Every year when it gets close to time to plan Thanksgiving recipes for kids, 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 orange juice, and holds up really well if you make it ahead of time. In my mind, it’s a perfect make-ahead Christmas 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, just like you can do with my Healthy Pumpkin Bread. It comes together with a simple stir in one bowl after you gather everything and grate the orange zest. (You may also like my Easy Pumpkin Muffins, Cranberry Orange Muffins and my Cranberry Orange Sauce.)
Ingredients You Need
To make this Cranberry Orange Bread, you’ll need some pantry staples plus fresh fruit. Here’s a look at the ingredients: Sign up for our email updates to get tips and ideas sent to your inbox.
All-purpose flour: This flour ensures the bread is light, tender, and delicious, so it’s my preference here. Baking powder and baking soda: A combination of these ensures the bread bakes through and rises properly. Make sure they are fresh and active. Egg: I add egg to this bread to ensure it has a nice crumb and holds together well as it bakes. Maple syrup: I like using maple syrup in this Cranberry Orange Bread, but see the Ingredient Substitutions for other options. Butter: I like to use unsalted butter in baking so I can control the salt for flavor. If you use salted butter in your kitchen, that is fine too. Vanilla extract: Adding pure or imitation vanilla extract adds nice flavor that pairs well with the flavors of the cranberries and the orange. Fresh oranges: A medium-size navel orange is a good option here. We add the zest and juice for a burst of fresh flavor. 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 use ¼ cup granulated 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 Cranberry Orange Bread. Scroll down to the end of this post for the full information.
How to Store
Once cooled, store this Cranberry Orange 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 Orange Muffins if you prefer.
I’d love to hear your feedback on this recipe, so please comment and rate it below!
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This post was first published November 2018.
