Cranberry Orange Quick Bread Recipe

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INTRODUCTION

Cranberry Orange Quick Bread is a bright, simple loaf you can make any morning. This bread mixes tart cranberries with fresh orange zest. It bakes fast and comes out soft and bright. This is a great loaf to bake for a crowd or to slice for a few days of snacks. If you need a gluten-free change, you can adapt the recipe and find helpful tips in our gluten free bread recipes guide.

This recipe can be a lighter option when you make small changes. It is easy to change for a healthier version or for meal prep. The bread packs fiber from the cranberries and vitamin C from the orange. With a few swaps you can make a lower sugar, lower calorie loaf that still tastes sweet.

WHY YOU WILL LOVE THIS RECIPE

You will love this bread because it is quick to mix and bakes in under an hour. It is a great option for busy mornings and a great option for meal prep when you need easy breakfasts or healthy snacks. The bright orange flavor makes it feel like a treat without a lot of fuss.

This is a lighter option compared to richer cakes. You can keep the texture while lowering calories and sugar. For a family that likes many baked goods, try a simple change for variety — for example, make cornbread waffles the next day with leftover batter ideas you can try after baking this loaf and other quick breads like easy cornbread waffles.

The recipe also fits seasonal meals. It works well for holiday breakfasts and casual brunches. The slice size helps with portion control, so it can be part of a plan that is good for weight loss when you keep servings small.

HOW TO MAKE Cranberry Orange Quick Bread

This section shows how to make the loaf step by step. Read all steps first so you can prep and move fast. If you want other baked pairings for parties, you might enjoy our simple tips for sweet sandwiches and cookie ideas like our gingerbread sandwich cookies for a seasonal table.

EQUIPMENT NEEDED

• Standard 9×5 inch bread loaf pan
• Non-stick spray or oil for pan
• 2 mixing bowls (one small, one large)
• Whisk and spatula
• Measuring cups and spoons
• Small bowl for cranberries
• Cooling rack
• Small bowl for glaze

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

Serve thin slices to control portions. A 1-inch slice is a good start. Pair one slice with a high-protein side like a hard-boiled egg or a plain Greek yogurt cup to make a balanced breakfast. This makes the meal feel fuller and keeps blood sugar steady.

For a lighter option, spread a thin layer of low-fat cream cheese instead of butter. For a lower sugar choice, skip the glaze or use half the powdered sugar and more orange zest for flavor. These small swaps help make the bread a healthy version of a sweet loaf.

You can also use slices for quick snacks. Wrap one slice with a thin slice of low-fat turkey and a leaf of spinach for an easy savory-sweet bite. This makes the bread work as part of a high protein meal plan when you add protein-rich sides.

STORAGE & FREEZING : Cranberry Orange Quick Bread

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze individual pieces in a freezer bag for up to 3 months. Thaw a slice on the counter or toast slices straight from the freezer. If you plan to freeze, wrap each slice in plastic wrap before placing in the bag to avoid freezer burn.

If you want a diabetic-friendly version, use a sugar substitute in the batter and adjust glaze with powdered erythritol. Store the same way and watch portion size to manage calories and carbs.

SERVING SUGGESTIONS

• Balanced breakfast: one slice, one hard-boiled egg, and a small fruit salad.
• Snack plate: a slice with low-fat cottage cheese and carrot sticks.
• Brunch idea: slice the loaf and serve with a small bowl of ricotta sweetened with a touch of honey and orange zest.
• For a sweet table, pair with lighter cookies or small cakes. If you plan a holiday table, try a mix of cookies like our gingerbread cookies with royal icing for a fun dessert spread.

Portion control tip: use a serrated knife and slice evenly. Count slices per loaf (about 10–12 slices) and plan one or two slices per person for a snack.

VARIATIONS

• Healthier version: Replace 1 cup of flour with whole wheat flour for added fiber. Cut the sugar to 3/4 cup or use a natural sweetener like coconut sugar. Use low-fat milk instead of half and half to lower calories. These swaps make the loaf a lighter option and a bit more heart healthy.

• High-protein or low-carb version: To make a high protein meal or a low carb loaf, replace half the flour with almond flour and add a scoop of unflavored whey or plant-based protein powder (about 1/3 cup). Replace sugar with monk fruit or erythritol to lower carbs and calories. Use Greek yogurt instead of half and half for more protein and moisture. This version is a good high protein meal addition to your breakfast plan.

• Air fryer or oven-baked version: This recipe bakes well in a standard oven. For an air fryer, use a small loaf pan that fits the basket. Preheat the air fryer to 320°F and bake for about 25–30 minutes, checking with a toothpick for doneness. The oven method stays 45–50 minutes at 350°F as written. If you want a fun holiday twist, try small muffins in the oven or air fryer for portable treats; for creative party bakes see ideas like fun holiday cupcakes for inspiration.

FAQs

Q: Is this bread healthy?
A: The loaf can be healthy with simple swaps. Use less sugar, whole wheat flour, and low-fat milk to lower calories and add fiber. Serve with protein to make a balanced meal.

Q: Can I make this diabetic-friendly?
A: Yes. Replace sugar with a sugar substitute like erythritol or monk fruit and skip the glaze or use a low-calorie powdered sweetener. Watch portion size and pair with protein to reduce blood sugar spikes.

Q: How long does the bread keep?
A: At room temperature in an airtight container, it keeps 2–3 days. In the fridge it lasts up to a week, but it may dry out. For longer life, freeze slices for up to 3 months.

Q: Can I use frozen cranberries?
A: Yes. Toss frozen cranberries with the cornstarch without thawing. Add them to the batter straight from the freezer and expect a small color change in the batter.

Q: Is this low calorie?
A: The base recipe is a moderate calorie treat. To make it low calorie, reduce sugar, use low-fat milk, and control serving size. A small slice plus a protein side can be a low calorie, balanced choice.

Q: Can I make this gluten free?
A: You can swap a 1-to-1 gluten free flour blend for the flour and follow the rest of the recipe. For best results see more detailed tips in our gluten free bread recipes guide.

MAKE-AHEAD TIPS FOR Cranberry Orange Quick Bread

This bread is great for meal prep. Bake the loaf the day before and slice it when cool. Store slices in a single layer in the fridge or freeze slices for up to 3 months. In the morning, toast a slice and pair with yogurt or a boiled egg for a quick high protein meal. You can also portion slices into lunch boxes for easy snacks all week. For a fast breakfast, warm a frozen slice in the toaster and add a smear of nut butter for extra protein.

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