Cranberry Orange Quick Bread

Cranberry Orange Quick Bread recipe

We should have called this Double Cranberry Orange Bread due to the fact that both primary flavors come in two forms: fresh and dried cranberries and orange juice as well as orange zest. It is fabulously moist and lasts for days (yeah, as if!) It is also very pretty and has an incredible aroma while baking. Great for host/hostess gifts during the holidays. This quick bread recipe can be doubled or even tripled or quadrupled, so if you have the pans, go for it. Freeze the extra loaves for last minute gifts.

Cranberry Orange Quick Bread
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup buttermilk, low fat or nonfat
  • ¼ cup orange juice
  • 2 teaspoons finely grated orange zest
  • 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
  • 1 large egg, at room temperature
  • 1½ cups cranberries, fresh or frozen, roughly chopped
  • ½ cup toasted walnut halves, chopped
  • ⅓ cup dried cranberries, roughly chopped
  1. Position rack in the center of your oven. Preheat to 350° F. Coat a 9-inch by 5-inch loaf pan with nonstick spray and lightly coat with flour; set aside.
  2. Whisk together the flour, sugar, baking powder, salt and baking soda in a large bowl.
  3. Whisk together the buttermilk, orange juice, zest and melted butter in a small bowl. Whisk in egg until incorporated.
  4. Pour wet ingredients over dry ingredients and whisk gently just until combined, finishing off with a rubber spatula. Gently fold in cranberries and nuts.
  5. Scrape batter into loaf pan and bake for about 55 minutes. A toothpick should test clean when inserted in center of bread, the top will be golden and risen and the edges will just be pulling away from the sides of the pan.
  6. Cool pan on rack for 10 minutes, then turn bread out and cool completely on rack. Wrap in plastic wrap and let sit at room temperature at least overnight before slicing. Bread will keep for about 4 days.

4 Responses to Cranberry Orange Quick Bread

  1. Erin August 17, 2013 at 2:52 pm #

    I tried this recipe a few days ago and I love it! I eat either a muffin or a slice of bread for breakfast so this stood out to me. Following the recipe to perfection, the end result was a golden brown loaf of the best tasting cranberry orange bread I’ve ever had. The only direction I didn’t follow was to let it cool overnight before slicing, because I had to have a slice of it right away. It was worth it.

    • Dede Wilson August 17, 2013 at 3:13 pm #

      Thank you so much for the feedback. We almost didn’t post this recipe now as many people would consider it to be seasonal – as in a wintery recipe. I think your enjoyment points out how flexible baked goods can be. Cranberries are a fruit that freezes beautifully and therefore this can be enjoyed year round. Did you use frozen? Did you use them frozen or defrost first? Let us know. We could add your tips to our official Tips…hmm…being beta is so much fun! Think we will bring this concept to our tech and ops person and see if there is a way to highlight our community member’s tips.

      • Erin August 17, 2013 at 4:16 pm #

        Hi Dede! I did use frozen cranberries that I bought from HEB. I didn’t take the time to defrost (I live dangerously) and it didn’t seem to affect the recipe at all. I wish I could post a picture, it really does look exactly like the official picture for the recipe.

        • Dede Wilson August 19, 2013 at 12:02 pm #

          So glad this recipe worked for you and with your pic as inspiration we created a Photo area on our facebook page to feature pics just like yours. Go take a look if you haven’t already and spread the word. Our community is why we are here and we would love to see more photos submitted but you and our other community members!

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