Welcome, baking enthusiasts! Get ready to discover the ultimate Cranberry Orange Bread Recipe, a quick bread that perfectly marries the tartness of cranberries with the bright zest of oranges. This delightful citrus-infused loaf is incredibly easy to make, delivering a moist, flavorful experience that’s perfect for breakfast, brunch, or an afternoon treat. If you’re looking for a simple yet elegant bake that brings warmth and cheer to any occasion, this is the recipe for you!
Key Ingredients for Cranberry Orange Bread Recipe
To create this delectable Cranberry Orange Bread, you’ll need a handful of readily available ingredients. Exact measurements and specific preparations are key to achieving the perfect balance of flavors and textures.
- 2 cups (240g) all-purpose flour: Spooned and leveled, for a tender crumb.
- 1 cup (200g) granulated sugar: Provides sweetness and helps with browning.
- 1 ½ teaspoons baking powder: The leavening agent that gives the bread its lift.
- ½ teaspoon salt: Enhances all the other flavors.
- 1 cup (240ml) milk: Whole milk works best for richness, but any milk will do.
- ½ cup (113g) unsalted butter, melted: Adds moisture and a rich flavor.
- 1 large egg: Binds the ingredients together and adds structure.
- 1 tablespoon orange zest: From one large orange, this is crucial for that vibrant citrus aroma and flavor.
- 1 cup (120g) fresh or frozen cranberries: If using frozen, do not thaw them.
- For the Orange Glaze (Optional but highly recommended):
- 1 cup (120g) powdered sugar: For a smooth, sweet glaze.
- 2-3 tablespoons fresh orange juice: For a tangy, bright finish.
How to Make Cranberry Orange Bread Recipe
This Cranberry Orange Bread recipe is a testament to how effortless baking can be. In just about 15 minutes of active preparation, you’ll be on your way to a truly satisfying and flavorful loaf. The combination of juicy cranberries and bright orange zest baked into a moist, tender crumb creates a delightful quick bread that’s perfect for any time of day. It’s a simple, comforting bake that promises delicious results with minimal fuss.
- Step-by-Step Instructions:
- Preparation is Key: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides for easy removal. This prevents sticking and ensures a beautiful loaf.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure there are no lumps and everything is evenly distributed.
- Mix Wet Ingredients: In a separate medium bowl, combine the milk, melted unsalted butter, large egg, and orange zest. Whisk well until all the wet ingredients are thoroughly combined. The orange zest should be fragrant and evenly dispersed.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as overmixing can lead to a tough bread. A few lumps in the batter are perfectly fine.
- Fold in Cranberries: Gently fold in the fresh or frozen cranberries. If using frozen, do not thaw them first; they can be added directly to the batter. This ensures they don’t bleed too much color into the batter.
- Transfer to Pan: Pour the batter evenly into the prepared loaf pan. Use your spatula to spread it smoothly to the edges.
- Bake to Perfection: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and firm to the touch.
- Cooling: Once baked, remove the loaf from the oven and let it cool in the pan on a wire rack for 10-15 minutes. This allows the bread to set before you attempt to remove it.
- Remove from Pan: After partial cooling, carefully lift the bread out of the pan using the parchment paper overhang or invert it onto the wire rack to cool completely.
- Prepare Glaze (Optional): While the bread cools, whisk together the powdered sugar and 2-3 tablespoons of fresh orange juice in a small bowl until smooth. If the glaze is too thick, add a tiny bit more orange juice; if too thin, add a bit more powdered sugar.
- Glaze and Serve: Once the bread is completely cool, drizzle the orange glaze over the top. Allow the glaze to set slightly before slicing and serving.
Why You’ll Love This Cranberry Orange Bread Recipe
You’ll absolutely adore this Cranberry Orange Bread Recipe for its irresistible seasonal charm and incredible ease. The main highlight is undoubtedly the harmonious blend of tart, jewel-toned cranberries bursting against the sweet, sunny notes of fresh orange zest. It transforms simple ingredients into a truly gourmet experience that doesn’t break the bank; making it at home is far more cost-effective and rewarding than any store-bought alternative. The optional, yet highly recommended, bright orange glaze adds a gorgeous sheen and an extra layer of citrusy sweetness that elevates each slice from delicious to divine.
This bread is so much more than just a quick bake; it’s a celebration of classic flavors, proving that you don’t need complicated techniques to create something truly special. If you enjoy this delightful quick bread, you might also love our Lemon Poppy Seed Loaf. We encourage you to tie on your apron and give this Cranberry Orange Bread a try – your taste buds will thank you for it!
What to Serve Cranberry Orange Bread With
This versatile quick bread pairs wonderfully with a variety of accompaniments, making it suitable for any mealtime.
- Breakfast/Brunch: A warm slice of Cranberry Orange Bread is perfect with a cup of freshly brewed coffee, a comforting tea, or a glass of chilled orange juice. For a more substantial meal, serve it alongside a simple scrambled egg and a side of fresh fruit salad.
- Snack/Dessert: Enjoy it plain as an afternoon pick-me-up, or elevate it by pairing with a scoop of vanilla bean ice cream or a dollop of whipped cream for a simple dessert. A light cream cheese frosting would also be heavenly.
