Cranberry Orange Bread

by

Cranberry Orange Bread

Description

Cranberry Orange Bread is a soft, moist quick bread bursting with tart cranberries and fresh citrus flavor. The bright orange zest and juice perfectly complement the sweet-tart cranberries, creating a delicious loaf that’s ideal for breakfast, brunch, afternoon tea, or holiday gatherings. This easy, no-yeast recipe comes together quickly and fills your kitchen with a wonderful citrus aroma while baking.

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: 55–65 minutes
  • Cooling Time: 20 minutes
  • Total Time: 1 hour 35 minutes

Servings

  • Makes: 10 slices

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup (115g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh orange zest
  • ½ cup (120ml) fresh orange juice
  • ¼ cup (60ml) milk

Add-ins

  • 1½ cups fresh or frozen cranberries (do not thaw if frozen)
  • 1 tablespoon flour (for coating cranberries)

Optional Orange Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh orange juice
  • ½ teaspoon orange zest

Instructions

Step 1: Prepare

  • Preheat oven to 350°F (175°C).
  • Grease and line a 9×5-inch loaf pan with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, whisk together:

  • Flour
  • Baking powder
  • Baking soda
  • Salt

Step 3: Mix Wet Ingredients

In another large bowl:

  • Whisk melted butter and sugar.
  • Beat in eggs one at a time.
  • Add vanilla.
  • Stir in orange zest, orange juice, and milk.

Step 4: Combine

  • Gradually fold dry ingredients into wet ingredients.
  • Mix only until combined.

Step 5: Add Cranberries

  • Toss cranberries with 1 tablespoon flour.
  • Fold gently into batter.

Step 6: Bake

  • Pour batter into prepared loaf pan.
  • Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool

  • Cool in pan for 10 minutes.
  • Transfer to a wire rack.

Step 8: Glaze (Optional)

  • Mix powdered sugar with orange juice.
  • Drizzle over cooled bread.
  • Sprinkle with extra orange zest.

Chef’s Notes

  • Fresh orange zest provides the strongest citrus flavor.
  • Frozen cranberries work perfectly without thawing.
  • Avoid overmixing for a tender crumb.
  • If using dried cranberries, soak them in warm orange juice for 10 minutes before adding.
  • The flavor improves after resting overnight.

Tips for Success

  • Use room-temperature eggs.
  • Measure flour correctly by spooning it into the measuring cup and leveling it off.
  • Coat cranberries with flour to help prevent sinking.
  • Cover loosely with foil if the top browns too quickly.
  • Allow the loaf to cool completely before slicing.
  • Use fresh orange juice for the best taste.

Storage

Room Temperature

  • Store in an airtight container for up to 3 days.

Refrigerator

  • Keeps fresh for 1 week.

Freezer

  • Wrap tightly and freeze for up to 3 months.
  • Thaw overnight before serving.

Nutritional Information (Per Slice, Approximate)

  • Calories: 260
  • Protein: 4g
  • Carbohydrates: 36g
  • Fat: 11g
  • Saturated Fat: 6g
  • Fiber: 2g
  • Sugar: 19g
  • Sodium: 180mg
  • Cholesterol: 55mg
  • Vitamin C: 10% DV
  • Calcium: 4% DV
  • Iron: 8% DV

Health Benefits

  • Cranberries are rich in antioxidants that help protect cells from oxidative stress.
  • Oranges provide vitamin C, which supports immune function and collagen production.
  • The recipe contains dietary fiber that promotes digestive health.
  • Homemade bread allows you to control the amount of sugar and fat.
  • Fresh fruit adds natural flavor and nutrients.
  • Eggs contribute protein and essential vitamins.
  • Butter provides richness, though it can be partially replaced with yogurt or applesauce for a lighter loaf.

Flavor Variations

  • Add ½ cup chopped walnuts or pecans.
  • Mix in white chocolate chips.
  • Sprinkle coarse sugar on top before baking.
  • Add cinnamon or cardamom for warmth.
  • Substitute half the all-purpose flour with whole wheat flour.
  • Stir in shredded coconut for extra texture.

Serving Suggestions

  • Serve warm with butter.
  • Enjoy with cream cheese.
  • Pair with coffee or hot tea.
  • Toast slices and spread with orange marmalade.
  • Serve as part of a holiday breakfast or brunch.

Frequently Asked Questions (Q&A)

Q1: Can I use frozen cranberries?
A: Yes. Add them straight from the freezer without thawing.

Q2: Can I use dried cranberries?
A: Yes. Soak them briefly in warm orange juice for a softer texture.

Q3: Why is my bread dense?
A: Overmixing the batter or adding too much flour can make the loaf dense.

Q4: How do I know when it’s done?
A: Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

Q5: Can I make muffins instead?
A: Yes. Bake in a muffin tin at 350°F (175°C) for 18–25 minutes.

Q6: Can I make this recipe ahead of time?
A: Yes. The flavor often improves after a day, making it a great make-ahead bake.

Q7: Can I reduce the sugar?
A: Yes. You can reduce it to ½ cup, though the bread will be slightly less sweet and the cranberries may taste tarter.

Q8: Can I freeze individual slices?
A: Absolutely. Wrap slices individually and freeze for quick breakfasts or snacks.

Q9: What pairs well with Cranberry Orange Bread?
A: Butter, cream cheese, honey, orange marmalade, Greek yogurt, tea, coffee, or hot chocolate.

Q10: Can I make it dairy-free?
A: Yes. Replace the butter with a neutral vegetable oil or dairy-free butter and use a plant-based milk such as almond, oat, or soy milk.