This Easy Bread is Perfect for Christmas
Quick bread is a term we use for cake-like loaves that don’t rely on yeast for rising. Instead, this style of bread uses baking powder and baking soda as leavening agents, which makes preparation fast and straightforward. This cranberry orange loaf highlights seasonal flavors without being overly sweet: bright fresh orange, tart cranberries, and crunchy toasted walnuts combine to create a balanced, festive treat. It’s an effortless recipe that fills the kitchen with an irresistible aroma—one whiff and it’s bound to become a holiday tradition.
Cranberry Orange Bread Ingredients
- Orange juice adds sweetness, acidity and a bright citrus note that enhances the cranberries.
- Orange zest contains essential oils that intensify the orange flavor without extra liquid.
- Cranberries bring a pleasant tartness that balances the sweet batter; they remain lively even after baking.
- Walnuts contribute texture and a toasty flavor — toasting them first ensures they stay crisp when baked.
The full amounts for each ingredient are listed in the recipe card below.
How to Make Cranberry Orange Bread
Step 1: Combine the wet ingredients – Cream the butter and sugar together until combined. Add the egg, then stir in the fresh orange juice and orange zest. The batter will be smooth and fragrant with citrus.
Step 2: Add the dry ingredients – Fold in the flour, baking powder, baking soda and salt. Mix gently until the dry ingredients are just incorporated—avoid overmixing to keep the loaf tender.
Step 3: Chop the cranberries and toast the walnuts – Chop the cranberries by hand or pulse them briefly in a food processor until most are broken down but still have some texture. Toast the walnuts at 350°F for about 8–10 minutes, then cool and chop. Gently fold the chopped cranberries and walnuts into the batter; a little pink streaking is normal if some cranberry juice escapes.
Step 4: Prepare the loaf and add the topping – Line a loaf pan with parchment and grease it. Transfer the batter to the pan and smooth the top. Run a knife down the center to encourage an attractive split as the bread rises. Mix sanding sugar with orange zest and sprinkle it over the top for a crunchy, citrus-scented crust.
Step 5: Bake and cool – Bake the loaf at 350°F. Baking times vary with ovens and pan size; test the bread with a skewer inserted into the center—when it comes out mostly clean the loaf is done. Cool the bread in the pan for 15 minutes, then transfer to a rack to cool completely before slicing.
Recipe Tips
- Cream the butter and sugar until well combined, but this recipe’s butter-to-sugar ratio won’t produce the very light, airy texture you might expect from other creamed batters.
- Zest the orange with a Microplane or fine grater, rotating the fruit as you work so you collect only the fragrant outer peel and avoid the bitter white pith.
- Mix dry and wet ingredients just until combined. Stop when a few streaks of flour remain, then fold gently to finish to avoid overworking the batter.
- Toast the walnuts before adding them to the batter so they retain flavor and texture; nuts won’t develop the same toasty taste if baked raw inside the loaf.
Frequently Asked Questions
This loaf is versatile: serve slightly toasted with butter for breakfast, pair a slice with coffee or tea for an afternoon snack, or warm a slice and top it with vanilla ice cream for an easy dessert.
Yes. After the loaf has cooled to room temperature, wrap it tightly and store in an airtight container in the freezer for up to three months. Thaw in the refrigerator or at room temperature before serving.
No. You can bake the batter in an 8 x 8-inch baking dish for a shorter bake time, or divide it into mini loaf pans for individual servings. Adjust baking time and check for doneness accordingly.
Yes. Omit the walnuts for a nut-free version, or substitute with seeds such as pepitas or toasted almonds if preferred.
More Christmas Recipes
- Gingerbread spice cake
- Chocolate-covered cherry cookies
- Candy bar cookies
- Cranberry apple pear crisp
- The best peppermint bark
- Glazed party mix
- Chocolate waffle cookies
- Christmas sugar cookies
- Peanut butter balls
- No-bake peppermint cheesecake
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Cranberry Orange Bread
Ingredients
- 4 tbsp unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- ¾ cup fresh orange juice
- 1 tbsp orange zest
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 ½ cups cranberries, chopped
- ¾ cup toasted chopped walnuts (optional)
For the crisp topping
- ¼ cup sanding sugar
- 1 tbsp orange zest
Instructions
- Preheat oven to 350°F. Grease an 8 ½ x 4 ½-inch loaf pan and line it with parchment to create a sling. Grease the parchment and set aside.
- In a large bowl, combine the sugar and butter. Using a hand or stand mixer, beat for 3–5 minutes. Add the egg, orange juice, and orange zest. Mix until evenly combined, about 1–2 minutes.
- Add the flour, baking powder, baking soda, and salt. Mix until the dry ingredients are just incorporated.
- Chop the cranberries by hand or pulse them briefly in a food processor. Fold the chopped cranberries and toasted walnuts into the batter, taking care not to overmix.
- Pour the batter into the prepared pan. Run a knife or spatula down the center to encourage a split while baking.
- In a small bowl, combine the sanding sugar and orange zest and rub together to form a slightly damp, sandy topping. Sprinkle it evenly over the batter. Bake until the loaf is domed and a skewer inserted in the center comes out mostly clean, about 45–55 minutes.
- Remove from oven and cool in the pan for 15 minutes. Use the parchment sling to transfer the loaf to a cooling rack and cool completely before slicing.
Video
Notes
Do not expect an ultra-light, fluffy texture when creaming the butter and sugar—this recipe uses a different butter-to-sugar ratio than some other quick breads.
When zesting, hold the orange steady and move the Microplane across the peel so you collect only the fragrant outer layer. Tap the zest into the bowl when finished.
Mix wet and dry ingredients until just combined. If a few streaks of flour remain, finish folding with a spatula to keep the loaf tender.
Toast nuts before adding them to the batter so they retain flavor and texture; raw nuts won’t toast sufficiently during baking.
Nutrition
Calories: 259 kcal
Nutrition information is an estimate and should be used as a guideline only.
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