Cranberry Orange Quick Bread: The Ultimate Sweet And Tangy Holiday Loaf Recipe

This Cranberry Orange Quick Bread: The Ultimate Sweet And Tangy Holiday Loaf Recipe delivers vibrant citrus flavor and juicy, tart berries in every tender slice.

It comes together in one bowl with zero yeast or rise time required, making it ideal for festive breakfasts, afternoon tea, or simple holiday gift-giving.

Prep time: 15 minutes

Bake time: 55–60 minutes

Servings: 8–10 slices (1 standard 9x5-inch loaf)

Ingredients

Bread Batter

• 2 cups (250g) all-purpose flour

• 3/4 cup (150g) granulated sugar

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp fine sea salt

• 1 tbsp fresh orange zest (about 1 large navel orange)

• 3/4 cup (180ml) freshly squeezed orange juice

• 1/3 cup (80ml) neutral vegetable oil (or melted unsalted butter)

• 1 large egg, room temperature

• 1 tsp pure vanilla extract

• 1 1/2 cups (160g) fresh or frozen cranberries (coarsely chopped or left whole)

Citrus Glaze

• 1/2 cup (60g) powdered sugar

• 1 to 2 tbsp fresh orange juice

• 1 tsp fine orange zest (for garnish)

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a standard 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy lifting.

2. Infuse the Sugar: In a large mixing bowl, rub the fresh orange zest directly into the granulated sugar with your fingertips until fragrant and slightly damp. This releases the essential citrus oils for maximum flavor.

3. Mix Dry Ingredients: Whisk the all-purpose flour, baking powder, baking soda, and salt into the citrus-scented sugar until thoroughly combined.

4. Combine Wet Ingredients: In a separate medium bowl or large measuring cup, whisk together the orange juice, oil (or melted butter), egg, and vanilla extract until smooth.

5. Bring the Batter Together: Pour the wet mixture into the dry ingredients. Gently fold with a rubber spatula just until no dry pockets remain. Avoid overmixing, which leads to a dense, tough loaf.

6. Fold in Cranberries: Toss the cranberries in a teaspoon of flour (this keeps them from sinking to the bottom), then gently fold them into the batter.

7. Bake: Spread the batter evenly into the prepared loaf pan. Bake for 55 to 65 minutes, or until the top is golden-brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Cool: Let the bread rest in the pan for 10 minutes, then use the parchment wings to lift it onto a wire rack to cool completely.

9. Glaze and Serve: Whisk the powdered sugar and orange juice together until smooth and pourable. Drizzle over the cooled loaf, top with fresh zest curls, and let set for 10 minutes before slicing.

Baker's Tips

• Frozen Berries: If using frozen cranberries, do not thaw them prior to mixing; fold them directly into the batter to prevent the juice from bleeding into the crumb.

• Storage: Store wrapped tightly in foil or in an airtight container at room temperature for up to 4 days, or freeze unglazed slices for up to 2 months.