This Cranberry Orange Bread is a delightful treat, perfect for breakfast, brunch, or a snack. Its bright citrus notes and bursts of tart cranberries create a truly comforting and easy-to-make quick bread. You’ll love how simple it is to bring this cozy loaf to life in your kitchen.
Key Ingredients & Substitutions:
- Fresh Cranberries: Frozen cranberries work too, just don’t thaw them first.
- Oranges: Use fresh orange zest and juice for the best flavor. Lemons can be substituted for a Cranberry Lemon Bread.
- All-Purpose Flour: Whole wheat pastry flour can be used for a slightly healthier option.
- Sugar: Granulated sugar is best here. Brown sugar will change the texture and flavor.
- Eggs: Act as a binder. Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can be used for an egg-free version.
Ingredients:
For the Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh or frozen cranberries
- 1 large orange, zested and juiced (about ¼ cup juice)
- ½ cup milk (any kind)
- ¼ cup melted unsalted butter or vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
For the Orange Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Servings: 8-10 slices
- Calories per serving: Approximately 250-300 kcal (without glaze)
- Tools Needed: Loaf pan (8.5×4.5 or 9×5 inches), mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8.5×4.5 or 9×5 inch loaf pan, or line it with parchment paper for easy removal. This step prevents sticking and ensures a golden-brown crust for your Cranberry Orange Bread.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure there are no lumps and everything is well combined. This creates the base for your delicious Cranberry Orange Bread.
3. Add the Cranberries and Zest
Toss the cranberries with the dry ingredients. Stir in the orange zest. Coating the cranberries helps prevent them from sinking to the bottom of the loaf.
4. Mix Wet Ingredients
In a separate medium bowl, whisk together the milk, melted butter or oil, egg, orange juice, and vanilla extract. Ensure all the wet ingredients are thoroughly combined before adding them to the dry mixture.
5. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can make the Cranberry Orange Bread tough. A few streaks of flour are okay.
6. Bake the Bread
Pour the batter into your prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Your kitchen will smell amazing!
7. Cool and Glaze (Optional)
Let the Cranberry Orange Bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. For the glaze, whisk powdered sugar with 2-3 tablespoons of orange juice until smooth. Drizzle over the cooled bread and let it set.
Storage Instructions:
Store leftover Cranberry Orange Bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze individual slices for up to 2-3 months. Thaw at room temperature or warm gently in the microwave.
Frequently Asked Questions (FAQ):
Q: Can I use frozen cranberries?
A: Yes, you can use frozen cranberries directly from the freezer. Do not thaw them.
Q: My cranberries sank to the bottom. What happened?
A: This usually happens if they weren’t tossed in flour before being added to the batter, or if the batter was too thin.
Q: How do I know when the Cranberry Orange Bread is done baking?
A: Insert a wooden skewer or toothpick into the center of the loaf; if it comes out clean, it’s ready.
Q: Can I make this bread ahead of time?
A: Absolutely! This Cranberry Orange Bread is even better the next day as the flavors meld.
Q: Why is my bread dry?
A: Overmixing the batter or overbaking can lead to a dry loaf. Be sure to mix until just combined and check for doneness often.
Q: Can I add nuts to this recipe?
A: Yes, feel free to add ½ cup of chopped walnuts or pecans to the batter along with the cranberries.