This recipe is colorful and tangy with a lightly sweetened (optional) glaze. Perfect to enjoy any time of year, this bread can be baked and frozen in slices for quick snacks.
Sweet & Citrusy
We love all kinds of quick breads because they can be made in less than an hour!
No yeast or kneading required. Can use fresh or frozen cranberries. This bread stores and freezes well.
The combination of orange juice, zest, and cranberries makes this bread an excellent grab-and-go snack for school or work! Smear it with cream cheese or our own recipe for honey butter.
Ingredients
Quick breads are made with basic ingredients like flour, butter, sugar, eggs, baking powder, and salt. ORANGE Our version has orange juice and zest for flavor and extra tang! Orange can be substituted with lemon if you’d like. If you don’t have fresh orange zest, add a small amount of orange extract. CRANBERRIES Whole cranberries give it a punch of color and a burst of fresh tartness. Dried cranberries can be used if desired, but the bread won’t be quite as moist. DAIRY Cream makes the bread super moist, but buttermilk can be used in place. ADD–INS Feel free to add nuts like walnuts or pecans.
How to Make Cranberry Orange Bread
Cranberry orange loaf has all the right stuff and it’s easy and quick to make! Once baked, move the bread to a cooling rack. Drizzle with glaze once cooled.
Tips for the Best Quick Bread
The following tips apply to all quick bread recipes from zucchini bread to banana bread.
Avoid overmixing the batter or you’ll end up with dense bread. Start with room temperature ingredients (eggs, butter, & cream/milk) to ensure proper blending and to save mixing time! Measure flour correctly by spooning the flour into the measuring cup. Using flour to lightly coat the cranberries (or any berry in a quick bread recipe) keeps them from sinking to the bottom of the bread and from leaking their juice. Ovens and pans can vary slightly. Check your bread at least 10 minutes early to ensure it doesn’t overcook.
Storage
Keep cranberry-orange loaf in an airtight container at room temperature with a slice of bread to absorb excess moisture. It’ll keep for about 3-4 days. Freeze loaf once cooled. Use a zippered bag with the date labeled on the outside. It will keep for up to 3 months. Let thaw on the counter or heat in a microwave for 15-20 seconds.
Quick Bread Faves
The Best Zucchini Bread – moist & flavorful Chocolate Chip Banana Bread – perfect afternoon snack Pumpkin Bread – freezer friendly Homemade Carrot Bread – a family favorite Classic Banana Bread – a 5-star recipe Strawberry Bread – with a delicious glaze
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