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Christmas Cranberry Orange Bread pinterest

Christmas Cranberry Orange Bread

This festive Christmas Cranberry Orange Bread brings together tart cranberries and bright citrus in a moist, fragrant loaf that's perfect for holiday entertaining, gifting, or simply enjoying with your morning coffee. The balanced sweetness with tangy cranberries creates a beautiful and delicious seasonal treat.
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Course: Breakfast, Dessert
Cuisine: American, Holiday
Keyword: Cranberry Orange Bread, Christmas Bread, Holiday Baking, Quick Bread, Cranberry Recipe
Prep Time: 15 minutes
Cook Time: 55 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 40 minutes
Servings: 12 slices
Calories: 225kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Mixing bowls
  • Wire Cooling Rack

Ingredients

Bread

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour for dietary restrictions
  • 1 cup granulated sugar can reduce to 3/4 cup for less sweetness
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup unsalted butter melted and cooled
  • 1 large egg room temperature
  • 3/4 cup freshly squeezed orange juice approximately 2-3 oranges
  • 1 tbsp orange zest from 1-2 oranges, organic preferred
  • 1 1/2 cups fresh cranberries or frozen, not thawed
  • 1/2 cup chopped walnuts or pecans optional

Orange Glaze

  • 1 cup powdered sugar
  • 1-2 tbsp fresh orange juice
  • 1/2 tsp orange zest

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the sides for easy removal.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  • Rinse fresh cranberries and pat them dry. If they're particularly tart, toss them with 1 tablespoon of the sugar from the recipe.
  • In a separate medium bowl, whisk together the melted butter, egg, orange juice, and orange zest until well combined.
  • Pour the wet ingredients into the dry ingredients and stir just until combined—about 15-20 strokes. Be careful not to overmix.
  • Gently fold in the cranberries and nuts (if using) with a spatula. For visual appeal, reserve a small handful of cranberries to sprinkle on top of the batter.
  • Transfer the batter to the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. If the top browns too quickly, loosely cover with aluminum foil after 35 minutes.
  • Allow the bread to cool in the pan for 15 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely (about 30 minutes).
  • While the bread cools, prepare the glaze by whisking together powdered sugar, orange juice, and zest until smooth. Start with 1 tablespoon of juice and add more if needed to reach desired consistency.
  • Drizzle the glaze over the completely cooled bread for a professional-looking finish that adds a burst of citrus flavor.

Notes

This bread actually improves in flavor after 24 hours as the orange notes develop.
For maximum orange flavor, use organic oranges when possible and zest them before juicing.
To prevent cranberries from sinking, toss them in 1-2 teaspoons of flour before adding to the batter.
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 7 days, or freeze for up to 3 months.

Nutrition

Calories: 225kcal | Carbohydrates: 42g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Sodium: 180mg | Fiber: 2g | Sugar: 25g
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