Cranberry Orange Quick Bread

This simple and easy quick bread recipe combines two of the best of winter’s flavors–cranberry and orange. 

cranberry orange

One of the best things about December and January is that it’s cranberry season! My obsession with cranberry and orange started way, waaaay back in November. Doesn’t that seem weird that a mere few weeks ago we were stuffing ourselves with turkey and cranberry sauce?

Now it’s the middle of winter, Christmas is over and Valentine’s Day is just around the corner. I hope that this winter continues to go quickly. I would love to have one of those remotes like in the movie “Click.” Let me fast forward through the winters (except for Christmas of course!) but then slow down the spring, summer, and fall months.

But since I don’t have a magic remote, I’ll just have to console myself through the cold, snowy, inversion filled winters with some cranberry orange bread. This recipe yields a light and airy loaf with a rich cranberry and orange hint in every bite. The top of the bread is the best–a rich sugary crust forms over the top of the loaf to make every bite heavenly!

cranberry orange bread

Cranberry Orange Quick Bread

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 1 loaf, 8 servings

Serving Size: 1 slice

Calories per serving: 176 per slice

A delicious light and airy loaf filled with the rich taste of cranberry and orange and topped with a crispy sugary crust.


  • 1 cup unbleached all purpose flour
  • 1 cup whole wheat or white whole wheat flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3/4 cup fat free plain or vanilla greek yogurt (we used Chobani)
  • 1 c sugar (can substitute coconut sugar)
  • 1 large egg
  • ¾ c orange juice
  • 1 Tbsp orange zest
  • 1 ½ c fresh cranberries
  • 1-2 tbsp sugar or raw sugar for topping loaf


  1. Preheat oven to 350 degrees. Lightly grease a bread pan and set aside.
  2. In a bowl, mix together the flours, baking powder, baking soda, and salt.
  3. In the middle of the bowl, make a well and add the yogurt, sugar, eggs, orange juice and orange zest.
  4. Mix well to combine. The batter will be slightly lumpy.
  5. Fold in the fresh cranberries.
  6. Pour the loaf into the pan and spread evenly with a spatula. Sprinkle sugar or raw sugar evenly over the top of the loaf.
  7. Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  8. Remove from oven and allow to cool for 10-15 minutes before removing from the pan and allowing to cool on a cooling rack completely.

Recipe adapted from Chobani

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  1. Gosh this looks absolutely incredible, thanks for sharing this recipe!!

  2. I absolutely LOVE the combination of cranberries and orange and cannot wait to try this recipe in our home. Thank you for sharing this recipe!

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