This addictive sweet cranberry orange bread combines cinnamon, orange, and cranberry for a tasty breakfast (or anytime) treat that is perfect for holiday baking and gifting. It's a moist loaf that provides the satisfying tartness of oranges and cranberries, along with the texture of pecans, in every bite.
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Let us introduce you to this amazing cranberry orange bread, just in time for holiday baking and gifting! You will love the blast of orange with just a hint of cinnamon, the tanginess of the dried cranberries, and the texture of chopped pecans. Like these orange cranberry scones, this is the perfect partner with a cup of coffee or tea in the morning.
This bread was inspired by our orange craisin muffins, but this recipe is brand new. It took a few tries to get this breakfast quick bread just right, but I think we’ve nailed it, and we’re happy to share the final result with you!
I think sweet quick bread loaves, like this banana raisin bread, maple syrup bread, air fryer banana bread, cardamom quick bread, and chocolate chip peanut butter bread, are great make ahead recipes to have on hand for those times when you want to indulge in something sweet, but don’t want to settle for a donut or store-bought pastry that’s loaded preservatives.
What You’ll Love About This Recipe
Ingredients
- Unsalted butter. Softened.
- Large eggs.
- Light brown sugar. Packed. To measure, scoop the brown sugar into a dry measuring cup and press it down with the back of a spoon. Repeat as necessary until the cup is filled to the top with packed sugar.
- Large oranges. Zested and juiced. Use a citrus zester to zest both oranges. Then juice them, reserving the juice.
- All-purpose flour. You can substitute self-rising flour, but omit the baking powder and salt. Self-rising flour already contains baking powder and salt. However, please do include the baking soda. You can also substitute your favorite gluten free flour blend (we use and love Bob’s Red Mill Gluten Free 1 to 1 Baking Flour) for a gluten free version.
- Baking powder. Tip: Be sure to use baking powder that has not expired. If your baking powder is more than a year old, toss it and buy a new canister.
- Baking soda. Be sure to use fresh baking soda. If your baking soda is more than a month old, replace it with a fresh box.
- Salt. Salt enhances the flavor of food. Please do not omit it, even though this is a sweet bread. It is a necessary ingredient!
- Cinnamon.
- Plain or vanilla Greek yogurt.
- Vanilla extract. Adds flavor. We like to use pure vanilla extract.
- Dried cranberries. You can adjust this amount as desired. The amount as written provides an abundance of cranberries in each bite, which we love. If you prefer fewer, adjust the amount down to ¾ or ½ cup.
- Chopped pecans. Adjust amount as desired or omit altogether, if desired.
See recipe card for quantities.
Instructions
Preheat oven to 350 F (177 C). Grease and flour one 5 by 9 inch loaf pan. Set aside.
Tools you’ll need
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Substitutions
- Gluten free – Substitute your favorite gluten free flour blend for the all-purpose flour. We use we use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in our gluten free recipes, like these addictive gluten free apple cider donuts. However, you do not have to purchase a ready-made blend. You can make your own blend at home. The Gluten-Free Palate has a homemade gluten-free flour blend that you may want to try!
- Sugar Free – Substitute Swerve sugar substitute for the brown sugar in this recipe. We’ve used this sugar substitute in many things and have found that we can’t taste the difference.
- Nut Free – Omit the pecans for a nut-free version.
Variations
- Cherry Orange Bread – Substitute dried cherries for the cranberries.
- Blueberry Lemon Bread – Substitute dried blueberries for the cranberries and three lemons for the oranges.
Storage
Room Temperature:
- Duration. 2-3 days.
- Method. Once the bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. Store it at room temperature in a cool, dry place.
Refrigeration:
- Duration. Up to 1 week.
- Method. If you need to keep the bread for a longer period, wrap it tightly in plastic wrap or foil, then place it in an airtight container or a resealable plastic bag. Store it in the refrigerator. This will help preserve its freshness and prevent it from drying out.
Freezing:
- Duration. Up to 3 months.
- Method. To freeze the bread, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. You can also place the wrapped bread in a freezer-safe resealable bag. Label it with the date and store it in the freezer.
- Thawing. When you’re ready to enjoy the bread, remove it from the freezer and let it thaw at room temperature, still wrapped, for a few hours or overnight. You can also reheat individual slices in the microwave or toaster oven.
