Cranberry and orange is a classic holiday flavor combination and they shine together in this easy and delicious quick bread that is perfect for a holiday breakfast, brunch, snack, or potluck.
Quick breads are something I like to make a lot. They are terrific for having on hand for an easy breakfast or snacks, and perfect for the holidays when you may have company or need to bring a dish to someone.
Fresh cranberries provide a pop of red color for Christmas as well as that tart pop which pairs nicely along the sweet bread with a light fresh orange flavor.
Quick breads are easy to make as well and very versatile. You can add some many flavors - fruits, nuts, spices, and more - to create new types loaves. This bread is nice to prepare a day ahead and have for Christmas breakfast along with some hot coffee and eggs, or to have for a snack on hand thoughout the day.
I've brought this cranberry orange bread to holiday potlucks and it goes fast. When you slice it open and place it on a platter, the colors really look festive and pretty.
Another thing I love about this quick bread is how lovely it smells. The aroma from the orange zest with a bit of cinnamon and ginger really makes you think of the holidays. It smells wonderful when it bakes. I think it's great bread to make all throughout fresh cranberry season.
Serve up this bread just as is, or add a smear of butter or cream cheese.
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Cranberry Orange Bread
Ingredients
- 3/4 cup sugar
- 1 tablespoon orange zest (from 2-3 large oranges)
- 1-1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup fresh orange juice
- 1/2 cup buttermilk*
- 1/2 cup olive (or vegetable) oil
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1 heaped cup chopped fresh cranberries
Instructions
- Preheat the oven to 350 degrees. Lightly grease an 8"x4" baking pan.
- Place the sugar and orange zest in a small bowl and use your fingers to rub the zest into the sugar until it is fragrant and well-mixed.
- In a large bowl whisk together the flour through ginger. In another large bowl, whisk together the orange juice through vanilla. Whisk the sugar/zest mixture into the wet ingredients.
- Stir the dry ingredients into the wet until just combined and then fold in the cranberries. Pour and spread evenly in the loaf pan. Bake for about 50-55 minutes, or until the bread is golden and an inserted toothpick comes out clean.
- Let cool for about 15 minutes and then remove from the baking pan to finish cooling. Slice and serve as is or topped with butter or cream cheese.
Notes:
*If you don't have buttermilk, simply add a tablespoon of lemon juice into a glass measuring cup and then fill the remaining amount needed with milk. Let sit for 5 minutes.
You can bake this bread in a muffin tin instead. Simply grease or line a muffin tin with paper liners and reduce the baking time to about 18-20 minutes.
I hope you give this cranberry orange quick bread a try! Let me know in the comments below.
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Check out these other quick bread recipes:
Cranberry always reminds me of holidays...this quick bread looks festive and very delicious, Amy.
ReplyDeleteCranberry and oranges are wonderful together! Great idea for a bread -- this looks terrific. Thanks!
ReplyDeleteMy favorite holiday day bread! Yours is very similar to the one I've made for years. So moist and tasty.
ReplyDeleteThis bread looks fantastic! I love that the exterior looks crusty while the interior soft and pillowy. Also yay for using olive oil for a boost of flavor.
ReplyDeletewe've been the same...lots of rain and cloudy, it's almost as if I've moved to the pacific northwest haha We usually have a lot more sun during the fall in ottawa so I feel like we've completely skipped fall (especially since we now have snow). This bread looks amazing, I LOVE the orange and cranberry combo. Looks delicious and moist! I can't wait to try this, thanks for sharing. It's another great excuse to eat all the cranberries! haha
ReplyDelete