The Ultimate Holiday Slice: Cranberry Orange White Chocolate Chip Bread

Hello, my friend! Come on in, the oven’s just about preheated, and the scent of zesty orange is already starting to fill the kitchen. Is there anything better than the promise of a warm, homemade loaf of bread cooling on the counter? Especially one that tastes like a holiday party in every single slice.

Today, we’re making my Cranberry Orange White Chocolate Chip Bread. This isn’t just any quick bread; this is the one recipe that my friends and family start requesting the moment the air gets a little crisp. It’s the perfect balance of sweet, tart, and cozy. The bright, cheerful pop of cranberry cuts through the rich, creamy pockets of melted white chocolate, while the fresh orange zest weaves it all together with a sunshiney glow. It’s a quick bread, which means no yeast, no waiting for dough to rise—just straightforward, joyful baking that delivers something truly spectacular.

Whether you’re looking for the star of your holiday brunch table, a heartfelt homemade gift for a neighbor, or just a little moment of sweetness with your afternoon coffee, this loaf is your answer. So, tie on your favorite apron (the one that’s probably seen a few baking adventures), and let’s create something unforgettable together. I promise, this recipe is as fun and easy to make as it is delicious to eat.

A Loaf Full of Memories

This recipe always takes me right back to my first apartment after college. I was broke, but desperately wanted to contribute something impressive to my friendgroup’s “Friendsgiving.” The grocery budget was tight, but I had a bag of fresh cranberries, a lone orange, and some white chocolate chips leftover from a previous baking experiment. Throwing caution to the wind, I decided to invent a bread.

I remember my tiny kitchen, barely big enough for two people to stand in, flour absolutely everywhere. I was so nervous, convinced I was going to present my friends with a brick. But when I pulled that golden, crackly-topped loaf out of the oven, the whole apartment smelled like a dream. The moment we sliced into it and saw the vibrant red cranberries and melted chocolate, I knew it was a hit. That loaf was gone in minutes, and it’s been a staple in my life ever since. It’s a reminder that the best creations often come from a place of love (and a well-stocked pantry) rather than a fancy budget.

Gathering Your Ingredients

Here’s everything you’ll need to create this magic. The beauty of this recipe is in its simplicity, and I’ve included some of my favorite chef insights and swaps to make it your own.

2 cups all-purpose flour: This is the trusty foundation of our loaf. For a slightly denser, nuttier flavor, you can swap in 1 cup of whole wheat flour, but I love the soft, tender crumb that all-purpose gives us.
¾ cup granulated sugar: This is the perfect amount of sweetness to balance the tart cranberries. If you prefer a deeper, more caramel-like flavor, light brown sugar works beautifully here.
1½ teaspoons baking powder & ½ teaspoon baking soda: Our dynamic leavening duo! The baking powder gives the initial lift, and the baking soda reacts with the acidic orange juice to ensure our bread rises up light and fluffy. Make sure they’re fresh for the best rise.
½ teaspoon salt: Never, ever skip the salt! It’s the secret weapon that makes all the other flavors pop and balances the sweetness.
1 tablespoon orange zest: This is where the real magic lives! The zest is packed with fragrant orange oils that give an incredible burst of flavor. Use a microplane if you have one—it’s a game-changer.
¾ cup fresh orange juice: Freshly squeezed is fantastic for the brightest flavor, but store-bought 100% orange juice works in a pinch. The acid also helps tenderize the gluten in the flour.
1⁄3 cup neutral oil (canola or vegetable): Oil keeps this bread incredibly moist for days, much more so than butter. Melted and cooled coconut oil is a delicious substitution if you want a subtle tropical hint.
1 large egg: Our binding agent, bringing everything together and adding richness. For a vegan version, a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins) works wonderfully.
1 cup fresh or frozen cranberries, halved: I highly recommend taking the 2 minutes to halve them! It prevents them from sinking and distributes their tart juice more evenly. Frozen cranberries work perfectly—no need to thaw.
¾ cup white chocolate chips or chunks: I’m a fan of using chopped white chocolate bars for bigger, meltier pockets, but chips are convenient and great. High-quality chocolate makes a difference!
Optional: ½ teaspoon vanilla or almond extract: A little splash of vanilla is my go-to for warmth, but almond extract paired with orange is a heavenly, nostalgic combination. Your choice!

Let’s Get Baking: Step-by-Step Instructions

Ready? Let’s turn these simple ingredients into something spectacular. Follow these steps, and you’ll be a quick bread pro in no time.

