Fresh Cranberry Orange Bread

Filled with bright cranberry and citrus flavors, this Cranberry Orange Bread is a perfect breakfast, snack, or make-ahead holiday side for this time of the year. I partnered with Nellie’s Free Range Eggs on this recipe because I love that their eggs add indulgent flavor and protein—and that they are Certified Humane —and the company works with small family farmers to produce high quality eggs.

This post is sponsored by Nellie’s Free Range Eggs.

Click HERE to go right to the recipe.

Easy Cranberry Orange Bread

Every year when it gets close to Thanksgiving, I start to crave Cranberry Orange Bread. This recipe, which is a version of the one that my grandmother made each year for the holidays, is bright in flavor from the fresh cranberries, orange zest, and juice, and holds up really well if you make it ahead of time. In my mind, it’s a perfect breakfast or snack, topped with a thick smear of cream cheese. And it’s been so fun to see my girls develop a love for this bread too!

Ingredients in Cranberry Orange Bread

To make this bread you’ll need all-purpose flour, whole wheat flour, baking powder, baking soda, an egg, maple syrup, butter, fresh oranges, and fresh cranberries. Apart from chopping the cranberries, it comes together with a simple stir in one bowl.

How to Make Cranberry Orange Bread Step-by-Step

Here’s a look at the simple process involved in making this healthy quick bread.

1. Preheat the oven and grease a standard loaf pan.
2. Place the cranberries into the bowl of a food processor and chop.
3. Grate the zest of 1 orange with a fine microplane. Add to a medium bowl with the rest of the ingredients.
4. Stir gently just to combine. Spoon into the prepared pan and bake until a cake tester inserted into the center comes out cleanly and the edges are lightly golden brown.
5. Let cool fully on a wire rack before slicing.

How long can I store this Cranberry Bread?

You can store this bread in an airtight container, either sliced or whole, in the fridge for up to 3 days. Or, wrap a whole loaf, once cooled, in foil. Place into a zip top freezer bag and seal, removing as much air as possible. Freeze for up to 3 months. Thaw at room temperature or overnight in the fridge. (My grandmother always made this bread ahead of time for the holidays and froze it. We ate it right after it had thawed out, which is partly why I love it super cold!)

Can I make this Cranberry Bread dairy-free?

Sure, just swap in neutral oil (like canola) for the butter.

What goes well with this Cranberry Orange Bread?

In my family, this is a side dish for Thanksgiving and then we eat the leftovers for breakfast on following days. We love it with a smear of cream cheese, though it would also be delicious with a little butter and honey—or just plain! It pairs well with chicken main dishes or turkey, or alongside soup like Butternut Squash Apple or Chicken Soup.

Click HERE to go right to the recipe.

Filder Under:Breakfast, Holiday, Nut-Free, Recipes, Snacks