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This cranberry orange bread is a moist, flavorful quick bread made with fresh orange juice and zest, tart cranberries, and crunchy pecans. Easy to make and perfectly balanced between sweet and tangy, it’s perfect for breakfast, brunch, or a cozy afternoon treat. This classic loaf also makes a thoughtful homemade gift for neighbors, friends, or holiday sharing.
Why You’ll Love This Recipe!
You’ll love this cranberry orange pecan bread because it’s simple to make yet feels special and bakery-worthy. The fresh orange zest and juice add a bright, citrusy flavor that perfectly balances the tart cranberries, while the pecans bring a subtle crunch and warmth to every bite. This bread has just the right amount of sweetness without being overly sweet.
The loaf bakes up moist and tender, stays delicious for days, and slices beautifully, making it ideal for serving to guests or wrapping up as a thoughtful homemade gift for neighbors and friends. It freezes great too.
Ingredients Needed
- Oranges, juice and zest
- Cranberries, fresh
- All Purpose Flour
- Butter, salted
- Sugar
- Egg
- Baking Powder
- Baking Soda
- Salt
- Pecans
How to Make Cranberry Orange Bread
- Preheat the oven to 350 degrees F (175 degrees C).
- Grease and flour a 9×5 inch loaf pan or 3 mini loaf pans
- Whisk together flour, baking powder, baking soda, and salt.
- Fold in orange zest, cranberries, and pecans.
- Gently stir to incorporate ingredients.
- Cream together margarine, sugar, and egg until smooth.
- Pour in orange juice. Mix to combine.
- Add in flour mixture and stir until just moistened.
- Pour into prepared pan.
- Bake at 350 degrees F until the cranberry orange bread springs back when lightly touched and a toothpick comes out clean, about 1 hour.
- Let stand 10 minutes, then turn out onto a wire rack to a cool before slicing.
Tips
- Don’t over mix. Stir just until ingredients are combined. Mix wet ingredients in one bowl and dry ingredients in another and then combine. Overmixing causes tough bread. Having your ingredients at room temperature helps them incorporate quicker and easier.
- Fresh ingredients. Be sure your baking soda and baking powder are fresh. If it is too old your bread won’t rise well. Use fresh squeezed orange juice for the best flavor.
- Don’t allow batter to sit in the pan for very long before putting it in the oven. The baking soda and powder begin working as soon as they are wet so if the batter sits too long it may not rise as well.
- If the top browns too quickly, loosely tent the bread with foil during the last 10–15 minutes of baking.
- Let the bread cool before slicing so it holds together well, especially if gifting.
- For more quick bread recipes try these:
- Lemon Bread
- Blueberry Zucchini Bread
- Chocolate Chip Cinnamon Bread
Frequently Asked Questions
Can I make mini loaves instead?
Yes, this recipe will make 3 mini loaves or one full size loaf. Bake for 45-50 minutes
How long will cranberry orange bread last?
After it has cooled completely you can wrap it airtight in plastic wrap or store in an airtight container and it will keep 3-5 days. Keep in the refrigerator to extend the shelf life.
Do quick breads freeze well?
This bread is a perfect make ahead and freeze treat. After it has cooled, wrap in plastic wrap and then in a layer of foil. It will keep in the freezer for up to six months. Allow it thaw in the refrigerator.
How to cut quick bread?
Use a serrated knife and cut using a sawing motion for the cleanest cut. Allow bread to cool before slicing for best results.
This cranberry orange pecan bread is the kind of simple, reliable recipe you’ll come back to year after year. With its bright citrus flavor, pops of tart cranberry, and crunchy pecans, it’s perfect for sharing at breakfast, serving with coffee, or wrapping up as a thoughtful homemade gift for neighbors and friends. One loaf is never quite enough.
Check out more of my favorite cranberry recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Cranberry Orange Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon grated orange zest
- 1 1/2 cups fresh cranberries
- 1/2 cup pecans coarsely chopped
- 1/4 cup butter softened
- 1 cup white sugar
- 1 egg
- 3/4 cup orange juice fresh squeezed is best
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Grease and flour a 9×5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
- In a large bowl, cream together butter, sugar, and egg until smooth.
- Stir in orange juice. Beat in flour mixture until just moistened.
- Pour into prepared pan.
- Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.For mini loaves, bake 45-50 minutes
Tips & Notes:
- Don’t over mix. Stir just until ingredients are combined. Mix wet ingredients in one bowl and dry ingredients in another and then combine. Overmixing causes tough bread.
- Fresh ingredients. Be sure your baking soda and baking powder are fresh. If it is too old your bread won’t rise well. Use fresh squeezed orange juice for the best flavor.
- Don’t allow batter to sit in the pan for very long before putting it in the oven. The baking soda and powder begin working as soon as they are wet so if the batter sits too long it may not rise as well.
- If the top browns too quickly, loosely tent the bread with foil during the last 10–15 minutes of baking.
- Let the bread cool before slicing so it holds together well, especially if gifting.
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Nutrition Facts:
Emma says
Wow!!! What a yummy recipe! I doubled it to make two loaves as gifts and made a few mini muffins for us. Incredibly yummy! I used dried cranberries and the recipe turned out perfectly. Can’t wait to gift these delicious bundles!
Milton Newcomb says
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Karina Harris says
Can you freeze it?
Leigh Anne Wilkes says
Yes, there are directions on how to do it in the post
Jackie says
How long did the mini loaves take and did they bake at the same temperature?
Thank you.
Leigh Anne Wilkes says
mini loaves will take about 22-24 minutes to bake, check five minutes before end of time.
Ellen says
Does it have to be margarine or can you use butter?
Leigh Anne says
No you can use butter
Leigh Anne says
You can use butter