25+ Savory Fresh Cranberry Orange Bread Recipes to Try Today

As the seasons shift and the air turns crisp, nothing captures the essence of fall and winter quite like the bright, tangy flavors of fresh cranberries and zesty oranges.

These vibrant ingredients are not only a staple during the holiday season but also offer a delightful contrast in countless baked goods.

One of the most beloved ways to enjoy this dynamic duo is through bread—whether it’s a sweet loaf for breakfast, a savory side dish, or a festive addition to your holiday spread.

In this article, we’ll explore over 25 fresh cranberry orange bread recipes that will tantalize your taste buds and fill your home with irresistible aromas.

From classic quick breads to innovative twists, these recipes are sure to inspire your baking adventures and bring a burst of flavor to your table.

25+ Savory Fresh Cranberry Orange Bread Recipes to Try Today

Fresh cranberry orange bread recipes are more than just a delicious treat; they evoke memories of family gatherings, cozy mornings, and festive celebrations.

The combination of tart cranberries and sweet, citrusy oranges creates a flavor profile that is both refreshing and comforting.

Whether you choose to bake a traditional loaf, whip up muffins, or try your hand at a unique variation, these recipes will surely delight your friends and family.

So gather your ingredients and get ready to indulge in the scrumptious world of cranberry orange bread. Happy baking!

Cranberry Orange Quick Bread

This quick bread combines the tartness of fresh cranberries with the sweetness of oranges, creating a moist and flavorful loaf that’s perfect for breakfast or as a snack. With the addition of nuts for crunch, this recipe is simple yet elegant, making it a fantastic treat for holiday gatherings or cozy weekends.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup orange juice (freshly squeezed)
• Zest of 1 orange
• 2 large eggs
• 1 cup fresh cranberries (halved)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, mix the melted butter, orange juice, orange zest, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
5. Fold in the halved cranberries and nuts, if using.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Cranberry Orange Quick Bread is not only easy to make but also brings a delightful burst of flavor to your table. The combination of tart cranberries and sweet orange creates a harmonious balance that appeals to the palate. Enjoy it fresh out of the oven, toasted with a bit of butter, or as a slice alongside your morning coffee. It’s a wonderful way to celebrate the seasonal flavors of fall and winter, making it a perfect addition to your holiday baking repertoire.

Cranberry Orange Nut Bread

This Cranberry Orange Nut Bread is a scrumptious, hearty loaf packed with the tangy goodness of fresh cranberries and the vibrant zest of oranges, complemented by crunchy almonds. It’s perfect for breakfast, brunch, or as a delightful dessert. The combination of flavors and textures makes each slice a joy to savor.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1/2 cup orange juice
• Zest of 1 orange
• 1 ½ cups fresh cranberries (halved)
• 1 cup chopped almonds (or your choice of nuts)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the orange juice and zest until combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Gently fold in the halved cranberries and chopped almonds.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes or until a toothpick comes out clean.
9. Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

This Cranberry Orange Nut Bread is a delightful way to enjoy the flavors of the season. The juicy cranberries and zesty orange combine beautifully with the rich nuttiness of almonds, creating a loaf that’s moist, flavorful, and satisfying. It makes an excellent gift during the holidays or a lovely addition to any brunch table. Sliced and served with a smear of cream cheese, this bread elevates any occasion, making it a true favorite among family and friends.

Cranberry Orange Swirl Bread

This unique Cranberry Orange Swirl Bread features a stunning swirl of sweet cranberry-orange filling wrapped in a soft, tender dough. It’s a show-stopping centerpiece for any gathering, offering a delightful contrast of flavors that is both sweet and tart. The lovely presentation and incredible taste make it a perfect treat for special occasions.