Preheat and Prep: First things first, preheat your oven to 350°F (175°C). This is non-negotiable for even baking! While it heats up, grease your 9×5-inch loaf pan thoroughly with butter or non-stick spray. For ultimate easy removal, I like to line it with a parchment paper sling, leaving some overhang on the two long sides. Chef’s Hack: A light dusting of flour over the greased pan (after the butter) will ensure your bread never, ever sticks.
The Dry Team: In a large bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. Now, here’s a pro tip: add the orange zest to the dry ingredients. Rubbing the zest into the sugar with your fingertips for a moment will release even more of those incredible citrus oils, perfuming the entire flour mixture. It smells like sunshine!
The Wet Team: In a separate medium bowl, whisk together the orange juice, neutral oil, egg, and your extract of choice (if using). Whisk it until it’s completely smooth and emulsified. Chef’s Insight: Having your wet ingredients at room temperature helps them incorporate more smoothly into the dry ingredients, leading to a more uniform crumb.
The Grand Union: Pour the wet ingredients into the dry ingredients. Now, this is the most crucial step for a tender loaf: DO NOT OVERMIX! Use a spatula and gently fold the batter together. It’s okay if there are a few streaks of flour remaining. Overmixing develops gluten and leads to a tough, dense bread. We want light and tender!
The Fun Part – Folding: Once the batter is *almost* combined, scatter your halved cranberries and white chocolate chips over the top. Gently fold them in until they’re just distributed and no dry flour remains. Chef’s Hack: Tossing your berries and chips in a tablespoon of the measured flour before folding them in helps prevent them from sinking to the bottom of the loaf during baking.
Into the Pan: Scrape the beautiful, speckled batter into your prepared loaf pan. Use your spatula to smooth the top into an even layer. For a professional touch, you can sprinkle a few extra cranberries and chocolate chips on top before baking.
Bake to Golden Perfection: Place the pan in the center of your preheated oven and bake for 50-60 minutes. Ovens vary, so start checking at the 50-minute mark. The bread is done when the top is a beautiful golden brown, the edges are pulling away from the pan slightly, and a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs (but no wet batter). Chef’s Note: If the top is browning too quickly, tent it loosely with a piece of aluminum foil for the last 10-15 minutes of baking.
The Patience Test: This is the hardest part! Let the loaf cool in the pan on a wire rack for at least 10-15 minutes. This allows it to set up. Then, using the parchment paper sling or a knife around the edges, carefully lift it out of the pan and let it cool completely on the wire rack. I know it’s tempting, but slicing into a warm loaf can make it gummy. Trust me, it’s worth the wait!

How to Serve This Beautiful Loaf

Once your bread is completely cool (or mostly cool, I won’t tell!), it’s time for the grand finale. For a simple, everyday treat, a thick slice alongside a hot cup of coffee or tea is pure bliss. If you’re feeling fancy, toast a slice lightly and spread it with a little salted butter or cream cheese—the way the butter melts into the warm pockets of chocolate is a religious experience. For a holiday brunch, slice it a bit thinner and arrange it on a beautiful wooden board with other breakfast pastries. It’s a showstopper no matter how you serve it!

Get Creative: Recipe Variations

This recipe is a fantastic canvas for your creativity! Here are a few of my favorite twists:

Nutty Crunch: Fold in ½ cup of chopped pecans or walnuts for a wonderful textural contrast.
Orange Glaze Drizzle: Whisk together 1 cup of powdered sugar with 2-3 tablespoons of fresh orange juice and a teaspoon of zest. Drizzle over the completely cooled loaf for an extra burst of sweetness.
Ginger Spice: Add 1 teaspoon of ground ginger or 2 tablespoons of finely chopped crystallized ginger to the dry ingredients for a warm, spicy kick.
Dark Chocolate Swap: Not a white chocolate fan? Use dark or semi-sweet chocolate chips for a deeper, richer flavor profile.
Muffin Method: Turn these into easy-to-share muffins! Divide the batter into a lined muffin tin and bake for 18-22 minutes. Perfect for on-the-go breakfasts.

Chef’s Notes: From My Kitchen to Yours

This recipe has been my faithful companion for years, and it’s evolved in little ways. I used to use dried cranberries, but switching to fresh (or frozen) was a total game-changer for that bright, tart burst. I also learned the hard way about overmixing—my first few loaves were decidedly… sturdy. Live and learn!

