Go Back
functional image cranberry orange bread top down wrapped for christmas gift giving with twine a christmas tree greenery and dehydrated oranges one slice cut

Cranberry Orange Bread

Heather Wolf
Step aside cookies, the new go-to for holiday baking is Cranberry Orange Bread. Studded with fresh cranberries and zested orange peel this quick bread is a soft, fluffy mingling of sweet and tart. It's a loaf so delicious you'll want to make all winter long.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Breads and Rolls
Cuisine American
Servings 1 loaf

Equipment

  • 9 x 5 metal baking pan

Ingredients
  

  • 2 cups all-purpose flour unbleached
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt fine
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs room temperature
  • 1 cup sour cream
  • 1 tsp vanilla extract pure
  • 2 Tbsp whole milk room temperature
  • 1/3 cup orange juice freshly squeezed
  • 2 Tbsp orange zest freshly grated
  • 1 1/4 cup fresh cranberries divided
  • 1 Tbsp all-purpose flour unbleached
  • powdered sugar for dusting

Instructions
 

  • Preheat oven to 350 degrees. Grease and flour the bottom and sides of a 9 x 5 loaf pan and set aside.
  • Add flour, baking powder, baking soda and salt to a large mixing bowl. Whisk to combine then set aside.
  • In a separate bowl, whisk brown sugar, granulated sugar, oil, eggs, sour cream, vanilla, milk, orange juice and orange zest until well combined. Set aside.
  • Add dry ingredients to wet then stir with a wooden spoon until just moistened and flour is still visible. Do not overmix.
  • In a small bowl, toss 1 cup of cranberries with 1 Tablespoon of flour until berries are coated to prevent sinking while baking.
  • Gently fold floured cranberries into the batter then stir until evenly distributed.
  • Pour batter into prepared baking pan and top with remaining 1/4 cup of fresh cranberries.
  • Bake for 50 to 55 minutes, covering the top with aluminum foil after the first 30 minutes to prevent overbrowning. Loaf is done when a toothpick inserted into the center comes out clean.
  • Remove bread from oven and cool in the pan for 10 minutes then turn out onto a wire rack to cool completely.
  • Dust loaf with powdered sugar then slice and serve.
  • Store leftovers in an airtight container at room temperature up to 3 days.
Keyword bread, cranberry, orange