Ingredients:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon salt
• 1/2 cup milk, warmed
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 cup fresh cranberries (chopped)
• 1/2 cup orange marmalade
• Zest of 1 orange

Instructions:

1. In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, and salt. Add the melted butter, eggs, and yeast mixture. Mix until a soft dough forms.
3. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for about 1 hour, or until doubled in size.
4. Preheat your oven to 350°F (175°C) and grease a loaf pan.
5. Once the dough has risen, punch it down and roll it out into a rectangle about ½ inch thick.
6. Spread the orange marmalade over the dough, then sprinkle the chopped cranberries and orange zest evenly.
7. Roll the dough tightly from one long side to the other, pinching the seams to seal. Place the rolled dough in the prepared loaf pan.
8. Cover and let it rise for another 30 minutes. Bake for 30-35 minutes or until golden brown.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

This Cranberry Orange Swirl Bread not only tastes divine but also makes for an impressive display. The bright colors and delightful swirls add a touch of elegance to any table. With each slice, you get a burst of tangy cranberry and sweet orange that pairs beautifully with coffee or tea. It’s an ideal choice for holiday brunches, potlucks, or as a thoughtful homemade gift. The combination of flavors and beautiful presentation will surely make it a cherished recipe in your collection.

Cranberry Orange Bread Pudding

Transform your leftover cranberry orange bread into a luscious bread pudding that’s perfect for brunch or dessert. This recipe highlights the moistness of the bread, enhanced by a creamy custard infused with orange zest. Topped with a hint of cinnamon and served warm, it’s an indulgent treat that everyone will love.

Ingredients:

• 4 cups cranberry orange bread, cubed (day-old bread works best)
• 2 cups milk
• 1/2 cup heavy cream
• 3 large eggs
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• Zest of 1 orange
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Powdered sugar (for serving, optional)
• Whipped cream (for serving, optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla, orange zest, cinnamon, and salt until well combined.
3. Add the cubed cranberry orange bread to the mixture, gently folding to coat the bread evenly. Let it soak for about 15 minutes.
4. Pour the bread mixture into the prepared baking dish, spreading it out evenly.
5. Bake for 45-50 minutes or until the top is golden brown and a knife inserted into the center comes out clean.
6. Allow the bread pudding to cool for a few minutes before serving. Dust with powdered sugar and top with whipped cream if desired.

This Cranberry Orange Bread Pudding is a delightful way to repurpose leftover bread while offering a warm, comforting dessert that’s bursting with flavor. The rich custard pairs beautifully with the tartness of cranberries and the sweetness of oranges, creating a harmonious blend of tastes and textures. It’s perfect for holiday gatherings or as a cozy weekend treat. Serve it warm, and watch as it quickly becomes a beloved favorite among family and friends.

Cranberry Orange Muffins

These Cranberry Orange Muffins are a quick and easy way to enjoy the delightful flavors of cranberry and orange in a portable, breakfast-friendly format. Light and fluffy, these muffins are packed with fresh cranberries and infused with orange zest, making them a refreshing treat that’s perfect for mornings on the go or a cozy afternoon snack.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup buttermilk
• Zest of 1 orange
• 1 1/2 cups fresh cranberries (halved)
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the melted butter, eggs, buttermilk, orange zest, and vanilla extract. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Fold in the halved cranberries and chopped pecans if using.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.

These Cranberry Orange Muffins are a delightful addition to your breakfast or snack lineup, offering a burst of flavor in every bite. The combination of tart cranberries and sweet orange zest creates a refreshing taste that pairs perfectly with a cup of coffee or tea. Whether you enjoy them warm from the oven or at room temperature, these muffins are sure to please everyone at the table. Plus, they freeze well, making them a convenient option for busy mornings.

Cranberry Orange Scone with Lemon Glaze

These Cranberry Orange Scones are light, flaky, and bursting with flavor, making them an ideal treat for brunch or a delightful afternoon snack. The addition of a tangy lemon glaze adds a refreshing touch, enhancing the sweetness of the cranberries and the zesty orange flavor. Enjoy these scones with a cup of tea for a perfect pairing.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream
• Zest of 1 orange
• 1 cup fresh cranberries (halved)
• 1 large egg

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons lemon juice
• Zest of 1 lemon (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the heavy cream, orange zest, and egg until well combined.
5. Add the wet ingredients to the dry ingredients, stirring gently until just combined. Fold in the halved cranberries.
6. Turn the dough out onto a floured surface and knead gently a few times until it comes together. Pat into a circle about 1-inch thick.
7. Cut the dough into wedges and place them on the prepared baking sheet.
8. Bake for 15-20 minutes or until golden brown.
9. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the warm scones once they have cooled slightly.

