INTRODUCTION
Cranberry Orange Quick Bread Recipe is a bright, simple loaf with fresh cranberries and orange zest. This bread is easy to make and great for the day you need a quick treat or a simple breakfast. It works as a lighter option if you want to cut back on dessert calories. If you like other cranberry treats like cranberry star bread, this loaf will feel very familiar and welcome.
This recipe is not only tasty but also flexible. You can make a healthy version by using whole wheat flour or less sugar. It can be part of a meal prep plan for quick breakfasts. With a few smart swaps, you can make this a high protein meal or a lower calorie snack that is good for weight loss goals.
WHY YOU WILL LOVE THIS RECIPE
- It is fast to mix and bake. You can have fresh bread in under an hour.
- It uses simple pantry items and fresh fruit for bright flavor.
- It can be turned into a healthy version by swapping some ingredients to add protein and fiber.
- It is a lighter option compared to heavy cakes and is good for meal prep for busy mornings.
- The tart cranberries balance the sweet glaze, so the bread feels less heavy than other sweet loaves.
This bread gives you fiber from cranberries and vitamin C from orange juice and zest. If you choose lower sugar or whole grain flour, it becomes more heart healthy and better for weight control.
HOW TO MAKE Cranberry Orange Quick Bread Recipe
This section shows the full process. Follow the steps and you will have a nice, moist loaf with a light orange glaze.
EQUIPMENT NEEDED
- Standard loaf pan (9×5 inch work well)
- Mixing bowls (one small, one large)
- Whisk and spatula
- Measuring cups and spoons
- Cooling rack
- Small bowl for glaze
- Toothpick for testing doneness
Ingredients You’ll Need :
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 1 Tbsp orange zest
- 1/2 cup canola oil
- 1/2 cup half and half
- 1/2 cup freshly squeezed orange juice
- 2 eggs
- 1 tsp vanilla extract
- 1-1/2 cups fresh cranberries
- 1 Tbsp cornstarch
- 1 cup powdered sugar
- 2 Tbsps freshly squeezed orange juice
- 1 tsp orange zest
STEP-BY-STEP INSTRUCTIONS :
- Preheat oven to 350. Spray a standard size bread loaf pan with non-stick spray with flour. (I use Bakers Joy.)
- In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a larger mixing bowl, add the sugar and orange zest. Use a small spatula to stir and smoosh the zest in to the sugar for about 1 minute. Your sugar will start to turn a light orange, but you will still see flecks of zest.
- Whisk the canola oil, half and half, and orange juice in to the sugar mixture. Whisk in the eggs and vanilla.
- Add the dry ingredients to the wet ingredients and mix by hand until just combined. (Don’t overmix.)
- In a small bowl, mix the cranberries with the Tbsp of cornstarch then stir them in to the batter by hand.
- Pour the batter in to your prepared bread pan, then bake at 350 for 45-50 minutes or until a toothpick in the middle comes out clean.
- Remove from the oven and let cool in the pan on a cooling rack for at least 15 minutes then run a knife around the edge and remove from the pan to let it finish cooling.
- For the glaze: In a small mixing bowl, whisk together the powdered sugar, 1 Tbsp of orange juice and orange zest. You want it drizzle consistency, so add up to another Tbsp of orange juice if you need more!
- After the bread is COMPLETELY cool, drizzle with glaze and serve!
HOW TO SERVE Cranberry Orange Quick Bread Recipe
Serve slices in modest portions to keep it a lighter option. A single serving is about 1/12 to 1/10 of the loaf. For a healthy version of breakfast, pair one slice with a high protein side like a small bowl of Greek yogurt or cottage cheese. This keeps the meal balanced and helps steady blood sugar.
If you are watching calories or aiming for weight loss, skip the full glaze on some slices and either dust lightly with powdered sugar or use a sugar-free glaze. For people following a diabetic-friendly plan, choose a sugar substitute in the batter and glaze and pair the bread with a protein to lower glycemic impact.
One simple breakfast plate: one slice of bread, 1/2 cup plain Greek yogurt, and a few almonds. This mix gives fiber, protein, and a little healthy fat. It is great for meal prep because the loaf keeps well and you can portion slices for several mornings.
STORAGE & FREEZING : Cranberry Orange Quick Bread Recipe
- Room temperature: Wrap the cooled loaf in plastic wrap or place in an airtight container for up to 3 days.
- Refrigerator: Keep in an airtight container for up to 1 week. This helps if you add dairy in a glaze or live in a warm climate.
- Freezing: Wrap slices or the whole loaf tightly in plastic wrap and then in foil. Freeze up to 3 months. Thaw at room temperature or warm a slice in the microwave for 20-30 seconds.
For best texture, do not add glaze before freezing. Add glaze after thawing and before serving. These storage tips make this bread great for meal prep and planning balanced breakfasts.
