4.7 from 235 votes
Cranberry Orange Bread
Cranberry Orange Bread is a quick bread featuring fresh or frozen cranberries tossed lightly in flour to prevent sinking, baked within a moist batter flavored with orange juice, zest, and a touch of milk and butter. The bread blends tart berries and bright citrus notes, resulting in tender slices ideal for breakfast or snacks. An orange glaze on top enhances the citrus flavor and adds sweetness.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
10
Calories:
243 kcal
Course:
Breakfast, Cake, Bread, Brunch
Cuisine:
American
Ingredients
Cranberries
- 1½ cups cranberries fresh or frozen, roughly chopped
- 1 teaspoon all-purpose flour
Quick Bread
- 1½ cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large egg
- ¼ cup milk
- ¼ cup orange juice
- 1 tablespoon orange zest
- ¼ cup butter unsalted and melted
Orange Glaze
- 1 cup powdered sugar
- 1-2 tablespoon orange juice
- 1 tablespoon orange zest
Instructions
Make The Cranberry Orange Bread
- Preheat your oven to 350°F. Spray a 8.5 x 4.5-inch loaf pan with nonstick cooking spray.
- Sprinkle a teaspoon of flour over the cranberries and mix; set aside. This will prevent the cranberries from sinking to the bottom of the bread. If using frozen cranberries, no need to thaw them out.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt together.
- In a separate bowl, whisk together the eggs, milk, orange juice, orange zest and melted butter.
- Pour the wet ingredients into the dry ingredients and mix using a whisk or a hand mixer, but do not overmix. Once there are no more large lumps, stop stirring. Gently fold in the prepared cranberries into the batter.
- Evenly distribute the batter into the prepared pan and transfer it to the preheated oven. Bake the bread for about 45 minutes to 1 hour. To test if the bread is done, insert a toothpick into the center of the bread and if it comes out clean, the bread is done, otherwise continue baking. Allow the bread to cool completely in the pan.
Cup of Yum
Make The Orange Glaze
- In a medium size bowl, combine all the orange glaze ingredients together and whisk until well incorporated. Start with a tablespoon of orange juice and and more until desired consistency. The glaze should be pourable.
- Finally, generously drizzle orange glaze over the bread, slice and serve.
Notes
- Grease or spray the pan thoroughly to prevent sticking.
- Gently fold wet and dry ingredients; lumps in batter are normal for quick bread.
- Test doneness with a clean toothpick before removing from oven.
- Use a serrated knife to slice for clean cuts without compressing the bread.
- Store wrapped at room temperature up to 3 days or refrigerate up to 6 days.
- Freeze wrapped tightly for up to 3 months; thaw and reheat at 350°F until warm before serving.
Nutrition Information
Serving
1slice
Calories
243kcal
(12%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
50mg
(17%)
Sodium
190mg
(8%)
Potassium
115mg
(2%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
232IU
(5%)
Vitamin C
8mg
(9%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 243
% Daily Value*
| Serving | 1slice | |
| Calories | 243kcal | 12% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 50mg | 17% |
| Sodium | 190mg | 8% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.