One of my favorite restaurant/bakeries in Utah is called Kneaders and they make the most incredible cranberry orange quick bread every year during the holidays. Also, a turkey bacon avocado sandwich that is only the best ever. Whenever we visit around this time of year, I always pick up a loaf because it’s so, so good. It’s super moist, and just bursting with fresh cranberry flavor that is complimented beautifully with the orange! The flavor combination of cranberries and oranges is one of the best! Some of our other favorite cranberry and orange recipes are this Cranberry Orange Monkey Bread and my classic Cranberry Sauce made with a little fresh orange juice and orange zest! I have been trying to come close to a version just as good as theirs for years now and I think I’ve finally got it with this one. Mine differs slightly in that I include a glaze on top and it browns a bit more than the Kneaders’ loaves, but it’s every bit as delicious and moist and wonderful. I plan on making this all season long! I think I might start adding a few twists here and there now that I have my go-to version of my favorite cranberry orange bread down though. I am imagining this with chopped pecans or maybe some coconut flakes in the batter. Or possibly replacing the glaze with a streusel sprinkled on top before baking. There are so many possibilities! I HIGHLY recommend doubling the recipe and making two loaves while you are at it. One for you and one for a friend. This also makes a great neighbor or teacher gift all wrapped up in cellophane with a bow and maybe a festive, pretty kitchen towel.
Why is it called quick bread?
This type of bread is referred to as “quick” bread because there is no yeast in it and so it doesn’t require proofing or “rising” on the counter. Instead, baking powder is used to lift the bread and help it rise for the soft texture. It’s also sometimes called a “loaf” instead and in a lot of ways is closer to cake than bread. The texture should be moist and the crumb slightly dense with a rich, wonderful taste that is studded with bursts of tart cranberries in this case.
Ingredients
Sugar: You will definitely need sugar to balance out the tartness of the cranberries. Granulated sugar goes into the bread and powdered sugar is used for making the sweet citrus glaze on top. Buttermilk: I love the richness and tang of using buttermilk in my baking. But if you don’t have any on hand, you can make a great and easy substitute by combining a little lemon juice or vinegar with milk and letting it sit for five minutes. You could also use sour cream or plain yogurt instead. Orange zest & juice: To maximize the orange flavor in this recipe, the zest and juice goes into both the bread and the optional glaze drizzled on top. Be sure to zest the oranges BEFORE cutting and juicing them. It’s super hard to zest them when you squeeze them first. Oil: I think vegetable oil makes the best quick bread that stays nice and moist, but you could substitute melted butter instead if you prefer. Eggs: Eggs are a common baking ingredient that are an important element in the texture and flavor of this quick bread. Vanilla extract: I love to use my homemade vanilla extract when I’m baking! All-purpose flour: When measuring the flour, take care not to pack it into your measuring cup or you will over measure. A good practice is to use the spoon and sweep method where you spoon the flour into your measuring cup, then level it off on top with a knife. Baking powder: For leaving the bread and making it light! Salt: This ingredient brings out all of the other flavors so it doesn’t taste bland. Cranberries: Fresh or frozen cranberries give the biggest burst of cranberry flavor! They are so juicy and fabulous in this bread. I’m sure you could use dried cranberries, but the flavor definitely wouldn’t be the same. Also, there is no need to thaw the frozen cranberries first, if using.
How to Make Cranberry Orange Bread
Storage & Freezing Instructions
Store the finished bread in an airtight container at room temperature. It is best when eaten within 2-3 days. The unglazed bread will freeze really well for up to 3 months, either as an entire loaf or as individual slices. Be sure to wrap it well with plastic wrap, then foil to protect it from the freezer. You can freeze the bread with the glaze, but it won’t hold up quite as well when thawing.
Can this bread be made in mini loaf pans?
For mini loaf pans, bake for around 35-45 minutes. Freeze up to 3 months.
Can this recipe be used for cranberry orange muffins?
Absolutely! I recommend baking them for about 20-22 minutes to start.
More Easy Quick Breads
Passion Fruit Lemon Loaf Cake Coconut Lime Glazed Banana Bread Double Chocolate Zucchini Bread Best Easy Banana Bread Lemon Poppy Seed Zucchini Bread
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