INTRODUCTION
Cranberry Orange Quick Bread Recipe brings bright orange and tart cranberry together in one quick loaf. This bread is easy to make and works as a snack, breakfast, or dessert. It uses simple ingredients and bakes in under an hour. If you like cranberry and orange flavors, you may also enjoy this cranberry orange shortbread cookies recipe for a different treat.
This recipe can be made as a healthy version by swapping a few items to cut sugar or add protein. It can also be a lighter option for people who want a tasty but plain quick bread. The steps are simple and you can make it ahead for busy days. It is great for meal prep and makes a good snack that fits into many healthy plans.
WHY YOU WILL LOVE THIS RECIPE
You will love this loaf because it is fast, bright, and moist. It uses fresh cranberries that give fiber and vitamin C. The orange zest and juice give real fruit flavor so you can use less sugar if you want. With a few swaps, it can be a lighter option or a healthy version for people working on weight loss.
This bread is great for meal prep because you can slice it and store it. The slices are easy to pack for work or school. It can be a balanced snack when paired with protein like Greek yogurt or a small handful of nuts. It can also be turned into a high protein meal if you use protein-rich swaps in the batter.
HOW TO MAKE Cranberry Orange Quick Bread Recipe
This quick bread mixes dry and wet ingredients separately and then folds in cranberries. The recipe is forgiving and does not need special skill. You can make it in one pan. Here is how to do it in simple steps.
EQUIPMENT NEEDED
- Standard loaf pan (9×5 inch)
- Mixing bowls (one small, one large)
- Whisk and spatula
- Measuring cups and spoons
- Cooling rack
- Small bowl for glaze
Ingredients You’ll Need :
2 cups flour, 1 tsp baking powder, 1/2 tsp salt, 1 cup sugar, 1 Tbsp orange zest, 1/2 cup canola oil, 1/2 cup half and half, 1/2 cup freshly squeezed orange juice, 2 eggs, 1 tsp vanilla extract, 1-1/2 cups fresh cranberries, 1 Tbsp cornstarch, 1 cup powdered sugar, 2 Tbsps freshly squeezed orange juice, 1 tsp orange zest
STEP-BY-STEP INSTRUCTIONS :
Preheat oven to 350. Spray a standard size bread loaf pan with non-stick spray with flour. (I use Bakers Joy.), In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside., In a larger mixing bowl, add the sugar and orange zest. Use a small spatula to stir and smoosh the zest in to the sugar for about 1 minute. Your sugar will start to turn a light orange, but you will still see flecks of zest., Whisk the canola oil, half and half, and orange juice in to the sugar mixture. Whisk in the eggs and vanilla., Add the dry ingredients to the wet ingredients and mix by hand until just combined. (Don’t overmix.), In a small bowl, mix the cranberries with the Tbsp of cornstarch then stir them in to the batter by hand., Pour the batter in to your prepared bread pan, then bake at 350 for 45-50 minutes or until a toothpick in the middle comes out clean., Remove from the oven and let cool in the pan on a cooling rack for at least 15 minutes then run a knife around the edge and remove from the pan to let it finish cooling., For the glaze: In a small mixing bowl, whisk together the powdered sugar, 1 Tbsp of orange juice and orange zest. You want it drizzle consistency, so add up to another Tbsp of orange juice if you need more!, After the bread is COMPLETELY cool, drizzle with glaze and serve!
HOW TO SERVE Cranberry Orange Quick Bread Recipe
Serve slices at room temperature. For a healthy version of a snack, top a slice with low-fat Greek yogurt and a sprinkle of chopped nuts. This adds protein and healthy fat to make a more balanced bite. For portion control, keep slices to about 1/10 of the loaf. This keeps calories low and helps with weight loss goals.
This loaf pairs well with a warm cup of tea or a small latte. For a light breakfast, serve one slice with a hard-boiled egg or a scoop of cottage cheese to make a high protein meal. If you are watching sugar, use just a thin drizzle of glaze or skip the glaze and dust the top with a little powdered sugar.
STORAGE & FREEZING : Cranberry Orange Quick Bread Recipe
Store cooled bread in an airtight container at room temperature for up to 3 days. To keep it fresh longer, wrap slices individually and freeze up to 2 months. Thaw slices at room temperature or warm them for 20–30 seconds in a microwave or a toaster oven.
For freezer use, slice the bread before you freeze. That makes it easy to pull a single slice for a quick breakfast. This is great for meal prep and helps you save time during busy weeks. Label the package with the date so you know how long it has been stored.
SERVING SUGGESTIONS
- Healthy side: A small bowl of plain Greek yogurt and fresh berries. The yogurt adds protein and balances the bread’s sweetness.
- Balanced breakfast: One slice, an egg, and a small salad for a simple meal.
