Description

This Easy Cranberry Orange Quick Bread is a moist and flavorful loaf perfect for breakfast or a snack. Bursting with fresh orange zest and juice, tart cranberries, and optional crunchy nuts, it combines bright citrus and sweet-tart fruit in a quick bread that requires no yeast or rising time, making it accessible for bakers of all levels. Baked to golden perfection, this bread offers a tender crumb with delightful bursts of cranberry throughout.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

⅓ cup vegetable oil
2 large eggs
¾ cup fresh orange juice
Zest of 1 orange

Add-ins

1 cup fresh or frozen cranberries, roughly chopped
½ cup chopped nuts (optional: walnuts or pecans)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
Combine Wet Ingredients: In a separate bowl, beat together the vegetable oil, eggs, fresh orange juice, and orange zest until the mixture is smooth and well blended.
Mix Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, stirring gently just until combined. Avoid overmixing to keep the bread tender.
Add Mix-ins: Fold in the chopped cranberries and nuts (if using) evenly throughout the batter, ensuring they are well distributed.
Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely before slicing to serve.

Notes

For best results, use fresh cranberries; if using frozen, do not thaw before adding to preserve texture.
Chopped walnuts or pecans add a nice crunch but can be omitted or substituted with other nuts if preferred.
Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
This quick bread can also be frozen for up to 2 months; thaw at room temperature before serving.
Do not overmix the batter to avoid a dense, tough crumb.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American