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Dried Cranberry Orange {QUICK} Bread

This time of year EVERYONE is concerned with Pumpkin.  EVERYTHING Pumpkin but guess what?  It’s also Cranberry Season.  Cranberry season runs from Mid Sept to Mid November.  I love dried cranberries I will eat handfuls at a time! So, let’s change things up this season from the standard pumpkin bread to our Dried Cranberry Orange {Quick} Bread.

Cranberry Quick Bread

What Is A Quick Bread?

A quick bread is a bread that uses leavening agents and NOT yeast to rise. That means it will bake more like a cake, with baking powder and baking soda. A more reliable finished product.  Especially for beginning bread makers.

The Key To A Moist Quick Bread

Rest, Rest, Rest the bread if you can. (wink,wink)  After the loaf is out of the oven it will be a lot more moist if you let it rest for a minimum of 1 hour but if you can let it rest overnight before cutting it should be super moist.

 

Cranberry Quick Bread

Is Substituting Fresh Cranberries OK For This Recipe?

Yes, but remember  there is a ¼ cup difference in measurement. This recipe calls for 1 ½ cup of sweetened dried cranberries. So you would use 1 ¾  cups of fresh or frozen cranberries.

 

Can You Freeze Dried Cranberry Orange Bread?

Yes, Make sure to Wrap the bread in plastic wrap then put into a plastic zip lock bag before putting in the freezer. 

Are You Able To Use A Muffin Pan With This Recipe?

If you use a muffin pan. Make sure to only fill the muffin holes up ⅔ of the way.  Not sure how many that would yield.  If you fix them that way let me know in the comments below!

Is It Possible To Use Cupcake Liners With This Recipe?

Remember, if you do use paper liners, spray the inside part of the liner so the bread mix does not stick.

What Is The Best Way To Store Dried Cranberry Orange Bread?

Storing this Dried Cranberry Orange Quick Bread is very simple. Putting them in an airtight container at room air should be good for 3 to 4 days.  If you refrigerate the container.  They should be good for 4 to 5 days.

What Do You Need to Make Dried Cranberry Orange {QUICK} Bread

  • All-Purpose Flour
  • Light Brown Sugar
  • Granulated Sugar
  • Baking Powder
  • Baking Soda
  • Cinnamon
  • Eggs
  • Buttermilk
  • Butter
  • Orange Extract
  • Orange Zest
  • Dried Cranberries 
  • Orange Segments
  • Cream Cheese
  • Powdered Sugar
  • Half & Half 

How Do You Make Dried Cranberry Orange {QUICK} Bread?

  1. Preheat the oven to 350°.
  2. Grease or spray with a non-stick spray, either 2- 8×4-inch loaf pans or 1- 9×5-inch loaf pan. You may have a bit left over with the 9×5-inch. You can bake this in a mini loaf pan if you like.
  3. In a large bowl, combine the flour, brown and white sugars, baking powder, baking soda and cinnamon.
  4. Whisk in the eggs, buttermilk, melted butter, orange zest and orange extract just until combined. Do not overmix.
  5. Fold in the dried cranberries and orange segments.
  6. Pour into loaf pans and bake on center rack of the oven for approx. 50 min. or until a toothpick inserted into the center of the loaf comes out clean. Cool in pans for approx. 10-min. then remove to a wire rack to finish cooling.

To Make The Icing

  • Using an electric mixer, mix together the cream cheese, powdered sugar half and half and orange extract until smooth and creamy. If too thick, add in more half and half until it is a drizzle consistency. Drizzle over top of cooled loaf using a fork or spoon.
Cranberry Quick Bread
Cranberry Quick Bread
Cranberry Quick Bread

Try these other recipes!

Pumpkin Banana Muffins

Apple Cinnamon Bread

Cranberry Quick Bread

Dried Cranberry Orange {QUICK} Bread

Dried Cranberry Orange {QUICK} Bread

Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 50 minutes
Additional Time: 10 minutes
Total Time: 1 hour 15 minutes

Let's change things up this season from the standard pumpkin bread to our Dried Cranberry Orange {Quick} Bread.

Ingredients

  • 2¾ cups all purpose flour
  • 1 cup light brown sugar (packed)
  • ⅔ cup sugar
  • 2½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp cinnamon
  • 2 lg eggs (room temperature)
  • 1 cup buttermilk
  • 1 stick butter (unsalted, melted)
  • ¾ tsp orange extract
  • 1½ tbsp orange zest
  • 1½ cups dried cranberries (finely chopped)
  • 1 cup orange segments (chopped)
  • For the Icing:
  • 4 ounces cream cheese (softened)
  • 1 cup powdered sugar
  • 2 tbsp half and half (can use milk if you like)
  • ¼ tsp orange extract

Instructions

  1. Preheat the oven to 350°
  2. Grease or spray with a non-stick spray, either 2- 8×4-inch loaf pans or 1- 9×5-inch loaf pan. You may have a bit left over with the 9×5-inch. You can bake this in a mini loaf pan if you like
  3. In a large bowl, combine the flour, brown and white sugars, baking powder, baking soda and cinnamon
  4. Whisk in the eggs, buttermilk, melted butter, orange zest and orange extract just until combined. Do not overmix
  5. Fold in the dried cranberries and orange segments
  6. Pour into loaf pans and bake on the center rack of the oven for approx. 50 min. or until a toothpick inserted into the center of the loaf comes out clean. Cool in pans for approx. 10-min. then remove to a wire rack to finish cooling.

For the Icing:

  1. Using an electric mixer, mix together the cream cheese, powdered sugar half and half and orange extract until smooth and creamy. If too thick, add in more half and half until it is a drizzle consistency. Drizzle over top of cooled loaf using a fork or spoon
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 435Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 62mgSodium 276mgCarbohydrates 78gFiber 2gSugar 52gProtein 6g

I am not a nutritionist. All nutrition values have been automatically generated. If you have questions, please have a professional look at the ingredients and help you with new values.

 

 

 

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Cranberry Quick Bread
 

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