Cranberry Orange Bread is the perfect holiday treat! Soft, moist quick bread recipe with bright, fresh cranberry orange flavors.
Cranberry Orange Bread is always on the menu during the holidays! I had some fresh cranberries on hand so I decided to bake a recipe for Cranberry bread that was in our family cookbook. I love the fresh, tart flavor of cranberries and the added sweetness in this bread highlights them beautifully. The orange zest addition is a winner too- the two flavors pair well together in my opinion. This bread is great for breakfast, or as a snack or dessert! Enjoy.
Can you freeze Cranberry Orange Bread?
Yes! I love making desserts throughout the fall and Winter months so I am not stressed out about all of the baking that needs to be done for Thanksgiving and Christmas! To freeze wrap the bread tightly with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. So easy!
Fresh Cranberry Orange Bread
- 2-3 cups fresh cranberries {I used about 2.5 cups}
- 1 cup granulated sugar
- 1 cup brown sugar
- 2/3 cup vegetable oil {I used coconut oil instead}
- 2 tsp vanilla
- 4 eggs
- 3 cups flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/2 cup chopped walnuts
- 1 TBSP orange zest
- 2-3 TBSP coarse sugar {optional but a lovely touch!}
- Preheat oven to 350 degrees. Spray loaf pans with cooking spray.
- Mix sugars, oil, vanilla and eggs in a large mixing bowl. Add milk and stir to combine. Stir in flour, baking soda and baking powder and salt. Gently fold in cranberries, orange zest and nuts.
- Divide batter evenly between loaf pans. Gently sprinkle coarse sugar on top of batter.
- Bake 8″ loaves about 50 minutes, until toothpick inserted comes out clean. 9″ loaves bake 60-70 minutes. Mini loaves bake about 45 minutes.
- Cool on a baking rack prior to serving.
Enjoy!
More amazing quick bread recipes that we love:
- Sweet Coconut Quick Bread
- Best Zucchini Bread recipe
- Easy Lemon Quick Bread
- Yogurt Banana Bread recipe
- Dutch Apple Quick Bread
- Pumpkin Chocolate Chip Quick Bread
- Caramel Banana Nut Bread
- Best Ever Pumpkin Bread
- Lemon Buttermilk Quick Bread
- Caramel Apple Quick Bread
- Easy Bananna Bread
- Cinnamon Raisin Quick Bread
- Peppermint Chocolate Quick Bread
- Cranberry Orange Quick Bread
- Cinnamon Roll Quick Bread
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FRESH CRANBERRY ORANGE BREAD
Ingredients
- 2-3 cups fresh cranberries {I used about 2.5 cups}
- 1 cup granulated sugar
- 1 cup brown sugar
- 2/3 cup vegetable oil {I used coconut oil instead}
- 2 tsp vanilla
- 4 eggs
- 3 cups flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/2 cup chopped walnuts
- 1 TBSP orange zest
- 2-3 TBSP coarse sugar {optional but a lovely touch!}
Instructions
- Preheat oven to 350 degrees. Spray loaf pans with cooking spray.
- Mix sugars, oil, vanilla and eggs in a large mixing bowl. Add milk and stir to combine. Stir in flour, baking soda and baking powder and salt. Gently fold in cranberries, orange zest and nuts.
- Divide batter evenly between loaf pans. Gently sprinkle coarse sugar on top of batter.
- Bake 8" loaves about 50 minutes, until toothpick inserted comes out clean. 9" loaves bake 60-70 minutes. Mini loaves bake about 45 minutes.
- Cool on a baking rack prior to serving.
- Enjoy!
Best Bread Pan?
I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!
GiGi says
I see the zested orange in your pictures, but not in the recipe. When are you adding it to the batter?
Tappy Swarner says
Orange zest is not listed….amount?
Terri @ that's some good cookin' says
Could your bread sound any more like Christmas!? This looks wonderful and I love the loaf wraps–they're perfect.
Jessica Williams says
Sorry everyone! I updated it- you use 1 TBSP of orange zest and you add it in with the cranberries and nuts. 🙂 ENJOY! It really is delicious!
cris says
How many loaves can this recipe make? What size pan did you use?
Jessica says
I just made this again last week – it made 6 mini loaves. It will make 2 regular sized loaves.
Bonnie Oakes says
where do you get the labels you rap around the bread I like to make them
Jessica says
I mention where I got them lower down the post- I got fancy and printed out loaf wraps from Our Thrifty Ideas and added holiday die cuts
from My Mind’s Eye. Look at me bring all crafty! ????
Laura says
I would love to try this recipe- unfortunately, there are ads blocking the entire post.
Jessica says
I’m so sorry! I’m having issues right now and am trying to fix it. You can still print the recipe and see it that way!
Tasa says
Would it be possible to make the mix ahead of time (the night before)? These would work as mini muffins, right? Thanks!
Jessica says
Yes, that’d work just fine Tasa!