Cranberry Orange Bread
A tender, lightly sweet quick bread studded with tart cranberries and bright orange zest. Moist enough to serve plain or with a thin glaze.
- Total time
- 55 min
- Servings
- 8
- Calories
- 285
- Protein
- 3g
Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1.5 tsp baking powder
- ½ tsp salt
- 1 whole orange (zested + juiced)
- 1.5 cups fresh or frozen cranberries
- 2 whole eggs
- ⅓ cup butter, melted
Instructions
- 1
Preheat oven to 350°F. Grease a 9-inch loaf pan with butter or cooking spray.
- 2
Zest the orange into a small bowl, then cut in half and juice it into a separate bowl.
- 3
Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl.
- 4
Whisk eggs and melted butter together, then whisk in the orange juice until combined.
- 5
Pour wet ingredients into dry ingredients and stir until just barely combined—batter should look shaggy.
- 6
Fold in cranberries gently using a spatula until evenly scattered throughout the batter.
- 7
Transfer batter to prepared loaf pan and smooth the top with a spatula.
- 8
Bake 45–50 minutes until a toothpick inserted in the center comes out clean or with just a crumb.
- 9
Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.
Tools you’ll need
- 9-inch loaf pan
- 2 medium bowls
- 1 large bowl
- whisk
- spatula
- microplane or zester
- toothpick
- wire rack
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