This quick bread is bursting with flavors and colors too. It comes together super quick and bakes up beautifully for a moist and tender crumb loaf.
This cranberry orange bread is bursting with flavors and colors too. It comes together super quick and bakes up beautifully for a moist and tender crumb loaf. The orange glaze and additional garnishes give it a really festive look for the holidays, or any time of year. It’s a one bowl recipe, super simple to whip up for anytime.
How to make cranberry orange bread:
- Preheat the oven to 350 degrees.
- Line a loaf pan with parchment paper.
- In a medium size bowl mix all dry ingredients together.
- Add the orange zest, juice, eggs, coconut oil and vanilla into dry ingredients and stir just until combined.
- Fold the cranberries into the mixture.
- Spoon batter into prepared loaf pan.
- Place in the center rack of your oven and bake for about 40-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool on a rack for about 15 minutes before removing from the pan.
- Drizzle with Orange Glaze and garnish with additional cranberries and orange slices, if desired.
Helpful Tips:
- Whole cranberries are typically found in the produce section of the supermarket or sometimes in the frozen food section.
- The amount of baking time will vary, depending on what size loaf pan you use. If you are making 4 small loaves, adjust the time accordingly.
- You may choose to chop the cranberries or keep them whole as the recipe is written.
- Orange zest is the outer layer of the orange peel. This has all the aromatic oils and intense flavors. You can either use a microplane, a zester or a box grater to shave off the outer layer of the orange.
Storage and Freezing:
- Store leftover bread in an airtight container in the refrigerator for up to a week. For longer storage, wrap in plastic wrap and place in an airtight container and freeze for up to 3 months.
Servings: 9 servings
Calories: 320kcal
Equipment
- 1 Loaf Pan (8.5 or 9”)
- 1 Parchment paper
- 1 mixing bowl
- 1 Spoon, Silicone Scraper
- 1 Microplane, Zester or Grater
- 1 Oven
- 1 Cooling Rack
- 1 Small bowl and whisk (for glaze)
- 1 Serrated knife
Ingredients
Cranberry Orange Bread:
- 2 cups all purpose flour
- ½ tsp. salt
- 1 tsp.. baking powder
- 1 tsp. baking soda
- ⅔ cup granulated sugar
- ¼ tsp. ground nutmeg
- 2 tsp. orange zest 1 medium size orange
- ⅔ cup orange juice
- 2 eggs
- ½ cup coconut oil liquified
- 1 tsp. vanilla extract
- 1 ½ cups fresh cranberries
Orange Glaze:
- 1/2 cup powdered sugar
- 2-3 tablespoons orange juice
Instructions
- Preheat the oven to 350 degrees.
- Line a loaf pan with parchment paper.
- In a medium size bowl mix all dry ingredients together.
- Add the orange zest, juice, eggs, coconut oil and vanilla into dry ingredients and stir just until combined.
- Fold the cranberries into the mixture.
- Spoon batter into prepared loaf pan.
- Place in the center rack of your oven and bake for about 40-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool on a rack for about 15 minutes before removing from the pan.
- Drizzle with Orange Glaze and garnish with additional cranberries and orange slices, if desired.
Orange Glaze:
- Whisk ingredients together in a small bowl until you get the consistency you want to drizzle on cooled loaf.
Notes
Storage & Freezing
Store leftover bread in an airtight container in the refrigerator for up to a week. For longer storage, wrap in plastic wrap and place in an airtight container and freeze for up to 3 months.
Nutrition
Calories: 320kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 283mg | Potassium: 105mg | Fiber: 2g | Sugar: 24g | Vitamin A: 112IU | Vitamin C: 15mg | Calcium: 22mg | Iron: 2mg
Tried this recipe?Let us know how it was!
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