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Cranberry orange bread on a white plate after sliced
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5 from 26 votes

Cranberry Orange Bread

This easy and quick Cranberry Orange Bread recipe is great for the holidays. It has a tangy delicately sweet taste and a burst of fresh citrus.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 servings
Calories 184kcal
Author Yumna Jawad



  • 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.



Recipe: Adapted from AllRecipe.
Equipment: I use the FoodSaver FM Vacuum Sealing system to seal the cranberries so they're ready to be used for the recipe whenever I'm ready.
  • 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.


Calories: 184kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 204mg | Potassium: 200mg | Fiber: 2g | Sugar: 14g | Vitamin A: 55IU | Vitamin C: 9.6mg | Calcium: 42mg | Iron: 1mg