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Orange Cranberry Bread

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (10 slices)
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Orange Cranberry Bread is a moist, citrusy quick bread bursting with bright orange zest and tart cranberries. Perfect for breakfast, snacks, or holiday gifting, it balances sweet and tangy flavors with a tender crumb.

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup fresh orange juice
  • 1 tbsp orange zest
  • 1/3 cup vegetable oil or melted butter
  • 1/2 cup plain yogurt or sour cream (optional)
  • 1 tsp vanilla extract (optional)
  • 1 1/2 cups fresh or frozen cranberries (halved if large)
  • 1 tbsp flour (for coating cranberries)
  • 1/2 cup powdered sugar + 1–2 tbsp orange juice (optional glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat eggs and sugar until light and fluffy.
  4. Mix in orange juice, orange zest, oil (or melted butter), and vanilla extract (if using).
  5. Stir in yogurt or sour cream (if using) until well combined.
  6. Gradually add dry ingredients to wet mixture, stirring until just combined—do not overmix.
  7. Toss cranberries with 1 tbsp flour, then gently fold into the batter.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Optional: once cooled, drizzle with a glaze made from powdered sugar and orange juice.

Notes

Coating cranberries in flour helps prevent them from sinking to the bottom of the loaf.Use fresh orange juice and zest for the best flavor.Frozen cranberries can be used without thawing—just add a few extra minutes to bake time.Optional yogurt or sour cream adds moisture and a tender crumb.Store tightly wrapped or freeze for long-term storage.

Nutrition

  • Serving Size: 1 slice
  • Calories: 220
  • Sugar: 18g
  • Sodium: 160mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

Find it online: https://lisarecipe.com/orange-cranberry-bread/