Cranberry Orange Quick Bread


Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 15 minutes
Yield: 2 loaves
Category: Bread

Notes After Making

Add

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (240 g)
  • 1 cup white whole wheat flour (120 g)
  • 1 cup granulated sugar (200 g)
  • 1 cup packed light brown sugar (220 g)
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg

Wet Ingredients

  • 4 large eggs, beaten
  • ½ cup fresh orange juice (120 g)
    • If needed, add water plus a drop of orange extract to make up the amount
  • 14 tablespoons neutral oil (180 g)
  • 1 cup sourdough starter (240 g), optional
  • 4 tablespoons orange zest (about 1 orange), optional

Add-Ins

  • 3 cups fresh cranberries (about 1 bag)
  • 1 cup chopped walnuts or pecans (120 g), optional
  • Demerara sugar, for sprinkling, optional

Instructions

Prepare the Batter

Preheat oven to 350°F. Grease or line two loaf pans.

In a large bowl, whisk together the all-purpose flour, white whole wheat flour, granulated sugar, brown sugar, salt, baking soda, baking powder, cinnamon, and nutmeg.

Add the eggs, orange juice, oil, orange zest (if using), and sourdough starter (if using). Stir until fully combined. The batter will be thick.

Fold in the cranberries and chopped nuts, if using, until evenly distributed.

Bake the Bread

Divide the batter evenly between the prepared loaf pans.

Sprinkle the tops with Demerara sugar, if desired.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

If the tops begin browning too quickly, loosely cover with foil during the final portion of baking.

Cool

Allow loaves to cool for 10 minutes in the pans.

Transfer to a wire rack to continue cooling completely before slicing.

Jessica’s Notes

Best Served With

  • Honey butter
  • Orange cream cheese spread
  • Greek yogurt
  • Whipped butter
  • Fruit salad
  • Coffee or tea

Make Ahead

  • Prepare loaves 1–2 days ahead and store covered at room temperature.
  • Warm slightly before serving for the best texture.
  • Batter can be prepared several hours ahead and refrigerated if needed; bring closer to room temperature before baking.

Storage

Store bread in an airtight container at room temperature for up to 3 days.

Refrigerate for up to 5 days for longer storage.

Freezer-Friendly

Freeze whole loaves or individual slices in an airtight container for up to 3 months.

Thaw at room temperature or warm individual slices before serving.

Variations

  • Add a simple orange glaze made with powdered sugar and orange juice.
  • Increase orange zest to 6 tablespoons (about 1½ oranges) for a stronger citrus flavor.
  • Skip the sourdough starter if unavailable; no other adjustments are needed.

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