Cranberry Orange Bread is a delightful recipe that perfectly encapsulates the flavors of the holiday season while being enjoyable year-round. Imagine a warm slice of bread filled with the sweet-tartness of fresh cranberries combined with the zesty brightness of oranges. It’s a treat that makes any breakfast special or complements an afternoon tea. I first baked this loaf during a chilly November afternoon, and it quickly became a family favorite, bringing warmth and joy—a delicious addition to any gathering.
Why you’ll love this dish
This bread isn’t just tasty; it’s a simple yet impressive bake that you can whip up in under an hour. The combination of fresh cranberries and orange juice creates a flavor profile that’s as vibrant as it is comforting. It’s perfect for holiday brunches, gifting, or a cozy evening snack. Plus, its bright colors and enticing aroma make it a show-stopper on any table.
"I made this for Thanksgiving dinner, and it was a hit! The flavors blended beautifully, and everyone wanted the recipe!" – A happy home baker
Step-by-step overview
Creating this Cranberry Orange Bread is straightforward, making it accessible even for novice bakers. The process involves blending dry and wet ingredients, folding in fresh cranberries, and then baking to perfection. Prepare to enjoy the delightful scent wafting through your kitchen as it bakes!
What you’ll need
Gather your ingredients for this delightful loaf:
- 2 cups all-purpose flour
- 1 cup fresh cranberries, chopped
- 1 cup sugar
- 1/2 cup orange juice
- 1/4 cup butter, melted
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 orange
Feel free to substitute the cranberries with dried fruits or experiment with other flavors as you wish!
Directions to follow
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the melted butter, egg, orange juice, and orange zest.
- Pour the wet mixture into the dry ingredients and mix until just combined. Gently fold in the chopped cranberries.
- Transfer the batter to the loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before moving it to a wire rack.
Best ways to enjoy it
This Cranberry Orange Bread is versatile and can be enjoyed in various ways. Serve it warm with a pat of butter or cream cheese for breakfast, or slice it thicker for dessert alongside a scoop of vanilla ice cream. It also pairs wonderfully with coffee or tea for an afternoon pick-me-up.
How to store & freeze
To keep your leftover bread fresh, wrap it in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For long-term storage, you can freeze the bread. Simply slice it, wrap individual pieces tightly in foil or plastic wrap, and place them in a freezer bag. It will maintain its flavor for up to 3 months. When you’re ready to enjoy it, just thaw at room temperature or toast straight from the freezer.
Helpful cooking tips
- Ensure your cranberries are fresh for the best flavor; frozen cranberries can work, but they might change the texture slightly.
- Don’t overmix your batter! A few lumps are perfectly fine; overmixing can result in a dense bread.
- To enhance the orange flavor, consider adding an extra teaspoon of zest.
Creative twists
Feel free to experiment with the recipe! You might jazz it up with a handful of chopped nuts for added crunch or switch out the orange juice for lemon juice for a different citrus note. Adding a sprinkle of cinnamon or nutmeg can give it a warm, spiced flavor that’s perfect for the holidays.
Common questions
What is the prep time for this recipe?
Prep time is about 15 minutes, and baking takes about 50-60 minutes.
Can I use frozen cranberries?
Yes, you can use frozen cranberries, but be mindful that they may alter the texture slightly.
How do I know if the bread is fully cooked?
The bread is done when a toothpick inserted into the center comes out clean.
Can I substitute the egg for a vegan option?
Absolutely! You can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or store-bought egg replacer.
By making this Cranberry Orange Bread, you’re not only creating a delicious treat but also filling your home with joyful aromas and the warm comforts of baking. Enjoy every slice!
Print
Cranberry Orange Bread
- Total Time: 75 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful bread combining the sweet-tartness of fresh cranberries with the zesty brightness of oranges, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 cup fresh cranberries, chopped
- 1 cup sugar
- 1/2 cup orange juice
- 1/4 cup butter, melted
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 orange
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the melted butter, egg, orange juice, and orange zest.
- Pour the wet mixture into the dry ingredients and mix until just combined. Gently fold in the chopped cranberries.
- Transfer the batter to the loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before moving it to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American