Tips for Best Results:
- Slice Before Freezing. Consider slicing the bread before freezing. This way, you can easily remove and thaw only the number of slices you need.
- Prevent Moisture Loss. To keep the bread from drying out during storage, make sure it is completely cooled before wrapping and storing. Excess moisture can cause the bread to become soggy.
- Refresh Before Serving. If the bread seems slightly dry after storing, you can warm it in the microwave for a few seconds or in a 300 F (150 C) oven for 5-10 minutes to refresh its texture.
Tips
- Use Fresh Ingredients. Be sure to use baking powder and baking soda that has not expired. If your baking powder is more than a year old, or your baking soda is more than a month old, toss them and buy new. In addition, use fresh oranges for both the zest and juice to achieve the best flavor. Zest the oranges before juicing them, as it’s much easier to handle the whole fruit.
- Bake in the Recommended Pan Size. If using a larger or smaller pan, or muffin pan, you will need to adjust the baking time. Check out this great article by The Boat Galley for assistance with adjusting the baking time when you change pan size.
- Use Room Temperature Ingredients. Make sure your butter, eggs, and yogurt are at room temperature before mixing. This helps the ingredients combine more smoothly, leading to a more even and tender crumb in the bread.
- Carefully Measure Ingredients. To properly measure the flour, spoon it into a dry measuring cup and level it off with a knife.
- Toss Cranberries in Flour. Before adding the dried cranberries to the batter, toss them in a little flour. This prevents them from sinking to the bottom of the loaf and ensures even distribution throughout the bread.
- Check for Doneness. Use a skewer or toothpick to check if the bread is done. Insert it into the center of the loaf; if it comes out clean or with a few crumbs, the bread is ready. If there’s wet batter on the skewer, bake for a few more minutes and check again.
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Cranberry Orange Bread Recipe
This addictive sweet cranberry orange bread combines cinnamon, orange, and cranberry for a tasty breakfast (or anytime) treat that is perfect for holiday baking and gifting. It's a moist loaf that provides the satisfying tartness of oranges and cranberries, along with the texture of pecans, in every bite.
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Equipment
Ingredients
- ½ cup unsalted butter Softened.
- 2 large eggs
- 1 cup light brown sugar Packed. To measure, scoop the brown sugar into a dry measuring cup and press it down with the back of a spoon. Repeat as necessary until the cup is filled to the top with packed sugar.
- 2 large oranges Zested and juiced. Use a citrus zester to zest both oranges. Then juice them, reserving the juice.
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder Tip: Be sure to use baking powder that has not expired. If your baking powder is more than a year old, toss it and buy a new canister.
- ½ teaspoon baking soda Be sure to use fresh baking soda. If your baking soda is more than a month old, replace it with a fresh box.
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 cup plain or vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup dried cranberries You can adjust this amount as desired. This amount as written provides an abundance of cranberries in each bite, which we love. If you prefer fewer, adjust the amount down to ¾ or ½ cup.
- ½ cup chopped pecans Adjust amount as desired or omit altogether, if desired.
Instructions
- Preheat oven to 350 F (177 C). Grease and flour one 5 by 9 inch loaf pan. Set aside.
- Add the butter, eggs, brown sugar, and orange zest to the bowl of a stand mixer (or a large bowl and electric hand mixer) and mix until well-combined. Set aside.½ cup unsalted butter, 2 large eggs, 1 cup light brown sugar, 2 large oranges
- In a separate medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.2¼ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons cinnamon
- Slowly add the dry ingredients to the wet ingredients and mix on medium speed until just combined. Don't overmix.
- Add the yogurt, vanilla, and reserved orange juice and mix again until incorporated.1 cup plain or vanilla Greek yogurt, 1 teaspoon vanilla extract, 2 large oranges
- Stir in the cranberries and pecans.1 cup dried cranberries, ½ cup chopped pecans
- Pour batter into prepared pan and bake for 45 to 50 minutes or until a skewer inserted in the middle of the loaf comes out clean.
- Allow to cool on a wire rack.
Nutrition
Calories: 404kcal | Carbohydrates: 61g | Protein: 10g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 279mg | Potassium: 427mg | Fiber: 7g | Sugar: 25g | Vitamin A: 425IU | Vitamin C: 20mg | Calcium: 125mg | Iron: 3mg
Servings: 10 slices
Calories: 404kcal
This is a pretty good recipe! What a treat. Lots of flavor. Fun to make too.