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This Orange Cranberry Bread is a soft and easy-to-make bread recipe that’s perfect for the holidays. It is quick, simple, and super moist, studded with fresh cranberries, and makes for an impressive hostess gift.
Recipe Overview
This Cranberry Bread recipe is so delicious and a great way to use up any leftover cranberries. Serve it as a snack, breakfast, or dessert. Full of cranberry and orange flavor, everyone will enjoy this moist and tasty treat. They are gluten-free and perfect for fall and cranberry season. It has a unique sweet and tart flavor that comes together perfectly.
Common Questions
The beauty of making cranberry bread is that you can use any cranberries you have on hand. You may use fresh, frozen, or dried cranberries.
No. You don’t have to cook cranberries before baking. Cranberries will give the bread, muffins, or whatever you are baking that tart and juicy flavor.
Tightly wrap or place your cranberry bread in an airtight container and store it in the freezer for up to 3 months. When ready to use, let it thaw in the refrigerator overnight and then slice and reheat as needed.
Cranberry bread can be left on the counter at room temperature for the first day. Just cover it with plastic wrap or aluminum foil. Then, tightly wrap or place leftovers in a container in the fridge for up to 7 days. Simply reheat in the microwave if needed when ready to serve.
Tips before you get started
- This bread was made without orange juice. If you would like to add some, you may add about 1/2 a cup, but you would have to add another 1/4 cup of oat or gluten-free flour.
- Use a greased loaf pan or add parchment paper to prevent it from sticking to pan.
- If you like, add some chopped nuts. Nuts are a wonderful addition and complement the flavors of the bread beautifully.
- If using frozen cranberries, you do not need to thaw them.
Ingredients you’ll need
- Eggs: To replace an egg, for every egg, you can use 1 tablespoon of ground flax seeds mixed with 3 tablespoons of water.
- Coconut Oil: Or any other neutral-tasting oil will work. I have used avocado oil before and it turned out great.
- Maple Syrup: you can use honey or agave instead of maple syrup
- Orange Zest and Vanilla extract
- Buttermilk: I sometimes swap this with plain yogurt. I would use 3/4th cup plain yogurt and thin it with 1/4 cup milk or water.
- Fresh Cranberries: You may also use frozen cranberries if they aren’t in season.
- Flour – I used a mix of oat flour and gluten-free flour. You can use only one type of flour like all-purpose flour.
- Baking Powder and Salt
How to make it
Please refer to the recipe card below for full instructions.
Mix your ingredients – First, whisk your dry ingredients in one bowl and your wet mix in a high-speed mixer. Combine wet and dry.
Add cranberries and bake – Next, gently fold in the cranberries into the batter. Then, pour the batter into a prepared loaf pan, and bake for 40-50 minutes.
Cranberry Orange Bread
Ingredients
- 2 Large Eggs
- ¼ Cup Coconut Oil, melted
- ⅓ Cup Maple Syrup
- 1½ tablespoons Orange Zest
- 1 teaspoon Vanilla
- ½ Cup Buttermilk
- 2 Cups Fresh Cranberries
- 1¼ Cup Oat Flour
- 1¼ Cup Gluten-free Flour Mix
- 1½ teaspoons Baking Powder
- 1 teaspoon Salt
Instructions
- Preheat oven to 350 degrees F and line a 9×5-inch loaf pan with parchment.
- In a medium bowl, whisk 1¼ Cup Gluten-free Flour Mix, 1¼ Cup Oat Flour, 1½ teaspoons Baking Powder, and 1 teaspoon Salt.
- In another mixing bowl, beat together the 2 Large Eggs, ¼ Cup Coconut Oil, ⅓ Cup Maple Syrup, 1½ tablespoons Orange Zest, 1 teaspoon Vanilla, and ½ Cup Buttermilk.
- Mix at high speed with an electric mixer for about 10 minutes or until pale and creamy.
- Now, add in the flour mixture and beat until smooth, 1-2 minutes. Add 2 Cups Fresh Cranberries, gently fold to combine.
- Pour the batter into the prepared loaf pan and bake for 40-50 min or until a knife inserted in the center comes out clean.
Notes
- Use a preheated oven.
- To check doneness, use a knife inserted in the center; if it comes out clean, the Cranberry Orange Bread is ready.
- This bread was made without orange juice. If you would like to add some, you may add about 1/2 a cup, but you would have to add another 1/4 cup of oat or gluten-free flour.
- You can whip up a couple of these as easily as one, so feel free to double the ingredients. One for you and one for a friend (or two for you!).
- Use a greased loaf pan.
- If you like, add some chopped nuts. Nuts are a wonderful addition and complement the flavors of the bread beautifully.
- If using frozen cranberries, you do not need to thaw them.
- Invest in an oven thermometer. If you don’t have one already, they are great for baking! Most ovens vary in temperature, an inexpensive oven thermometer is a great way to bake your loaf perfectly
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More bread recipes
- Healthy Apple Pecan Cinnamon Bread
- Oatmeal Chocolate Chip Banana Bread
- Chocolate Chip Pumpkin bread
- Blueberry Zucchini Bread
- Greek Yogurt Banana Nut Bread
- Avocado Bread
With what do you “grease” pan??
Spray it with pam spray
If a recipe calls for 1 /4 cup melted butter what is coconut oil equivalent.
Hi. Use same amount
There is no ingredient amounts!!
Please help!
Hi Madie. You need to scroll down where the full measurements are listed
I would like to use almond flour and/or spelt flout. How might you substitute these flours for the others? Thanks!
Hi there. I am not really sure since I haven’t tested it with almond and spelt flour. If those are the flours you have, go ahead and try 1 1/4 almond flour, 1 and 1/4 cup spelt flour. add one more egg because almond flour needs more eggs.
Can we substitute buttermilk with Greek yoghurt?
Yes you can
Can regular unbleached flour be used instead of oat and gluten free. If so, how much?
Yes. Just use exact substitutions
I made this recipe and for some reason when I mixed all together it became like a really thick dough almost like a bread dough, not sure what went wrong