This Cranberry Orange Breakfast Bread is a bright, tender quick bread bursting with fresh citrus flavor and tart cranberries. It’s an effortless recipe that works beautifully for holiday mornings, cozy brunches, or thoughtful edible gifts. With simple pantry ingredients and vibrant seasonal fruit, this loaf comes together quickly and bakes into a moist, fragrant treat everyone loves.
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon fresh orange zest
- ¾ cup freshly squeezed orange juice
- ¼ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups fresh or dried cranberries, roughly chopped
- Powdered sugar, for optional dusting
Instructions
1. Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
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2. Combine Dry Ingredients
In a large mixing bowl, whisk together:
- flour
- baking powder
- salt
- sugar
- orange zest
3. Mix the Wet Ingredients
In a separate bowl, whisk the orange juice, melted butter, eggs, and vanilla extract until smooth.
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4. Bring the Batter Together
Pour the wet mixture into the dry ingredients. Stir gently only until everything is combined—overmixing can create a dense loaf.
5. Add the Cranberries
Fold in the chopped cranberries, making sure they’re evenly distributed.
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6. Bake
Transfer the batter to the prepared loaf pan. Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
Let the bread cool in the pan for about 10 minutes, then move it to a wire rack. Dust with powdered sugar if desired.
Pro Tips
- Toss cranberries in a spoonful of flour to help prevent them from sinking.
- Use room-temperature eggs for a smoother batter.
- For an extra citrus kick, add more zest or a few drops of orange extract.
- Make sure the melted butter is slightly cooled so it doesn’t scramble the eggs.
Why This Recipe Works
- Perfect balance of sweet citrus and tart cranberry flavor
- Uses common, easy-to-find ingredients
- Moist and tender without being overly dense
- Ideal for breakfast, gifting, or festive gatherings
- Freezes beautifully for long-term storage
Substitutions & Variations
Simple Swaps
- Dried cranberries: Use instead of fresh; reduce sugar by 2 tablespoons.
- Gluten-free: Substitute with a 1:1 gluten-free flour blend.
- Orange glaze: Replace powdered sugar with a drizzle of orange icing.
Flavor Variations
- Add ½ cup chopped nuts (walnuts or pecans).
- Stir in white chocolate chips for a dessert-style loaf.
- Replace butter with ¼ cup oil for a slightly softer texture.
Make-Ahead, Storage & Reheating Guide
Make-Ahead
Bake the loaf a day in advance; the flavor deepens overnight.
Storage
- Room temperature: Wrap tightly; keeps for 3 days.
- Refrigerator: Store up to 5 days in an airtight container.
Freezing
Wrap the cooled loaf in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.
Reheating
Warm slices in a microwave for 10–15 seconds or toast lightly for a crisp edge.
Serving Ideas
- Enjoy with coffee, tea, or hot chocolate.
- Spread with softened butter or cream cheese.
- Pair with yogurt and fruit for a balanced breakfast.
- Serve with an orange glaze for dessert-style presentation.
Nutrition (Per Serving Estimate)
- Calories: 220
- Protein: 4 g
- Fat: 6 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Sugar: 20 g
- Sodium: 160 mg
Values are estimates and may vary.
Frequently Asked Questions
Can I make this recipe into muffins?
Yes! Spoon the batter into a muffin tin and bake for 20–22 minutes at 350°F.
Why is my bread dry?
Dryness usually comes from overmixing or overbaking. Mix gently and check early.
Can I add nuts?
Absolutely—walnuts or pecans add great crunch. Use about ½ cup, folded in with the cranberries.
Is a glaze better than powdered sugar?
A glaze made from powdered sugar and orange juice creates a sweet, shiny finish—great for gifting.
This Cranberry Orange Breakfast Bread delivers bright citrus flavor, soft texture, and just the right pop of cranberry tartness. Whether you’re preparing a festive brunch, stocking your freezer, or sharing homemade treats during the holidays, this easy quick bread is a guaranteed favorite.
Cranberry Orange Breakfast Bread – Moist, Bright, Easy Holiday Loaf
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 1 tsp fresh orange zest
- ¾ cup freshly squeezed orange juice
- ¼ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups fresh or dried cranberries, roughly chopped
- Powdered sugar, for optional dusting
Instructions
- 1. Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Combine Dry Ingredients
- In a large mixing bowl, whisk together:flourbaking powdersaltsugarorange zest
3. Mix the Wet Ingredients
- In a separate bowl, whisk the orange juice, melted butter, eggs, and vanilla extract until smooth.
4. Bring the Batter Together
- Pour the wet mixture into the dry ingredients. Stir gently only until everything is combined—overmixing can create a dense loaf.
5. Add the Cranberries
- Fold in the chopped cranberries, making sure they’re evenly distributed.
6. Bake
- Transfer the batter to the prepared loaf pan. Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
- Let the bread cool in the pan for about 10 minutes, then move it to a wire rack. Dust with powdered sugar if desired.
Notes
- Allow the bread to cool fully before slicing, so it doesn’t crumble or tear.
- This recipe freezes extremely well—wrap tightly and freeze for up to 2 months.
- To brighten the loaf, drizzle with a simple orange icing made from powdered sugar and orange juice.
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