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This Cranberry Orange Bread is a classic winter quick bread loaf that is so easy to make. If you’re having guests visit for the holidays, there’s nothing that welcomes them to your home quite like the smell of freshly baked goods. This one is bursting with sweet orange flavor and tart cranberries that is all balanced with the earthy walnut flavor.
This orange and cranberry bread tastes just like Christmas! This easy wonderful holiday bread is made with seasonal cranberries and fresh orange juice for a delicious treat!
Ingredients to make the recipe
- Dry ingredients: Flour, sugar, baking powder, baking soda and salt.
- Wet ingredients: Coconut oil (melted), egg and orange zest.
- Orange juice: I prefer to squeeze it fresh for best flavor.
- Cranberries: You can use fresh or frozen. I like to vacuum seal mine when I buy it during Thanksgiving and freeze it until I’m ready to bake this cranberry orange bread. If you’re using frozen, there’s no need to thaw. This will also work with dried cranberries, although fresh/frozen are best.
- Walnuts: The walnuts are optional and you can substitute them with other nuts you prefer, but I highly recommend adding them to balance out the sweet and tart flavors.
How to make cranberry orange bread
- Start with the dry ingredients in a large bowl.
- Give them a good stir or whisk to combine.
- Add the chopped cranberries and chopped walnuts to the flour mixture.
- Mix everything together. Tossing these heavy add-ins helps them not sink to the bottom of the cranberry orange bread after we bake it. The flour coating keeps them in their place.
- Next combine all the wet ingredients in another bowl.
- Stir to combine until everything is well incorporated
- Place the wet ingredients on top of the dry ingredients
- Mix everything together until you get a thick batter. Some flour streaks are ok.
Then it’s baking time. If you notice that the loaf is getting browned before the time is up, you can tent the loaf pan after about 30 minutes. I don’t find that it’s necessary since this cranberry orange bread doesn’t rise too much.
Tips for making cranberry orange bread
- Use wet ingredients at room temperature. This is to ensure that the batter mixes together easily and evenly, and the coconut oil doesn’t solidify when it comes in contact with any cold ingredients.
- Chop the cranberries and walnuts. Chopping the cranberries reduces the massive tart scare you might experience biting into a full cranberry (regardless of whether it’s cooked!). And chopping the walnuts just gives a nutty flavor in every bite.
- Coat the cranberries and walnuts with the dry mixture before adding the wet ingredients. This is great to ensure that they don’t all fall to the bottom of the pan after baking.
- Cover the bread loosely with aluminum foil halfway through baking. This is only necessary if you notice the top is getting too brown before the bread bakes through.
- Freeze extra cranberries. When cranberries are in season at their peak flavor, it’s a great idea to stock up on them. Grab my tips for freezing cranberries so you can enjoy them in recipes even when they’re not in season.
Frequently asked questions
The cranberry orange bread will take around 50 minutes to make, and it’s best to check for doneness at around 45 minutes. The loaf will be golden brown in color and when a toothpick inserted near the center comes out clean.
Once the bread has cooled, store it in an airtight container and it will be good for around 4 days. You can also freeze the bread, wrap it tightly in foil and place in a freezer bag.
This quick bread is easy to make and perfect for Christmas. It’s bright in flavor and color that’s perfectly festive for any celebration. It can also easily be made for breakfast or as a dessert.
More cranberry recipes:
More quick bread recipes:
- Cinnamon Apple Bread
- Lemon Zucchini Bread
- Chocolate Peanut Butter Banana Bread
- Chocolate Banana Bread
- Chocolate Chip Zucchini Bread
- Chocolate Chip Banana Bread
- Strawberry Banana Bread
If you’ve tried this healthy-ish feel good Cranberry Orange Bread recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Cranberry Orange Bread
- 2 cups all purpose flour
- ¾ cup cane sugar
- ¾ teaspoon salt
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup fresh cranberries sliced
- ½ cup walnuts roughly chopped
- 1 large eggs
- 2 tablespoons coconut oil
- ¾ cup orange juice
- 1 tablespoon orange zest
- Preheat oven to 350° F. Grease a loaf pan with coconut oil spray.
- In a medium bowl, combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour mixture.
- In another large bowl, combine the egg, oil, orange juice, and orange zest. Pour the dry ingredients into the wet ingredients, and stir until everything is well-blended. Transfer the batter into the prepared pan
- Bake for 50-55 minutes in the preheated oven or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.
- To make this gluten-free, use an all-purpose gluten-free flour mix, but again the texture will not be as moist. Do not substitute only almond flour or only coconut flour though.
- You can substitute the cane sugar for coconut sugar or another granulated sugar.
- Substitute the coconut oil for another neutral oil or butter.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If I substitute the coconut oil for butter, do I still use the same quantity? Should it be softened or melted? Otherwise, what other neutral oil do you recommend? Can I freeze this bread if I make a couple of loaves?
Yes, I would use the same quantity for melted butter! Once the bread has cooled, you can freeze the bread by wrapping it tightly in foil and placing it in a freezer bag.
Hello , can I use whole wheat flour and blueberries instead? Thank you and can’t wait to try it
I have yet to try this recipe with whole wheat flour. Blueberries should work in this recipe in place of cranberries.
Just tried it with half whole wheat and half all purpose flour with fresh blueberries and it turned out great 😊
Yay!! Thank you for letting me know!
This is a wonderful bread. I used raspberries instead of cranberry. Yum yum!
So glad to hear that! Love that you used raspberries instead 🙂
Wow!! I just made the cranberry orange bread and it came out so well!!! So easy and yummy!! Thanks!! Now I’m excited to try the lemon bread!!!
So glad to hear it. Thanks so much!!
Yumna, would like to ask the nutrition, 1g is 184kcal? Means if one slice is 20g , then it will be 3,680kcal??
The 184 calories is for once slice and the loaf is divided into 12 slices, so the whole bread would be about 2,200 calories. I hope that helps!
Hi Yumna! Thank you for the great recipe!
I would like to make this, as little New Years gifts, in mini loaves. Can you help me with the temp and time length to bake them, so they turn out as lovely as the large loaf? THANK you so much! XO Nelle
Hi Nelle! That’s such a cute idea! So you’ll want to keep the temperature at 350F, but the time will be between 30 and 40 minutes. I recommend starting to check on it at the 30 minute mark until a toothpick inserted in the middle comes out clean. Happy New Year!
I just had to make this. It looks amazing. Plus, ya oddly made me remember the fresh cranberries that I had to use up, before it went bad. As well as some oranges. This recipe was easy to follow and too make. I didn’t have a zester, so grinding up the orange rinds worked. It added more flavor and texture than just zesting um. The cranberries gave it a tart burst that worked so well with the orange juice and walnuts. This was so good and really scrumptious. I made the loaf a few hours ago and it’s almost gone. Everyone loves it and wants me to make more. I can’t thank ya enough for making and posting this recipe.
You’re so sweet! Thank you for your thoughtful and detailed feedback on the recipe! I love that you were creative in creating the orange zest with the mini grinder, and I’m so happy to hear that everyone loves the bread! Thank you!!