Orange Cranberry Bread Recipe - On Sutton Place (2024)

Fresh cranberries and oranges give this quick bread a delightful blend of tart and sweet flavors. It makes the perfect holiday gift!

One of my favorite gifts to give during the holiday season is something homemade from my kitchen. Not only is it a totally budget-friendly Christmas gift, but I think the receiver appreciates that effort was made, and time was spent. This recipe is so easy, and doesn’t use any odd ingredients. Plus it’s delicious!

Why This Recipe Works

This orange cranberry bread recipe is easy, quick to make, and uses basic pantry ingredients. It’s so moist, and although it’s sweet, the cranberries add just the right about of tartness.

Substitutes

• Lemon zest can be substituted for the orange zest. A mixture of both is delicious as well.
• Canola or vegetable oil can be used in place of the refined coconut oil. Butter can also be used, but the bread will have a flatter texture.
• Dried cranberries, or Craisins, are a good substitute for the fresh cranberries.
• Any kind of orange juice can be used. Fresh-squeezed, canned, bottled, frozen. Just use what you have! (I used Trop50.)

Baking Instructions

• Preheat oven to 375 degrees F.
• In a medium bowl stir together cranberries, orange zest, and 1/4 c. sugar. Set aside.
• In a large bowl or bowl of a stand mixer, whisk together flour, 1/2 c. sugar, baking powder, and salt.
• In a separate bowl, whisk together the refined coconut oil, orange juice, and eggs until well mixed.

• All at once add the wet ingredients (oil/juice/egg) to the dry ingredients.
• Beat until combined, scraping sides of the bowl until it’s all incorporated.
• Gently fold in cranberry/orange zest/sugar mixture.
• Pour into 3 small prepared loaf pans.
• Bake 30 – 35 minutes or until lightly browned, and knife or toothpick inserted in center comes out clean.
• Cool in pans for 5 minutes on a wire rack. Remove from pans and serve or store.

Variations

• Add an optional orange glaze. Just mix 1 cup of powdered sugar with 2 tablespoons of orange juice. Mix together. The glaze should pour, but it should not be runny. To get he desired consistency, add more powdered sugar if it’s too thin, and add more orange juice if it’s too thick. Drizzle the glaze over the cooled loaves. A teaspoon of fresh orange zest would be a delicious addition!
• This recipe can also be made into cranberry orange muffins.
• A teaspoon of cinnamon or a teaspoon of pure vanilla extract can be added for an extra bit of spice.

Frequently Asked Questions

Yes! Wrap the loaves in plastic wrap, and place them in a freezer resealable bag. The loaves can stay in the freezer for up to 3 months. Thaw at room temperature.

The loaves of bread can be stored in an airtight container or resealable bag at room temperature for 2 days. After that, move it to the refrigerator.

Yes! Place the batter in a regular sized loaf pan. Bake at the same temperature oven, but it will need some extra time. Set the timer for 45 minutes, and then check it to see if it’s done. Watch it closely at the end so it doesn’t get too brown.