Cranberry Orange Bread (One-Bowl)

A sliced loaf of cranberry orange bread with a light glaze, surrounded by fresh cranberries and orange wedges on a wooden surface.

Tender cranberry orange bread made in one bowl with frozen or fresh cranberries and a bright orange glaze. No mixer needed and ready in about an hour.

Course Breakfast, Dessert, Desserts, Snack

Cuisine American

Diet Vegetarian

Keyword baked, cranberry orange bread, one bowl, quick, sweet

Prep Time 10

Cook Time 45

Total Time 55

Servings slices

Calories 283

Author Robyn Conley Downs

Equipment

loaf pan

Ingredients

½ cup packed light brown sugar (100 g)
¼ cup granulated sugar (50 g)
2 large eggs
½ cup neutral oil, such as avocado or canola (120 ml)
¼ cup orange juice (60 ml)
1 tablespoon orange zest (from about 1 large orange)
1 teaspoon vanilla extract
¾ teaspoon kosher salt
1 ¾ cups all-purpose flour (190 g)
1½ teaspoons baking powder
½ teaspoon baking soda
1 cup fresh or frozen cranberries (120 g), roughly chopped and tossed with 1 teaspoon flour (see notes)

Orange Glaze

½ cup powdered sugar (60 g)
1 to 2 tablespoons fresh orange juice
½ teaspoon orange zest (optional)

Instructions

Preheat & Prep: Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving a slight overhang for easy removal.
Make the Batter: In a large bowl, whisk together the brown sugar, granulated sugar, and eggs until light and foamy, about 1 minute.
Add the oil, orange juice, orange zest, vanilla, and salt. Whisk until smooth. Sprinkle the flour, baking powder, and baking soda over the top.
Stir with a spatula until just combined. Fold in the cranberries until evenly distributed. The batter will be thick.
Bake: Transfer the batter to the prepared pan and smooth the top. Bake for 45-55 minutes, or until puffed, golden, and a tester inserted in the center comes out with just a few moist crumbs.
Let cool in the pan for 20 minutes, then use the parchment to lift it out and cool completely before slicing.
Glaze: If glazing, whisk the powdered sugar with 1 tablespoon of the orange juice, adding more a few drops at a time until smooth and pourable but still opaque. Stir in orange zest if using. Drizzle over the cooled loaf and let set before slicing.

Notes

Pan Size: In testing I found that a light metal 8x4 or 9x5 loaf pan bakes more evenly and helps the center set without overbaking the edges.

Nutrition