If you have a soft spot for cozy, flavorful treats that brighten up any kitchen, you are going to adore this Cranberry Orange Bread Recipe. It’s a delightful loaf bursting with tart cranberries and fragrant orange zest, perfectly balanced by warm cinnamon and crunchy nuts. This bread isn’t just a baked good; it’s a hug in food form, ideal for breakfast, a snack, or a charming addition to any gathering. Each bite reveals a wonderful harmony of sweet and tangy flavors, moist crumb, and a touch of wholesome texture that makes it utterly irresistible.
Ingredients You’ll Need
The beauty of this Cranberry Orange Bread Recipe lies in its simple, accessible ingredients that come together to create an extraordinary loaf. Every component plays an essential role in delivering the bread’s unique flavor, moistness, and texture.
- 2 cups all-purpose flour: Provides the perfect structure and crumb for the bread.
- 1 cup granulated sugar: Adds just the right amount of sweetness without overpowering the natural tartness of the cranberries.
- 1 tablespoon baking powder: Ensures your bread rises beautifully and stays light.
- 1/2 teaspoon baking soda: Works alongside the baking powder to give a tender texture.
- 1/2 teaspoon salt: Enhances all the flavors and balances sweetness.
- 1/2 teaspoon ground cinnamon: Infuses warmth and a subtle spicy note to the bread.
- 1/2 cup unsalted butter, softened: Adds richness and moisture for the perfect softness.
- 1 large egg: Binds ingredients together and adds a slight richness.
- 3/4 cup orange juice (freshly squeezed): Delivers fresh citrus flavor and moisture that lifts the whole loaf.
- Zest of 1 large orange: Intensifies the orange aroma and taste in every slice.
- 1 1/2 cups fresh or frozen cranberries, coarsely chopped: Brings vibrant color and a delicious tart pop throughout the bread.
- 1/2 cup walnuts or pecans, chopped (optional): Adds a pleasant crunch and nutty depth.
- 1 teaspoon vanilla extract: Rounds off the flavors with a sweet, aromatic finish.
How to Make Cranberry Orange Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Then, grease a 9×5-inch loaf pan thoroughly or line it with parchment paper. This ensures your beautiful loaf will come out easily once it’s perfectly baked.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Combining these dry elements evenly helps the bread to rise uniformly and infuses every bite with a warm cinnamon essence.
Step 3: Cream Butter and Combine Wet Ingredients
In a separate bowl, cream the softened butter until smooth and creamy. Then add the egg, freshly squeezed orange juice, orange zest, and vanilla extract, mixing until everything is well combined and fragrant with citrus and vanilla notes.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture gradually into the dry ingredients. Stir gently until just combined—it’s important not to overmix here because you want to keep the bread tender. A slightly lumpy batter is perfectly fine and actually desirable.
Step 5: Fold in Cranberries and Nuts
Carefully fold in the chopped cranberries and nuts if you’re using them. This step evenly distributes the bursts of tart cranberry flavor and the subtle crunch from nuts without breaking down the fruit too much.
Step 6: Pour Batter into Pan
Transfer the batter into your prepared loaf pan and smooth the top with a spatula. You want it fairly even so it bakes evenly and rises nicely.
Step 7: Bake Until Golden
Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. If the top seems to brown too quickly, cover the loaf loosely with foil during the last 15 minutes to avoid burning while the inside finishes baking perfectly.
Step 8: Cool Before Slicing
Once baked, allow your cranberry orange bread to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack so it can cool completely. This prevents soggy slices and helps maintain a perfect texture when you slice it.
How to Serve Cranberry Orange Bread Recipe
Garnishes
A simple dusting of powdered sugar or a light orange glaze makes for a lovely, elegant finish that highlights this bread’s natural citrus charm. Fresh cranberries or a sprig of rosemary also add a festive touch if you’re serving it at a holiday table.
Side Dishes
This bread pairs wonderfully with a cup of tea or coffee, making it ideal for breakfast or afternoon snack time. For a heartier treat, serve with a dollop of cream cheese or your favorite nut butter for extra richness and flavor complexity.
