Get ready to fall in love with Easy Cranberry Orange Quick Bread—a bright, zesty, and oh-so-moist loaf that brings sunshine to any table. The zing from fresh orange juice and zest pairs perfectly with tart cranberries, making each bite a celebration of flavor and texture. Whether you’re baking for brunch, a snack, or a festive holiday gathering, this simple recipe comes together in just over an hour and delivers bakery-quality results every time. Perfect for sharing, gifting, or just treating yourself—you’ll want to make this again and again!

Easy Cranberry Orange Quick Bread Recipe - Recipe Image

Ingredients You’ll Need

Simplicity is at the heart of this Easy Cranberry Orange Quick Bread, yet every ingredient plays a starring role. From the tangy citrus and ruby cranberries to a sprinkle of crunchy sugar on top, each item combines for striking flavor, color, and a tender crumb you’ll crave.

All-purpose flour: The foundation for a soft, sturdy loaf that slices beautifully.
Granulated sugar: Adds just the right touch of sweetness to balance the tart cranberries.
Baking powder & baking soda: The dream team for creating a light, fluffy rise every time.
Salt: A little goes a long way to enhance all the flavors—don’t skip it!
Orange zest: Use a microplane or grater to capture that intense, aromatic citrus magic.
Fresh orange juice: Full-bodied citrus juice keeps the bread incredibly moist and flavorful.
Vegetable oil: Ensures a moist, tender crumb that stays fresh for days.
Eggs: Bind everything together and add richness to the loaf.
Vanilla extract: Rounds out the tangy flavors with a warm, mellow background note.
Fresh or frozen cranberries: Burst with tartness—halve big ones for even distribution and pop in every bite!
Chopped walnuts or pecans (optional): Lend a delicious crunch and nutty flavor if you love a bit of texture.
Coarse sugar for topping (optional): Sprinkled on before baking for bakery-style sparkle and crunch.

How to Make Easy Cranberry Orange Quick Bread

Step 1: Prep Your Pan and Oven

First things first, preheat your oven to 350°F—this gives your loaf that perfect golden top and even bake. Grease a 9×5-inch loaf pan or line it with parchment for easy removal and less mess later on.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and that fragrant orange zest. This even distribution ensures every bite of your Easy Cranberry Orange Quick Bread is full of balanced flavors (no chewy baking soda clumps!).

Step 3: Combine Wet Ingredients

In a separate bowl, combine the fresh orange juice, vegetable oil, eggs, and vanilla extract. Whisk until the eggs are fully incorporated and the mixture looks smooth and cohesive. The brightness of the juice shines best when it mingles first with the fats and eggs.

Step 4: Bring Everything Together

Pour the wet ingredients into the bowl with the dry ingredients. Grab a spatula or wooden spoon and gently fold the batter just until it’s mostly combined—don’t overmix, or you risk a tough loaf. A few small streaks of flour are perfectly fine at this stage.

Step 5: Add Cranberries and Nuts

Fold in your cranberries (halve any especially large ones for even bursts of fruit) and toss in chopped nuts if desired. These mix-ins distribute easily with a gentle hand, so every slice has pops of color and crunch.

Step 6: Bake to Golden Perfection

Transfer the batter to your prepared loaf pan, smoothing the top. For extra flair and crunch, sprinkle coarse sugar over the surface. Bake in your preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean—wait for the house-filling aroma!

Step 7: Cool, Slice, and Enjoy

Once baked, let your bread cool in the pan for 10 minutes to set the crumb. Then, lift it out onto a wire rack to cool completely before slicing. This cooling step is hard to wait through but absolutely worth it for a clean, moist slice of Easy Cranberry Orange Quick Bread.

How to Serve Easy Cranberry Orange Quick Bread

Garnishes

A dusting of powdered sugar or a simple orange glaze adds sweet sparkle to each slice. If you love a bit of crunch, an extra sprinkle of coarse sugar before baking gives a wonderful crisp top. For special occasions, tuck a few sugared cranberries or twists of fresh orange peel alongside for a photo-worthy finish.

