Orange Cranberry Quick Bread With Fresh Orange Zest

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 10 slices)
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 30 minutes (includes cooling)

Quick Ingredients

• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 tbsp fresh orange zest (from 1 large orange)
• 3/4 cup (180 ml) fresh orange juice
• 1/2 cup (120 ml) buttermilk
• 2 large eggs
• 1/2 cup (112 g) unsalted butter, melted and cooled slightly
• 1 tsp vanilla extract
• 1 1/2 cups (165 g) fresh or frozen cranberries
• 1 tbsp all-purpose flour (to toss with cranberries)
• Optional glaze: 1 cup (120 g) powdered sugar + 2–3 tbsp orange juice + 1/2 tsp orange zest

Do This

• 1. Heat oven to 350°F (177°C). Grease and line a 9 x 5-inch loaf pan with parchment.
• 2. Toss cranberries with 1 tbsp flour; set aside.
• 3. Whisk flour, sugar, baking powder, baking soda, salt, and orange zest.
• 4. Whisk orange juice, buttermilk, eggs, melted butter, and vanilla.
• 5. Stir wet into dry just until combined; fold in cranberries.
• 6. Bake 50–60 minutes until a toothpick comes out clean (or a few moist crumbs). Cool 15 minutes in pan, then cool fully on a rack.
• 7. Optional: whisk glaze and drizzle over cooled loaf.

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Why You’ll Love This Recipe

• Bright citrus flavor from real orange zest and juice (no artificial taste).
• Moist, tender crumb thanks to buttermilk and butter.
• Tart cranberries create a sweet-tangy contrast in every slice.
• Easy, no-mixer quick bread that feels special enough for gifting.

Grocery List

• Produce: 1 large orange (zest + juice), 1 1/2 cups (165 g) fresh or frozen cranberries
• Dairy: unsalted butter, buttermilk, 2 large eggs
• Pantry: all-purpose flour, granulated sugar, baking powder, baking soda, fine salt, vanilla extract, powdered sugar (optional glaze)

Full Ingredients

For the Orange Cranberry Bread

• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 tablespoon fresh orange zest (finely grated; from 1 large orange)
• 3/4 cup (180 ml) fresh orange juice (strained if very pulpy)
• 1/2 cup (120 ml) buttermilk
• 2 large eggs, room temperature if possible
• 1/2 cup (112 g) unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• 1 1/2 cups (165 g) cranberries (fresh or frozen; if frozen, do not thaw)
• 1 tablespoon all-purpose flour (to toss with cranberries)

Optional Orange Glaze

• 1 cup (120 g) powdered sugar
• 2 to 3 tablespoons (30 to 45 ml) fresh orange juice
• 1/2 teaspoon orange zest
• Optional: pinch of fine salt (helps the glaze taste brighter)

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange a rack in the center of the oven and preheat to 350°F (177°C). Lightly grease a 9 x 5-inch loaf pan. Line it with a parchment sling (leave a little overhang on the long sides) so you can lift the loaf out easily after baking.

Step 2: Prep the cranberries so they don’t sink

Add the cranberries to a bowl and toss with 1 tablespoon flour until lightly coated. This helps suspend the fruit in the batter and keeps the loaf more evenly studded with berries.

If using frozen cranberries, keep them frozen right up until you fold them into the batter.

Step 3: Combine the dry ingredients and infuse the zest

In a large bowl, whisk together the 2 cups flour, 1 cup sugar, baking powder, baking soda, and salt. Add the orange zest and whisk again, rubbing a bit of zest into the sugar with your fingertips if you’d like a stronger orange aroma.

Step 4: Whisk the wet ingredients until smooth

In a medium bowl, whisk together the orange juice, buttermilk, eggs, melted butter, and vanilla until well combined and glossy.

Let the melted butter cool slightly before whisking so it doesn’t scramble the eggs.

Step 5: Mix gently, then fold in cranberries

Pour the wet mixture into the dry ingredients. Stir with a spatula just until you no longer see dry flour. The batter will look a little lumpy; that is perfect for a tender quick bread.

Fold in the flour-coated cranberries until evenly distributed, using as few strokes as possible.

Step 6: Bake until set and fragrant

Scrape the batter into the prepared pan and smooth the top. Bake at 350°F (177°C) for 50 to 60 minutes, rotating the pan at the 40-minute mark if your oven bakes unevenly.

The bread is done when the top is deeply golden, the center springs back lightly when touched, and a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter). If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.

Step 7: Cool, glaze (optional), and slice

Cool the loaf in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack. Let it cool completely (about 45 minutes) before glazing or slicing for the cleanest cuts.

For the optional glaze, whisk together 1 cup powdered sugar, 2–3 tablespoons orange juice, and 1/2 teaspoon zest (and a tiny pinch of salt if using). Drizzle over the cooled loaf and let the glaze set for 10 minutes before slicing.

Pro Tips

• Measure flour accurately: Spoon flour into the measuring cup and level it off, or use a scale (250 g) to avoid a dry loaf.
• Don’t overmix: Stir just until the flour disappears. Overmixing can make quick bread tough.
• Get maximum orange flavor: Zest the orange before juicing, and use only the bright orange part (avoid the bitter white pith).
• Check doneness in the center: Quick breads can look done on top while the middle is still wet; use a toothpick test in the center line of the loaf.
• Neater slices: Cool completely, then slice with a serrated knife using gentle sawing motions.

Variations

• Nutty cranberry-orange bread: Fold in 3/4 cup (90 g) chopped walnuts or pecans with the cranberries.
• Orange cranberry streusel top: Before baking, sprinkle on a crumble made from 3 tbsp flour, 3 tbsp brown sugar, and 2 tbsp softened butter.
• Lemon swap: Replace orange zest/juice with lemon zest/juice for a sharper citrus profile (keep measurements the same).

Storage & Make-Ahead

Store the cooled loaf tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate wrapped well for up to 7 days (bring slices to room temperature or warm briefly before serving). To freeze, wrap the whole loaf or individual slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours. You can also mix the dry ingredients (including zest) ahead and keep them airtight for up to 24 hours; bake fresh when ready.

Nutrition (per serving)

Approximate, based on 10 slices and without glaze: 285 calories; 8 g fat; 49 g carbohydrates; 1 g fiber; 27 g sugar; 5 g protein; 210 mg sodium.