Cranberry Orange Bread

Wake Up Your Kitchen with This Sunny, Tart Cranberry Orange Bread

Hey there, Food Meld family! Jackson here. You know that feeling when you walk into a kitchen that’s warm, smells incredible, and just feels like a hug? That’s the exact vibe we’re creating today. We’re talking about a loaf of pure, unadulterated joy: my absolutely legendary Cranberry Orange Bread. This isn’t just any quick bread; this is the one that’ll have your family hovering around the counter, trying to sneak a slice while it’s still too hot to handle. It’s got that perfect balance – the bright, sunny kick of fresh orange dancing with the cheerful, tart pop of cranberries, all wrapped up in a tender, moist crumb that just melts in your mouth. It’s your new go-to for holiday mornings, the ultimate hostess gift, or just because you deserve a fantastic coffee break. So, grab your favorite mixing bowl, and let’s cook something awesome together that’s bursting with flavor and fun.

The Recipe That Started with a “What If?”

This recipe takes me right back to my grandma’s kitchen one chilly December. She was a traditionalist through and through—her cranberry sauce was a thing of beauty, but it was always… well, saucy. One year, I was zesting an orange for something else, and the incredible citrus scent just filled the whole room. I looked at her bowl of brilliant red cranberries and had one of those classic “what if we tried this?” moments. What if we took that holiday flavor duo and baked it into a loaf? A bread you could slice, toast, and slather with butter? Let’s just say the first attempt was… enthusiastic. I may have zested a little too aggressively and ended up with what we lovingly called “The Pucker-Up Loaf.” But after a few tweaks (and a lot less pith), we landed on this perfect formula. It’s become my non-negotiable holiday bake ever since, a little taste of tradition with a creative twist that’s all mine.

Gathering Your Flavor Meld

Here’s the beautiful part: this recipe is all about simple, honest ingredients coming together to create something magic. No fancy, hard-to-find stuff here. Let’s break it down:

• 2 cups all-purpose flour: This is our trusty foundation. It gives the bread its perfect structure. For a slightly denser, whole-grain vibe, you can swap out up to half for whole wheat flour.
• 1 tbsp orange zest (from 1 large orange): This is the secret weapon, folks! The zest is where all the powerful, aromatic citrus oils live. Don’t you dare skip it. Chef’s Insight: Zest your orange before you juice it—it’s way easier!
• ¾ cup granulated sugar: This sweetens the deal and balances the tart cranberries. It’s the perfect amount, but if you like things a little less sweet, you can drop it to ⅔ cup.
• 1½ tsp baking powder & ½ tsp baking soda: Our dynamic leavening duo. The baking powder gives it lift, and the baking soda reacts with the acidic orange juice for a beautiful, tender rise. Make sure they’re fresh!
• ½ tsp salt: Crucial for making all the other flavors pop. It’s the difference between “good” and “unforgettable.”
• ¾ cup orange juice (freshly squeezed preferred): Fresh juice gives the most vibrant flavor, but a good-quality bottled juice will work in a pinch. The acid here is key for activating the baking soda.
• ⅓ cup vegetable oil: This keeps the crumb incredibly moist and tender. I love a neutral oil here, but melted coconut oil would add a lovely subtle flavor.
• 1 large egg: Our binder. It brings everything together and adds richness.
• 1½ cups fresh or frozen cranberries: The star of the show! I love using frozen berries because they’re available year-round and they hold their shape beautifully—no need to thaw. If using fresh, give them a rinse and pat them dry.
• Optional: ½ cup chopped nuts: This is where you make it yours. Toasted walnuts or pecans add a fantastic crunch and earthy flavor that plays so nicely with the fruit.

Let’s Build This Beautiful Loaf (Step-by-Step)

Ready to make some magic? This process is simple, but a few chef-level hacks will take your bread from great to “can I have the recipe?!” level.

