Cranberry Orange Bread Yeast Free!
This Cranberry Orange Bread is easy to make and has a bright and refreshing flavor thanks to orange zest and tart cranberries.Great for brunch or snacks
Some of my favorite bread recipes are these sweet, yeast-free quick breads. Fruity ones are especially delicious, like cranberry orange bread, blueberry bread, or lemon zucchini bread!
Quick and Easy Holiday Bread
I have a little secret to tell you…sometimes I really like it when it gets cold and snows because it gets me in the baking mood! ! I love to bake all kinds of cookies, bars and quick breads.
I love making quick breads because they are so good…quick! This Cranberry Orange Bread is the perfect way to use up leftover cranberries from the holidays.
Do you know what else I love? ? Spread butter and remaining cranberry sauce on a slice of bread. Or turn it into French toast for a delicious breakfast/brunch. My kids love that!
Orange Cranberry Bread Toppings
- flour– This bread is just regular all-purpose flour. I haven’t tested it with whole wheat flour.
- sugar– I used all white sugar in this recipe. I have not tried substituting brown sugar.
- baking soda– This is the leavening agent that helps the bread rise. Before you start, make sure your box is not out of date!
- Cinnamon, Vanilla and Salt– These all add flavor to the bread. Yes, salt adds flavor and is actually very important in baking!
- cheese– This is what keeps the bread moist, I feel it is necessary, so please don’t substitute!
- orange peel– Use the peel of 1 large orange to give bread a bright orange flavor.
- Orange juice– I squeeze the juice out of the oranges we love and can also add more orange flavor to the bread. You only need ¼ cup, save the rest for the glaze on top of the bread.
- Egg– This helps hold the bread together.
- fresh cranberries– I love the fresh cranberry sour on this bread. You can also use frozen. Just add them directly to the batter, don’t thaw or it will discolour the bread.
How to Make Cranberry Orange Bread
This bread is easier to make than you might think. Just follow the steps below and you’re good to go!
Pan is ready. Prepare a loaf pan by spraying with nonstick spray or lining with parchment paper. Preheat oven to 350 degrees Fahrenheit.
dry ingredients. Combine all dry ingredients in a medium bowl.
wet ingredients. In a separate bowl, mix together the wet ingredients, then add them to the bowl of dry ingredients. Add cranberries and mix until combined.
bake. Pour into prepared loaf pan and top with some extra cranberries if desired. Bake for 45-60 minutes or until a toothpick inserted in the center comes out clean.
Once it’s done baking, you’ll let it cool slightly, make the glaze, and pour it on top.
Tips and Tricks About Quick Bread
There’s nothing easier than making quick bread, and if you’re new to bread making, this is a great place to start. However, there are some tips and tricks you should know so you can have the perfect bread:
- Don’t over mix the batter! Over-mixing can cause large holes and tunnels in the bread. It also hardens the bread.
- If there is a large crack in the center do not worry! You haven’t done anything wrong, they are common in quick breads.
- Also, sometimes your bread may look cooked on the outside but still be doughy/raw in the middle.be sure Check the oven temperature. Sometimes the oven can get too hot, which can cause the outside to bake too quickly.
- you might also want to Tent piece of tin foil ¾ above the top of the loaf during cooking to prevent the top from burning.
- storage Any leftover quick bread, place it in a plastic bag, seal, and store at room temperature for up to 3 days.
- freeze, wrap the loaf (loaf or individually sliced) tightly in heavy foil, or place in a freezer bag and freeze for up to 3 months.
For more of our favorite quick bread recipes, try:
Prep time 20 minutes
1 hour cooking time
Total time 1 hour 20 minutes
Calories 311 kcal
by Lil’ Luna
- 2 cups all-purpose flour
- ⅔ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- The peel of 1 large orange
- 1 cup buttermilk
- ¼ cup melted butter or neutral cooking oil
- ¼ cup orange juice
- 1 large egg
- 1 teaspoon vanilla
- 1 cup chopped fresh cranberries
- ¾ cup powdered sugar
- 1 tablespoon orange juice
Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment sling or spray with nonstick spray; set aside.
In a large bowl combine flour, sugar, baking soda, cinnamon, salt and orange zest.
In a separate bowl combine buttermilk, melted butter, orange juice, eggs and vanilla. Pour into dry ingredients and add cranberries. Blend until combined.
Pour into prepared pan and bake for 45-60 minutes or until a toothpick inserted in center comes out clean. You may need to wrap the bread in ¾ foil during cooking to prevent over-browning the top. Remove from oven, let cool for 10 minutes, then remove from pan, then cool completely before glazing.