Easy Cranberry Orange Quick Bread Recipe
If you’re searching for a vibrant, zesty treat that’s as easy as it is delicious, look no further than this Easy Cranberry Orange Quick Bread. Moist and bursting with the bold flavors of tart cranberries and sweet citrus, this loaf adds a cheerful pop of color to your kitchen, perfect for breakfast, tea time, or gifting during the holidays. It’s the kind of recipe you want to keep on hand for last-minute guests or a little bright spot on a cozy morning—you’re about to fall in love with this festive favorite!
Ingredients You’ll Need
It’s amazing how just a few simple, thoughtfully chosen ingredients come together to make Easy Cranberry Orange Quick Bread so irresistible. Each element brings something special—whether it’s a tang, a soft crumb, a touch of crunch, or a glimmering, aromatic zest.
- All-purpose flour: The foundation of the loaf, providing softness and classic quick bread crumb.
- Granulated sugar: Sweetens the bread and balances the natural tartness of the cranberries and orange.
- Baking powder: Lends an airy lift, ensuring your bread isn’t too dense.
- Baking soda: Adds extra rise and helps the crumb stay tender, especially with the acidity of orange juice.
- Salt: Just a pinch brings out all the best flavors and keeps sweetness in check.
- Orange zest: Packs in citrus fragrance and flavor—don’t skip this for maximum orange punch!
- Fresh orange juice: Gives moistness as well as lively fruity notes for the perfect balance of sweet and tart.
- Vegetable oil: Ensures the bread is moist all the way through (and stays that way).
- Large egg: Binds everything together for a rich, sturdy yet tender loaf.
- Vanilla extract: Adds lovely warmth and rounds out the fruity flavors beautifully.
- Fresh or frozen cranberries: The star of the show! Juicy bursts of tartness in every bite—halve the large ones for even distribution.
- Coarse sugar (optional): A sparkling crunchy topping that makes every slice extra pretty and special.
How to Make Easy Cranberry Orange Quick Bread
Step 1: Prep Your Pan and Preheat
Start by heating your oven to 350°F so it’s ready when you are. Grease a 9×5-inch loaf pan or line it with parchment paper. This easy step guarantees your quick bread pops out perfectly golden without any sticking drama later on.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and that glorious orange zest. Whisking not only blends everything evenly but also aerates the flour, priming it for a tender loaf.
Step 3: Combine the Wet Ingredients
In another bowl, stir together the fresh orange juice, vegetable oil, egg, and vanilla extract. Mixing these separately makes for a smoother, even batter down the road—you’ll notice the orange perfume already lifting from the bowl!
Step 4: Bring the Wet and Dry Together
Pour the wet mixture into the dry ingredients and gently stir with a spatula or spoon until just combined. This part is key—don’t overmix, or your Easy Cranberry Orange Quick Bread might turn out tough instead of light and fluffy. Some lumps are just fine!
Step 5: Fold in the Cranberries
Now it gets exciting. Carefully fold in your cranberries (halve the big ones for equal bursts of flavor). Be gentle as you fold, so you don’t squish the berries and streak the batter—those pops of ruby red make every slice magical.
Step 6: Fill the Pan and Bake
Scrape the batter into your prepared loaf pan and smooth the top lightly. Sprinkle with coarse sugar if you love a little crunch and extra sweetness. Bake for 50–60 minutes, or until a toothpick inserted in the middle comes out clean and the top is a gorgeous shade of golden brown.
Step 7: Cool and Enjoy
Let the bread cool in the pan for 10 minutes to firm up slightly, then transfer it carefully to a wire rack to finish cooling. This is the hardest part—waiting! But it’s so worth it for slices that hold together perfectly.
How to Serve Easy Cranberry Orange Quick Bread
Garnishes
For brightness and extra festive flair, try a sprinkle of powdered sugar or a light drizzle of orange glaze over the top. A few extra orange zest curls or even a handful of candied cranberries scattered on top bring cheerful color and a hint of sparkle perfect for special occasions.