1. Preheat and Prep: Fire up that oven to 350°F (175°C). Now, take your 9×5-inch loaf pan and give it a good coat of butter or non-stick spray. For absolute foolproof removal, line it with a strip of parchment paper with a little overhang on the two long sides. Trust me, you’ll thank yourself later.
2. The Dry Team: In a large bowl, grab your whisk and combine the flour, sugar, baking powder, baking soda, and salt. Now, here’s a pro tip: add the orange zest to the dry ingredients and use your fingers to rub it into the sugar and flour. This helps release even more of those incredible citrus oils and ensures the zest is evenly distributed, so every single bite is packed with flavor.
3. The Wet Team: In a smaller bowl or a large liquid measuring cup, whisk together the fresh orange juice, vegetable oil, and the egg. Whisk it until it’s completely smooth and homogenous.
4. The Meld (Don’t Overmix!): Make a well in the center of your dry ingredients and pour the wet mixture in. Use a spatula to gently fold everything together. I’m serious—be gentle! Mix just until the last traces of dry flour disappear. A few lumps are totally fine. Overmixing is the enemy of a tender, soft quick bread; it develops gluten and makes it tough.
5. Fold in the Good Stuff: Now, toss in those gorgeous crimson cranberries and your chopped nuts if you’re using them. Fold them in gently until they’re evenly scattered throughout the batter.
6. Into the Pan: Scrape every last bit of that beautiful, speckled batter into your prepared loaf pan. Smooth the top out with the back of your spatula. For a professional touch, I like to sprinkle a few extra cranberries and a pinch of sugar on top before baking for a pretty finish.
7. Bake to Perfection: Slide that pan into the center of your preheated oven and let it work its magic for 50-60 minutes. Now, ovens can be sneaky, so start checking at the 50-minute mark. The bread is done when it’s golden brown on top and a toothpick or cake tester inserted right into the center comes out clean or with a few moist crumbs attached—no wet batter.
8. The Patience Test: This is the hardest part! Let the bread cool in the pan, set on a wire rack, for a full 10-15 minutes. This allows it to set up so it doesn’t fall apart when you take it out. Then, using the parchment paper sling or a knife around the edges, carefully lift it out and let it cool completely on the rack. I know, I know… but waiting ensures you get clean, beautiful slices instead of a crumbly mess.

How to Serve This Slice of Sunshine

Okay, it’s cooled. Now for the best part! How you serve this beauty can take it to the next level.

For the ultimate breakfast or afternoon treat, slice a thick piece and give it a quick toast. As soon as it comes out of the toaster, slather it with a generous layer of good, salted butter. Watch it melt into all the nooks and crannies. It’s pure heaven with a hot cup of coffee or a mug of tea.

Feeling fancy? Turn it into dessert! Warm a slice and add a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The contrast of warm bread, cold ice cream, and tart berries is a showstopper.

And let’s talk gifting. This loaf is the gift that says, “I really like you.” Let it cool completely, wrap it tightly in plastic wrap, and then in some cute festive foil or parchment. Tie it with a baker’s twine bow. It’s a heartfelt, homemade gift that beats anything from a mall.

Make It Your Own: Creative Twists

This recipe is like a blank canvas—so fun to play with! Here are a few of my favorite ways to mix it up:

• White Chocolate Craze: Fold in ½ cup of white chocolate chips along with the cranberries. The creamy sweetness is a dream team with the tart fruit.
• Spiced & Cozy: Add 1 teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg to the dry ingredients. It gives the whole loaf a warm, cozy, holiday-spice vibe.
• Gluten-Free Friend: No problem! Swap the all-purpose flour for a 1:1 gluten-free baking blend. The result is just as tender and delicious.
• Orange Glaze Drizzle: Whisk together ½ cup of powdered sugar with 1-2 tablespoons of fresh orange juice until smooth. Drizzle this simple glaze over the completely cooled loaf for an extra burst of citrus and a pretty, sweet finish.
• Lemon-Blueberry Swap: Not a cranberry fan? Use this same base recipe but use lemon zest and juice instead of orange, and swap the cranberries for fresh or frozen blueberries. It’s a whole new world of delicious!

