If you love that perfect balance of tart cranberries and bright citrus, this Cranberry Orange Bread Recipe is going to become your new go-to favorite. It’s a delightful quick bread that’s moist, tender, and bursting with fresh flavors, making it a wonderful treat for breakfast, an afternoon snack, or even a festive dessert. The interplay between juicy cranberries and zesty orange lifts the bread to a whole new level, creating something simply irresistible. Plus, it’s easy to make, so you’ll feel like a baking rockstar with every slice you share.
Ingredients You’ll Need
Getting the perfect Cranberry Orange Bread Recipe starts with simple, everyday ingredients that each play a crucial role. From the flour that forms the base to the fresh cranberries that add bursts of flavor, every item has its place in creating the ultimate texture and taste.
- 2 cups all-purpose flour: Provides the structure and soft crumb to the bread.
- 1 teaspoon baking powder: Helps the bread rise and stay light.
- 1/2 teaspoon baking soda: Works with the acidity in orange juice to give the bread lift.
- 1/4 teaspoon salt: Enhances all the flavors, balancing sweetness.
- 1/2 cup unsalted butter, softened: Adds richness and moisture to the loaf.
- 1 cup granulated sugar: Sweetens the bread, creating a perfect contrast to tart cranberries.
- 2 large eggs: Bind everything together and contribute to a tender crumb.
- 1/2 cup orange juice (freshly squeezed): Infuses bright citrus flavor and moisture.
- 1/4 cup milk: Adds extra moisture and softens the texture.
- 1 tablespoon orange zest: Packs an aromatic punch for that signature orange taste.
- 1 teaspoon vanilla extract: Deepens the flavor profile with warm undertones.
- 1 1/2 cups fresh or frozen cranberries, roughly chopped: Bursting bits of tartness throughout the bread.
- 1 cup powdered sugar: For the optional glaze that adds a sweet finishing touch.
- 2–3 tablespoons orange juice: Combined with powdered sugar to make a glossy, citrusy drizzle.
How to Make Cranberry Orange Bread Recipe
Step 1: Preheat Your Oven and Prepare the Pan
Start by warming your oven to 350°F (175°C). This gives the bread the perfect gentle heat it needs to bake evenly. Next, grease and flour a 9×5-inch loaf pan to ensure your bread slides out effortlessly once it’s baked.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This simple mixture helps distribute the leavening agents evenly throughout the bread, ensuring a uniform rise and texture.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This step is essential because it incorporates air, which will give you a tender, airy crumb. Then, add the eggs one at a time, beating well after each addition—this helps the batter emulsify beautifully.
Step 4: Add Wet Flavors
Now stir in the vibrant orange juice, milk, orange zest, and vanilla extract. These ingredients bring moisture and that unmistakable burst of citrus flavor, making the bread delightfully fragrant and tender.
Step 5: Combine Dry and Wet Ingredients
Gradually fold the dry mix into the wet batter, being careful not to overmix. Overworking the batter can lead to tough bread, so stir just until combined. Gently fold in the chopped cranberries last, adding those lovely ruby pops of tartness all through your loaf.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top for an even rise. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The baking time gives the bread that perfect golden crust while keeping the interior moist and tender.
Step 7: Cool and Glaze
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. For an extra special finish, whisk powdered sugar with 2 to 3 tablespoons of fresh orange juice until smooth, then drizzle it over the cooled bread. This glaze adds a sweet, citrusy shine that’s simply irresistible.
How to Serve Cranberry Orange Bread Recipe
Garnishes
To take your Cranberry Orange Bread Recipe to the next level, fresh orange slices or whole cranberries sprinkled on top before serving add a pretty and fresh element. A light dusting of powdered sugar also adds a touch of elegance and sweetness without overpowering the flavors.
Side Dishes
This bread pairs extraordinarily well with a dollop of creamy mascarpone or smooth cream cheese. For a cozy touch, serve alongside a hot cup of tea or freshly brewed coffee. You can also offer some honey or orange marmalade on the side for guests who want to amplify the sweetness or citrus notes.
Creative Ways to Present
Make your Cranberry Orange Bread Recipe feel like a gift by slicing it thick and layering it with butter and a drizzle of honey, then toast it lightly for a warm treat. You can also create mini sandwiches with a smear of ricotta cheese and a sprinkle of cinnamon for a fancy brunch option everyone will rave about.
Make Ahead and Storage
Storing Leftovers
If you have leftover bread, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days. This way, the bread maintains its moisture without drying out, so every slice tastes just as good as when it was fresh.
Freezing
This recipe freezes beautifully! To keep your Cranberry Orange Bread Recipe fresh for longer, wrap the loaf tightly in plastic wrap followed by aluminum foil, then place it in the freezer. It can be frozen for up to 3 months without losing flavor or texture. Thaw it overnight in the refrigerator before serving.
Reheating
To enjoy your cranberry orange bread like it’s freshly baked, warm slices in a toaster oven or regular oven at 300°F for about 5-7 minutes. This gentle reheating brings back that soft texture and the lovely aroma of orange zest and cranberries.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Absolutely! While fresh or frozen cranberries provide a juicier, fresher bite, dried cranberries can work too. Just keep in mind that dried cranberries are sweeter, so you might want to reduce the sugar slightly in the recipe.
What can I substitute for orange juice if I don’t have any?
If you’re out of orange juice, lemon juice mixed with a little sugar or even apple juice can stand in as substitutes. The key is to maintain some acidity to activate the baking soda and add the citrusy brightness.
Is it necessary to chop the cranberries?
Chopping cranberries is recommended because it helps distribute their tart flavor more evenly throughout the bread and prevents large bursts that might be too intense in single bites. Plus, it makes slicing the bread neater and easier.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup. Ensure the blend contains xanthan gum for the best texture. The bread may be a bit more delicate but will still be delicious.
How long will the glaze stay good on the bread?
The glaze is best enjoyed the day it’s made because it can soften and absorb into the bread over time. If you prefer, you can store the bread without glaze and add it just before serving to keep that fresh drizzled look.
Final Thoughts
There’s something truly comforting about a slice of homemade bread filled with bright cranberry tang and sunny orange zest, and this Cranberry Orange Bread Recipe delivers that in spades. It’s easy to make, wonderfully flavorful, and perfect to share with friends and family. I can’t wait for you to try it and see how quickly it becomes a beloved staple in your baking repertoire!
Print
Cranberry Orange Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 servings)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
A delightful Cranberry Orange Bread combining the tartness of fresh cranberries with the bright citrus flavor of orange zest and juice, resulting in a moist, flavorful loaf perfect for breakfast or a sweet snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup orange juice (freshly squeezed)
- 1/4 cup milk
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups fresh or frozen cranberries, roughly chopped
Glaze (Optional)
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing and flouring it to ensure the bread doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add Eggs and Liquids: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then mix in the freshly squeezed orange juice, milk, orange zest, and vanilla extract until everything is combined.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to prevent a dense loaf. Finally, fold in the roughly chopped cranberries carefully to disperse them evenly.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place it in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes to set, then carefully transfer it to a wire rack to cool completely for best texture.
- Glaze (Optional): In a small bowl, whisk together the powdered sugar and 2 to 3 tablespoons of orange juice until smooth. Drizzle the glaze generously over the cooled bread for a sweet and citrusy finish.
Notes
- You can use either fresh or frozen cranberries; if using frozen, do not thaw before mixing to avoid turning the batter pink.
- For a more pronounced orange flavor, increase the orange zest to 2 tablespoons.
- The glaze is optional but adds a beautiful glossy finish and additional sweetness.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This recipe can be doubled to bake in two loaf pans for sharing or freezing.