SERVING SUGGESTIONS
- Pair with plain Greek yogurt and fresh fruit for a high protein meal.
- Serve with a side salad and a poached egg for a balanced brunch plate.
- Use a thin slice with a cup of tea or coffee for a lighter snack.
- For a diabetic-friendly option, slice thin and serve with cottage cheese and berries.
If you want a festive appetizer pairing, try small slices with a mild cheese for a party tray. If you enjoy other baked cranberry bites, you might also like the savory options like baked cranberry brie bites for a different use of fresh cranberries.
VARIATIONS
- Healthier version: Replace 1 cup of all-purpose flour with 1 cup whole wheat flour and reduce sugar to 3/4 cup. Swap half the oil for unsweetened applesauce. This change adds fiber and lowers calories for a lighter option.
- High-protein version: Use 1 cup all-purpose flour and 1 cup oat flour mixed with 1/2 cup vanilla whey protein powder. Replace half and half with plain Greek yogurt thinned with a bit of water, and add an extra egg white. This turns the bread into a higher protein meal that can help with muscle maintenance and satiety.
- Low-carb or diabetic-friendly version: Use almond flour (about 2 cups) and a granular erythritol or monk fruit sweetener to taste. Remove powdered sugar glaze or make a sugar-free glaze. Note that texture will be denser but the bread will be lower in carbs and better for blood sugar control.
- Air fryer version: If you have a large air fryer, you can bake smaller mini loaves or muffins at 325°F for 18–25 minutes. Check with a toothpick for doneness. This turns it into a great option for small batches or when you do not want to use the oven.
- Oven-baked (standard): The recipe as written is oven-baked at 350°F for 45–50 minutes and gives a classic, even bake.
If you like seasonal breads and treats, try a spice blend or nut topping in other recipes like the cozy gingerbread cookie wreath for holiday baking ideas.
FAQs
Q: Can I make this bread lower in sugar?
A: Yes. Reduce sugar to 3/4 cup or use a sugar substitute that measures like sugar. You can also skip or thin the glaze to cut added sugar. Pair slices with protein to reduce sugar impact.
Q: Is this recipe good for weight loss?
A: It can be if you make smart swaps. Use whole grain flour, reduce sugar, and keep portions small. A single thin slice with protein can fit into a weight loss plan as a controlled treat. This is a lighter option compared to many cakes.
Q: How long will this bread last in the fridge?
A: Stored in an airtight container, it will keep 5–7 days in the fridge. For best texture, bring to room temperature or warm slightly before serving.
Q: Can I make this gluten free?
A: Yes. Use a gluten-free flour blend that replaces 1:1 with wheat flour and add a bit of xanthan gum if your blend lacks it. Texture may vary; check for doneness earlier.
Q: Is this recipe diabetic-friendly?
A: The original recipe is not diabetic-friendly due to sugar content. However, with sugar substitutes and whole grain or low-carb flour swaps, you can make a diabetic-friendly version. Always check with a doctor or dietitian for personal advice.
Q: Can I make this in muffin form for meal prep?
A: Yes. Use a muffin tin and bake at 350°F for about 18–22 minutes. Muffins are great for portion control and make this recipe great for meal prep.
MAKE-AHEAD TIPS FOR Cranberry Orange Quick Bread Recipe
- Slice and freeze portions for easy breakfasts. Toast or microwave to warm.
- Bake the loaf the night before and keep it wrapped for grab-and-go mornings. This makes it great for meal prep.
- Pre-measure dry ingredients into a jar for a quick mix-in later. Add wet ingredients and cranberries when ready to bake.
- Make mini loaves or muffins and freeze them individually for single servings you can pull out as needed.
These make-ahead steps help you save time and keep breakfasts balanced. Use the high-protein version for workweek mornings where you need a more filling option.
Cranberry Orange Quick Bread
Ingredients
Method
- Preheat oven to 350°F (175°C). Spray a standard size bread loaf pan with non-stick spray.
- In a small mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In a larger mixing bowl, combine sugar and orange zest. Stir and moosh the zest into the sugar for about 1 minute.
- Whisk canola oil, half and half, and orange juice into the sugar mixture. Whisk in eggs and vanilla.
- Add dry ingredients to the wet ingredients and mix by hand until just combined.
- In a small bowl, toss cranberries with cornstarch and then stir them into the batter by hand.
- Pour batter into the prepared bread pan and bake at 350°F (175°C) for 45-50 minutes, or until a toothpick comes out clean.
- Remove from the oven and cool in the pan for at least 15 minutes before transferring to a cooling rack.
- In a small bowl, whisk together powdered sugar, 1 Tbsp of orange juice, and orange zest to create a glaze.
- Once bread is completely cool, drizzle with the glaze and serve.