- Holiday Gatherings: It makes a beautiful addition to a holiday breakfast buffet or as part of a dessert spread, adding a festive touch with its vibrant colors and flavors.
Top Tips for Perfecting Cranberry Orange Bread Recipe
Achieving bakery-quality results with your Cranberry Orange Bread Recipe is simple with these expert tips:
- Don’t Overmix: This is the golden rule for quick breads. Overmixing develops the gluten in the flour too much, resulting in a tough, dense loaf. Stir until just combined; a few lumps are okay.
- Use Fresh Zest: The zest is where the majority of the orange flavor and aroma lies. Use a microplane or fine grater to get only the orange part of the peel, avoiding the bitter white pith.
- Measure Flour Correctly: Spoon your flour into the measuring cup and then level it off with a straight edge. Dipping the measuring cup directly into the flour can compact it, leading to too much flour and a dry loaf.
- Cranberry Choice: Both fresh and frozen cranberries work well. If using frozen, do not thaw them; add them directly to the batter. You can also toss them lightly in a tablespoon of flour before adding to the batter to help prevent them from sinking to the bottom.
- Test for Doneness: A toothpick or wooden skewer inserted into the center of the loaf should come out clean. If it comes out with wet batter, continue baking for a few more minutes and retest.
- Cool Completely Before Glazing: If you glaze the bread while it’s warm, the glaze will melt and run off. Wait until the bread is completely cool for the best glaze application.
- Butter Temperature: Ensure your melted butter has cooled slightly before adding it to the wet ingredients. Hot butter can cook the egg!
Storing and Reheating Tips
To keep your Cranberry Orange Bread Recipe fresh and delicious for as long as possible:
- Countertop Storage: Store cooled Cranberry Orange Bread in an airtight container at room temperature for up to 3-4 days. Placing a piece of paper towel in the bottom of the container can help absorb any excess moisture and prevent sogginess.
- Refrigeration: While not strictly necessary, you can refrigerate the bread for up to a week, especially if you live in a warm or humid climate. Just be aware that refrigeration can sometimes dry out quick breads slightly. Wrap it tightly in plastic wrap before storing in an airtight container.
- Freezing: This bread freezes beautifully! Once completely cooled, wrap the entire loaf or individual slices tightly in plastic wrap, then an additional layer of aluminum foil. Freeze for up to 3 months.
- Reheating:
- From Room Temperature: You can enjoy it as is, or warm individual slices gently in the microwave for 10-15 seconds for a soft, warm treat.
- From Frozen: To thaw a whole loaf, unwrap it and let it come to room temperature on the counter for several hours or overnight. For individual slices, you can microwave them directly from frozen for 30-45 seconds, or toast them lightly in a toaster oven.
Final Thoughts
This Cranberry Orange Bread Recipe truly embodies the joy of home baking – simple ingredients yielding extraordinary flavor. Whether you’re a seasoned baker or just starting your culinary journey, this quick bread is forgiving, delicious, and incredibly rewarding. It’s the perfect way to bring a touch of bright, festive warmth to your kitchen any time of year. Don’t hesitate to whisk up a batch and fill your home with its inviting aroma; you won’t regret it!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Cranberry Orange Bread Recipe FAQs
- Can I use dried cranberries instead of fresh or frozen?
Yes, you can! If using dried cranberries, rehydrate them first by soaking them in warm water or orange juice for about 10-15 minutes, then drain thoroughly before adding to the batter. This will help them stay moist and plump. - What if I don’t have buttermilk?
You can easily make a buttermilk substitute at home. For 1 cup of milk, add 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it slightly curdles, then use as directed. - Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans would be a delicious addition. Fold in about ½ cup of chopped nuts along with the cranberries. - How do I prevent the cranberries from sinking to the bottom?
Lightly toss the cranberries in 1 tablespoon of the all-purpose flour from the recipe before adding them to the batter. This light coating helps them suspend more evenly throughout the loaf. - My bread is dry, what did I do wrong?
Common causes for dry quick bread include overmixing the batter (which develops gluten and makes it tough), or overbaking. Ensure you’re measuring flour correctly (spooned and leveled) and testing for doneness with a toothpick.
Cranberry Orange Bread Recipe – Quick Bread with Citrus
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper leaving an overhang on the long sides for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.2 cups all-purpose flour, 1 cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon salt
- In a separate medium bowl, combine the milk, melted unsalted butter, large egg, and orange zest. Whisk well until all the wet ingredients are thoroughly combined.1 cup milk, ½ cup unsalted butter, melted, 1 large egg, 1 tablespoon orange zest
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.
- Gently fold in the fresh or frozen cranberries. If using frozen, do not thaw them.1 cup fresh or frozen cranberries
- Pour the batter evenly into the prepared loaf pan and spread it smoothly to the edges.
- Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown.
- Remove the loaf from the oven and let it cool in the pan on a wire rack for 10-15 minutes.
- Carefully lift the bread out of the pan using the parchment paper overhang or invert it onto the wire rack to cool completely.
- While the bread cools, whisk together the powdered sugar and 2-3 tablespoons of fresh orange juice in a small bowl until smooth. Adjust consistency as needed.1 cup powdered sugar, 2-3 tablespoons fresh orange juice
- Once the bread is completely cool, drizzle the orange glaze over the top. Allow the glaze to set slightly before slicing and serving.