Cranberry Orange Bread Recipe

Name: Cranberry Orange Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Unbleached Flour, Plus More For Pan; 1 cup Whole Wheat Flour; 1 cup Packed Brown Sugar; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1 teaspoon Sea Salt; 4 Tablespoons Unsalted Butter, Melted, Plus More For Pan; 1 whole Large Egg, Lightly Beaten; 1 cup Whole Milk; 1 teaspoon Orange Oil; 12 ounces, weight Fresh Cranberries, Washed And Dried; 2 Tablespoons Turbinado Sugar, For Topping

Servings: persons

1 cup All-purpose Unbleached Flour, Plus More For Pan
1 cup Whole Wheat Flour
1 cup Packed Brown Sugar
1-1/2 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1 teaspoon Sea Salt
4 Tablespoons Unsalted Butter, Melted, Plus More For Pan
1 whole Large Egg, Lightly Beaten
1 cup Whole Milk
1 teaspoon Orange Oil
12 ounces, weight Fresh Cranberries, Washed And Dried
2 Tablespoons Turbinado Sugar, For Topping

1
1. Preheat oven to 350 F. Butter and flour, or spray, a 9-by-5-inch loaf pan. Set aside.
2
2. Whisk together flours, brown sugar, baking powder, baking soda, and salt in a large bowl.
3
3. In a separate bowl, whisk together butter, egg, milk, and orange oil. Add butter mixture to flour mixture, and stir until just combine. Gently fold in cranberries.
4
4. Evenly pour batter into pan and sprinkle with turbinado. Bake for 1 hour and 15 minutes or until a toothpick comes out clean. Cover with foil after crust has browned.
5
5. Allow bread to cool completely before serving. Store at room temperature for up to 5 days.
6
Side note: Cut the amount of cranberries in half if you prefer a sweeter bread. I, however, loved the amount of tartness all the cranberries offered.
7
Recipe adapted from Martha Stewart.

647

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup All-purpose Unbleached Flour, Plus More For Pan, 1 cup Whole Wheat Flour, 1 cup Packed Brown Sugar, 1-1/2 teaspoon Baking Powder, and more.

Yes, Cranberry Orange Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry Orange Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions