Cranberry Orange Bread Recipe

Introduction

Cranberry Orange Bread is a delightful treat that combines the tartness of fresh cranberries with the bright aroma of orange zest. This moist and flavorful bread is perfect for breakfast, snacks, or even a light dessert. It’s easy to make and sure to impress your family and friends.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon orange zest
• 1/2 cup fresh orange juice
• 1 cup fresh cranberries
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup chopped walnuts (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) to ensure even baking and a perfect crust.
2. Step 2: Grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper for easy removal.
3. Step 3: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended.
4. Step 4: In a separate bowl, combine the orange zest, orange juice, eggs, and vegetable oil, whisking until smooth.
5. Step 5: Pour the wet ingredients into the dry ingredients and mix gently until just combined. A few lumps are okay—avoid overmixing.
6. Step 6: Fold in the fresh cranberries and walnuts, if using, to add bursts of flavor and texture.
7. Step 7: Pour the batter into the prepared loaf pan and smooth the top. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

• Substitute whole wheat flour for part or all of the all-purpose flour for a healthier option.
• Use frozen cranberries if fresh are not available; no need to thaw before folding them in.
• Replace vegetable oil with applesauce to reduce fat and make the bread lighter.
• Add a teaspoon of cinnamon or nutmeg for a warm spice note.
• Toast the walnuts beforehand to enhance their crunch and flavor.

Storage

Store the cranberry orange bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread wrapped well for up to 3 months. To reheat, thaw completely, then warm slices in a toaster or oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Yes, dried cranberries can be used, but they will provide a sweeter, chewier texture rather than the tart burst of fresh or frozen cranberries. You may want to reduce the sugar slightly if using dried.

How do I prevent the cranberries from sinking to the bottom?

Toss the cranberries in a little flour before folding them into the batter. This helps suspend them evenly throughout the bread as it bakes.

Cranberry Orange Bread Recipe

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★★★★★

4.5 from 60 reviews

A vibrant and delicious Cranberry Orange Bread combining the tartness of fresh cranberries with the refreshing zest and juice of oranges. Perfectly moist and flavorful, this quick bread is great for breakfast, a snack, or a delightful dessert.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 1 loaf (8-10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 tablespoon orange zest
• 1/2 cup fresh orange juice
• 2 large eggs
• 1/2 cup vegetable oil

Add-ins

• 1 cup fresh cranberries
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure even baking and a perfect golden crust.
2. Prepare the Baking Pan: Grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper to prevent sticking and allow easy removal.
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined to evenly distribute the leavening agents.
4. Combine Wet Ingredients: In a separate bowl, whisk the orange zest, orange juice, eggs, and vegetable oil together until smooth and well blended.
5. Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; some lumps are fine to keep the bread tender.
6. Fold in Cranberries and Nuts: Gently fold in the fresh cranberries and optional chopped walnuts to evenly distribute the textures and flavors.
7. Bake the Bread: Pour the batter into the prepared loaf pan, smooth the top, and bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• For a healthier variation, substitute whole wheat flour for all-purpose flour.
• You can use frozen cranberries if fresh are not available; just thaw and drain before using.
• Replace vegetable oil with applesauce for a lighter, lower-fat option.
• Adding chopped walnuts is optional but recommended for extra texture and flavor.
• Do not overmix the batter to avoid a dense bread; lumps in the batter are normal.
• Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Cranberry Orange Bread, Quick Bread, Citrus Bread, Holiday Bread, Breakfast Bread