Save A moist fragrant quick bread filled with tart cranberries and bright orange zest&perfect for breakfast or a festive snack.
This bread has quickly become a favorite morning treat in my household especially during the holidays.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1½ tsp baking powder, ½ tsp baking soda, ½ tsp salt
- Wet Ingredients: ½ cup (120 ml) unsalted butter melted and cooled, 2 large eggs, ¾ cup (180 ml) fresh orange juice (from about 2 oranges), 1 tbsp orange zest (from 1–2 oranges), 1 tsp vanilla extract
- Add-ins: 1½ cups (150 g) fresh or frozen cranberries (if using frozen do not thaw), ½ cup (60 g) chopped walnuts or pecans (optional)
Instructions
- Preheat the oven:
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan or line with parchment paper.
- Mix dry ingredients:
- In a large bowl whisk together the flour sugar baking powder baking soda and salt.
- Mix wet ingredients:
- In a separate bowl whisk the melted butter eggs orange juice orange zest and vanilla extract until well combined.
- Combine mixtures:
- Add the wet mixture to the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in add-ins:
- Fold in the cranberries and nuts (if using) until evenly distributed.
- Prepare to bake:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake:
- Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Cool:
- Let the bread cool in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing.
Pin it My family loves gathering around the kitchen table enjoying this bread sometimes with a cup of tea on chilly mornings.
Tips for Best Results
For extra citrus flavor glaze the cooled bread with powdered sugar mixed with orange juice. Avoid overmixing batter for tender crumb.
Substitutions
Dried cranberries can be used if fresh or frozen are unavailable soak 1 cup briefly in warm water before adding.
Storage Suggestions
Store bread wrapped tightly at room temperature up to 3 days or freeze slices individually for longer storage.
Pin it 
This bread is a delightful seasonal treat that brightens any breakfast or snack time.
Frequently Asked Questions
- → Can I use frozen cranberries in the bread?
Yes, frozen cranberries can be used directly without thawing, which helps maintain their tartness and prevents the batter from turning pink.
- → How can I add more citrus flavor to the loaf?
For extra citrus brightness, glaze the cooled loaf with a mixture of powdered sugar and fresh orange juice.
- → What alternatives exist for the nuts if allergic?
Simply omit nuts for a nut-free version, or add seeds such as pumpkin or sunflower seeds for extra crunch.
- → How do I know when the bread is fully baked?
Insert a toothpick into the center; if it comes out clean or with few crumbs, the bread is ready.
- → Can dried cranberries be substituted for fresh?
Yes, use about 1 cup of dried cranberries soaked briefly in warm water to rehydrate before folding into the batter.