Best 7 Cranberry Orange Quick Bread Recipes

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If you are looking for a delicious and easy to make quick bread recipe, you have to try cranberry orange quick bread! This moist and flavorful treat is packed with the tangy flavor of cranberries and the sweet, citrusy taste of oranges. Not to mention, this quick bread is incredibly easy to make, requiring just a few simple ingredients and minimal effort. Whether you are a seasoned baker or a total novice, you are bound to love this mouthwatering Cranberry Orange Quick Bread!

Let's cook with our recipes!

CRANBERRY ORANGE QUICK BREAD



Cranberry Orange Quick Bread image

Rich and hearty fruit bread, appropriate for breakfast, brunch or just a snack. My in-laws gobbled it up for Thanksgiving!

Provided by ZETA426

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 1h5m

Yield 20

Number Of Ingredients 13

2 ¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ¾ cups white sugar
½ cup butter, melted
1 cup mandarin orange segments, drained
2 cups cranberries
2 eggs
¾ cup milk
¾ cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
  • In a large bowl, stir together the flour, baking powder, baking soda, salt, and white sugar. Mix in the melted butter until the mixture looks crumbly. Stir in the cranberries and oranges. In a separate bowl or large measuring cup, whisk together the eggs, milk, sour cream, vanilla and orange extract. Pour the liquid ingredients into the bowl with the dry ingredients and stir just until blended. Divide the batter evenly between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 33.9 g, Cholesterol 35.3 mg, Fat 7.3 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 4.3 g, Sodium 159 mg, Sugar 19.5 g

CRANBERRY ORANGE ALMOND QUICK BREAD



Cranberry Orange Almond Quick Bread image

You can customize this bread to your family's specific tastes. Try dried apricots and pecans, or dried blueberries and hazelnuts. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 1 loaf (12 pieces).

Number Of Ingredients 11

3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup dried cranberries
1/2 cup sliced almonds, toasted
1 large egg, room temperature
1 cup fat-free milk
1/3 cup canola oil
3/4 teaspoon grated orange zest
3/4 teaspoon almond extract

Steps:

  • Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in cranberries and almonds. In another bowl, whisk together egg, milk, oil, zest and extract. Add to flour mixture; stir just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 258 calories, Fat 9g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 234mg sodium, Carbohydrate 40g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.

CRANBERRY-ORANGE QUICK BREAD



Cranberry-Orange Quick Bread image

This is my husband's very favorite quick bread I make, a great holiday gift, and is my most-requested at parties, especially around the holidays. It originally came from the Betty Crocker Cookbook, but I usually omit the nuts (although I love pecans with the cranberries) and have added a glaze onto it, which really seemed to give it that extra little zing. When I serve it for parties or brunches, I slice it, then cut the slices in half top to bottom; people seem satified with the smaller pieces (though they often go back for more!) and it serves more that way. I always try to keep a bag of cranberries in the freezer for just this recipe.

Provided by winkki

Categories     Quick Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 14

2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup margarine or 1/4 cup butter, softened
1 tablespoon orange zest
3/4 cup orange juice
1 egg
1 cup cranberries, chopped (fresh or frozen)
1/2 cup nuts (optional)
1 tablespoon orange juice
1 cup sifted powdered sugar
enough extra orange juice, to reach drizzling consistency

Steps:

  • Grease/spray bottom only of a 8x4 or 9x5 loaf pan.
  • Combine flour, sugar, baking powder, salt, and baking soda Add margarine and mix until crumbly.
  • Add peel, 3/4 c orange juice, and egg; stir until moistened Add cranberries and nuts.
  • Pour batter (it will be thick) into pan and bake until a knife comes clean from the center.
  • For a 8" loaf, about 75 min; for a 9" loaf, about 55-65 min at 350F (watch after about 50 min, depending on your oven).
  • Loosen sides from pan, remove& cool completely.
  • When cool, prepare glaze: combine 1 T orange juice, 1 c sifted powdered sugar, and enough extra OJ to drizzle.
  • Drizzle over top of loaf and enjoy!

CRANBERRY ORANGE QUICK BREAD (FIVE ROSES FLOUR - 1967)



Cranberry Orange Quick Bread (Five Roses Flour - 1967) image

A Christmas tradition around our house, it goes quickly and I end up making it several times over the season, especially good toasted regular or under the broiler with a little cheddar sprinkled over.

Provided by Derf2440

Categories     Quick Breads

Time 1h30m

Yield 20 slices

Number Of Ingredients 11

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup butter (shortening)
3/4 cup orange juice
1 tablespoon grated orange rind
2 eggs, well beaten
1 cup coarsely chopped cranberries, leave a few whole
1/2 cup chopped glace green cherries (optional)

Steps:

  • Stir flour, sugar, baking powder, baking soda and salt together.
  • Cut in butter until mixture resembles coarse cornmeal.
  • Combine orange juice and grated rind with well beaten eggs.
  • Pour all at once into dry ingredients, mixing just enough to dampen.
  • Dust chopped cranberries and cherries with a tablespoon of flour, carefully fold into batter Spoon into a well buttered 1 1/2 quart casserole.
  • Sprinkle a few floured whole cranberries over top of batter.
  • Bake in a moderate oven,350 degrees about 1 hour or until toothpick inserted in centre comes out clean.
  • Cool in casserole 10 minutes, then remove.
  • Store overnight for easy slicing.
  • Frost with confectioner's frosting, (sift 2 cups icing sugar, very slowly add boiling water, a tablespoon at a time, until right spreading consistency, spread on slightly cooled bread).
  • Also delicious sliced with butter or toasted under broiler, spread with butter and sprinkled with cheddar.

