Feastical

Your New Favorite Loaf: Cranberry Orange Bread That Tastes Like a Sunny Morning

Hey friends, Beau here from Feastical! Is there anything better than the smell of something sweet and citrusy baking in the oven? It’s like a warm, fragrant hug that fills every corner of your kitchen. And if I had to pick one bake that delivers that feeling every single time, it’s this incredibly moist, bursting-with-flavor Cranberry Orange Bread.

We’re not talking about a dry, crumbly loaf that needs a gallon of coffee to wash it down. Oh no. This is the stuff of legends: a tender, buttery-soft crumb (thanks to a clever little trick I’ll share with you), packed with juicy, tart cranberries and infused with the sunny, bright essence of fresh orange in every single bite. It’s the perfect balance of sweet and tangy, cozy and refreshing—a total paradox in the best way possible.

Whether you’re whipping it up for a lazy weekend brunch, packing a slice for a lunchbox surprise, or baking a few loaves to gift to neighbors during the holidays, this recipe is your new go-to. It’s deceptively simple, wildly forgiving, and guaranteed to make you look like a rockstar baker. So, preheat that oven, grab your favorite mixing bowl, and let’s create a little magic together. You’re about to fall in love with baking all over again.

A Slice of Sunshine & My Grandma’s Apron

This recipe always takes me right back to my grandma’s kitchen. She was a wizard with anything involving fruit and flour. Every November, like clockwork, as the first frost hit the windows, she’d pull out her big ceramic bowl and a wooden spoon that had seen more battles than any kitchen utensil should. The star of the show was always the bag of vibrant, crimson cranberries she’d been saving.

I’d sit at the counter, legs swinging, and my job was to zest the oranges. She’d tell me, “Beau, get all the sunny part, but none of the white—that’s the bitter stuff!” I’d watch the tiny citrus oils spray into the air, smelling like pure, unadulterated joy. She’d juice the oranges by hand, and I’d inevitably sneak a sip of the fresh-squeezed nectar. The *pop-pop-pop* of the cranberries as she folded them into the batter was our little symphony.

That bread wasn’t just food; it was an event. It meant family was coming over, stories would be shared, and laughter would echo through the house. It was my first real lesson that the best recipes aren’t just about ingredients—they’re about the memories you bake into them. This is my version of her classic, with a few Feastical twists, and I hope it becomes a part of your story, too.

Gathering Your Sunshine Squad: The Ingredients

Here’s the dream team! The beauty of this list is its simplicity. You probably have most of this in your pantry right now. Using quality ingredients here makes a world of difference, especially with the citrus.

• 2 cups all-purpose flour: The trusty foundation of our loaf. For a slightly lighter crumb, you can swap one cup for pastry flour, but all-purpose works perfectly.
• 1 tablespoon baking powder: This is our primary leavening agent, giving the bread its beautiful rise. Make sure it’s fresh! If it’s been in your cupboard for over a year, it might have lost its power.
• ½ teaspoon salt: Never skip the salt! It’s the flavor enhancer that makes all the sweetness and citrus pop. It balances everything out beautifully.
• 1 cup granulated sugar: The perfect amount of sweetness to counter the tart cranberries. For a deeper flavor, you can use half white and half light brown sugar.
• 2 large eggs: Bring them to room temperature! This is my secret hack for a smoother, more emulsified batter that rises evenly. Cold eggs can make the oil seize up a bit.
• ½ cup vegetable oil: This is the key to that incredibly moist texture that stays for days. A neutral oil like avocado or canola works great. You can use melted butter for a richer flavor, but the crumb will be slightly denser.
• ½ cup fresh orange juice: Please, please use the real deal! The flavor is so much brighter and more vibrant than the bottled stuff. You’ll need about 1-2 large oranges. Juice them yourself—it’s worth it.
• 1 tablespoon orange zest: This is where the magic lives! The zest is packed with fragrant citrus oils. Zest the oranges before you juice them—it’s much easier.
• 1½ cups fresh or frozen cranberries: No need to thaw if using frozen! I prefer the tart punch of whole berries, but you can coarsely chop them if you want a more even distribution. If using fresh, give them a rinse and pat them dry.
• Optional: ½ cup chopped walnuts or pecans: For a little crunch and nutty warmth. Toast them in a dry pan for a few minutes first to really unlock their flavor!
• Optional glaze: ½ cup powdered sugar + 1–2 tsp orange juice: This is the gorgeous, sweet finishing touch that takes it from breakfast bread to dessert-level decadence.

Let’s Get Baking: The Simple Steps to Glory

Ready to make your kitchen smell incredible? Follow these steps, and you’ll have a perfect loaf. Remember, the number one rule in quick bread making: DO NOT OVERMIX. A few lumps in the batter are totally fine and will prevent a tough, chewy bread.

