Cranberry Orange Bread

Pallet and Pantry
by Pallet and Pantry
12 servings
1 hr 15 min

As soon as fresh cranberries hit the produce section of our local grocery store, I'm right there grabbing up as many as I can. I love cooking and baking with them, but one of my favorite recipes of all to use them in is this Cranberry Orange Bread. Cranberry and Orange are one of my favorite food combinations this time of year! My recipe makes one large loaf or three mini loaves and both freeze well. So I usually make a couple of batches so we have some whenever I get a craving. The loaves also make wonderful gifts around the holiday!

Recipe details
  • 12  servings
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 stick butter softened
  • 1 cup white sugar
  • 2 eggs
  • 2 tsp grated orange peel
  • 1/2 cup orange juice
  • 1 cup coarsely chopped cranberries
  • 1 tsp vanilla
  • 1 Tablespoon chopped nuts (optional)
Orange Glaze
  • 1 cup powdered sugar
  • 2 Tablespoons orange juice

Preheat oven to 350.
Combine dry ingredients set aside.
Beat butter and sugar until smooth. Add eggs one at a time. Add in vanilla and orange juice.
Slowly add in dry ingredients. Mix until just incorporated.
Fold in cranberries, nuts, and orange peel. Pour into 3 greased mini loaf pans or one regular.
Bake for 35 minutes(for mini pans) 1 hour for regular pan or until a toothpick inserted comes out clean. Let cool 5 minutes before removing from pans. Place a piece of waxed paper underneath the cooling rack.
Combine glaze ingredients, and whisk until smooth. Drizzle over bread. Store bread in an airtight bag or container, or freeze for up to 6 months.
Pallet and Pantry
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