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Overhead square photo of cranberry orange bread on a white platter.
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Cranberry Orange Bread

There's nothing quite like the smell of fresh bread baking in the oven, and this cranberry orange bread is one of the best. The orange zest and fresh cranberries give it a delicious flavor that everyone will love.
Course bread, Breakfast, Snack
Cuisine American
Diet Vegetarian
Keyword quick bread
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 237kcal
Author Wendy Polisi

Ingredients

Cranberries

  • 1 cup fresh cranberries
  • ¼ cup sugar
  • 1 tablespoon orange zest
  • 1 teaspoon lemon zest
  • 1 tablespoon all-purpose flour

Bread

  • ½ cup milk
  • ½ tablespoon lemon juice
  • 1 ½ cups all purpose flour
  • ½ cup yellow cornmeal
  • ⅔ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter melted and cooled slightly
  • 2 large eggs beaten

Optional Glaze

  • ¾ cup confectioner's sugar
  • 1-2 tablespoons milk or orange juice

Instructions

  • Preheat the oven to 350 ° F. In a medium bowl, combine the cranberries, sugar, orange zest, lemon zest, and flour. Toss until combined
    Cranberries, sugar, orange zest, lemon zest, and flour in a bowl.
  • Grease a 9 x 5 bread pan with cooking spray and line with parchment paper so that the sides overlap. Spray the parchment paper. Add the cranberry mixture to the bottom of the pan.
    Cranberries, sugar, orange zest, lemon zest, and flour that have been mixed together in the bottom of a parchment lined bread pan.
  • Whisk together the milk and lemon juice in a small bowl and set aside for 5 minutes
    Milk and lemon juice in a bowl.
  • In a large bowl, whisk the flour, cornmeal, brown sugar, baking powder, and salt. Make a well in the center.
    Flour, cornmeal, brown sugar, baking powder, and salt in a bowl.
  • Pour the milk mixture, butter, and eggs into the well.
    Wet ingredients being poured into the well in the center of dry ingredients for cranberry bread.
  • Stir until just combined.
    The batter for cranberry bread in a red bowl.
  • Pour on top of the cranberry mixture. Bake for 50 minutes, or until a wooden pick comes out with moist crumbs. Cool in the pan on a wire rack for 10 minutes.
    The batter for cranberry bread in a prepared bread pan.
  • Remove from the pan using the parchment paper. Use a serrated knife to flatten the top of the bread.
    Cooked cranberry bread with the top cut off ready to be inverted.
  • Invert on a serving platter and carefully remove the parchment paper. If you want to glaze the bread, whisk the confectioner's sugar and milk or orange juice in a small bowl. Add just enough liquid so that the mixture comes together. Drizzle on top of the bread.
    Close up photo of cranberry bread with glaze.

Nutrition

Calories: 237kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 177mg | Potassium: 127mg | Fiber: 1g | Sugar: 17g | Vitamin A: 302IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg