If you are on the hunt for a delightful treat that bursts with bright, zesty flavor and a hint of warmth, this Cranberry Orange Bread Recipe is going to become your new best friend in the kitchen. It combines the tart juiciness of fresh cranberries with the fragrant zest of oranges, creating a moist, tender loaf that’s perfect any time of day. Whether you’re baking for a cozy breakfast, a snack, or something special to share, this bread delivers a stunning balance of sweet and tangy in every bite. I can’t wait to walk you through making this vibrant, crowd-pleasing classic that will fill your home with irresistible aromas and happy smiles.
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing its own magic to this Cranberry Orange Bread Recipe. From the rich butter that ensures moistness, to the fresh orange juice that lifts the flavor, everything plays a vital role in creating the perfect loaf.
- 2 cups all-purpose flour: This forms the structure of your bread, giving it a soft, tender crumb.
- 1 cup granulated sugar: Adds just the right amount of sweetness to balance the tart cranberries.
- 1 tablespoon baking powder: Helps the bread rise beautifully for a light texture.
- 1/2 teaspoon baking soda: Works with the acidic orange juice to create lift and softness.
- 1/2 teaspoon salt: Enhances all the flavors, making each bite pop.
- 1/2 teaspoon ground cinnamon: Brings a gentle warmth that complements the fruit perfectly.
- 1/2 cup unsalted butter, softened: For richness and that irresistibly tender crumb.
- 1 large egg: Binds everything together and adds moisture.
- 3/4 cup orange juice (freshly squeezed is best): Offers zesty brightness and a subtle citrus tang.
- Zest of 1 large orange: Intensifies the orange flavor with fragrant oils from the peel.
- 1 1/2 cups fresh or frozen cranberries, coarsely chopped: The star ingredient adding pops of tartness and vibrant color.
- 1/2 cup walnuts or pecans, chopped (optional): Adds a satisfying crunch and nutty depth.
- 1 teaspoon vanilla extract: Rounds out the flavor profile with a sweet aromatic touch.
How to Make Cranberry Orange Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. This simple prep ensures your bread will slide out effortlessly once baked, keeping that lovely shape intact.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Mixing these dry ingredients well creates the foundation for even texture and flavor throughout your bread.
Step 3: Mix the Wet Ingredients
In a separate bowl, cream the softened butter until smooth. Then add the egg, orange juice, orange zest, and vanilla extract. Mixing these until combined ensures the citrusy and buttery flavors meld perfectly into your batter.
Step 4: Blend Wet and Dry Mixtures
Slowly incorporate the wet mixture into the dry ingredients, stirring gently until just combined. The batter may look a bit lumpy, and that’s perfectly fine. Overmixing can make the bread tough—so go easy here.
Step 5: Fold in Cranberries and Nuts
Carefully fold in the chopped cranberries and nuts if you’re using them. This step ensures the burst of tartness and the crunch from nuts are evenly spread in every slice.
Step 6: Pour Batter into Pan
Transfer the batter into your prepared loaf pan, smoothing out the top with a spatula to help it bake evenly and look inviting.
Step 7: Bake Until Golden and Perfect
Bake the bread for 55 to 65 minutes. The key is to test it with a toothpick in the center; when it comes out clean, your bread is ready! If it begins browning too fast, tent the top loosely with foil for the last 15 minutes to keep it from overcooking.
Step 8: Cool Before Slicing
Once baked, let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack. Cooling completely before slicing helps the crumb set perfectly and makes for easier cutting without crumbling.
How to Serve Cranberry Orange Bread Recipe
Garnishes
A simple dusting of powdered sugar can add a pretty finish and a touch of extra sweetness. For a more luxurious touch, spread a thin layer of softened cream cheese or orange marmalade on top to highlight the citrus and berry flavors.
Side Dishes
This bread pairs beautifully with a cup of hot tea or coffee, making it ideal for breakfast or afternoon snack time. Serve alongside a fresh fruit salad for a light, refreshing contrast, or a scoop of vanilla yogurt for creamy richness.
Creative Ways to Present
For a charming brunch centerpiece, slice the Cranberry Orange Bread Recipe thickly and arrange slices on a decorative platter with sprigs of fresh rosemary or orange slices. Wrap individual slices for packed lunches or gift them as a homemade treat during the holidays.
Make Ahead and Storage
Storing Leftovers
Store your leftover bread in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 3 days. This keeps it moist and fresh without drying out.
Freezing
If you want to keep the bread longer, slice it first and freeze the slices in a freezer-safe bag. This makes it easy to grab just what you need without thawing the entire loaf—perfect for busy mornings.
Reheating
To enjoy the bread warm, gently toast individual slices or microwave them for about 15 seconds. Adding a pat of butter or a smear of cream cheese while warm makes it extra comforting.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work wonderfully in this recipe. Just be sure to fold them in while they’re still frozen to prevent the batter from turning purple or watery.
Is it necessary to use nuts in the recipe?
Nuts add a lovely crunch, but they are completely optional. If you have allergies or prefer a nut-free loaf, simply leave them out without affecting the overall texture too much.
How can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend that’s suited for breads. Be sure to check the baking powder is gluten-free as well. The texture might be slightly different but still delicious.
Can I make this bread without orange juice?
The orange juice is key for the citrus flavor and acidity that activates the baking soda. A good substitute is lemon juice, but using water or milk will change the flavor and texture noticeably.
Will the bread keep well for several days?
Yes, when stored properly, this bread stays moist and flavorful for up to three days at room temperature. Beyond that, freezing is your best bet to maintain freshness.
Final Thoughts
I genuinely hope you give this Cranberry Orange Bread Recipe a try because it’s one of those special bakes that spreads joy with its vibrant flavors and comforting texture. It’s straightforward to make, wonderfully versatile, and sure to brighten up your baking repertoire. Trust me, once you taste it, it will quickly become a beloved classic in your kitchen too!
Print
Cranberry Orange Bread Recipe
- Prep Time: 0h 20m
- Cook Time: 1h 5m
- Total Time: 1h 25m
- Yield: 1 (9×5-inch) loaf, about 10-12 slices
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Cranberry Orange Bread combines the tartness of fresh cranberries with the bright citrus flavor of orange zest and juice, creating a moist and flavorful quick bread perfect for breakfast, brunch, or a healthy snack. Enhanced with warm cinnamon and optional crunchy nuts, this easy-to-make loaf is a delightful treat that balances sweet and tangy notes in every bite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 large egg
- 3/4 cup orange juice (freshly squeezed is best)
- Zest of 1 large orange
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups fresh or frozen cranberries, coarsely chopped
- 1/2 cup walnuts or pecans, chopped (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined and uniform.
- Cream Wet Ingredients: In a separate bowl, cream the softened unsalted butter until smooth. Add the egg, freshly squeezed orange juice, orange zest, and vanilla extract, mixing thoroughly until all ingredients are incorporated.
- Combine Wet and Dry Mixtures: Gently add the wet ingredient mixture into the dry ingredients. Stir carefully until just combined, taking care not to overmix. Some lumps in the batter are okay and help keep the bread tender.
- Fold in Cranberries and Nuts: Fold the chopped cranberries and optional walnuts or pecans into the batter evenly, ensuring they are well distributed throughout.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top evenly with a spatula to prepare for baking.
- Bake the Bread: Bake in the preheated 350°F oven for 55 to 65 minutes. To check doneness, insert a toothpick into the center of the loaf; it should come out clean. If the top browns too quickly, loosely cover with aluminum foil for the last 15 minutes of baking to prevent burning.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then carefully transfer the loaf to a wire rack to cool completely before slicing to preserve texture.
Notes
- For best flavor, use freshly squeezed orange juice and zest from a large orange.
- Frozen cranberries can be used; do not thaw before adding to the batter to prevent bleeding color.
- Optional nuts add crunch but can be omitted for a nut-free version.
- Slicing the bread when fully cooled ensures cleaner slices and better texture.
- Store the bread wrapped tightly at room temperature for up to 3 days or refrigerate to extend freshness.
- This bread freezes well; wrap tightly and freeze for up to 2 months.