1. Preheat and Prep: Fire up your oven to 350°F (175°C). Now, take your 9×5-inch loaf pan and give it a good coating of butter or non-stick spray. Dust it lightly with flour, tapping out the excess. This little ritual ensures your beautiful bread will slide out effortlessly after its bake. Line the bottom with a strip of parchment paper for absolute foolproof removal.
2. Combine the Dry Team: In a large bowl, grab your whisk and vigorously whisk together the flour, baking powder, and salt. We’re not just mixing here; we’re aerating the flour and making sure the baking powder is evenly distributed. This is the secret to a uniform rise without any bitter pockets.
3. Whisk the Wet Team: In a separate medium bowl, combine the sugar, room temperature eggs, oil, fresh orange juice, and that glorious orange zest. Whisk it until it’s completely smooth and homogenous. You’ll see the sugar begin to dissolve into the liquids. See how the oil and juice are playing nice? That’s why we used room temp eggs!
4. The Grand Union: Create a little well in the center of your dry ingredients. Pour the entire contents of the wet bowl into that well. Now, with a spatula or wooden spoon, gently fold the mixture together. Stop as soon as you no longer see streaks of dry flour. I mean it! A few lumps are your friends. Overmixing is the enemy of tenderness.
5. Fold in the Goodies: Toss your cranberries (and toasted nuts, if using) with a teaspoon of flour. This light coating helps prevent them from sinking to the bottom of the loaf during baking. Gently fold them into the batter until they’re just evenly distributed.
6. Pan and Smooth: Pour the beautiful, speckled batter into your prepared loaf pan. Use your spatula to smooth the top into an even layer. For a professional touch, you can sprinkle a few extra cranberries and a pinch of sugar on top before baking for a gorgeous, rustic look.
7. Bake to Golden Perfection: Slide the pan into the center of your preheated oven and let it work its magic for 50-60 minutes. Rotate the pan halfway through for even browning. The bread is done when it’s a deep golden brown on top and a toothpick or cake tester inserted into the very center comes out clean or with a few moist crumbs (but no wet batter).
8. The All-Important Cool Down: This is the hardest part—waiting! Let the loaf cool in the pan on a wire rack for at least 15 minutes. This allows it to set and firm up. Then, run a knife around the edges to loosen it, and gently invert it onto the rack to cool completely before slicing. I know it’s tempting, but slicing it warm will make it gummy! If you’re glazing, wait until it’s completely cool.

How to Serve This Slice of Heaven

This bread is a superstar all on its own, but a little flair never hurt anybody! Here’s how I love to serve it up:

The Classic Slice: For breakfast or an afternoon pick-me-up, a thick, unadorned slice alongside a hot cup of coffee or tea is absolute perfection. The simplicity lets the bright orange and tart cranberry flavors truly shine.

Fancy Brunch Style: Want to impress your guests? Lightly toast a slice and slather it with good-quality salted butter or even a creamy mascarpone cheese. The combination of warm, citrusy bread, cool, rich cheese, and a flake of sea salt is next-level delicious.

Dessert Mode: Drizzle that optional orange glaze over the top for a sweet finish. Serve it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a simple yet stunning dessert.

The Ultimate Gift: Let the loaf cool completely, then wrap it tightly in cellophane or a nice tea towel and tie it with a ribbon. It’s a heartfelt, homemade gift that says you care way more than any store-bought item ever could.

Make It Your Own: Delicious Recipe Variations

This recipe is like a blank canvas—feel free to get creative! Here are a few of my favorite twists:

• White Chocolate Craze: Fold in ½ cup of white chocolate chips along with the cranberries. The creamy sweetness of white chocolate is a dream pairing with the tart berries.
• Lemon Twist: Swap the orange juice and zest for lemon! You’ll get a more pronounced tang that is equally fantastic with the cranberries. A lemon glaze would be fabulous here too.
• Spiced & Cozy: Add ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg to the dry ingredients. These warm spices make the bread feel even more festive and cozy, perfect for the holidays.
• Gluten-Free Friendly: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The result is just as tender and moist!
• Vegan Version: Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg, let sit for 5 mins) and your favorite plant-based milk mixed with a teaspoon of vinegar instead of buttermilk (if using). The oil base makes this conversion super easy.

Beau’s Chef Notes & Kitchen Stories

This recipe has evolved so much since my grandma’s days. Her original version used shortening and no zest—can you imagine?! Over the years, I’ve learned that the zest is non-negotiable for that intense orange flavor. I also switched to oil after a small kitchen disaster involving melted butter that I accidentally browned. The oil version was not only easier but yielded a moister crumb that stayed soft for days, so I never looked back!