One of my favorite kitchen stories involves this bread and my then-boyfriend (now husband). I made a loaf for a picnic, and we were so eager to eat it that we tried to slice it while it was still piping hot. It basically fell apart into a delicious, crumbly mess. We ended up eating it with our hands, laughing, and declaring it “deconstructed cranberry orange bread.” Sometimes the imperfect moments are the sweetest. Don’t be afraid to have fun and make a little mess. That’s where the memories are made.

Your Questions, Answered: FAQs & Troubleshooting

Q: My bread is browning on top but still raw in the middle. What happened?
A: This usually means your oven is running too hot! Oven temperatures can be notoriously inaccurate. I highly recommend using an oven thermometer. If the top is getting too dark, tent it with foil as mentioned. Also, ensure your rack is in the center of the oven for even heat distribution.

Q: Can I use dried cranberries instead of fresh?
A: You can, but the result will be different. Soak the dried cranberries in hot orange juice for 10-15 minutes first to plump them up. The flavor will be sweeter and less tart, and the texture will be chewier. I prefer the pop of fresh, but it’s still delicious!

Q: Why did my chocolate chips all sink to the bottom?
A: This is a common issue! The best prevention is to toss your chips (and cranberries) in that tablespoon of flour before folding them in. This light coating helps them “float” in the batter. Also, make sure your batter isn’t too thin; if it is, the heavier add-ins will sink.

Q: How should I store this bread, and can I freeze it?
A> This bread stays wonderfully moist! Once completely cool, store it in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, it freezes perfectly. Wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw at room temperature.

Cranberry Orange White Chocolate Chip Bread

Author: OliviaBennett

Print Recipe

Description

Bright, tart cranberries, creamy pockets of white chocolate, and fragrant orange zest make this quick bread a festive favorite. No yeast, no waiting—just straightforward, joyful baking that delivers a tender, golden loaf perfect for brunch, gifting, or a sweet afternoon treat.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour (or swap 1 cup for whole wheat)
¾ cup granulated sugar (or light brown sugar)
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp orange zest
Optional: 1 tsp vanilla or almond extract

Wet Ingredients

¾ cup fresh orange juice
⅓ cup neutral oil (canola, vegetable, or melted coconut oil)
1 large egg (or 1 flax egg for vegan version)

Add-ins

1 cup fresh or frozen cranberries, halved
¾ cup white chocolate chips or chopped chunks

Instructions

Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and optionally line with parchment paper overhang for easy removal.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest. Optional: add vanilla or almond extract.
Combine Wet Ingredients: In a medium bowl, whisk orange juice, oil, and egg until smooth.
Fold Wet into Dry: Gently fold wet ingredients into dry using a spatula. Stop as soon as flour is incorporated—some lumps are fine.
Add Cranberries & Chocolate: Toss cranberries and white chocolate in 1 tbsp flour, then fold into batter to prevent sinking.
Transfer to Pan: Pour batter into prepared pan, smooth the top, and optionally sprinkle extra cranberries and chocolate on top.
Bake: Bake 50–60 minutes, until golden brown and a toothpick comes out clean or with a few moist crumbs. Tent with foil if top browns too quickly.
Cool: Let cool in pan 10–15 minutes, then remove to wire rack to cool completely.

Notes

Prevent Sinking: Toss add-ins in flour before folding.
Check Doneness: Toothpick should come out mostly clean; slight crumbs are fine.
Storage: Store wrapped at room temp up to 3 days or freeze up to 3 months.
Serving Suggestion: Warm slices, with butter or cream cheese, or a drizzle of orange glaze.

Nutritional Information*

*This is an approximate estimate calculated using an online tool and will vary based on specific ingredients used.

Per Slice (based on 12 slices): Calories: ~260, Fat: 11g, Carbohydrates: 36g, Sugar: 19g, Protein: 3g

Final Thoughts: A Loaf That Warms the Heart

And there you have it—a loaf that’s so much more than the sum of its parts. It’s the perfect blend of festive and cozy, impressive and incredibly simple. This Cranberry Orange White Chocolate Chip Bread is more than just a recipe; it’s a little edible hug, a tangible piece of holiday warmth you can share with everyone you love.

I hope this bread becomes a staple in your kitchen, just as it has in mine. I hope it fills your home with the most incredible aroma and gives you that proud, happy feeling of pulling something beautiful from the oven. Most of all, I hope it creates its own wonderful memories for you and your loved ones, whether it’s shared over a leisurely brunch, packaged as a heartfelt gift, or simply enjoyed in a quiet moment with a good book and a hot drink.