Fresh cranberries and oranges give this quick bread a delightful blend of tart and sweet flavors. It makes the perfect holiday gift!
One of my favorite gifts to give during the holiday season is something homemade from my kitchen. Not only is it a totally budget-friendly Christmas gift, but I think the receiver appreciates that effort was made, and time was spent. This recipe is so easy, and doesn’t use any odd ingredients. Plus it’s delicious!
Why This Recipe Works
This orange cranberry bread recipe is easy, quick to make, and uses basic pantry ingredients. It’s so moist, and although it’s sweet, the cranberries add just the right about of tartness.
- Lemon zest can be substituted for the orange zest. A mixture of both is delicious as well.
- Canola or vegetable oil can be used in place of the refined coconut oil. Butter can also be used, but the bread will have a flatter texture.
- Dried cranberries, or Craisins, are a good substitute for the fresh cranberries.
- Any kind of orange juice can be used. Fresh-squeezed, canned, bottled, frozen. Just use what you have! (I used Trop50.)
- Preheat oven to 375 degrees F.
- In a medium bowl stir together cranberries, orange zest, and 1/4 c. sugar. Set aside.
- In a large bowl or bowl of a stand mixer, whisk together flour, 1/2 c. sugar, baking powder, and salt.
- In a separate bowl, whisk together the refined coconut oil, orange juice, and eggs until well mixed.
- All at once add the wet ingredients (oil/juice/egg) to the dry ingredients.
- Beat until combined, scraping sides of the bowl until it’s all incorporated.
- Gently fold in cranberry/orange zest/sugar mixture.
- Pour into 3 small prepared loaf pans.
- Bake 30 – 35 minutes or until lightly browned, and knife or toothpick inserted in center comes out clean.
- Cool in pans for 5 minutes on a wire rack. Remove from pans and serve or store.
- Add an optional orange glaze. Just mix 1 cup of powdered sugar with 2 tablespoons of orange juice. Mix together. The glaze should pour, but it should not be runny. To get he desired consistency, add more powdered sugar if it’s too thin, and add more orange juice if it’s too thick. Drizzle the glaze over the cooled loaves. A teaspoon of fresh orange zest would be a delicious addition!
- This recipe can also be made into cranberry orange muffins.
- A teaspoon of cinnamon or a teaspoon of pure vanilla extract can be added for an extra bit of spice.
- If you want more than 3 small loaves of this delicious cranberry orange bread, the recipe can be easily doubled.
- When zesting, make one pass over a section of the fruit with the zester. If you pass the zester twice, the bitterness of the pith will affect the taste of the batter.
- Take your time when you are zesting the orange, and chopping the cranberries. Enjoy the fresh scent of the zest, and the popping noise the cranberries make when they are sliced!
- Use a large cookie scoop to fill the loaf pans with the batter.
Frequently Asked Questions
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Orange Cranberry Bread Recipe
- 1 cup roughly chopped fresh cranberries
- 2 teaspoons fresh orange zest (2 medium naval oranges)
- 1/4 cup sugar
- 2 cups all purpose flour
- 1/2 cup sugar
- 2 teaspoons baking Powder
- 1/2 teaspoon salt
- 1/2 cup refined coconut oil
- 1/2 cup orange juice
- 2 large eggs
- Preheat oven to 375 degrees F.
- In a medium bowl mix together cranberries, orange zest, and 1/4 c. sugar. Set aside.
- In a large mixing bowl or bowl of a stand mixer, whisk together flour, 1/2 c. sugar, baking powder, and salt.
- In a separate bowl, whisk together the coconut oil, orange juice, and eggs until well mixed.
- All at once add the oil/juice/egg mixture to the flour mixture.
- Beat until combined, scraping sides of the bowl until it's all incorporated.
- Gently fold in cranberry/lemon zest/sugar mixture.
- Pour into prepared 3 small loaf pans.
- Bake 30 – 35 minutes, until lightly browned, and knife inserted in center comes out clean.
- Cool in pans for 5 minutes. Remove from pans and serve.
My small loaf pans measure approximately 5.5 in. x 3 in. x 2 in.
The nutrition information is per small loaf. You will get 6-8 slices per loaf depending on how thick you make the slices.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!