Creative Ways to Present
Try slicing the bread and toasting it for a crunchy, warm base for cream cheese and honey. You can also use thick slices as a base for layered fruit parfaits or a sweet brunch trifle, turning your Cranberry Orange Bread Recipe into a centerpiece dessert.
Make Ahead and Storage
Storing Leftovers
Wrap your cranberry orange bread tightly in plastic wrap or place in an airtight container. Stored at room temperature, it should stay fresh for up to 3 days. The flavors actually deepen after a day, so feel free to make it ahead and enjoy it later.
Freezing
For longer storage, this bread freezes beautifully. Wrap it snugly in foil and place it in a freezer bag for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator or at room temperature.
Reheating
Reheat slices gently in the toaster oven or microwave for a warm, fresh-from-the-oven taste. If frozen, ensure it’s fully thawed for best texture before warming. A quick reheat revives the lovely aromatic citrus and cranberry flavors wonderfully.
FAQs
Can I use dried cranberries instead of fresh or frozen?
While fresh or frozen cranberries offer the best tart pop and moisture, you can substitute dried cranberries. Just reduce the sugar slightly and consider soaking them briefly in orange juice to plump them up before folding them into the batter.
Is it possible to make this recipe dairy-free?
Yes! You can swap the unsalted butter for a plant-based margarine or coconut oil, and ensure your orange juice and other ingredients are dairy-free. The texture and flavor will still be delightful.
Can I add other spices to the Cranberry Orange Bread Recipe?
Absolutely! Nutmeg, cardamom, or ginger complement cranberries and orange beautifully if you want to experiment. Just add sparingly so the spices don’t overpower the fresh citrus and berry flavors.
What’s the best way to chop frozen cranberries?
Simply use a sharp knife and work quickly to avoid bruising the berries too much. Chopping frozen cranberries is easier than you think and distributing them evenly helps keep their tartness balanced in every slice.
How can I tell when the bread is fully baked?
The best test is inserting a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, your bread is perfectly baked. Ovens vary, so start checking at 55 minutes and adjust as needed.
Final Thoughts
Sharing this Cranberry Orange Bread Recipe with you feels like passing along a heartfelt favorite that brings joy with every slice. It’s a recipe that’s easy to make, full of vibrant flavors, and flexible enough to suit many occasions. Whether it’s a simple breakfast, a festive gift, or a comforting snack, this loaf promises smiles and happy cravings. Give it a try—you’ll be so glad you did!
Print
Cranberry Orange Bread Recipe
- Prep Time: 0h 20m
- Cook Time: 1h 05m
- Total Time: 1h 25m
- Yield: 1 loaf (about 10-12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Cranberry Orange Bread is a delightful, moist quick bread combining bright citrus flavors with tart cranberries and a hint of warm cinnamon. Perfect for breakfast or a sweet snack, it features a tender crumb with bursts of juicy cranberries and optional crunchy nuts, baked to golden perfection in a loaf pan.
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 preferred)
- Zest of 1 large orange
- 1 teaspoon vanilla extract
Additional Ingredients
- 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 the bread comes out easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined to form the dry base of the bread.
- Cream Butter and Combine Wet Ingredients: In a separate bowl, cream the softened butter until smooth. Then add the egg, freshly squeezed orange juice, orange zest, and vanilla extract, mixing well until fully incorporated.
- Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring gently just until combined. The batter should be slightly lumpy; avoid overmixing to keep the bread tender.
- Fold in Fruits and Nuts: Carefully fold the chopped cranberries and optional chopped walnuts or pecans into the batter, ensuring even distribution throughout.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even finish.
- Bake: Bake in the preheated oven for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If the bread browns too quickly, cover it loosely with aluminum foil for the last 15 minutes of baking.
- Cool and Serve: Remove from oven and let the bread cool in the pan for about 10 minutes. Then transfer onto a wire rack to cool completely before slicing to preserve its structure and flavor.
Notes
- Use freshly squeezed orange juice and zest for the best flavor impact.
- Frozen cranberries should not be thawed to prevent excess moisture in the batter.
- Covering the bread with foil during the last part of baking prevents over-browning.
- To add texture and richness, include chopped walnuts or pecans; omit for nut-free.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