These Cranberry Orange Scones with Lemon Glaze are a delightful combination of flavors and textures, offering a light and fluffy treat that’s perfect for any occasion. The zesty orange and tart cranberries harmonize beautifully, while the lemon glaze adds a refreshing finish that ties everything together. Serve these scones warm with a cup of your favorite tea for a cozy afternoon or as a lovely addition to a brunch spread. They’re sure to impress your guests and become a beloved recipe in your baking collection!

Cranberry Orange Overnight Oats Bread

This Cranberry Orange Overnight Oats Bread combines the nutritional benefits of oats with the bright flavors of cranberry and orange. It’s a convenient recipe that allows you to prepare your bread the night before, resulting in a moist, hearty loaf that’s perfect for breakfast or as a snack throughout the day. With each slice, you get the wholesome goodness of oats, paired with the tartness of cranberries and a hint of citrus zest.

Ingredients:

• 1 cup rolled oats
• 1 cup milk (dairy or non-dairy)
• 1/4 cup orange juice
• Zest of 1 orange
• 1/2 cup fresh cranberries (halved)
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 1 large egg

Instructions:

1. In a bowl, combine the rolled oats, milk, orange juice, and orange zest. Let it sit overnight in the refrigerator to soak.
2. Preheat your oven to 350°F (175°C) and grease a loaf pan.
3. In the morning, add the halved cranberries, all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, vegetable oil, and egg to the soaked oat mixture. Stir until just combined.
4. Pour the batter into the prepared loaf pan and smooth the top.
5. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

This Cranberry Orange Overnight Oats Bread is an innovative way to enjoy the classic flavors of cranberries and oranges while incorporating the health benefits of oats. It’s not only easy to prepare but also offers a hearty, satisfying texture that pairs wonderfully with a pat of butter or a drizzle of honey. Whether enjoyed for breakfast, as a midday snack, or even as a light dessert, this bread is sure to become a staple in your kitchen. Its versatility allows for variations, such as adding nuts or spices, making it a fun recipe to customize.

Cranberry Orange Bread with Walnuts

This Cranberry Orange Bread with Walnuts is a delightful loaf that balances the tartness of fresh cranberries with the rich, nutty flavor of walnuts. The addition of orange zest elevates the flavor profile, making it a perfect treat for holiday gatherings or cozy mornings at home. This bread is not only delicious but also makes a wonderful gift for friends and family.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup buttermilk
• Zest of 1 orange
• 1 1/2 cups fresh cranberries (halved)
• 1/2 cup walnuts, chopped
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, cream together the softened butter and eggs until light and fluffy. Gradually mix in the buttermilk and vanilla extract, followed by the orange zest.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the cranberries and chopped walnuts.
5. Pour the batter into the prepared loaf pan, smoothing the top.
6. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 15 minutes before transferring to a wire rack.

This Cranberry Orange Bread with Walnuts is a delightful treat that brings together the refreshing flavors of cranberries and oranges with the crunch of walnuts. Each slice offers a burst of tartness balanced by the sweetness of the bread and the richness of the nuts. This bread is perfect for breakfast, an afternoon snack, or as a dessert. It also makes for a thoughtful homemade gift during the holiday season. Enjoy it plain, or spread a little butter or cream cheese for an added touch of indulgence.

Cranberry Orange Zucchini Bread

This Cranberry Orange Zucchini Bread is a unique twist on the classic zucchini bread, incorporating the vibrant flavors of cranberry and orange. The addition of zucchini not only adds moisture but also makes this bread a little healthier, packing in extra nutrients. This bread is great for breakfast or as a snack, and it’s a fantastic way to use up any excess zucchini from your garden.

Ingredients:

• 1 cup grated zucchini (squeezed dry)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg (optional)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1 cup fresh cranberries (halved)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, vanilla extract, and orange zest.
4. Fold the dry ingredients into the wet ingredients until just combined. Gently fold in the grated zucchini and halved cranberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.

