Fresh Cranberry Orange Bread | Yummy Toddler Food

Filled with bright cranberry and citrus flavors, this Cranberry Orange Bread is a perfect breakfast, snack, or make-ahead holiday side for this time of year. It freezes beautifully, too!

Cranberry Orange Bread

Every year when it gets close to Thanksgiving, I start to crave Cranberry Orange Bread for a holiday brunch or to serve as an easy side dish. This recipe, which is a version of the one my grandmother made each year for the holidays, is bright in flavor from the fresh cranberries, orange zest, and juice, and holds up really well if you make it ahead of time.

In my mind, it’s a perfect breakfast or snack, topped with a thick smear of cream cheese. And it’s been so fun to see my kids develop a love for this bread, too!

One of the main selling points of this quick bread is that you can make it way in advance and freeze the loaf for future use, which is great if you have some time before the super busy holiday season.

You can even make a double batch and save one loaf for a future day. It comes together with a simple stir in one bowl after you gather everything and grate the orange zest.

(You may also like my Cranberry Orange Muffins and my Cranberry Orange Sauce.)

Ingredients You Need

To make this bread you’ll need some pantry staples plus fresh fruit. Here’s a look at the ingredients:

• All-purpose flour: This flour ensures the bread is light, tender, and delicious.
• Baking powder and baking soda: A combination of these leaveners ensures the bread bakes through and rises properly.
• Egg: I add egg to this bread to ensure it has a nice crumb.
• Maple syrup: I like maple syrup in baking, but see the Ingredient Substitutions for other options.
• Butter: I like to use unsalted butter in baking so I can then control the salt for flavor.
• Vanilla extract: I use “pure” vanilla extract rather than imitation.
• Fresh oranges: A medium-size navel orange is a good option here.
• Orange juice: You can use bottled juice from the store or freshly squeezed orange juice.
• Fresh cranberries: Look for a bag in the produce aisle in fall. You can also use frozen cranberries if that’s what you have access to.

Ingredient Substitutions

• Honey can be substituted for maple syrup; or ¼ cup sugar and 2 tablespoons milk.
• Dairy-free: Use canola or melted coconut oil in place of the butter.

Step-by-Step Instructions

Here’s a look at the simple process involved in making this healthy quick bread. Scroll down to the end of this post for the full information.

1. Place the cranberries into the bowl of a food processor and chop. This will help distribute the flavor and moisture evenly throughout the bread.
2. Grate the peel of 1 orange with a fine microplane. Add to a medium bowl with the rest of the ingredients.
3. Stir gently just to combine.
4. Pour into the prepared pan and bake until a cake tester or toothpick inserted into the center comes out clean and the edges are lightly golden brown. Let cool fully on a wire rack and cut into slices.

Frequently Asked Questions

How to Store

Once cooled, store this bread in an airtight container, either sliced or whole, in the fridge for up to 3 days. Or, wrap a whole loaf, once cooled, in foil. Place into a zip-top freezer bag and seal, removing as much air as possible.

Freeze for up to 3 months. To thaw from frozen, place into the fridge overnight or let thaw at room temperature.

Best Tips for Success

• Thaw at room temperature or overnight in the fridge.
• You can eat this cold, at room temperature, or warmed up.
• Top with butter, apple butter, honey, or cream cheese.
• Try for breakfast or as a side.
• Add ¼ cup chopped pecans or walnuts to the quick bread recipe, if you’d like.
• Try the cranberry muffin version of this bread if you prefer.

I’d love to hear your feedback on this recipe, so please comment and rate it below!

• Preheat the oven to 350 degree F and grease a standard 9×5-inch loaf pan with nonstick spray.

• Place the cranberries into the bowl of a food processor and chop. Transfer to a large bowl.

• Grate the peel of 1 orange with a fine microplane into the bowl.

• Add the rest of the ingredients to the bowl and stir gently to combine.

• Spoon mixture into the prepared pan and smooth the top evenly. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean and the edges are lightly golden brown.

• Let cool for 5-10 minutes in the pan, then carefully transfer the loaf to a wire rack.

• Cool completely before slicing. Serve cold or at room temperature with butter or cream cheese if desired.

• Once cooled, store this bread in an airtight container, either sliced or whole, in the fridge for up to 3 days. Or, wrap a whole loaf, once cooled, in foil. Place into a zip-top freezer bag and seal, removing as much air as possible.
  Freeze for up to 3 months.
• Thaw at room temperature or overnight in the fridge.
• You can eat this cold, at room temperature or warmed up.
• Top with butter, apple butter, honey, or cream cheese.
• Try for breakfast or as a side.
• Gluten-free: Use 1:1 style gluten free flour blend.
• Dairy-free: Omit the butter and use an equal amount of vegetable or coconut oil.

Serving: 1slice, Calories: 226kcal, Carbohydrates: 37g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 232mg, Potassium: 131mg, Fiber: 1g, Sugar: 11g, Vitamin A: 261IU, Vitamin C: 13mg, Calcium: 72mg, Iron: 2mg

This post was first published November 2018.