Side Dishes

Easy Cranberry Orange Quick Bread shines on a brunch board among fresh fruit, creamy yogurts, or even a selection of cheeses for a delightful contrast. Pair it with a hot cup of tea or a latte to bring out the citrus notes and create a cozy morning ritual.

Creative Ways to Present

Turn thick slices into gourmet French toast for a summery twist, or cube some for a festive bread pudding. This loaf also makes charming edible gifts: just wrap tightly, tie a ribbon, and add a handwritten tag—your friends and neighbors will love you for it!

Make Ahead and Storage

Storing Leftovers

Leftover Easy Cranberry Orange Quick Bread keeps beautifully covered at room temperature for up to 3 days. If your kitchen is warm or humid, stash it in an airtight container in the fridge to maintain that soft, tender crumb.

Freezing

Planning ahead? This loaf is a freezer-friend! Once fully cooled, wrap tightly in plastic wrap and then in foil, or slip into a freezer-safe zip-top bag. It’ll stay fresh and flavorful for up to 2 months—simply thaw overnight in the fridge or on the counter before enjoying.

Reheating

To revive that just-baked magic, warm individual slices for 10–15 seconds in the microwave or toast gently in a toaster oven. This brings out the citrus aroma and softens the bread without drying it out.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Absolutely! Swap in 1 cup of dried cranberries if that’s what you have on hand—just note the finished bread will be a tad sweeter and less tart than with fresh cranberries.

What’s the best way to zest oranges for this recipe?

A microplane or fine grater works wonders! Be sure to zest only the bright orange skin, avoiding the bitter white pith underneath, for the freshest citrus punch in your Easy Cranberry Orange Quick Bread.

Why do I need to avoid overmixing the batter?

Overmixing develops gluten in the flour, leading to a dense or rubbery loaf. Gently fold the ingredients just until combined; a few small lumps are perfectly fine and will bake out.

Can I make this bread gluten-free?

Yes, you can use a cup-for-cup gluten-free flour blend. Look for one that contains xanthan gum to mimic the structure of regular flour, and you’ll still be rewarded with a deliciously moist bread.

How do I know when the bread is done baking?

Check with a toothpick or thin knife inserted into the center—it should come out clean or with just a few moist crumbs attached. The top will be golden brown and might have delicate cracks that signal a perfectly baked loaf of Easy Cranberry Orange Quick Bread.

Final Thoughts

Once you’ve tried this Easy Cranberry Orange Quick Bread, you’ll see why it’s a trusty go-to for so many occasions. It’s simple, bursting with flavor, and always a crowd favorite. Give it a whirl and let it brighten up your breakfasts and snack times—you’ll be making it again before you know it!

Easy Cranberry Orange Quick Bread Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (10 slices) 1x
Diet: Vegetarian

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Description

This Easy Cranberry Orange Quick Bread is a delightful treat that combines the tangy flavors of cranberries with the bright citrusy notes of orange. Perfect for breakfast or as a snack, this moist and flavorful bread is easy to make and even easier to enjoy.

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 (from 1–2 oranges)

Wet Ingredients:

3/4 cup fresh orange juice
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Mix-ins:

1 1/2 cups fresh or frozen cranberries (halved if large)
1/2 cup chopped walnuts or pecans (optional)
Coarse sugar for topping (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F and prepare a 9×5-inch loaf pan.
Mix dry ingredients: In a large bowl, whisk together the dry ingredients.
Combine wet ingredients: In a separate bowl, whisk the wet ingredients until smooth. Pour into the dry ingredients and stir gently.
Add mix-ins: Fold in the cranberries and nuts, if using.
Bake: Pour the batter into the loaf pan, sprinkle with coarse sugar, and bake for 50–60 minutes.
Cool and serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Notes

This quick bread freezes well—wrap tightly and freeze for up to 2 months.
Substitute dried cranberries by reducing the amount to 1 cup.
Create an orange glaze with 1/2 cup powdered sugar and 1–2 teaspoons orange juice to drizzle over the cooled loaf.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American