How To Make Cranberry Orange Bread


A few weeks ago I was excited because I had some extra fresh cranberries to play around with. I’ve been working on some bread recipes and I wanted to see about making a special treat for my boys on Thanksgiving morning.

I happily mixed everything together. It was the last thing to go into the oven on the day before Thanksgiving. My youngest (the chef in the family) and I had carefully planned out the week of cooking. But this little something extra, a quick bread made with cranberries, wasn’t on the list and I thought it would be a nice surprise.

But the aroma was too much…..

The smell of a freshly baked treat hung heavy in the air.

As soon as I turned the bread pan over, there was a voice over my shoulder asking, “Can I have just a little piece?”

Of course, I said, “NO” and left it to cool, but then another voice asked, “please, we’ve been cooking all day.”

What could I say? What could I do?

5 minutes is all it took before the 3 almost grown men and one grown-up dad devoured the entire loaf.

I sighed as I went to clean the loaf pan. It’s not as bad as it could be, I suppose…

At least it was a hit and they all loved it. I had to make another loaf to shoot the picture above. Well, truth be told, 2 more loaves. This one is a keeper. Make it today but don’t be surprised if there is none tomorrow. I’ve given you fair warning.

Cranberry-Orange Bread Ingredients

  • 1 ½ cup fresh cranberries
  • 1 cup sugar
  • ¼ teaspoon ground ginger
  • 2 cups all-purpose flour (unbleached)
  • 1 tablespoon baking powder
  • ½ teaspoon fresh ground nutmeg
  • ¼ teaspoon salt
  • zest of 2 oranges or 4 mandarins
  • ¾ cups orange juice
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter (melted)
  • ½ cup walnuts

Preheat oven to 350°F.


Squeeze some fresh juice. You can use store bought if you don’t have enough, but…..


be sure you have a few oranges for your zest.


Pulse cranberries, ginger, and sugar in a food processor.


In a small bowl combine flour, baking powder, spices, and salt.


In a large bowl place juice, eggs and vanilla. Beat on medium until combined (about 1 minute). Add butter and mix to combine.


Add zest


Then slowly add in dry ingredients. Stirring with a spatula until all the dry ingredients are incorporated.


Stir in nuts.


Grease 8×4 inch bread pan. (To make two loaves like I have here just double the recipe.)


Bake for 45 to 50 minutes.


 Let cool before cutting (if you can).

What’s your favorite quick bread?

Jennifer Osuch

Jennifer Osuch

Jennifer Osuch is the author of the Preparedness Planner Series and is the co-founder of Self-Reliant School, an online community of people learning and teaching to grow, cook and preserve food at home. Jennifer is a homeschooling mom of 3 teenage boys, who along with her husband, Bill, all work together on the family business – Self Reliant School. Being a lifelong teacher she is right at home teaching canning, dehydrating, pressure cooking, bread making and more. Connect with Jennifer on
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