Cranberry Orange Quick Bread with Freshly Milled Flour

ByEmily Rider
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This fresh milled flour cranberry bread is a tender cranberry orange quick bread made with a blend of freshly milled hard white and soft white wheat, fresh orange zest and juice, and plenty of tart cranberries. A simple orange glaze finishes the loaf, making it a lovely fit for holiday breakfasts, Thanksgiving mornings, and homemade gifts.

There’s no starter to feed and no mixer to pull out. Everything comes together in one bowl with a whisk and a spatula, then the batter rests for a few minutes so the freshly milled flour can absorb the liquid before the cranberries go in. The blend of hard white and soft white wheat gives this bread a lovely balance of structure and tenderness.

Serve a slice with a little butter alongside your morning coffee, or set the glazed loaf out on a holiday brunch table where the bright orange and ruby-red cranberries really shine.

If you keep a starter on the counter, my Sourdough Cranberry Orange Bread brings these same bright flavors to a sourdough loaf using bread flour. I also have a freshly milled flour sourdough version, Cranberry Orange Sourdough Bread with Freshly Milled Flour, for anyone who enjoys baking sourdough with freshly milled grains.

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Why You’ll Love This Recipe

  • Bright cranberry orange flavor – Orange zest rubbed into the sugar, fresh juice in the batter, and an orange glaze on top balance the tart cranberries in every slice.
  • One bowl, no mixer – The batter comes together with a whisk and a spatula, so there’s very little to clean up.
  • A tender crumb with just the right structure – My tested 60/40 blend of freshly milled hard white and soft white wheat gives this quick bread enough structure to hold the cranberries while keeping each slice soft and tender.

Ingredients You’ll Need

  • Freshly milled hard white and soft white wheat flour – I use a 60/40 blend of hard white and soft white wheat for my quick breads. After testing this cranberry orange loaf with 161 grams of hard white wheat and 108 grams of soft white wheat, I loved the balance of structure and tenderness. The hard white wheat gives the loaf enough structure to hold the cranberries, while the soft white wheat helps keep the crumb tender. If you’re deciding which grains to keep in your pantry, my guide to the Best Whole Grains to Mill at home walks through each one.
  • Fresh oranges – Both the zest and the juice go into this loaf. Rubbing the zest into the sugar releases its oils for a stronger orange flavor, so set a little zest aside for the glaze before you start.
  • Cranberries – Fresh or frozen both work, and frozen cranberries go straight into the batter without thawing. Halving or roughly chopping them spreads the tartness through the loaf. A standard bag leaves extra cranberries, which are perfect for a batch of cranberry orange sauce.
  • A full ingredient list with exact amounts can be found in the recipe card below.

Variations & Add-Ins

  • Add toasted pecans – Fold ½ cup of chopped toasted pecans into the batter along with the cranberries for a cranberry orange nut bread.
  • Warm it up with spice – Whisk ½ teaspoon of cinnamon or ¼ teaspoon of cardamom into the batter with the baking powder for a cozier holiday flavor.
  • Finish with sparkling sugar – Skip the glaze and sprinkle 1 tablespoon of coarse sparkling sugar over the batter before baking for a crisp, crackly top.

Recipe Tips

Use the 60/40 flour blend. I tested this loaf with 161 grams of hard white wheat and 108 grams of soft white wheat. The hard white wheat provides structure, while the soft white wheat keeps the crumb tender. This is the blend I use for my freshly milled quick breads.

Rub the zest into the sugar. Working the orange zest into the sugar with your fingertips releases its oils, so the orange flavor carries through the whole loaf instead of staying in little flecks.

Give the batter its rest. The 10–15 minute rest gives the freshly milled flour time to soak up the liquid, helping the crumb bake up soft instead of dense or gritty. The batter also thickens as it sits. If you’re new to baking with fresh flour, Baking with Freshly Milled Flour walks through what to expect.

Add the cranberries after the rest. Reserve 9 grams of the freshly milled flour to toss with the cranberries before gently folding them into the thickened batter. This helps keep the cranberries distributed throughout the loaf instead of sinking to the bottom.

Stir just until combined. Once the flour goes in, stop as soon as the dry streaks disappear. A few small lumps are fine and will smooth out during the rest.

Cool completely before glazing. Glaze poured over a warm loaf melts and soaks in. On a fully cooled loaf, it sets into a pretty white drizzle.

