Cranberry Orange Bread

5 from 31 votes

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

Cook Time 50

Total Time 1

Servings servings

Calories 184kcal

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.