if desired. Once the bread is completely cool, mix the powdered sugar and orange juice until smooth, then drizzle over the top of the bread. Let set before slicing.
Notes
- For maximum orange flavor, rub the orange zest into the sugar with your fingers before adding to the dry ingredients. This releases the essential oils for more intense flavor.
- If using frozen cranberries, add them to the batter while still frozen to prevent bleeding and mushiness.
- The bread can be made a day ahead and stored well-wrapped at room temperature.
- For a more cake-like texture, add an additional egg to the batter.
- This bread freezes beautifully for up to 3 months. Wrap tightly in plastic wrap and then foil before freezing.