Cranberry Orange Bread
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Cranberry Orange Bread is delicious, buttery, and moist, filled with the flavors and scents of the season. Easy to make, it’s perfect for holiday gatherings or gifts from your kitchen!
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The bread is made with fresh cranberries that when sliced, sparkle like jewels.
And the fragrance? Oh my — baking this bread in the oven transforms your space into holiday central.
Ingredients for this Cranberry Orange Bread
- Pantry Ingredients: flour, sugar, baking powder, salt, baking soda
- Refrigerated Ingredients: 2 eggs, butter, freshly squeezed orange juice, and grated orange zest.
- Additional Ingredients: fresh cranberries, and optionally, you can add 1/2 cup of your favorite chopped nuts.
How to Make Cranberry Bread
Preheat the oven to 350 degrees. Grease the bottom of a 9 x 5-inch loaf pan and set it aside.
Step 1: Mix the Ingredients Together
Mix the flour, sugar, baking powder, salt, and baking soda; stir in the butter until the mixture is crumbly. Then stir in the orange peel, orange juice, vanilla, and eggs, just until the batter comes together. Be careful not to overmix. Fold in the fresh cranberries and nuts if using.
Step 2: Transfer the Batter to a Loaf Pan
Transfer the batter to the prepared baking pan.
Step 3: Bake the Cranberry Bread
Bake until a wooden toothpick inserted in the middle comes out clean; about 50 minutes to 1 hour. Cool in the pan for 5 minutes before loosening the sides of the loaf from the pan with a knife. Transfer the loaf to a rack to cool completely before slicing.
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Cranberry Orange Bread Recipe
Equipment
- 1 8.5-inch Loaf Pan or 9 x 5 inch loaf pan
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoons baking soda
- 1/4 cup butter softened
- 2 large eggs
- 1 tablespoon grated orange peel
- 3/4 cup orange juice
- 1 teaspoon vanilla
- 1 cup cranberries fresh or frozen
- 6 oz chopped nuts optional
Instructions
- Preheat the oven to 350 degrees. Grease the bottom of a 8.5 x 4.5 inch loaf pan or a 9 x 5-inch loaf pan and set it aside.
- In a large bowl, mix the flour, sugar, baking powder, salt, and baking soda; stir in the butter until the mixture is crumbly. Then stir in the orange peel, orange juice, vanilla, and eggs, just until the batter comes together. Be careful not to overmix. Fold in the fresh cranberries and nuts if using.
- Transfer the batter to the prepared baking pan. Bake until a wooden toothpick inserted in the middle comes out clean; about 50 minutes to 1 hour. Cool in the pan for 5 minutes before loosening the sides of the loaf from the pan with a knife. Transfer the loaf to a rack to cool completely before slicing.
Notes
If Baking Mini Loaves
Transfer the batter to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with butter or greased. Bake at 350º for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
In the process of making this and realized that your recipe doesn’t say when to add in the vanilla. :((
Thank you! I’ve added it in the recipe description.
I love this bread. The problem is I can’t stop eating it.
It’s so good!!
Such good bread!
This is one of our new favorites!
I would like to make mini loaves to give as Christmas gifts. Bake for how long? Any other changes. maxineoates@gmail.com. Thanks. MM
Hi Maxine! This can be converted into three 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350º for 33-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.