One of my favorite kitchen fails was the time I was filming a video for Feastical and, in my excitement, I forgot the baking powder. The resulting loaf was so dense we could have used it as a doorstop. We had a good laugh, ordered pizza, and it became a great reminder to always double-check your ingredients before you start! It happens to the best of us.

Your Questions, Answered!

Q: My bread is browning too quickly on top, but the center is still wet. What do I do?
A: This is common! Loosely tent a piece of aluminum foil over the top of the loaf pan for the remaining baking time. This will shield the top from burning while allowing the center to continue cooking through.

Q: Can I use dried cranberries instead of fresh?
A: You can, but the result will be different. Soak the dried cranberries in hot orange juice for 10-15 minutes first to plump them up. The bread will be sweeter and lack the tart “pop” of fresh berries. I highly recommend fresh or frozen for the best texture and flavor contrast.

Q: Why did my bread sink in the middle?
A: This usually points to two things: either the bread needed a few more minutes to bake in the center, or the leavening agent (baking powder) may be old and lost its potency. Always test with a toothpick and make sure your baking powder is fresh!

Q: How should I store this bread?
A> Once completely cool, store it tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, it freezes beautifully! Wrap the whole loaf or individual slices tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature.

Cranberry Orange Bread

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• Author: BeauCollier

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Description

Hey friends! There’s nothing like the smell of something sweet and citrusy baking in the oven—it’s a warm, fragrant hug. This Cranberry Orange Bread is moist, tender, bursting with juicy cranberries, and infused with fresh orange flavor. Perfect for brunch, gifting, or a cozy breakfast treat, it’s simple, forgiving, and utterly delicious.

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Ingredients

• 2 cups all-purpose flour (or 1 cup flour + 1 cup pastry flour for lighter texture)

• 1 tbsp baking powder (fresh!)

• ½ tsp salt

• 1 cup granulated sugar (or half white + half light brown sugar)

• 2 large eggs, room temperature

• ½ cup vegetable oil (neutral oil like canola or avocado; melted butter for richer flavor)

• ½ cup fresh orange juice (about 1–2 oranges)

• 1 tbsp orange zest

• 1½ cups fresh or frozen cranberries (coarsely chopped if desired)

• Optional: ½ cup toasted walnuts or pecans

• Optional glaze: ½ cup powdered sugar + 1–2 tsp orange juice

Tips:

• Coat cranberries and nuts lightly with flour to prevent sinking.

• Don’t overmix the batter; a few lumps are fine.

• Toast nuts to enhance flavor.

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan, dust with flour, and line with parchment paper.

2. Mix dry ingredients: Whisk flour, baking powder, and salt in a large bowl.

3. Mix wet ingredients: Whisk sugar, eggs, oil, orange juice, and zest until smooth.

4. Combine: Pour wet ingredients into dry, folding gently until just combined. Stop when no dry streaks remain.

5. Fold in cranberries and nuts (if using) gently.

6. Bake: Pour batter into pan, smooth the top, and bake 50–60 minutes until golden and a toothpick comes out clean. Rotate pan halfway for even baking.

7. Cool: Let cool in the pan 15 minutes, then remove and cool completely on a wire rack before slicing.

8. Optional glaze: Drizzle over cooled bread for a sweet, citrusy finish.

Notes

• White Chocolate: Fold in ½ cup white chocolate chips.

• Lemon Twist: Use lemon juice and zest instead of orange.

• Spiced: Add ½ tsp cinnamon + ¼ tsp nutmeg.

• Gluten-Free: Use a 1:1 gluten-free flour blend.

• Vegan: Replace eggs with flax eggs and use plant-based milk.

Nutrition

• Calories: 220 kcal
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g

Nutritional Information (Per Slice, based on 12 slices)

While this is definitely a treat, it’s made with real, simple ingredients. Here’s a rough breakdown:

• Calories: ~220 kcal
• Carbohydrates: 30 g
• Protein: 3 g
• Fat: 9 g
• Saturated Fat: 1 g
• Fiber: 1 g
• Sugar: 18 g

Note: This information is an estimate provided by an online nutrition calculator. Values may vary based on specific ingredients and portion sizes.

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends—my all-time favorite Cranberry Orange Bread recipe. It’s more than just a list of ingredients and steps; it’s a passport to creating your own warm, delicious memories. I hope this loaf brings as much joy to your home as it has to mine over the years.

Remember, baking is supposed to be fun. Don’t stress over perfection. If a few cranberries sink, who cares? If the top is a little lopsided, it’s just more proof that it was made with love. The most important ingredient is always the joy you stir into the batter.

I’d love to see your creations! If you bake this loaf (and I really hope you do), tag me @Feastical on social media so I can share in your success. Now go forth, bake something beautiful, and as always… dig in!

With love and a full belly,