WHOLE WHEAT CRANBERRY ORANGE QUICK BREAD



Whole Wheat Cranberry Orange Quick Bread image

From "The Versitile Grain", by Sheryl and Mel London. Bake this the day before you need it, so the flavors have a chance to meld, or freeze it to use within a a month or so. This is most definitely a food processor recipe!

Provided by zeldaz51

Categories     Quick Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 11

1 1/2 cups cranberries
1/2 cup light-colored mild honey
2 large navel oranges (organic so peel has no pesticides)
1 egg
4 tablespoons butter, melted and cooled
cooking spray or extra butter, for greasing pan
2 1/2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (or to taste)
1/2 c.coarsely broken toasted walnuts

Steps:

  • Preheat the oven to 350 degrees and butter a 9 X 5 X 3 inch loaf pan.
  • Coarsely chop the cranberries in the bowl of a food processor, about four pulses. Transfer berries to a small bowl and stir in the honey. Let honey-berry mixture steep at least 1 hour, or until the mixture exudes a liquid.
  • Meanwhile, peel the zest from both oranges and mince it finely, then set aside. Peel the white pith from both oranges and discard. Add the oranges to the food processor and process for three or four pulses, then transfer to the cranberry-honey mixture.
  • Add the egg to the food processor and process until it is well beaten, then add the cooled butter and process until combined.
  • Scrape the egg mixture into the cranberry mixture.
  • In a large mixing bowl, combine the dry ingredients (flour through walnuts, plus the prepared orange zest). Add the wet (cranberry) mixture to the dry ingredients and combine. Spoon and scrape the batter into the prepared pan and bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean.
  • Cool, in the pan, on a wire rack for 15 minutes, then turn out onto the rack and let the loaf cool completely. Wrap in aluminum foil and eat the following day for best flavor.

CRANBERRY ORANGE QUICK BREAD



Cranberry Orange Quick Bread image

Make and share this Cranberry Orange Quick Bread recipe from Food.com.

Provided by Food.com

Categories     Quick Breads

Time 1h20m

Yield 12-16 serving(s)

Number Of Ingredients 13

3 cups all-purpose flour, plus 1 tablespoon
1 1/4 cups granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1/2 cup unsalted butter, cut into small pieces
1 1/4 cups orange juice
1 1/2 tablespoons grated orange zest
3 large eggs, well beaten
2 cups fresh cranberries
2 cups confectioners' sugar, sifted
2 -3 tablespoons milk
Sugared Cranberries for cake, (optional garnish)

Steps:

  • Cake:.
  • Preheat oven to 350 degrees F. Butter or grease a Bundt cake pan well; set aside.
  • In a food processor, pulse together 3 cups flour, sugar, baking powder, baking soda, and salt. Add butter and pulse until mixture resembles coarse cornmeal.
  • Combine orange juice and grated rind with well beaten eggs. Pour into dry ingredients and mix until just combined.
  • Dust the halved cranberries with remaining 1 tablespoon of flour. Carefully fold halved cranberries into batter. Spoon the batter into prepared Bundt pan.
  • Bake in preheated oven for 40 to 50 minutes or until a cake tester inserted in center comes out clean.
  • Cool bread in pan on a wire rack for 10 minutes before removing to cool.
  • Glaze:.
  • Add confectioner's sugar to a small mixing bowl. Add milk 1 tablespoon at a time until glaze is spreadable, but not runny. Spread generously over warm cake allow glaze to run down the sides of the bread.
  • Cool bread completely before slicing and serving.
  • Serve with sugared cranberries, optional.

CRANBERRY ORANGE QUICK BREAD RECIPE - (4.5/5)



Cranberry Orange Quick Bread Recipe - (4.5/5) image

Provided by á-48

Number Of Ingredients 16

Topping:
6 cups flour (I used 4 cups all purpose and 2 cups bread flour-but you can use only all purpose)
6 tsp baking powder
3/4 tsp baking soda
3 tsp salt
3 to 5 cups fresh or frozen cranberries
2-1/4 cup buttermilk
3 tsp vanilla
3/4 cup vegetable or canola oil
3 large eggs
3 cups sugar
zest of one orange
3 tbsp melted butter
3 tbsp sugar
This recipe makes 4 (9 x 5) loaf pans breads
Optional: 1 to 1-1/2 cups chopped walnuts or pecans

Steps:

  • 1. Preheat oven to 375 2. Line each 9 x 5 loaf pan with aluminum foil. Spray bottom & sides of foil. Set aside. 3. In a large bowl, whisk together: flour, baking powder, baking soda and salt. 4. Add cranberries & nuts (optional) and stir to distribute evenly. 5. In another large bowl, whisk together eggs, buttermilk, vanilla, oil, sugar and orange zest.. 6. Use a spatula, fold wet ingredients into dry ingredients. DO NOT OVERMIX. (a few flour lumps will not hurt recipe) 7. Evenly spoon mixture into prepared pans. Fill no higher than 3/4 full. 8. Bake breads for 35-45 minutes or until top is golden and toothpick inserted in center comes out clean. 9. Cool completely in pans on wire racks. 10. Remove from pans (with foil). 11. Brush top with melted butter and than sprinkle with sugar.

Tips:

- For a sweeter bread, use more orange juice and sugar. - For a tangier bread, use more cranberries and lemon juice. - If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using. - To make sure the bread is cooked through, insert a toothpick into the center. If it comes out clean, the bread is done. - Let the bread cool completely before slicing and serving. This will help to prevent the bread from crumbling.

Conclusion:

Cranberry orange quick bread is a delicious and easy-to-make treat that is perfect for any occasion. With its moist texture, sweet and tangy flavor, and beautiful presentation, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy bread recipe, give this cranberry orange quick bread a try. You won't be disappointed!

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