Cranberry Bread with Orange Zest
Bright, zesty, and bursting with flavor, this Cranberry Bread with Orange Zest is the ultimate holiday-inspired treat! The perfect balance of tart, juicy cranberries and fragrant orange zest makes every bite a delightful mix of sweet and tangy. This easy-to-make quick bread features a buttery, tender crumb and optional crunchy pecans or walnuts for added texture. It’s made with fresh orange juice for a natural citrusy lift and comes together in just 15 minutes of prep time. Whether served as a festive breakfast, an afternoon snack, or a crowd-pleasing dessert, this loaf pairs beautifully with a slather of butter or cream cheese. Impress your guests this season with this irresistibly moist cranberry orange bread that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 tablespoon Orange zest (from 1 large orange)
- 0.75 cup Fresh orange juice
- 0.25 cup Unsalted butter, melted and slightly cooled
- 2 Eggs, large
- 1 teaspoon Vanilla extract
- 1 cup Fresh cranberries, coarsely chopped
- 0.5 cup Pecans or walnuts, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Stir in the orange zest, making sure it is evenly distributed throughout the dry ingredients.
In a separate bowl, whisk together the orange juice, melted butter, eggs, and vanilla extract until well combined.
Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a denser loaf.
Fold in the chopped cranberries and nuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
Serve slices of cranberry bread as is, or pair with a spread of butter or cream cheese for extra indulgence.
Nutrition Facts
Calories |
2800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 2006 mg | 87% | |
| Total Carbohydrate | 442.0 g | 161% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 228.1 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 184 mg | 14% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1162 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