Jackson’s Chef Notes & Kitchen Stories

This recipe has seen a few iterations over the years. That first “Pucker-Up Loaf” I mentioned? Yeah, that was a lesson in not grating the bitter white pith along with the zest! I’ve also learned the hard way that cranberries have a mind of their own and will sink if you don’t coat them in a little flour first. (A little hack for you: toss your berries in a tablespoon of the measured flour before folding them in—it helps them stay suspended!). The best part of this recipe, though, is how it makes the whole house smell. It’s this incredible, warm, citrusy aroma that feels like a holiday in itself. It’s my happy place.

Your Questions, Answered

Q: My cranberries all sank to the bottom! How do I prevent that?
A: Ah, the classic cranberry sink! The easiest fix is to give them a very light coat of flour before you fold them into the batter. Just take a tablespoon of the flour from your measured amount, toss the cranberries in it, and then fold them in. The flour helps them “grip” the batter better.

Q: Can I use dried cranberries instead of fresh?
A: You can, but the flavor and texture will be different. Soak dried cranberries in hot orange juice for 10-15 minutes first to plump them up. Drain them well before using. The bread will be sweeter and lack that signature tart pop.

Q: My bread is browning too fast on top but is still raw inside. Help!
A: This is an oven thing! Just tent a loose piece of aluminum foil over the top of the loaf pan for the last 15-20 minutes of baking. This will shield the top from burning while allowing the center to continue cooking through.

Q: How should I store this, and how long does it last?
A> Once completely cool, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, it freezes beautifully! Wrap the whole loaf or individual slices in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature.

Cranberry Orange Bread

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• Author: Jackson Walker
• Total Time: 1 hr 10 mins
• Yield: 10 - 12 Slices 1x

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Description

Tart, citrusy, and bursting with bright flavor—this cranberry orange bread is like a slice of holiday cheer. With juicy cranberries, fresh orange zest, and a tender crumb, it’s perfect for breakfast, gifting, or a cozy coffee break.

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Ingredients

Scale 1x2x3x

2 cups all-purpose flour

1 tbsp orange zest (from 1 large orange)

¾ cup granulated sugar

1½ tsp baking powder

½ tsp baking soda

½ tsp salt

¾ cup orange juice (freshly squeezed preferred)

⅓ cup vegetable oil

1 large egg

1½ cups fresh or frozen cranberries (no need to thaw)

Optional: ½ cup chopped nuts (walnuts or pecans)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.

In a separate bowl, whisk orange juice, oil, and egg until combined.

Pour wet mixture into dry ingredients and stir just until moistened.

Fold in cranberries (and nuts, if using).

Pour batter into the loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

• Prep Time: 15 minutes
• Cook Time: 55 minutes

Nutrition

• Calories: 210 / Slice
• Sugar: 15g/ Slice
• Fat: 8g/ Slice
• Carbohydrates: 32g/ Slice
• Fiber: 2g / Slice
• Protein: 3g / Slice

Nutritional Information (Because We’re Curious!)

Okay, let’s be real—we’re here for the flavor first. But it’s always good to know what’s going into our bodies! This info is per slice, assuming you get 12 slices from one loaf.

Calories: ~210 | Fat: 8g | Carbohydrates: 32g | Sugar: 15g | Fiber: 2g | Protein: 3g

Remember, this is a treat, a breakfast, a joy-bringer. It’s made with real ingredients and a whole lot of love. Enjoy every single bite without guilt!

Your New Kitchen Staple

And there you have it, friends—my all-time favorite Cranberry Orange Bread. It’s more than just a recipe; it’s a feeling. It’s the smell of citrus and baking that fills your home with warmth, the joy of sharing a homemade slice with someone you love, and the satisfaction of creating something truly unforgettable without any stress. This is what Food Meld is all about: simple, real, and always packed with flavor. I hope this recipe becomes a staple in your kitchen, just like it is in mine. Now, I’d love to hear from you! Did you add your own twist? Did your family go crazy for it? Tag me on social @foodmeld so I can see your beautiful creations. Let’s keep the conversation going. Until next time, keep cooking with curiosity and enjoying every bite!