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)
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
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
