Cranberry Orange Bread Recipe

Introduction

Cranberry Orange Bread is a delightful treat combining the tartness of cranberries with the bright flavor of orange. This moist and fragrant quick bread is perfect for breakfast, snacks, or a holiday gathering. It’s easy to make and packed with fresh, natural ingredients.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 3/4 cup orange juice
• 1 tablespoon orange zest
• 1 and 1/2 cups fresh or frozen cranberries
• 1/2 cup chopped nuts (such as walnuts or pecans) (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Step 2: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
3. Step 3: In a separate bowl, beat the softened butter until creamy. Add the eggs, orange juice, and orange zest. Mix until well combined.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Step 5: Gently fold in the cranberries and chopped nuts, if using.
6. Step 6: Pour the batter into the prepared loaf pan and spread it evenly.
7. Step 7: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Tips & Variations

• Use fresh cranberries for a brighter taste, but frozen cranberries will work well too—just don’t thaw them before adding.
• Swap out orange juice for grapefruit juice for a slightly different citrus twist.
• For extra moisture, consider adding a tablespoon of sour cream or yogurt to the wet ingredients.
• Toasting the nuts before adding enhances their flavor and adds a nice crunch.

Storage

Store the cranberry orange bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, thaw if frozen, then warm slices in a toaster or microwave for a few seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Yes, but dried cranberries are sweeter and less juicy, so reduce any added sugar slightly and consider adding a bit of orange juice to keep the bread moist.

Is it possible to make this bread gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. The texture may vary slightly but will still be delicious.

Cranberry Orange Bread Recipe

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★★★★★

4.9 from 94 reviews

This Cranberry Orange Bread is a delightful combination of tart cranberries and zesty orange flavors baked into a moist, tender loaf. Perfect for breakfast, brunch, or a sweet snack, this bread features a balance of citrus brightness and fruity tartness with a hint of crunch from optional nuts. Easy to prepare, it’s a wonderful seasonal treat that brings fresh flavors to your table.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1/4 cup unsalted butter, softened
• 2 large eggs
• 3/4 cup orange juice
• 1 tablespoon orange zest

Add-ins

• 1 and 1/2 cups fresh or frozen cranberries
• 1/2 cup chopped nuts (such as walnuts or pecans) (optional)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent the bread from sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir well to evenly distribute all ingredients.
3. Cream Butter and Add Wet Ingredients: In a separate bowl, beat the softened butter until creamy. Incorporate the eggs, orange juice, and orange zest thoroughly, ensuring the mixture is smooth and well combined.
4. Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to prevent the bread from becoming dense.
5. Fold in Cranberries and Nuts: Carefully fold in the fresh or frozen cranberries and chopped nuts, distributing them evenly throughout the batter.
6. Transfer Batter to Pan: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula to create a smooth top.
7. Bake the Bread: Place the pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.

Notes

• For a more intense orange flavor, consider adding extra orange zest or a splash of orange extract.
• Frozen cranberries can be used directly without thawing to prevent bleeding color into the batter.
• Substitute nuts or omit them entirely for nut-free bread.
• Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• Store bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.

Keywords: cranberry bread, orange bread, quick bread, holiday bread, citrus bread, breakfast bread, nut bread