Estimated reading time: 8 minutes
This Orange Cranberry Bread recipe is a classic, quickbread recipe that is perfect for the holidays or anytime you have a craving. It has chopped fresh cranberries, fresh-squeezed orange juice, orange zest, and a dense, moist texture to its crumb. Enjoy this seasonal favorite with a cup of hot tea or coffee!
Table of contents
Orange Cranberry Bread
Hi Everyone, this Orange Cranberry Bread is like a dessert, snack, and breakfast bread all rolled into one recipe!
It goes great with a hot cup of tea or coffee and would be a great addition to any holiday dessert table.
This recipe is inspired by “Grandmother’s Famous Cranberry Bread” from the classic children’s book, “Cranberry Thanksgiving.” My son brought this book home from school and we put our own spin on the recipe included in the book.
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Ingredients
- 2 cups all-purpose flour
- 1 cup granulated white sugar (listed in the original recipe) – we use the same amount of dark brown sugar with success!
- 1.5 teaspoons baking powder
- 1 teaspoon fine salt
- 1/2 teaspoon baking soda
- 1/4 cup unsalted butter, cubed
- 1 egg, beaten
- 1 teaspoon orange peel, grated
- 3/4 cup orange juice, fresh squeezed, see notes
- 1.5 cups golden raisins
- 1.5 cups fresh cranberries, chopped – you can substitute frozen, thawed, pat dry to remove excess moisture
Kitchen Tools
- cutting board
- chef’s knife
- measuring spoons and cups
- 2-cup wet measure
- 9x5x3-inch loaf pan
- baking spatula
- offset spatula
How to Make Orange Cranberry Bread
(The full, printable recipe is at the end of the post)
Step 1
Preparation: Place the oven rack in the center of the oven. Preheat your oven to 350 degrees F (176 degrees C). Line a loaf pan with parchment paper, grease with butter, and set aside.
Prepare the batter: In a large mixing bowl, add flour, sugar, baking powder, salt, and baking soda and whisk together.
Add the butter and cut in – the texture should resemble cornmeal.
Add the egg, grated orange peel, and orange juice and stir until just combined – do not overmix.
Gently fold in the cranberry and golden raisins. Spoon the finished batter into the prepared loaf pan and even out the batter with an offset spatula. Optionally, you can put some extra cranberries and raisins on top to make it prettier before baking.
Step 2
Bake the bread: In your 350-degree preheated oven, place the loaf pan in the middle of the center rack and bake for 60-70 minutes (70 minutes works for us!).
To test for doneness: After the bread is finished baking, to check for doneness, insert a butter knife or toothpick in the middle of the loaf and it should come out clean. Allow the bread to cool completely on a wire cooling rack or trivet before slicing.
Recipe Notes
- Recipe Attribution: This recipe is inspired by “Grandmother’s Famous Cranberry Bread” from the classic children’s book, “Cranberry Thanksgiving.”
- Orange juice: We made fresh-squeezed orange juice but you can substitute the same amount of store-bought orange juice.
- Sugar: 1 cup of granulated white sugar is listed in the original recipe and we use the same amount of dark brown sugar with success
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Thank you for reading and following along!
Orange Cranberry Bread
This Orange Cranberry Bread recipe is a classic, quickbread recipe that is perfect for the holidays or anytime you have a craving. It has chopped fresh cranberries, fresh-squeezed orange juice, orange zest, and a dense, moist texture to its crumb. Enjoy this seasonal favorite with a cup of hot tea or coffee!
Ingredients
- 2 cups all-purpose flour
- 1 cup dark brown sugar, see notes
- 1.5 teaspoons baking powder
- 1 teaspoon fine salt
- 1/2 teaspoon baking soda
- 1/4 cup unsalted butter, cubed
- 1 egg, beaten
- 1 teaspoon orange peel, grated
- 3/4 cup orange juice, fresh squeezed, see notes
- 1.5 cups golden raisins
- 1.5 cups fresh cranberries, chopped – you can substitute frozen, thawed, pat dry to remove excess moisture
Instructions
- Preparation: Place the oven rack in the center of the oven. Preheat your oven to 350 degrees F (176 degrees C). Line a loaf pan with parchment paper, grease with butter, and set aside.
- Prepare the batter: In a large mixing bowl, add flour, sugar, baking powder, salt, and baking soda and whisk together. Add the butter and cut in - the texture should resemble cornmeal. Add the egg, grated orange peel, and orange juice and stir until just combined – do not overmix. Gently fold in the cranberry and golden raisins. Spoon the finished batter into the prepared loaf pan and even out the batter with an offset spatula. Optionally, you can put some extra cranberries and raisins on top to make it prettier before baking.
- Bake the bread: In your 350-degree preheated oven, place the loaf pan in the middle of the center rack and bake for 60-70 minutes (70 minutes works for us!). To test for doneness: After the bread is finished baking, to check for doneness, insert a butter knife or toothpick in the middle of the loaf and it should come out clean. Allow the bread to cool completely on a wire cooling rack or trivet before slicing.
Notes
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Nutrition Information:
Yield: 11 Serving Size: 1Amount Per Serving: Calories: 268Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 331mgCarbohydrates: 54gFiber: 2gSugar: 31gProtein: 4g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
- Recipe photographed: 11/27/2022
- First Published: 12/19/2022
- Republished: 3/4/2023
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