This cranberry orange bread is a favorite in my house.
It’s especially popular around the holidays since fresh cranberries flood the produce section at the store! But did you know you can actually buy cranberries year-round? I buy the frozen cranberries when the fresh aren’t as readily available.
If you know me, you know I love all things cranberries, and not just in fresh form.
Nutritionally, cranberries contain a heaping amount of Vitamin C and fiber. Plus, cranberries are naturally low in sugar!
Additionally, cranberries offer whole body health benefits. Scientists are actually exploring how the bioactive compounds found in cranberries may positively affect glycemic response, prevent recurrent UTIs, support gut health, improve heart health and reduce inflammation.
Cranberry orange bread ingredients
Here’s what you’ll need to make this quick breakfast bread recipe:
Preheat your oven to 350° F. In one medium bowl, sift together the flour, sugar, baking powder, baking soda, salt and whisk to combine.
In another bowl, mix the remaining ingredients (except the cranberries).
Once you have the wet mixture whisked together, use a rubber spatula to gently mix the wet mixture into the flour mixture. Fold until partially incorporated and then add in the cranberries.
Turn the mixture over into your pan or muffin tin, bake, and enjoy!
Can I make this recipe as muffins?
Yes, you can make cranberry orange muffins with this recipe too! To make muffins instead of quick bread, follow the same instructions, but bake for 15-16 minutes using a muffin or cupcake tin. This recipe makes 16 small muffins!
Is there a buttermilk substitute I can use?
If you don’t have buttermilk on hand, regular whole milk will work too.
Just don’t try using 2% or skim milk in this cranberry orange bread recipe, as neither have enough fat in them to make this breakfast bread as moist as you want it to be.
Tips for making cranberry orange bread
You can make this cranberry orange bread using fresh or dried cranberries. If using fresh cranberries, you’ll need to add 2 cups to the breakfast bread batter. If using dried, add just 1 cup.
If you don’t have coconut oil, use vegetable oil or another neutral flavored oil in its place.
Finally, you’ll know the cranberry orange bread is finished baking when a toothpick inserted in the middle comes out clean and the top looks set.
You’ll need to let this quick breakfast bread cool before adding the vanilla glaze, otherwise it’ll be tough to slice and the glaze will slide right off the top.
Sift together the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
In a separate bowl, combine the eggs, orange zest, orange juice, sour cream, buttermilk, coconut oil, and vanilla. Add this mixture to the dry ingredients, and gently mix just until moistened. (It will be thick!) Then fold in the cranberries.
Spray 9×5-inch bread loaf pan with non-stick spray. (Or if making this recipe into muffins use a muffins or cupcake tin). Pour mixture into prepared pan and bake for 50-60 minutes or until toothpick comes out clean.
Once bread is cooled, whisk together ingredients for the frosting. You may need to alter some of the liquid or add more powdered sugar to get the consistency you like. Enjoy!
Can use fresh or dried cranberries. If using dried, use 1 cup. If using fresh, use 2 cups.If you do not have coconut oil, use 1/4 cup vegetable oil. If you do not have buttermilk, sub 1/2 cup whole milk If you do not have sour cream, sub 3/4 cup Greek yogurt, plain.
Calories for muffins: 1 muffin is 217 calories, 38 g carbs, 3.4 g protein
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.