- For team snacks: Slice thin and place on a tray. Add a small dish of nut butter for people who want a protein boost.
- Savory pairing: For a brunch with both sweet and savory, serve a small piece from the best cheesy garlic bread recipe on the side for a fun mix of flavors.
When you try to eat for health, keep slices moderate and add protein and fiber so you feel full longer.
VARIATIONS
Here are ways to change the recipe for diet needs and tools:
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Healthier version:
- Use half white sugar and half coconut sugar or reduce sugar to 3/4 cup.
- Swap 1 cup of flour for whole wheat pastry flour. This adds fiber.
- Replace half the oil with unsweetened applesauce to lower calories and fat. This gives a lighter option.
-
High-protein or low-carb version:
- For a high protein meal, replace half the flour with a cup of protein powder designed for baking (vanilla works best) and use Greek yogurt instead of half-and-half. Add one extra egg white if needed for structure. This boosts protein per slice and makes it a good choice after a workout.
- For a low-carb version, use almond flour and a sugar substitute that measures like sugar. Note that texture will change and baking time may vary. This version can be diabetic-friendly if you use a proper sugar substitute and check carbs per serving.
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Air fryer or oven-baked version:
- Oven-baked: Follow the given directions in a standard loaf pan. The loaf bakes at 350°F for 45–50 minutes.
- Air fryer: Make small mini-loaves or muffins. Fill silicone mini-loaf pans or muffin tins and air fry at 320°F for 12–18 minutes, checking for doneness. This makes quick snacks and works well for single-serve meal prep.
-
Cookie version:
- If you prefer cookies, try a cranberry orange cookie option inspired by chewy Christmas cranberry orange cookies. You can use the same flavor profile in a softer cookie form.
These swaps let you make a lighter option, a high protein meal, or a low carb treat while keeping the great cranberry and orange taste.
FAQs
Q: Is this bread healthy?
A: The basic recipe is a sweet quick bread. You can make a healthy version by lowering sugar, using applesauce instead of some oil, or adding whole wheat pastry flour. Adding Greek yogurt or protein powder makes it a high protein meal.
Q: Can I make this diabetic-friendly?
A: Yes. Use a sugar substitute that works in baking and switch to almond flour or half almond, half whole wheat pastry flour. Also cut the glaze or use powdered sugar substitute. Check carb counts per serving to fit your plan.
Q: How long does the bread last in the fridge?
A: Store in an airtight container in the fridge for up to 7 days. For best texture, bring slices to room temperature before eating or warm briefly.
Q: Can I freeze slices for meal prep?
A: Yes. Freeze slices in single portions. This makes it great for meal prep. Thaw a slice in the morning and toast or warm it. Frozen slices keep for up to 2 months.
Q: Will the cranberries sink to the bottom?
A: Tossing the cranberries in cornstarch helps them stay in the batter. Also make sure the batter is not too thin. Fold the berries in gently and evenly.
Q: How can I add more fiber?
A: Use whole wheat pastry flour for part of the flour and add oats or ground flaxseed. Fruit like grated apple can add natural fiber too.
MAKE-AHEAD TIPS FOR Cranberry Orange Quick Bread Recipe
- Bake the loaf a day ahead and keep it wrapped in plastic or in an airtight container at room temperature. This keeps it moist and lets flavors meld.
- Slice and freeze in single portions. This is great for fast breakfasts and makes the loaf great for meal prep.
- Prepare dry mix (flour, baking powder, salt, cornstarch for cranberries) ahead in a sealed bag. Store in the pantry and combine with wet ingredients when you are ready to bake. This saves about 10 minutes on a busy day.
- Mix the glaze and store it in the fridge for up to 3 days. Re-whisk before using. Use the glaze sparingly to cut extra sugar.
By planning ahead, you get a quick and tasty bread for busy mornings. The loaf can become a consistent part of a healthy plan when you watch portions and add protein-rich sides. It makes for a lighter option when you use the swap tips above and can even be a good choice for weight loss when enjoyed in a planned calorie budget.
Cranberry Orange Quick Bread
Ingredients
Method
- Preheat oven to 350°F. Spray a standard size bread loaf pan with non-stick spray with flour.
- In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a larger mixing bowl, add the sugar and orange zest. Stir and smoosh the zest into the sugar for about 1 minute.
- Whisk in the canola oil, half and half, and orange juice into the sugar mixture, followed by the eggs and vanilla.
- Add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing.
- In a small bowl, mix cranberries with cornstarch and then stir them into the batter.
- Pour the batter into your prepared bread pan and bake for 45-50 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool in the pan for at least 15 minutes before transferring to a cooling rack.
- In a small mixing bowl, whisk together the powdered sugar, orange juice, and orange zest for the glaze.
- Once the bread is completely cool, drizzle with glaze and serve.