Cranberry Orange Bread Recipe

Introduction

This simple and delicious Cranberry Orange Bread Recipe is a perfect quick bread for holiday breakfasts or afternoon snacks. The bright citrus flavor pairs wonderfully with tart cranberries in a moist, tender loaf. For more festive cranberry dishes, try the Cranberry Apple Stuffing or the Herbed Wild Rice with Pomegranate.

Ingredients

This moist, tender Cranberry Orange Bread is bursting with bright citrus flavor and tart berry pockets, creating a perfect balance of sweet and tangy in every slice.

• 2 cups all-purpose flour, plus extra for dusting
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• Zest of 1 orange (reserve 1 teaspoon for glaze)
• 1/4 cup fresh orange juice
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cups fresh cranberries
• For the glaze: 1 cup powdered sugar, 2 tablespoons fresh orange juice, 1 teaspoon orange zest

Timing

Prep Time	15 minutes
Cook Time	55 minutes
Total Time	1 hour 10 minutes

Context: This Cranberry Orange Bread recipe is about 20% faster than similar recipes, thanks to its straightforward mixing method.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all ingredients for your Cranberry Orange Bread, including flour, sugar, fresh cranberries, orange zest, and juice. Measure accurately using dry and liquid measuring cups for best results.

Bring eggs and butter to room temperature to ensure even mixing and a tender crumb. Chop cranberries coarsely if using whole berries to distribute them evenly throughout the loaf.

Step 2 — Combine Dry Ingredients

Whisk together flour, baking powder, salt, and any spices in a medium bowl. This step ensures leavening agents are evenly distributed for consistent rise.

For extra flavor, consider adding a pinch of cinnamon or nutmeg to complement the cranberry and orange combination.

Step 3 — Cream Butter and Sugar

Beat softened butter and sugar together until light and fluffy, about 2–3 minutes. This incorporates air into the batter for a lighter texture.

Scrape down the bowl periodically to ensure all ingredients are fully incorporated. Use medium speed on your mixer to avoid overbeating.

Step 4 — Add Wet Ingredients

Beat in eggs one at a time, followed by orange zest and juice. The acidity from the orange juice helps activate the baking powder.

For maximum orange flavor, use both the zest and juice from fresh oranges. Avoid bottled juice which lacks the bright, fresh taste.

Step 5 — Incorporate Dry and Wet Mixtures

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can result in a tough, dense Cranberry Orange Bread.

Fold in cranberries gently with a spatula to prevent breaking them and staining the batter. Reserve a few cranberries to press into the top before baking for visual appeal.

Step 6 — Prepare Pan and Bake

Pour batter into a greased and floured 9×5-inch loaf pan, smoothing the top. Tap the pan gently on the counter to remove air bubbles.

Bake at 350°F (175°C) for 50–60 minutes. The bread is done when a toothpick inserted into the center comes out clean with just a few moist crumbs.

Step 7 — Cool and Serve

Let the Cranberry Orange Bread cool in the pan for 15 minutes before transferring to a wire rack. This prevents sticking and allows the structure to set.

For best flavor and texture, wait until completely cooled before slicing. The bread develops more flavor as it rests and makes cleaner slices when cool.

Nutritional Information

Calories	245
Protein	4g
Carbohydrates	42g
Fat	7g
Fiber	2g
Sodium	210mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Swaps all-purpose flour for added fiber and a nuttier, heartier texture in your Cranberry Orange Bread.
• Greek Yogurt — Replaces oil or butter to boost protein while keeping the loaf incredibly moist and tender.
• Unsweetened Applesauce — A lower-fat alternative to oil that adds natural sweetness and moisture without excess calories.
• Almond Flour — A gluten-free, lower-carb option that yields a slightly denser, nuttier crumb.
• Coconut Sugar or Monk Fruit — Lower glycemic alternatives to refined sugar, offering a caramel-like or mild sweetness.
• Oat or Almond Milk — Dairy-free liquid substitutions that maintain moisture without altering the bright cranberry orange flavor.
• Reduced-Sodium Baking Powder — Cuts down on sodium while still providing the necessary lift for a fluffy bread.
• Chia or Flax Eggs — Vegan-friendly binders that work well in place of eggs for an egg-free Cranberry Orange Bread.

Serving Suggestions

• Pair slices of Cranberry Orange Bread with a hot cup of tea or coffee for a cozy breakfast or afternoon snack.
• Serve warm with a pat of butter or a dollop of cream cheese to complement the sweet-tart flavors.
• Transform it into a festive dessert by toasting slices and topping with vanilla ice cream or whipped cream.
• Bring this Cranberry Orange Bread to holiday gatherings, brunches, or as a thoughtful homemade gift.
• For an elegant presentation, dust the top with powdered sugar or drizzle with a simple orange glaze.
• Accompany with fresh orange segments and extra cranberries on the side for a colorful, vibrant plate.

This Cranberry Orange Bread is wonderfully versatile—enjoy it fresh from the oven, at room temperature, or lightly toasted to revive its moist texture and bright citrus aroma.

Common Mistakes to Avoid

• Mistake: Overmixing the batter, which develops too much gluten. Fix: Gently fold dry ingredients into wet until just combined for a tender crumb.
• Mistake: Using frozen cranberries without thawing and patting dry. Fix: Thaw and thoroughly dry berries to prevent a soggy, discolored loaf.
• Mistake: Baking in a dark pan, which can cause over-browning. Fix: Use a light-colored metal loaf pan and reduce oven temperature by 25°F if necessary.
• Mistake: Not zesting the orange before juicing it. Fix: Always zest the citrus first, as it’s nearly impossible to zest a juiced orange.
• Mistake: Adding cranberries without coating them in flour. Fix: Toss berries in a bit of the recipe’s flour to prevent them from sinking to the bottom.
• Mistake: Under-baking the center because the top looks done. Fix: Use a toothpick or instant-read thermometer; it should read 200–205°F in the center.
• Mistake: Slicing the Cranberry Orange Bread while it’s still hot. Fix: Let it cool completely in the pan on a wire rack for clean slices that don’t crumble.
• Mistake: Using baking powder that has lost its potency. Fix: Test your baking powder by mixing a teaspoon with hot water; it should fizz vigorously.
• Mistake: Skipping the orange glaze or soak, missing extra moisture and flavor. Fix: Brush the warm loaf with an orange juice simple syrup or a zesty glaze.

Storing Tips

• Fridge: Wrap tightly in plastic wrap or store in an airtight container for up to 1 week.
• Freezer: Wrap securely in plastic wrap and foil, or use a freezer bag, for up to 3 months.
• Reheat: Warm slices in a 300°F oven for 10–15 minutes until heated through to a food-safe internal temperature of 165°F.

For best quality, allow your Cranberry Orange Bread to cool completely before storing to prevent moisture buildup.

Conclusion

This Cranberry Orange Bread is a delightful treat perfect for any occasion. We hope you enjoy baking it as much as we do! If you try this recipe, please leave a comment with your thoughts. For more delicious ideas, check out our White Chocolate Cranberry Pecan Clusters Recipe and Mint Truffle Brownies Recipe. Don’t forget to subscribe for more recipes!

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FAQs

Can I use frozen cranberries for this Cranberry Orange Bread?

Yes, you can use frozen cranberries without thawing them. Toss them in a little flour first to prevent sinking. This helps ensure your Cranberry Orange Bread bakes evenly.

How should I store Cranberry Orange Bread to keep it fresh?

Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 3 months.

Can I substitute the orange juice with something else?

You can use milk or buttermilk for a different flavor profile. However, using fresh orange juice enhances the signature citrus flavor in this Cranberry Orange Bread.