This Cranberry Orange Zucchini Bread is a delightful fusion of flavors and textures that’s sure to become a family favorite. The sweetness of the cranberries and the citrusy brightness of the orange beautifully complement the moist, tender zucchini bread. It’s a versatile recipe that works well for breakfast, as a snack, or even as a light dessert. Enjoy a slice on its own, or pair it with a smear of butter or cream cheese for an added treat. This recipe is also a fantastic way to sneak in some extra veggies while satisfying your sweet tooth!

Cranberry Orange Bread Pudding

This Cranberry Orange Bread Pudding transforms leftover bread into a delightful dessert that’s bursting with flavor. The tartness of fresh cranberries combined with the citrusy brightness of orange zest creates a luscious pudding that’s both comforting and indulgent. Topped with a drizzle of cream or a scoop of ice cream, this bread pudding is an excellent way to utilize stale bread while providing a satisfying treat.

Ingredients:

• 4 cups stale bread, cubed (French bread or brioche works well)
• 1 cup fresh cranberries (halved)
• Zest of 1 orange
• 4 large eggs
• 2 cups milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup orange juice
• Optional: powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the cubed bread, cranberries, and orange zest. Toss to mix evenly and spread it into the prepared baking dish.
3. In another bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, salt, and orange juice until well combined.
4. Pour the egg mixture over the bread and cranberries, ensuring all pieces are soaked. Press down gently to submerge the bread.
5. Bake for 40-45 minutes or until the top is golden and the pudding is set.
6. Allow to cool slightly before serving. Dust with powdered sugar if desired.

Cranberry Orange Bread Pudding is a decadent dessert that celebrates the flavors of fresh cranberries and oranges in every bite. It’s a wonderful way to repurpose leftover bread, turning it into a warm, comforting dish that is sure to impress your family and guests. Serve it warm, drizzled with cream or paired with a scoop of vanilla ice cream, and watch it disappear quickly. This recipe is not only delicious but also provides a great opportunity to showcase the seasonal fruits, making it a perfect addition to your holiday menu.

Cranberry Orange Coconut Flour Bread

This Cranberry Orange Coconut Flour Bread is a gluten-free delight that features the tropical flavor of coconut alongside the tangy notes of cranberries and oranges. Coconut flour adds a unique texture and is rich in fiber, making this bread both nutritious and delicious. It’s perfect for those looking for gluten-free options or anyone who loves the flavors of the tropics.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar or coconut sugar
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup orange juice
• Zest of 1 orange
• 1 cup fresh cranberries (halved)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, combine the coconut flour, almond flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, whisk together the eggs, melted coconut oil, orange juice, orange zest, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Fold in the halved cranberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack.

Cranberry Orange Coconut Flour Bread offers a delightful twist on traditional bread with its gluten-free, tropical-inspired flavor. The combination of coconut and citrus makes for a refreshing and nutritious loaf that’s perfect for breakfast or as a snack. The tart cranberries add pops of flavor, balancing the sweetness of the bread beautifully. Enjoy it plain, toasted with a bit of butter, or as part of a healthy brunch spread. This recipe is not just a treat for those avoiding gluten; it’s a flavorful and unique option that everyone will love.

Cranberry Orange Loaf Cake

This Cranberry Orange Loaf Cake is a deliciously moist and flavorful dessert that pairs the tartness of cranberries with the bright, zesty flavor of orange. This cake is perfect for afternoon tea or a festive gathering, showcasing the beauty of seasonal ingredients. With a soft crumb and a sweet orange glaze, each slice is a delightful treat that is sure to please your palate.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• Zest of 1 orange
• 1 cup fresh cranberries (halved)
• 1 teaspoon vanilla extract
• For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • Zest of 1 orange

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, buttermilk, orange zest, and vanilla extract, mixing until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the halved cranberries.
5. Pour the batter into the prepared loaf pan, smoothing the top.
6. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
7. For the glaze, whisk together the powdered sugar, orange juice, and zest until smooth. Drizzle over the cooled cake.