Side Dishes
Easy Cranberry Orange Quick Bread shines alongside a bowl of creamy Greek yogurt or a scoop of mascarpone cheese for an indulgent breakfast. Pair it with fresh fruit salad, crispy bacon, or a steaming mug of spiced tea or coffee to turn a simple slice into a charming brunch spread.
Creative Ways to Present
For a pretty holiday dessert tray, slice the quick bread into thick fingers and arrange alongside other treats. Pack slices in parchment with a twine bow for sweet edible gifts. Or, cube the loaf and layer with whipped cream and orange segments for a quick festive trifle—there’s no shortage of ways to make this bread your own!
Make Ahead and Storage
Storing Leftovers
Wrap leftover Easy Cranberry Orange Quick Bread tightly in plastic wrap or pop it in an airtight container. It keeps beautifully at room temperature for up to 2 days, or in the fridge for up to 5—meaning you can enjoy a slice whenever the craving strikes.
Freezing
This bread freezes like a dream! Once completely cooled, wrap the loaf (or individual slices) in a couple of layers of plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter before serving—flavor and texture stay delicious!
Reheating
Want to enjoy your bread warm? Pop a slice in the toaster or a 300°F oven for a few minutes until just heated through. Toasting also revives that just-baked aroma and brings a gentle crunch to the crust—absolutely irresistible.
FAQs
Can I use dried cranberries instead of fresh or frozen?
You can! If you’re using dried cranberries, soak them in a bit of hot water or orange juice for 10–15 minutes first, then drain well before adding to the batter. This plumps them up and prevents the bread from becoming too dry.
Is it necessary to sift the flour?
Sifting isn’t required, but whisking the flour well with the other dry ingredients is essential for a light crumb and an evenly risen loaf. Just be sure there are no lumps and everything is nicely combined before mixing with wet ingredients.
What if I don’t have coarse sugar for topping?
No worries—your Easy Cranberry Orange Quick Bread will still be delightful without it. If you’d like a little extra crunch or sweetness, try sprinkling with a tiny bit of regular sugar or adding the optional orange glaze after baking.
Can I make muffins with this batter?
Absolutely! Portion the batter into a lined muffin tin (fill each about two-thirds) and bake at 350°F for about 18–22 minutes. Keep an eye on them—smaller size means a shorter bake, but the same great flavor and texture.
How do I know when the bread is done?
The top should be golden and a toothpick inserted in the center should come out clean or with a few moist crumbs but no raw batter. Start checking at 50 minutes, as oven temperatures can vary, to ensure the perfect bake every time.
Final Thoughts
There’s just something special about sharing a loaf of Easy Cranberry Orange Quick Bread—whether it’s for a holiday brunch, afternoon treat, or a heartfelt homemade gift. Give this cheerful quick bread a try, and don’t be surprised if it becomes your new go-to recipe whenever you crave something simple, sunny, and bursting with fresh flavor.
Print
Easy Cranberry Orange Quick Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
This Easy Cranberry Orange Quick Bread is a delightful treat bursting with tangy cranberries and vibrant orange flavor. It’s perfect for breakfast or as a snack with a cup of tea.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 tablespoon orange zest (from 1–2 oranges)
- 3/4 cup fresh orange juice
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 1 1/2 cups fresh or frozen cranberries (halved if large)
- 1 tablespoon coarse sugar for topping (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
- Combine Wet Ingredients: In a separate bowl, combine the orange juice, vegetable oil, egg, and vanilla extract.
- Mix Batter: Pour the wet ingredients into the dry and stir until just combined—do not overmix. Fold in the cranberries gently.
- Bake: Pour the batter into the prepared loaf pan, smooth the top, and sprinkle with coarse sugar if using. Bake for 50–60 minutes until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh or frozen cranberries—no need to thaw if using frozen.
- Add chopped walnuts or pecans for extra texture.
- For a sweeter glaze, whisk together 1/2 cup powdered sugar with 1–2 tablespoons orange juice and drizzle over cooled bread.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
