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Christmas Cranberry Orange Bread

Christmas cranberry orange bread is a tender quick bread with bright orange zest and tart cranberries folded into the batter. Bake it in a 9x5-inch loaf pan until a toothpick comes out with a few moist crumbs, then cool completely before slicing.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 eggs large
  • 0.75 cup orange juice
  • 1 tbsp orange zest finely grated
  • 0.5 cup unsalted butter melted and cooled
  • 1.5 cups cranberries fresh or frozen; roughly chopped if large

Equipment

  • 1 9x5-inch loaf pan

Method
 

  1. Preheat the oven to 350°F.
  2. Grease a 9x5-inch loaf pan.
  3. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
  4. In a medium bowl, whisk the eggs, orange juice, orange zest, and melted butter until combined.
  5. Pour the wet mixture into the dry ingredients and stir just until no dry streaks remain.
  6. Gently fold in the cranberries.
  7. Scrape the batter into the prepared pan and bake for 55 to 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool the bread in the pan for 10 minutes.
  9. Turn it out onto a wire rack and cool completely before slicing.

Notes

For the best texture, stir the wet and dry mixtures just until no dry streaks remain. Store covered in the refrigerator for up to 4 days; freeze slices for up to 3 months. For a dairy-free swap, use an equal amount of plant-based butter.