This Cranberry Orange Bread is a delightful bake that perfectly captures the essence of cozy holidays and bright mornings. Bursting with tart cranberries and fragrant orange, it’s a moist, tender loaf that’s both comforting and invigorating.
Imagine a slice of this golden-hued bread, glistening with a sweet citrus glaze, ready to brighten your day.
Recipe Details
- Flavor Profile: Zesty orange with pops of tart cranberry, balanced by sweet undertones.
- Texture: Moist and tender crumb with a slight crunch from optional nuts.
- Prep time: Approximately 20 minutes.
- Bake time: 55 to 60 minutes.
- Cooling time: 15 minutes in pan, then 30-60 minutes on rack.
- Difficulty: Easy
What You’ll Need
For this wonderful Cranberry Orange Bread, you’ll need a few pantry staples for the base, along with fresh vibrant cranberries and the bright zest and juice of oranges. Optional nuts add a lovely textural contrast. A simple glaze finishes it off beautifully.
Ingredient Notes
- All-purpose flour – The foundation of our bread, providing structure.
- Granulated sugar – Sweetens the loaf and contributes to its tender crumb.
- Baking powder & Baking soda – Our leavening agents that help the bread rise beautifully.
- Salt – Enhances all the other flavors.
- Unsalted butter, softened – Adds richness and moisture. Make sure it’s softened, not melted, for the best texture.
- Orange zest – This is where a lot of the vibrant orange flavor comes from. Use a microplane for the finest zest.
- Fresh orange juice – Adds moisture and a lovely citrus note. Freshly squeezed is always best!
- Large egg – Binds the ingredients together and adds richness.
- Fresh cranberries – These little gems provide bursts of tartness that cut through the sweetness of the bread.
- Chopped walnuts or pecans (optional) – For a delightful crunch and nutty flavor.
- Powdered sugar & Orange juice (for glaze) – A simple mixture to create a sweet, zesty topping.
Add-ins and Substitutions
- Nuts: If you’re not a fan of walnuts or pecans, you can omit them entirely or try chopped almonds for a different nutty flavor.
- Dried Cranberries: In a pinch, you can use dried cranberries, though fresh ones offer a brighter, more intense tartness. If using dried, you might want to reduce the sugar slightly.
- Orange Flavor: For an even more intense orange punch, a teaspoon of orange extract can be added along with the wet ingredients.
How to Make Cranberry Orange Bread Recipe
This Cranberry Orange Bread recipe comes together with ease, perfect for a relaxed baking session.
First, let’s get our oven ready. Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan. You can grease it well and lightly flour it, or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, 1.5 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Make sure they are thoroughly combined.
Next, add the 1/4 cup softened unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. This step helps create a tender texture.
In a separate, smaller bowl, whisk together the wet ingredients: 1 tbsp orange zest, 3/4 cup fresh orange juice, and 1 large egg.
Now, gently pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are perfectly fine. Overmixing can lead to a tougher bread.
Finally, gently fold in the 1.5 cups of coarsely chopped fresh cranberries and the 1/2 cup of chopped walnuts or pecans, if you’re using them.
Pour the batter evenly into your prepared loaf pan. Smooth the top with your spatula.
Bake in the preheated oven for 55 to 60 minutes. You’ll know it’s ready when a wooden skewer or toothpick inserted into the center comes out clean.
Once baked, allow the Cranberry Orange Bread to cool in the pan for about 15 minutes. This brief resting period helps it set. Then, carefully invert the loaf onto a wire rack to finish cooling completely.
While the bread cools, prepare the simple glaze by whisking together 1/2 cup powdered sugar with 1 tbsp orange juice until smooth. Drizzle this over the cooled bread just before serving for a touch of sweetness and extra citrus flair.
- Pro Tip: Resist the urge to open the oven door too early, especially during the first 40 minutes of baking. This can cause the bread to sink.
Recipe Tips
- Doneness Test: The best way to check if your bread is done is the toothpick test. If it comes out clean, it’s ready. If it has wet batter, give it a few more minutes.
- Cooling is Key: Letting the bread cool properly is crucial for texture and for the glaze to set without melting. Patience is rewarded!
- Zest Generously: For the most vibrant orange flavor, make sure to zest the orange before juicing it. Avoid the bitter white pith.
- Butter Softness: Ensure your butter is softened to room temperature. This allows it to incorporate properly into the dry ingredients for a tender crumb.
- Pan Preparation: A well-prepared loaf pan prevents sticking and makes for easy removal of your beautiful bread.
FAQs
- Can I use frozen cranberries? Yes, you can use frozen cranberries. You don’t need to thaw them first, but they might bleed a little more color into the batter.
- How do I prevent my bread from drying out? Be careful not to overmix the batter once the wet and dry ingredients are combined. Also, avoid overbaking; use the toothpick test to ensure it’s just done.
- What kind of orange juice is best? Freshly squeezed orange juice will give you the brightest, most natural flavor. Bottled juice is acceptable but may lack some of the zestiness.
- Can I make muffins instead of a loaf? Absolutely! This batter can be used to make muffins. Fill muffin liners about two-thirds full and bake at the same temperature, but likely for a shorter time, around 20-25 minutes. Keep an eye on them.
Serving Suggestions
This Cranberry Orange Bread is wonderful on its own, warm or at room temperature. It makes a fantastic breakfast treat alongside a cup of coffee or tea. For a more substantial snack, it’s lovely with a smear of cream cheese or a dollop of Greek yogurt. It also makes a delightful dessert, especially when served with a side of fresh fruit.
Make This Recipe in Advance
You can prepare the dry ingredients for this Cranberry Orange Bread a day or two in advance and store them in an airtight container. The wet ingredients can also be whisked together and stored separately in the refrigerator for up to 24 hours, though it’s often best to mix them just before combining with the dry ingredients for optimal freshness. The fully baked and cooled loaf can be stored at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 3 days. For longer storage, it freezes beautifully when tightly wrapped. Thaw at room temperature and re-glaze if desired.
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Cranberry Orange Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
Description
This festive Cranberry Orange Bread is a moist and flavorful quick bread, perfect for holidays or any time of year. Easy to make with a bright citrusy aroma and a sweet glaze.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter, softened
1 tbsp orange zest
3/4 cup fresh orange juice
1 large egg
1.5 cups fresh cranberries, coarsely chopped
1/2 cup chopped walnuts or pecans (optional)
1/2 cup powdered sugar + 1 tbsp orange juice (for glaze)
Instructions
First, preheat your oven to 350F (175C) and prepare a 9×5-inch loaf pan.
Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Next, cut in the softened butter with a pastry blender until it resembles coarse crumbs.
In a separate bowl, whisk together the orange zest, orange juice, and egg, then gently mix this into the dry ingredients until just combined.
Finally, fold in the cranberries and nuts if using, pour the batter into the prepared pan, and bake for 55 to 60 minutes.
Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to finish cooling, then drizzle with the prepared glaze.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Cuisine: American
Nutrition
- Calories: 350 kcal
- Fat: 15g
- Carbohydrates: 50g
- Protein: 5g
