Baking has a special way of filling your home with warmth and delightful aromas, and one recipe that truly captures this spirit is Orange Cranberry Bread. I remember the first time I made it; the tangy sweetness of fresh cranberries combined with the vibrant zest of oranges created a burst of flavor that danced on my taste buds. This bread is not just a treat for the palate but also a feast for the eyes, with its lovely golden crust and vibrant red flecks peeking through. Perfect for breakfast, a snack, or even as a festive holiday offering, this recipe is sure to become a cherished favorite.
Why this dish deserves a spot in your kitchen
What makes Orange Cranberry Bread exceptional? For starters, it perfectly balances sweet and tart flavors, making every bite a new adventure. This dish is also incredibly easy to whip up, which means you can have it on your table in no time, impressing friends and family alike. It’s an excellent choice for cozy weekend baking, festive gatherings, or even as a thoughtful gift wrapped in a pretty package. Plus, it’s budget-friendly, making it accessible for everyone.
"I made this Orange Cranberry Bread for our family holiday brunch, and it was a hit! The combination of citrus and cranberries made it feel festive and special." – Happy Baker
Step-by-step overview
Making Orange Cranberry Bread is a straightforward process that anyone can master. You’ll start by preparing your ingredients and mixing the dry and wet components separately. Then, it’s all about combining those flavors and getting it ready for the oven. In just about an hour, you’ll be pulling a warm, fragrant loaf from the oven. Ready to dive in?
What you’ll need
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 1 cup fresh cranberries, chopped
- 1 tablespoon orange zest
- 1/4 cup orange juice
- 1/2 teaspoon vanilla extract
For alternatives, if you’re looking for a lower-sugar option, consider substituting half of the granulated sugar with a sugar substitute, or use dairy-free milk for a dairy-free version.
Directions to follow
- Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan, and set it aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk them together until blended.
- In another bowl, cream the softened butter and sugar until light and fluffy. Then, add the milk, orange juice, vanilla extract, and orange zest, mixing everything until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Carefully fold in the chopped cranberries to ensure they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack.
- If you’d like a little extra sweetness, drizzle with a simple orange glaze before serving.
Creative serving ideas
Orange Cranberry Bread is delightful on its own, but you can elevate your serving game in several ways. Try toasting slices and adding a pat of butter, or serve it alongside a dollop of whipped cream cheese. For a festive touch, pair it with slices of orange and a sprig of mint for a stunning presentation. It’s also ideal for brunch tables, complementing savory dishes or alongside a light salad.
Keeping your bread fresh
To keep your Orange Cranberry Bread fresh, store it in an airtight container at room temperature for up to three days. If you have leftovers, consider freezing them. Simply wrap the cooled loaf tightly in plastic wrap and place it in a freezer bag. It can last for up to three months; just thaw at room temperature when you’re ready to enjoy it again. Always remember to handle food safely; ensure your hands and surfaces are clean before baking.
Pro chef tips for the best results
- Use fresh cranberries: While dried cranberries could work in a pinch, fresh ones will give you the best flavor and texture.
- Don’t overmix: When combining dry and wet ingredients, mix just until combined to avoid creating a dense bread.
- Check doneness: If you find the top browning too quickly, loosely cover it with foil in the final moments of baking.
Flavor variations to consider
Feel free to get creative with this recipe! Swap cranberries for blueberries for a different twist, or add nuts (walnuts or pecans) for extra crunch. You might even try incorporating spices like cinnamon or nutmeg for a warm autumnal flavor. For those on a dietary restriction, replacing all-purpose flour with whole wheat or a gluten-free blend can work wonders too!
Your questions answered
How long does it take to prepare?
The prep time is about 15 minutes, followed by an hour of baking.
Can I substitute the butter?
Yes! You can use coconut oil or a dairy-free butter alternative.
Is it safe to freeze?
Absolutely! Just ensure it’s well-wrapped to prevent freezer burn.
What can I serve it with?
This bread pairs wonderfully with coffee, tea, or as part of a breakfast spread with eggs and fresh fruit.
With these insights, you’re all set to create a scrumptious loaf of Orange Cranberry Bread that will have everyone reaching for seconds!
Print
Orange Cranberry Bread
- Total Time: 75
- Yield: 1 loaf
- Diet: Vegetarian
Description
A delightful bread featuring the tangy sweetness of cranberries and vibrant orange zest, perfect for breakfast or festive occasions.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 1 cup fresh cranberries, chopped
- 1 tablespoon orange zest
- 1/4 cup orange juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan, and set it aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until blended.
- In another bowl, cream the softened butter and sugar until light and fluffy. Add the milk, orange juice, vanilla extract, and orange zest, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Carefully fold in the chopped cranberries.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack.
- For extra sweetness, drizzle with a simple orange glaze before serving.
Notes
Use fresh cranberries for the best flavor. Don’t overmix the batter to avoid a dense bread. The bread can be frozen for up to three months.
- Prep Time: 15
- Cook Time: 60
- Category: Breads
- Method: Baking
- Cuisine: American