The Cranberry Orange Loaf Cake is a delightful dessert that beautifully combines the tartness of fresh cranberries with the refreshing flavor of oranges. It’s moist, flavorful, and adorned with a sweet glaze that adds an extra layer of brightness to each bite. Perfect for any occasion, this cake is a versatile treat that can be enjoyed as a simple dessert or dressed up for celebrations. Pair it with a cup of tea or coffee for a cozy afternoon indulgence, and share it with friends and family for a sweet moment of togetherness. This cake is sure to become a favorite in your dessert repertoire!

Cranberry Orange Walnut Bread

This Cranberry Orange Walnut Bread is a delightful mix of tart cranberries, zesty oranges, and crunchy walnuts, creating a perfect harmony of flavors and textures. The combination makes for a satisfying loaf that’s great for breakfast, brunch, or as a snack. Its rich flavor is complemented by the nuttiness of walnuts, making this bread a wonderful addition to any table.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup orange juice
• Zest of 1 orange
• 2 large eggs
• 1 cup fresh cranberries (halved)
• 1/2 cup walnuts (chopped)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the melted butter, orange juice, orange zest, and eggs until smooth. Add the vanilla extract.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined. Gently fold in the cranberries and walnuts.
5. Transfer the batter to the prepared loaf pan, smoothing the top.
6. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

Cranberry Orange Walnut Bread is a wonderful blend of flavors that brightens up any breakfast or snack time. The tartness of the cranberries pairs beautifully with the sweetness of the orange juice and zest, while the walnuts add a lovely crunch. This bread is best enjoyed fresh but can also be toasted for an extra treat. Serve it with butter or cream cheese for a delightful spread, or enjoy it plain to savor the exquisite flavors. It’s a recipe that not only tastes great but also fills your home with a warm, inviting aroma as it bakes.

Glazed Cranberry Orange Muffins

These Glazed Cranberry Orange Muffins are fluffy, tender, and packed with bright flavors. The combination of fresh cranberries and orange zest creates a refreshing and tangy muffin that’s perfect for breakfast or as a sweet treat. The sweet glaze on top adds a delightful finishing touch, making these muffins irresistible and a great choice for holiday gatherings or everyday enjoyment.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup buttermilk
• Zest of 1 orange
• 2 large eggs
• 1 cup fresh cranberries (halved)
• For the glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons orange juice

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the melted butter, buttermilk, orange zest, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the halved cranberries.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for a few minutes before transferring to a wire rack.
7. For the glaze, whisk together the powdered sugar and orange juice until smooth. Drizzle over the cooled muffins.

Glazed Cranberry Orange Muffins are a delightful way to start your day or to treat yourself to a delicious snack. The muffins are light and fluffy, bursting with the bright, tart flavor of cranberries and the refreshing zest of orange. The sweet glaze adds just the right touch of sweetness to balance the tartness of the fruit. These muffins are perfect for breakfast on the go, brunch with friends, or as a sweet addition to a holiday breakfast table. They can be made in advance and freeze well, making them a convenient option for busy mornings.

Cranberry Orange Breakfast Bread

This Cranberry Orange Breakfast Bread is a delightful way to enjoy a sweet and tangy start to your day. With its moist crumb and rich flavors, this bread is perfect for breakfast or brunch. It’s easy to make and can be served warm or at room temperature, making it a versatile option for any occasion. The addition of orange juice and zest infuses each slice with a refreshing taste that pairs beautifully with coffee or tea.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup orange juice
• Zest of 1 orange
• 2 large eggs
• 1 cup fresh cranberries (halved)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
3. In another bowl, cream the softened butter until light and fluffy. Add the orange juice, orange zest, and eggs, mixing until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the cranberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for about 10 minutes before transferring to a wire rack.

Cranberry Orange Breakfast Bread is a delicious way to elevate your morning routine. This bread is moist and flavorful, with the tart cranberries and zesty orange creating a perfect balance that brightens up any breakfast. It’s easy to make, making it a great choice for busy mornings or as a special treat for guests. Enjoy it plain, or slather it with butter or cream cheese for an extra indulgence. Whether shared with family or enjoyed alone, this breakfast bread is sure to bring a smile to your face and warmth to your heart.

Note: More recipes are coming soon!