This easy quick bread is bursting with fresh cranberries and fall flavors then drizzled with an optional orange zest icing, a must make during the fall season.
The moist crumb bread gets its texture from buttermilk to keep it soft and buttery bursting with a sweet and tart flavor.
Using all simple pantry ingredients this super easy holiday/fall loaf will be the hit of the season in your home with family and friends.
I love how versatile this basic batter is you can add just about any fruit you prefer to it but this is the prettiest gift-giving loaf around holiday time.
If you happen to be a cranberry fan also try our Cranberry Fluff and Amaretto Cranberry Sauce both are favorites for us cranberry lovers!
The best part about this recipe is it's done all in one bowl and can be made into loaves, cupcakes, or mini loaf pans.
Scroll down to get this printable recipe.
Easy No Fuss Cranberry Bread
Our recipe makes mini loaves, 1 full loaf, or muffins and the trick is to not over-stir the batter!
We love quick bread and have a roundup of the Best Quick Bread Recipes plus besides being simple to make these make great gifts.
The slightly tart berries really dressed up this bread for the holiday season and the addition of buttermilk keeps this delicious bread nice and moist.
I always end up with leftover cranberries after the Thanksgiving holiday and bake another batch for family and friends to take home.
Ingredients You Will Need To Make(scroll down to the printable recipe card for exact measurements)
- flour
- baking powder
- buttermilk
- vanilla
- eggs
- sugar
- cranberries
- orange juice
- oil
- powdered sugar
- orange zest
Tips
- always preheat oven
- if making mini loaves they can be frozen up to 3 months
- use the toothpick method in the center to make sure it's finished baking
- sprinkle cinnamon and sugar on the icing after you drizzle it on top or add 1 teaspoon of cinnamon to the batter before baking
- coarsely chop cranberries
- this is a quick bread and tastes wonderful spread with butter warmed up a bit
- be sure to beat the eggs first you want to eliminate as much mixing as possible for best results
- do not use an electric beater, make this by hand, and do not overmix the batter
- use different fruit if you aren't a fan of cranberries
- add nuts or white chocolate chips to the batter
Tools You Will Need
- Mixing bowl
- Spatula
- Measuring spoons
- Measuring cups
- Muffin, loaf, or mini loaf pans can be used
- Whisk for beating the eggs
- Cooking spray
- wax paper to invert cakes onto and freezer bags if making the mini-sized loaves
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Trying Other Fruits
Of course, you can use any fruit suggestions above if you're not a cranberry fan or the cranberries are out of season, even dried cranberry or frozen can be substituted.
This quick bread freezes well, just place them on a cookie sheet, freeze solid then place them in freezer bags.
If you're making muffins instead use a muffin pan without liners we like them sprinkled with cinnamon and sugar on top.
Wrap each loaf or muffin individually for gift giving or place wrapped in a box with ribbon.
Yield: 1
Moist Cranberry Orange Bread
This moist buttermilk cranberry-orange quick bread will be the hit of the holiday season and perfect for gift giving.
Prep time: 10 MinCook time: 1 H & 5 MTotal time: 1 H & 15 M
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup granulated sugar
- zest of 1 large orange
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs slightly beaten
- 1 tablespoon fresh orange juice
- 1/2 teaspoon vanilla extract
- 1 cup fresh cranberries roughly chopped
- Glaze: mix until smooth 1 cup powdered sugar 1/4 cup orange juice 1 teaspoon orange zest
Instructions
- Preheat the oven to 350 degrees
- Spray 1 loaf pan or line with parchment paper. You can also make 12 muffins or miniature loaves. Set aside.
- In a large bowl combine sugar and orange zest just blend evenly then add the flour, salt, and baking powder, stirring by hand.
- In a separate medium bowl, combine the buttermilk, oil, beaten eggs, orange juice, and vanilla.
- Slowly add the wet ingredients to the dry ingredients, stirring just until combined.
- Fold in the coarsely chopped cranberries.
- Pour batter into the prepared pan using.
- Bake the regular loaf pan, for around 50 to 65 minutes, or until a toothpick inserted in the center comes out clean. For cupcakes or mini loaves, bake for 35-45 minutes.
- Cool then make the glaze and drizzle over the top.
- Sprinkle the top of the loaves with cinnamon/sugar mixture if desired
Notes
Tips
- always preheat oven
- if making mini loaves they can be frozen up to 3 months
- use the toothpick method in the center to make sure it's finished baking
- sprinkle cinnamon and sugar on the icing after you drizzle it on top
- coarsely chop cranberries
- this is a quick bread and tastes wonderful spread with butter warmed up a bit
- be sure to beat the eggs first you want to eliminate as much mixing as possible for best results
- do not use an electric beater, make this by hand, and do not overmix the batter
- use different fruit if you aren't a fan of cranberries
- add nuts or white chocolate chips to the batter
Nutrition Facts
Calories
234.76Fat (grams)
10.45 gSat. Fat (grams)
0.98 gCarbs (grams)
32.61 gFiber (grams)
1.08 gNet carbs
31.54 gSugar (grams)
19.25 gProtein (grams)
3.36 gSodium (milligrams)
170.52 mgCholesterol (grams)
31.61 mg
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Try Some Of Our Other Favorite Recipes
Mango Muffins
Bing Cherry Muffins
Mom's Blueberry Muffins
Apple Pie Sour Cream Muffins