How To Make Cranberry Orange Quick Bread with Freshly Milled Flour

  1. Preheat and mill the flour – Preheat the oven to 325°F (165°C). Grease a 9×5-inch loaf pan, line it with parchment paper, and lightly grease the parchment. Mill 161 grams of hard white wheat berries and 108 grams of soft white wheat berries on the finest setting.
  2. Prepare the dry ingredients – In a separate mixing bowl, combine the freshly milled hard white and soft white wheat flours. Reserve 9 grams of the flour for coating the cranberries. Add the baking powder, baking soda, and salt to the remaining 260 grams of flour. Whisk until evenly combined.
  3. Make the orange base – Before mixing, reserve 1 teaspoon of orange zest for the glaze. In a large mixing bowl, rub the remaining 1 tablespoon of orange zest into the granulated sugar with your fingertips until fragrant. Whisk in the melted and slightly cooled butter, eggs, orange juice, buttermilk, and vanilla until smooth.
  4. Mix the batter – Add the prepared dry ingredients to the orange base in the large mixing bowl. Gently stir with a spatula just until no dry streaks remain. Avoid overmixing.
  5. Rest the batter – Let the batter rest for 10–15 minutes so the freshly milled flour can absorb the liquid. The batter will thicken noticeably during this time.
  6. Fold in the cranberries – Toss the halved or roughly chopped cranberries with the reserved 9 grams of freshly milled flour. Gently fold them into the rested batter with a few strokes. Spread the batter evenly in the prepared loaf pan.
  7. Bake – Bake for 60–70 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent it with foil for the last 20 minutes. Frozen cranberries may need a few extra minutes.
  8. Cool and glaze – Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment and transfer it to a wire rack to cool completely. Stir together the powdered sugar, fresh orange juice, and reserved teaspoon of orange zest until thick but pourable. Drizzle over the cooled loaf.

How to Gift This FMF Cranberry Orange Bread

  • Wrap it for the holidays – Once the glaze has set for about an hour, wrap the loaf in parchment paper, tie it with baker’s twine, and tuck a sprig of greenery and a gift tag under the bow. You can also place the glaze in a mason jar and gift them separately. So that it travels well and is presentable.
  • Bake ahead for December gifting – Bake and freeze the loaves unglazed in early December. Thaw them the day before you deliver, then add the orange glaze so each loaf looks freshly made.
  • Build a cozy morning basket – Pair a wrapped loaf with a jar of hot cocoa mix and a small bag of good coffee for a neighbor, teacher, or friend.

Storage Suggestions

  • Room temperature – Store the glazed or unglazed loaf in an airtight container at room temperature for up to 2 days.
  • Refrigerator – For longer storage, keep the bread in an airtight container in the refrigerator for up to 5 days. Let slices come to room temperature before serving, or warm them briefly for a softer crumb.
  • Freezer – Wrap the completely cooled, unglazed loaf tightly in plastic wrap and foil, or place it in a freezer-safe bag. Freeze for up to 3 months.
  • To thaw – Let the loaf thaw in its wrapping at room temperature, then add the orange glaze before serving.

Pairing Ideas

FAQs

For this recipe, I used a 60/40 blend of all purpose flour blend freshly milled hard white and soft white wheat. After testing this loaf with 161 grams of hard white wheat and 108 grams of soft white wheat, I found that the hard white wheat gives the bread the structure it needs, while the soft white wheat keeps the crumb tender. It’s the same flour blend I like to use for my freshly milled quick breads.

A few small steps make a difference. Rub the orange zest into the sugar to bring out its flavor, let the batter rest for 10–15 minutes so the freshly milled flour can absorb the liquid, and toss the cranberries with the reserved 9 grams of flour before folding them in. Let the loaf cool completely before adding the orange glaze.

Fresh or frozen cranberries work for this recipe. Add frozen cranberries without thawing, and allow a few extra minutes of baking time if needed. I haven’t tested this recipe with dried cranberries. They’re sweeter and contain less moisture, so they aren’t a direct substitute.

You can blend different flours in quick breads, but I haven’t tested bread flour in this recipe. My tested version uses freshly milled hard white and soft white wheat. Bread flour has different protein and absorption properties, so substituting it could change the crumb. If you’re interested in adapting other recipes, my guide to converting recipes to freshly milled flour explains where to start.

Overmixing the batter, skipping the flour hydration rest, or underbaking can contribute to a dense or gummy loaf. Stir just until the dry flour disappears, allow the batter to rest for 10–15 minutes, and check the center with a toothpick before removing it from the oven. Let the bread cool completely before slicing so the crumb has time to set.

More Freshly Milled Flour Recipes from the Cottage

Did you know you can convert your favorite recipes to freshly milled flour? Learn how to convert recipes and find more fresh flour guides at The Cottage Mill.

