A quick bread that balances tart cranberries with bright orange makes a delightful treat for breakfast, brunch, or a cozy holiday morning. This recipe is a family favorite, enjoyed from autumn through Christmas.
The pairing of cranberries and oranges evokes memories of family gatherings and holiday traditions. My mother has been making this cranberry orange bread for as long as I can remember. When cranberry season arrives in New England, this loaf becomes a seasonal staple in our home.
3 Generations of Baking
This cranberry orange bread recipe has been passed down through three generations. My Babci, my Polish grandmother, shared it with my mom in the 1970s, and my mom has baked it every autumn since. Friends affectionately call it “Momma B’s” cranberry bread—always welcome at the office or on holiday tables.
What is a quick bread?
Quick breads use baking powder and baking soda instead of yeast to rise. They commonly appear as loaves, muffins, scones or soda breads. Because they don’t require rising time, quick breads are fast and straightforward to prepare.
Cranberry Capital of the World
Living in Massachusetts—known for its cranberry farms—means fresh cranberries are easy to find in the fall. Local stands and family farms offer beautiful, tart berries this time of year. Cranberries pair well with many holiday dishes; one favorite is cranberry orange overnight French toast, which can be assembled ahead and baked on Christmas morning.
For those who enjoy seasonal drinks, cranberry-forward cocktails are also a festive option.
Should I use fresh or frozen cranberries?
When they’re in season we use fresh cranberries, but frozen cranberries work perfectly and are convenient year-round. I haven’t tried this recipe with dried cranberries, which will yield a different texture and flavor.
Cranberry Orange Bread
The perfect combination of sweet and tart. This cranberry orange quick bread is great for breakfast or brunch at Christmas time.
Ingredients
- 2 cups sifted all-purpose flour
- 1 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup shortening (or butter)
- 3/4 cup orange juice
- 1 egg
- 1 1/2 cups chopped fresh or frozen cranberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- Sift together the flour, sugar, salt, baking powder, and baking soda in a bowl.
- Cut the shortening into the dry mixture until it resembles coarse crumbs, then stir in the cranberries so they’re coated with flour.
- In a separate bowl, beat the egg with the orange juice. Pour this mixture into the dry ingredients and stir until just combined and moist.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50–55 minutes, or until a toothpick inserted near the center comes out clean. Let cool slightly before slicing.
