A simple quick bread that balances tart cranberries with bright orange for a breakfast or holiday treat. This loaf is ideal for breakfast, brunch or a cozy Christmas morning.
The blend of cranberries and orange always brings back family memories. My mother has made this cranberry orange bread for as long as I can remember. When cranberries come into season in New England, we bake this loaf from autumn through the holidays. It has become a seasonal favorite in our home.
3 Generations of Baking
This recipe has been passed down through three generations. My Babci, my Polish grandmother, shared it with my mother in the 1970s, and my mother has baked it every fall since then. Friends know it as “Momma B’s” cranberry bread, and it’s always well received at the office and during holiday gatherings.
What is a quick bread?
Quick breads use baking powder and baking soda rather than yeast for leavening. They’re often baked as loaves, muffins, scones or soda breads and require no rising time, which makes them fast and convenient.
Cranberry Capital of the World
I live in Massachusetts, a region known for its cranberries. Driving toward the Cape in cranberry season, you’ll find farm stands and small shops offering fresh berries. We also enjoy other cranberry recipes in winter, like cranberry-orange overnight French toast, which can be prepared ahead and baked on Christmas morning.
For cocktails that feature cranberries, festive margaritas and other seasonal drinks are popular around the holidays.
Should I use fresh or frozen cranberries?
When cranberries are in season we prefer fresh, but frozen cranberries work just as well and are convenient to keep on hand. This recipe has not been tested with dried cranberries, so fresh or frozen berries are recommended.
Cranberry Orange Bread
10 minutes
55 minutes
1 hour 5 minutes
Ingredients
- 2 cups sifted flour
- 1 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup shortening
- 3/4 cup orange juice
- 1 egg
- 1 1/2 cups chopped cranberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Sift together the flour, sugar, salt, baking powder and baking soda.
- Cut the shortening into the dry mixture, then fold in the cranberries.
- In a separate bowl, beat the egg with the orange juice, then add to the dry ingredients.
- Stir until just combined and moist; pour batter into the prepared pan.
- Bake 50–55 minutes, until a toothpick inserted into the center comes out clean. Let cool before slicing.