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Cranberry Orange Bread With Freshly Milled Flour

Author: Emily Rider
This cranberry orange quick bread is made with a 60/40 blend of freshly milled hard white and soft white wheat flour, fresh orange juice and zest, and tart cranberries. Finished with a simple orange glaze, it has a tender crumb with enough structure to hold the cranberries beautifully.
Print Recipe Rate this Recipe Pin Recipe
Prep:20 minutes
Cook:1 hour
Rest Time:15 minutes
Total:1 hour 35 minutes
Course: Bread, Breakfast, Desserts, Freshly Milled Flour
Cuisine: American
Servings: 10 slices

Equipment

  • 9×5 inch loaf pan

Ingredients

For the Cranberry Orange Bread

  • Hard white wheat berries – 161 grams
  • Soft white wheat berries – 108 grams (mix the two flours after milling and reserve 9 grams for cranberries)
  • Granulated sugar – ¾ cup 150 grams
  • Fresh orange zest – Zest of 2 medium oranges approximately 8 grams, divided. Reserve 1 tablespoon for the batter and 1 teaspoon for the glaze.
  • Unsalted butter melted and slightly cooled – ½ cup, 113 grams
  • Large eggs room temperature – 2 eggs, approximately 100 grams without shells
  • Fresh orange juice – ½ cup 120 grams
  • Buttermilk room temperature – ¼ cup, 60 grams
  • Vanilla extract – 1 teaspoon approximately 4 grams
  • Baking powder – 2 teaspoons approximately 8 grams
  • Baking soda – ½ teaspoon approximately 2.5 grams
  • Salt – ½ teaspoon approximately 3 grams
  • Fresh or frozen cranberries halved or roughly chopped – 1½ cups, 150 grams. If frozen, do not thaw. (coat with 9 grams of the reserved flour blend)

For the Orange Glaze

  • Powdered sugar – 1 cup 120 grams
  • Fresh orange juice – 1½ to 2 tablespoons approximately 22 to 30 grams
  • Reserved fresh orange zest – 1 teaspoon approximately 2 grams

Instructions

  1. Preheat and mill the flour – Preheat the oven to 325°F (165°C). Grease a 9×5-inch loaf pan, line it with parchment paper, and lightly grease the parchment. Mill 161 grams of hard white wheat berries and 108 grams of soft white wheat berries on the finest setting.
  2. Prepare the dry ingredients – In a separate mixing bowl, combine the freshly milled hard white and soft white wheat flours. Reserve 9 grams of the flour for coating the cranberries. Add the baking powder, baking soda, and salt to the remaining 260 grams of flour. Whisk until evenly combined.
  3. Make the orange base – Before mixing, reserve 1 teaspoon of orange zest for the glaze. In a large mixing bowl, rub the remaining 1 tablespoon of orange zest into the granulated sugar with your fingertips until fragrant. Whisk in the melted and slightly cooled butter, eggs, orange juice, buttermilk, and vanilla until smooth.
  4. Mix the batter – Add the prepared dry ingredients to the orange base in the large mixing bowl. Gently stir with a spatula just until no dry streaks remain. Avoid overmixing.
  5. Rest the batter – Let the batter rest for 10–15 minutes so the freshly milled flour can absorb the liquid. The batter will thicken noticeably during this time.
  6. Fold in the cranberries – Toss the halved or roughly chopped cranberries with the reserved 9 grams of freshly milled flour. Gently fold them into the rested batter with a few strokes. Spread the batter evenly in the prepared loaf pan.
  7. Bake – Bake for 60–70 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent it with foil for the last 20 minutes. Frozen cranberries may need a few extra minutes.
  8. Cool and glaze – Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment and transfer it to a wire rack to cool completely. Stir together the powdered sugar, fresh orange juice, and reserved teaspoon of orange zest until thick but pourable. Drizzle over the cooled loaf.

Notes

Flour preparation – Mill both wheat varieties on the finest setting. Use the freshly milled flour without sifting.
Cranberries – Fresh or frozen cranberries can be used. Halve or roughly chop them before adding. If using frozen cranberries, do not thaw before folding them into the batter.
Batter rest – Allow the full 10 to 15 minutes for the freshly milled flour to hydrate. This helps the batter thicken before adding the cranberries.

Nutrition

Calories: 307kcal, Carbohydrates: 50g, Protein: 5g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 58mg, Sodium: 277mg, Potassium: 65mg, Fiber: 4g, Sugar: 29g, Vitamin A: 379IU, Vitamin C: 9mg, Calcium: 77mg, Iron: 1mg

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Close-up of a woman in a peach blouse smiling and leaning against a kitchen counter, with fresh flour and wheat berries visible beside her.

Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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