If you’re looking for a bright and flavorful baked treat that perfectly balances tart cranberries with zesty oranges, you have to try this Cranberry Orange Bread Recipe. It’s a delightful quick bread that’s wonderfully moist and fragrant, making it ideal for breakfast, snack time, or even a holiday gathering. Every bite bursts with fresh citrus aroma and juicy cranberry pops, creating a comforting yet exciting flavor combo that feels just like a warm hug from the oven. This recipe is straightforward to prepare and will quickly become a favorite in your kitchen.
Ingredients You’ll Need
The beauty of this Cranberry Orange Bread Recipe lies in its simple, pantry-friendly ingredients that work in harmony to create a loaf filled with texture, color, and just the right sweetness. Each component plays a key role—from the zesty orange adding brightness to the tart cranberries providing that irresistible tang.
- 2 cups all-purpose flour: Provides the sturdy base and structure for the bread.
- 1 cup granulated sugar: Sweetens the loaf perfectly without overpowering the natural tartness.
- 1 ½ teaspoons baking powder: Helps the bread rise to a light, fluffy texture.
- ½ teaspoon baking soda: Works alongside baking powder to ensure the bread is tender and airy.
- ½ teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 tablespoon orange zest: Adds vibrant citrus oils that deepen the orange flavor.
- ¾ cup orange juice (freshly squeezed preferred): Brings juicy freshness and moisture to the loaf.
- ½ cup unsalted butter (melted and slightly cooled): Infuses richness and helps create a soft crumb.
- 2 large eggs: Bind the ingredients while adding protein and richness.
- 1 ½ cups fresh or frozen cranberries (halved if large): Provide bursts of tartness and pretty pops of color throughout.
- 1 teaspoon vanilla extract: Rounds out the flavor with a subtle warm sweetness.
How to Make Cranberry Orange Bread Recipe
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F. Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for an effortless removal once baked. This initial step ensures your bread bakes evenly and doesn’t stick to the pan.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and orange zest until everything is evenly distributed. This careful mixing of dry ingredients helps ensure that your bread rises evenly and has that perfect light texture.
Step 3: Mix Wet Ingredients Separately
In another bowl, whisk the freshly squeezed orange juice, melted butter that’s slightly cooled, eggs, and vanilla extract. Mixing wet ingredients separately allows you to incorporate them smoothly into the dry ingredients without overmixing.
Step 4: Combine and Fold In Cranberries
Pour the wet mixture into the dry ingredients and stir gently just until combined. Avoid overmixing to keep your bread tender and soft. Then, carefully fold in the cranberries, giving the batter pops of color and bursts of tart flavor in every bite.
Step 5: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the top of the bread; if it starts browning too quickly, loosely tent it with foil for the last 15 minutes to prevent over-browning. Once done, let it cool in the pan for 10 minutes before transferring the bread to a wire rack to cool completely for the best slicing experience.
How to Serve Cranberry Orange Bread Recipe
Garnishes
This bread is delicious on its own, but you can take it up a notch with a few garnishes. A light dusting of powdered sugar adds a touch of visual appeal and sweetness that complements the tart cranberries perfectly. If you’re feeling indulgent, spread a bit of softened cream cheese or butter to add creamy richness that melts into the warm slices.
Side Dishes
Cranberry Orange Bread pairs wonderfully with a simple cup of coffee or tea for breakfast or an afternoon snack. For brunch, serve it alongside fresh fruit salad or a dollop of Greek yogurt to balance the sweet and tangy flavors. It also stands up well next to a savory cheese plate for a unique contrast of tastes.
Creative Ways to Present
For an elegant presentation, slice the bread into thick pieces and toast them lightly, then serve with whipped honey butter or a drizzle of maple syrup. You can even slice it thin and use it as a base for mini open-faced sandwiches topped with cream cheese and additional orange zest for a sophisticated appetizer.
Make Ahead and Storage
Storing Leftovers
Store your leftover cranberry orange bread at room temperature, wrapped tightly in plastic wrap or kept in an airtight container. It will stay fresh and moist for up to 3 days, perfect for quick grab-and-go breakfasts or snacks.
Freezing
If you want to keep this delightful bread longer, slice it and freeze the pieces individually wrapped in plastic wrap and stored in a resealable freezer bag. This method ensures you can enjoy your Cranberry Orange Bread Recipe at your own pace for up to 3 months.
Reheating
To bring frozen slices back to life, toast them directly from the freezer or warm them in a preheated oven at 325°F for about 10 to 15 minutes. The bread will regain its soft, tender crumb and vibrant flavors as if freshly baked.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Yes, you can use dried cranberries, but keep in mind they will give a sweeter and chewier texture compared to the tart freshness of fresh or frozen cranberries. If you substitute, consider reducing the sugar slightly to balance sweetness.
Is it necessary to use fresh orange juice or can I use store-bought?
Freshly squeezed orange juice is ideal for the brightest flavor and aroma. However, good quality store-bought orange juice works fine if fresh isn’t available, though it may be slightly less vibrant.
Can I add nuts to this Cranberry Orange Bread Recipe?
Absolutely! Adding ½ cup of chopped walnuts or pecans will introduce a lovely crunch and nutty flavor that pairs beautifully with the tart cranberries and citrus notes.
What’s the best way to slice this bread without crumbling?
Wait until the bread has cooled completely on a wire rack before slicing. Use a serrated bread knife and cut gently with a sawing motion to keep the slices intact and neat.
Can I make this recipe vegan?
To make this recipe vegan, you can replace eggs with flax eggs or a commercial egg replacer, use plant-based butter, and substitute the honey butter garnish with a vegan spread. Keep in mind the texture will be slightly different but still delicious.
Final Thoughts
This Cranberry Orange Bread Recipe is a true keeper that brings joy with every slice. Its wonderful balance of tangy cranberries and bright orange zest creates a loaf that is both comforting and exciting. Once you’ve made it, I promise it will find a special place in your baking repertoire, perfect for sharing with loved ones or savoring all by yourself.
Print
Cranberry Orange Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful Cranberry Orange Bread combining fresh cranberries with zesty orange for a perfect breakfast or snack treat. This quick bread is easy to prepare, packed with bright citrus notes, and has a tender crumb, making it ideal for holiday gatherings or everyday enjoyment.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon orange zest
Wet Ingredients
- ¾ cup orange juice (freshly squeezed preferred)
- ½ cup unsalted butter (melted and slightly cooled)
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 ½ cups fresh or frozen cranberries (halved if large)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest to evenly distribute all dry components and the citrus flavor.
- Combine Wet Ingredients: In a separate bowl, whisk the orange juice, melted butter, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined, taking care not to overmix to keep the bread tender.
- Fold in Cranberries: Carefully fold the cranberries into the batter, ensuring they are evenly distributed without breaking them apart.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely tent with foil for the final 15 minutes to prevent burning.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- This bread keeps well at room temperature for up to 3 days or can be frozen for up to 3 months to maintain freshness.
- Add ½ cup chopped walnuts or pecans for extra texture and crunch.
- If using frozen cranberries, do not thaw before adding to the batter to prevent excess moisture.
