Name: Easy Cranberry Orange Quick Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ⅓ cup vegetable oil; 2 large eggs; ¾ cup fresh orange juice; Zest of 1 orange; 1 cup fresh or frozen cranberries, roughly chopped; ½ cup chopped nuts (optional: walnuts or pecans)

This Easy Cranberry Orange Quick Bread A moist and tender quick bread bursting with tart cranberries and sweet orange zest, perfect for breakfast, snacks, or a holiday treat. This recipe combines simple ingredients for a delightful balance of sweetness and tanginess, making it an ideal addition to any occasion.

Why You’ll Love This Recipe

I love this cranberry orange quick bread for its vibrant flavor and versatility. The tart cranberries pair beautifully with the fresh orange zest, creating a loaf that’s as visually appealing as it is delicious. It’s a one-bowl recipe that comes together quickly, and the option to include nuts makes it even more customizable. Whether it’s for a festive brunch or a cozy snack, this bread is a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup vegetable oil

2 large eggs

3/4 cup fresh orange juice

Zest of 1 orange

1 cup fresh or frozen cranberries, roughly chopped

1/2 cup chopped nuts (optional, such as walnuts or pecans)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, combine the vegetable oil, eggs, orange juice, and orange zest. Mix until well blended.

Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing to keep the bread tender.

Fold in the cranberries and nuts, if using, until they’re evenly distributed.

Pour the batter into the prepared loaf pan, spreading it out evenly.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 10 minutes

Servings: 10 slices

Calories per serving: 240 kcal

Variations

Nut-Free Option: Skip the nuts for a nut-free version that’s still bursting with flavor.

Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour.

Extra Citrus Flavor: Add a teaspoon of orange extract or a bit more orange zest for a stronger citrus punch.

Dried Cranberries: If fresh or frozen cranberries aren’t available, dried cranberries can be used—just reduce the sugar slightly to account for their sweetness.

Spiced Version: Add a teaspoon of ground cinnamon or nutmeg for a warm, spiced twist.

Storage/Reheating

To store the bread, wrap it tightly in plastic wrap or place it in an airtight container:

At room temperature: Keeps fresh for up to 3 days.

In the refrigerator: Stays fresh for up to 1 week.

Freezer: Wrap the bread or individual slices in foil and freeze for up to 3 months. Thaw at room temperature.

To reheat, warm slices in the microwave for 10-15 seconds or toast lightly in a toaster oven.

Related Recipes:

Cranberry Orange Bread

FAQs

How do I prevent the cranberries from sinking to the bottom?

Toss the cranberries in a tablespoon of flour before folding them into the batter. This helps distribute them evenly throughout the bread.

Can I use bottled orange juice instead of fresh?

Yes, but I recommend using fresh orange juice for the best flavor and zest.

What’s the best way to chop the cranberries?

I like to roughly chop fresh cranberries with a knife or pulse them a couple of times in a food processor. This ensures even distribution without turning them into a puree.

Can I make this recipe into muffins?

Absolutely! Divide the batter into a muffin tin lined with paper liners and bake at 350°F (175°C) for 18-22 minutes.

What other fruits can I use instead of cranberries?

Chopped cherries, blueberries, or raspberries work well as substitutes for cranberries in this recipe.

Conclusion

This Easy Cranberry Orange Quick Bread is a wonderful addition to your baking repertoire. Its combination of tart cranberries, sweet orange zest, and tender texture makes it perfect for any occasion. Whether you’re enjoying it fresh out of the oven or after freezing a batch, this recipe is sure to brighten your day. Give it a try, and I’m sure it will become a favorite in your home too!

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