This easy cranberry orange quick bread recipe can be made three different ways. Recipe and tips for cranberry orange quick bread loaf, mini loaves (great as edible gifts) and muffins. This moist cranberry orange bread is made with fresh cranberries and orange peel; perfect for the holiday season.
Use oil spray to spray a metal 9x5 loaf pan to prevent sticking. Line loaf pan with parchment paper on the long side. Spray again lightly with oil to prevent sticking.
Coarsely chop fresh or frozen cranberries by hand or with a few pulses in a food processor.
In a large mixing bowl, mix together flour, sugar, baking powder, salt and baking soda.
Stir in orange juice, vegetable oil, orange peel and large egg. Ensure the dry and wet ingredients are mixed well. Batter will be thick but not perfectly smooth.
Add in coarsely chopped cranberries and mix until cranberries are throughout the batter.
Pour batter into greased and parchment paper lined loaf pan and cook for 55-65 minutes. Bread is done when the top is golden brown and a toothpick comes out clean when inserted into the center.
Allow to cool for 15 minutes before removing from pan.
Cool completely on wire rack.
Cranberry Orange Bread Mini Loaves
Preheat the oven to 350 F.
Use oil spray to spray 3 mini loaf pans (5x3 each) to prevent sticking.
Coarsely chop fresh or frozen cranberries by hand or with a few pulses in a food processor.
In a large mixing bowl, mix together flour, sugar, baking powder, salt and baking soda.
Stir in orange juice, vegetable oil, orange peel and large egg. Ensure the dry and wet ingredients are mixed well. Batter will be thick but not perfectly smooth.
Add in coarsely chopped cranberries and mix until cranberries are throughout the batter.
Start by filling each pan about half way up. Then evenly divide the batter between the three mini loaf pans.
Bake for 40-45 minutes until the top is golden brown and a toothpick comes out clean when inserted into the center.
Allow to cool for 15 minutes before removing from pans.
Cool completely on wire rack.
Cranberry Orange Muffins
Preheat the oven to 350 F.
Add muffin liners to a standard metal muffin pan.
Coarsely chop fresh or frozen cranberries by hand or with a few pulses in a food processor.
In a large mixing bowl, mix together flour, sugar, baking powder, salt and baking soda.
Stir in orange juice, vegetable oil, orange peel and large egg. Ensure the dry and wet ingredients are mixed well. Batter will be thick but not perfectly smooth.
Add in coarsely chopped cranberries and mix until cranberries are throughout the batter.
Using a spoon, add batter to each cup in the muffin pan. Fill each cup ¾th of the way up.
Bake muffins for 20-25 minutes until golden brown on top and a toothpick comes out clean when inserted into the center of at least two muffins.
Allow to cool in the pan for 5 minutes and then remove to a wire rack to cool completely.
Repeat until all the batter is gone. Makes 18-20 muffins.
Notes
Store cranberry bread at room temperature for 3 days; in the fridge for 7 days; or the freezer for 3 months in tin foil.
Do not defrost frozen cranberries if using. Coarsely chop and resume recipe as written.
This recipe will make one 9x5 bread loaf, three 5x3 mini loaves or 18-20 muffins.