If you’re looking to fill your kitchen with irresistible citrusy aromas, Cranberry Orange Bread is your ticket! Bursting with tart cranberries, zesty orange flavor, and a moist, tender crumb, this quick bread simply radiates sunshine on even the chilliest mornings. Perfect for breakfast, a holiday brunch, or gifting to loved ones, Cranberry Orange Bread brings together vibrant color and flavor in every delightful bite.
Ingredients You’ll Need
The magic of this Cranberry Orange Bread lies in simple, honest ingredients: each one plays a unique role, creating a loaf that’s wonderfully moist, beautifully tangy, and just sweet enough. Here’s everything you need, along with a tip for each to help you bake a perfect loaf every single time:
- All-purpose flour: The backbone of the bread, giving it a tender yet sturdy crumb that holds everything together.
- Granulated sugar: Sweetens the loaf and balances the tartness of the cranberries and citrus.
- Baking powder: This ensures a lovely rise and soft, airy texture.
- Baking soda: Reacts with the acidic orange juice, making every slice tender and light.
- Salt: Just enough to make the other flavors pop and keep the sweetness in check.
- Orange zest: The zest is where the purest orange oils and aroma live—don’t skip it for maximum zing!
- Orange juice: Both moistens the batter and delivers a naturally sweet, tangy flair.
- Vegetable oil: For a soft, moist crumb that keeps the bread fresh for days.
- Large egg: Adds structure and richness, holding the loaf together.
- Fresh or frozen cranberries: Their tartness creates bright, juicy bursts in every bite, and frozen ones don’t need to be thawed.
- Chopped walnuts (optional): For a satisfying crunch and earthy flavor, if you like a little texture in your loaf!
How to Make Cranberry Orange Bread
Step 1: Prep Your Oven and Pan
To set yourself up for baking success, preheat your oven to 350°F. Lightly grease a 9×5-inch loaf pan with a bit of oil or a baking spray—this makes for easy release when your bread is done. Taking a few seconds to prep your pan means no sticky mess and a perfect crust every time.
Step 2: Mix the Dry Ingredients
In a big mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Give them a good whisk to make sure everything is evenly distributed. The orange zest will release its glorious citrus oils, perfume the bowl, and ensure every slice is full of flavor.
Step 3: Blend the Wet Ingredients
In a separate bowl, whisk together the orange juice, vegetable oil, and the egg until completely combined and a bit frothy. This trio creates the wonderfully moist texture that makes Cranberry Orange Bread so irresistible.
Step 4: Combine and Fold
Pour the wet ingredients right into the bowl with your dry mixture. Stir gently—overmixing is the enemy here! When the batter is nearly smooth (a few lumps are just fine), gently fold in the cranberries and walnuts. This keeps them from sinking and distributes them throughout the loaf for a surprise in every slice.
Step 5: Fill the Pan and Bake
Spoon your batter into the prepared loaf pan, smoothing the top with a spatula. Slide it into the preheated oven and bake for 50 to 60 minutes. You’ll know it’s ready when the top is golden and a toothpick poked into the center comes out clean or with a few moist crumbs.
Step 6: Cool and Slice
Let the bread rest in its pan for about 10 minutes—this makes flipping it out a breeze. After that, turn it onto a wire rack to cool completely. Slicing too soon may lead to a crumbly mess, so patience pays off here. Once cooled, slice and enjoy your beautiful Cranberry Orange Bread!
How to Serve Cranberry Orange Bread
Garnishes
A drizzle of simple orange glaze (powdered sugar whisked with a splash of orange juice) is a gorgeous finishing touch, adding both shine and extra citrus pop. For a festive look, scatter a few extra chopped walnuts or candied orange peel over the top right before serving.
Side Dishes
Cranberry Orange Bread pairs beautifully with a creamy Greek yogurt, a pat of butter, or even soft cream cheese. For a breakfast spread, serve it alongside a fruit salad or a cup of hot tea or fresh coffee—pure comfort food vibes, guaranteed.
Creative Ways to Present
Try toasting slices and layering with mascarpone for an elegant brunch, or cut into cubes and use as the base for a decadent bread pudding. Mini loaves or muffins make delightful edible gifts during the holiday season, especially when wrapped in parchment and tied with a bright ribbon.
Make Ahead and Storage
Storing Leftovers
To keep your Cranberry Orange Bread moist and fresh, wrap cooled slices snugly in plastic wrap or foil, then store at room temperature for up to 3 days. If your kitchen runs a bit warm, pop the bread into the fridge and enjoy slices for up to a week.
Freezing
This bread freezes like a dream! Let it cool completely, then wrap the whole loaf (or individual slices) tightly in plastic wrap and place in a freezer bag. Cranberry Orange Bread will keep in the freezer for up to 3 months—just thaw at room temperature overnight when you need a treat.
Reheating
For that “just-baked” aroma and softness, warm slices briefly in the microwave for 10–15 seconds or toast them lightly. If you’re reheating several slices, cover them with foil and warm in a 300°F oven for 8–10 minutes.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Yes, you can use dried cranberries in a pinch! For best results, soak them in hot water or orange juice for 10 minutes to plump them up before folding into the batter so they stay juicy and don’t dry out the loaf.
What can I use instead of walnuts?
If you prefer a nut-free loaf, simply leave out the walnuts. You can also swap in pecans, sliced almonds, or even add a sprinkle of pumpkin seeds for a different crunch and flavor, making the Cranberry Orange Bread your own.
Can I make this recipe vegan?
Absolutely! Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, left to sit until gelled), and use a neutral plant-based oil. Cranberry Orange Bread will still be moist, delicious, and completely plant-based.
Should I thaw frozen cranberries first?
No need! Toss frozen cranberries right into the batter—just make sure to break up any clumps. They’ll bake up beautifully, keeping your Cranberry Orange Bread moist without bleeding too much color.
How do I know if the bread is fully baked?
The best test is to insert a toothpick or skewer into the center of the loaf: if it comes out clean or with just a few crumbs, it’s ready. If you notice the top is browning too fast, lay a piece of foil loosely over the bread for the last 10–15 minutes of baking.
Final Thoughts
There’s something so special about pulling a warm loaf of Cranberry Orange Bread from the oven and sharing it with people you care about. I hope you’ll give this recipe a try and find yourself coming back to it again and again, just like I do. Happy baking—you’re going to love every bright, tangy, sweet bite!
Print
Cranberry Orange Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Orange Bread is a delightful combination of tart cranberries and zesty orange in a moist, tender loaf. Perfect for breakfast or a holiday treat!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 tablespoon orange zest
- ¾ cup orange juice
- ⅓ cup vegetable oil
- 1 large egg
Mix-Ins:
- 1½ cups fresh or frozen cranberries (halved if large)
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
- Combine Wet Ingredients: In another bowl, whisk together the orange juice, oil, and egg until fully combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add Mix-Ins: Gently fold in the cranberries and walnuts if using.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a sweeter twist, drizzle with a simple orange glaze made of powdered sugar and orange juice.
- Frozen cranberries do not need to be thawed before use.
- Store at room temperature for up to 3 days or refrigerate for longer freshness.
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