Dusty's Cranberry Orange Quick Bread

Hey Gang — It’s cranberry season, and you know what that means. I’m back in the kitchen with my fall baking in full swing. We even made donuts a week ago — wow. I’m still proud of myself for those. But today, let’s see what we can do with some fresh cranberries. I love those sweet‑tart little rubies. So here’s a simple Cranberry Orange Quick Bread.

I’ve been making versions of this cranberry bread for years, and it always feels like the official start of fall in my kitchen. The smell of orange and cranberries baking together is one of those simple comforts that makes the whole house feel warm. It’s an easy recipe, but it tastes like you fussed.

Cranberry Orange Bread

Ingredients

2 cups all‑purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¼ cup butter, softened
1 large egg, beaten
¾ cup orange juice
3 cups fresh or frozen cranberries, roughly chopped

Directions

Preheat oven to 350°. Spray a 9×5 loaf pan with non‑stick cooking spray.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using a fork or your fingers, cut the butter into the flour mixture until crumbly.
Add the egg and orange juice to the crumb mixture and stir until combined.
Fold in the cranberries.
Pour batter into the prepared loaf pan. Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.

Glaze

You don’t need a glaze for this bread, but if you want a little extra sweetness, a simple orange‑vanilla drizzle is lovely. Just powdered sugar, a splash of orange juice, and a touch of vanilla. It adds a pretty shine and balances the tart cranberries without overpowering the loaf.