Description
This Easy Cranberry Orange Quick Bread is a moist, flavorful loaf that combines the tartness of fresh cranberries with the bright zest and juice of oranges. Perfect for holiday breakfasts, snacks, or dessert, this quick bread is simple to prepare and bakes to golden perfection with a tender crumb and optional crunchy nuts. It’s a delightful, aromatic treat that requires no yeast and comes together quickly with pantry staples.
Ingredients
Scale
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
- 1 tablespoon orange zest
Wet Ingredients
- 3/4 cup fresh orange juice
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup chopped walnuts or pecans (optional)
Toppings (Optional)
- Coarse sugar for sprinkling
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and orange zest until well combined to distribute the ingredients evenly.
- Combine Wet Ingredients: In a separate bowl, whisk the fresh orange juice, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon until just combined; be careful not to overmix to avoid a dense bread.
- Add Cranberries and Nuts: Fold in the fresh or frozen cranberries and the chopped walnuts or pecans, if using, evenly throughout the batter.
- Fill and Top the Pan: Pour the batter into the prepared loaf pan and smooth the surface with the back of a spoon or spatula. If desired, sprinkle the top with coarse sugar for added crunch and sweetness.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Cool: Let the bread cool in the pan for about 10 minutes to firm up. Then transfer the loaf onto a wire rack to cool completely before slicing to prevent crumbling.
Notes
- This bread can be made ahead and freezes well; wrap tightly in plastic wrap and foil before freezing.
- For extra flavor and a glossy finish, drizzle with an orange glaze made from powdered sugar mixed with a little fresh orange juice.
- Use fresh cranberries if possible for best texture and flavor, but frozen can be used without thawing.
- Substitute walnuts with pecans or omit nuts for a nut-free version.
- Ensure not to overmix the batter to keep the bread light and tender.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
