Cranberry Orange Bread

Moist, delicious cranberry orange bread loaded with flavor and bursting with tart bites of cranberries.

Fresh cranberries and fresh orange take this quick bread to the next level! One slice will not be enough.

Naturally dairy-free with a gluten-free option as well.

Cranberry Orange Bread with glaze is a moist and tasty Christmas holiday dessert. 

The amazing aroma of the house, while this bread is baking, sends everyone running!

I love to make this cranberry orange bread around the holidays.  It is the perfect bread toasted for breakfast.  This festive bread makes an amazing hostess gift.

How to make cranberry orange bread:

1. Gather and measure the ingredients.
2. Preheat oven to 350 degrees F.
3. Grease and line a loaf pan with parchment paper.
4.  In a large mixing bowl, whisk the flours, sugars, baking powder, cinnamon, nutmeg, and salt.
5. In another smaller mixing bowl, whisk together the orange juice, milk, egg, oil, and orange zest.

6:  Stir in the wet ingredients into the dry ingredients and mix well to combine.

7:  Add the chopped cranberries and mix well to combine.

8:  Add chopped nuts (if adding) and stir well to combine.

9:  Pour the batter into the prepared loaf pan and smooth out the top.

10:  Bake for 50-55 minutes until a toothpick comes out clean.

11:  Let the cranberry orange bread cool before trying to take it out of the loaf pan.

12:  Cool on a wire rack.

13:  Store in an airtight container, or wrapped in plastic wrap for up to 5 days.  Store in the freezer for up to 3 months.

What is a quick bread?

• Quick bread is bread that is leavened with baking soda or baking powder or eggs instead of yeast.  Because of this, there is no time required for the rising of the dough making it a “quicker” bread to make.  Also called a loaf, the texture is similar to cake.

Recipe/Baking Tips:

• Try to have all the ingredients at room temperature.
• For gluten-free bread use gluten-free flour.  I use Bob’s Red Mills 1:1 GF flour.
• Use the same batter to make 3 mini-loaves.  Bake time will be less.
• This batter will make muffins as well.  Bake time approximately 20-25 minutes.

Other recipes you might like to try:

• Classic Banana Bread
• Gluten-Free Banana Bread
• Coconut Flour Banana Bread
• Cranberry Orange Sauce

Cranberry Orange Bread is easy and quick to make from scratch and keeps fresh for days! This moist bread is perfect for the holidays.

5 from 1 vote

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Cranberry Orange Bread!

Prep Time

10 mins

Cook Time

55 mins

Total Time

50 mins

 

Moist, delicious cranberry orange bread loaded with flavor and bursting with tart bites of cranberries. Fresh cranberries and fresh orange take this quick bread to the next level! One slice will not be enough. Naturally dairy-free with a gluten-free option as well. Cranberry Orange Bread with glaze is a moist and tasty Christmas holiday dessert. 

Course: Bread, Breakfast, gluten-free, Quick Bread

Cuisine: American, Dessert

Servings: 8

Calories: 338 kcal

Author: Christine Galvani

Ingredients

• 2 cups flour (use gluten-free for gluten-free bread. I use Bob's Red Mills GF 1:1 Flour).
• 1/3 cup sugar
• 1/3 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 egg (large)
• 3/4 cup milk (I use dairy-free refrigerated coconut milk).
• 1/4 cup orange juice
• 2 tablespoons oil (I use coconut oil, melted).
• 2 teaspoons orange zest (about zest from one orange).
• 1 cup cranberries (fresh or frozen, chopped)
• 1/2 cups chopped nuts (Optional: 1/2 chopped pecans and/or 1/2 chopped walnuts

Instructions

1. Preheat oven to 350 degrees F. Using oil spray, spray a 9 x 5 loaf pan and line with parchment paper.

2. In a large mixing bowl, whisk together the dry ingredients: flour, sugars, baking powder, salt, cinnamon, and nutmeg.

3. In another smaller mixing bowl, whisk together the wet ingredients: egg, orange juice, zest, milk, and oil.

4. Pour the wet ingredients into the dry ingredients and mix well to combine.

5. Add the nuts if using and stir to combine.

6. Pour the batter into the prepared baking loaf pan.

7. Optional: sprinkle a few chopped cranberries to top of the batter before baking.

8. Bake for 50-55 minutes until a toothpick inserted comes out clean. Let the bread cool for 10 minutes and then transfer to a cooling rack. Let cool completely before icing. Store in an airtight container up to a week in the refrigerator and for several months in the freezer.

9. To make the glaze, put one cup confectioners or powdered sugar in a bowl. Add two tablespoons of freshly squeezed orange juice, 1/2 teaspoon of orange zest, and 1/2 teaspoon vanilla extract. Whisk to combine. If you thin, add more sugar. If too thick, add more juice.

Recipe Notes

What is a quick bread?

• Quick bread is bread that is leavened with baking soda or baking powder or eggs instead of yeast.  Because of this, there is no time required for the rising of the dough making it a "quicker" bread to make.  Also called a loaf, the texture is similar to cake.

 

Recipe/Baking Tips:

• Try to have all the ingredients at room temperature.
• For gluten-free bread use gluten-free flour.  I use Bob's Red Mills 1:1 GF flour.
• Use the same batter to make 3 mini-loaves.  Bake time will be less.
• This batter will make muffins as well.  Bake time approximately 20-25 minutes.

Nutrition Facts

Cranberry Orange Bread!

Amount Per Serving

Calories 338 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g15%

Cholesterol 32mg11%

Sodium 202mg8%

Potassium 372mg11%

Carbohydrates 50g17%

Fiber 2g8%

Sugar 23g26%

Protein 8g16%

Vitamin A 165IU3%

Vitamin C 7mg8%

Calcium 175mg18%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published on October 31, 2013, and was updated with new photos, recipe, and directions in August 2020.

Resource:  Quick Breads