If I owned a bakery, this bread would be a staple from the first sign of fall, all the way through the end of winter. The recipe originated from my beloved Magnolia Bakery cookbook and it’s one of my most used (second only to banana pudding). It’s perfect for breakfast in the morning, a treat with afternoon coffee, or even a light dessert after a big holiday meal.
I’ve used this same recipe throughout the year with seasonal flavors like lemon blueberry or apple cinnamon, but the orange cranberry always remains my favorite. It’s simple to make and brings in some perfect holiday flavors.
If you want to healthify a little, you could substitute in whole wheat pastry flour instead of all-purpose, coconut oil instead of butter, and coconut sugar in place of regular. Just know, it will taste a little different..
Orange Cranberry Quick Bread
Yield: 10 slices
2 cups all-purpose flour
1 cup plus 1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup plus 2 tablespoons orange juice
1 tablespoon orange zest
1 large egg, at room temperature
2 tablespoons butter, melted
1 cup whole cranberries, coarsely chopped
Preheat oven to 350ºF. Grease and flour a standard loaf pan.
In a medium bowl, combine the flour, 1 cup sugar, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together the orange juice, orange zest, egg and butter. Add the dry ingredients, mixing just until combined. Gently stir in the cranberries.
Pour the batter into the prepared pan and sprinkle the reserved tablespoon of sugar over top. Bake for about 50 minutes or until a toothpick inserted in the center of the loaf comes out with just moist crumbs.
Let cool for at least 20 minutes before removing from the pan. Serve warm or at room temperature.
Refine Baking Tips
- Be sure to bake this loaf on a rack positioned in the lower third of the oven so the top doesn’t get too browned during baking.
- If cranberries aren’t your thing, substitute 1/2 cup of poppy seeds for an equally delicious bread.
- In spring or summer, try a lemon blueberry version of this recipe. Use meyer lemons (which are sweeter than regular lemons) for the juice and zest, and blueberries in place of the chopped cranberries.