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–+ servings
Slices of cranberry orange quick bread on a wire cooling rack garnished with pecans and whole fresh cranberries.
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5 from 2 reviews

Easy Cranberry Orange Quick Bread

Easy Cranberry Orange Quick Bread, is full of tart, fresh cranberries and bright orange zest! This holiday favorite recipe is updated with rich buttermilk and pecans for an outrageously delicious Southern twist.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Bread, Dessert
Cuisine: American
Servings: 8 servings
Calories: 3602kcal
Author: Donya Mullins

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • 1 large egg
  • ¾ cup brown sugar
  • ½ cup vegetable oil
  • 1 tablespoon grated orange zest
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk
  • 1 cup fresh or frozen whole cranberries
  • ½ cup chopped pecans

Orange Glaze

  • 1 cup powdered sugar
  • 1 - 2 tablespoons fresh orange juice

Instructions

  • Heat oven to 350 degrees. Coat a 9x5 loaf pan with cooking spray, then line with parchment paper.
  • In a large bowl, whisk together the flour, baking soda, salt, cloves, and nutmeg. Set aside.
  • In a medium bowl, whisk egg, brown sugar, oil, zest, and vanilla until smooth. Add in buttermilk and blend will.
  • Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix. Once the batter is mixed, fold in the cranberries and chopped pecans.
  • Pour the batter into the prepared pan. Bake for about 1 hour and 10 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and let the bread cool in the pan for 15 minutes, then turn it out to a cooling rack.
  • Mix together the powdered sugar and the orange juice until smooth then drizzle over the cooled cake.
  • Slice and serve.

Notes

  • I recommend using a 9x5 inch loaf pan for this recipe.
  • If using frozen cranberries, you do not need to thaw them. The only thing to be mindful of when using frozen cranberries is the bread may need to cook a little longer. Test with a toothpick to ensure it is done in the center.
  • You can store any leftovers wrapped in plastic wrap or aluminum foil on the counter for up to 4 days.

Nutrition

Serving: 1 | Calories: 3602kcal | Carbohydrates: 505g | Protein: 44g | Fat: 162g | Saturated Fat: 26g | Polyunsaturated Fat: 77g | Monounsaturated Fat: 51g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 3738mg | Potassium: 1165mg | Fiber: 17g | Sugar: 296g | Vitamin A: 718IU | Vitamin C: 31mg | Calcium: 474mg | Iron: 16mg