Tangy Cranberry Orange Bread Recipe: A Sweet Morning Joy

Whipping up a delightful cranberry orange bread brings pure winter comfort to your kitchen.

Zesty citrus notes dance perfectly with tart berries in this delectable loaf.

Sweet and tangy flavors merge into a breakfast treat that feels like a warm hug.

Each slice promises a burst of bright, festive goodness that awakens your senses.

Seasonal ingredients shine through with minimal effort and maximum deliciousness.

Rich, moist crumbs studded with ruby-red cranberries create an irresistible morning companion.

Why Cranberry Orange Bread Feels Like Home

• Burst with Seasonal Flavor: Cranberry orange bread captures the delightful essence of winter and holiday baking with its vibrant, tangy combination of fresh cranberries and bright citrus notes.
• Versatile Crowd-Pleaser: Perfect for breakfast, brunch, afternoon tea, or as a delicious dessert that appeals to both kids and adults, making it an ideal recipe for family gatherings and potlucks.
• Simple Baking Adventure: Requires basic baking skills and common ingredients, allowing home bakers of all levels to create a stunning homemade bread with minimal kitchen experience and maximum satisfaction.
• Quick Homemade Treat: Comes together with straightforward steps and minimal prep, delivering a delectable homemade bread that feels special without demanding hours of complicated preparation.

Ingredients You’ll Need for Cranberry Orange Bread

• All-Purpose Flour: The primary structure and texture provider for the bread.
• Baking Powder, Baking Soda: Essential leavening agents that help the bread rise and become light.
• Salt: Enhances the overall flavor of the bread.

• Butter: Adds richness and moisture to the bread.
• Sugars: Provide sweetness and help create a tender crumb.
• Eggs: Bind the ingredients together and contribute to the bread's structure.
• Vanilla Extract: Adds depth and warmth to the flavor profile.

• Cranberries, Orange Zest: Bring a bright, tangy contrast to the sweet bread.
• Orange Juice: Adds moisture and complements the orange zest flavor.

Step-by-Step Guide to Cranberry Orange Bread

Step 1: Prepare Baking Station

Grab a 9×5 inch loaf pan and give it a quick spray with cooking oil. Dust the inside with a light coating of flour to prevent sticking.

Set your oven to warm up at 350F (175C).

Step 2: Mix Dry Elements

• All-purpose flour
• Baking powder
• Baking soda
• Pinch of salt

Make sure these ingredients are well blended and free of any lumps.

Step 3: Blend Creamy Base

• Softened butter
• White sugar
• Brown sugar

Beat until the mixture looks light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.

Splash in vanilla extract for extra flavor.

Step 4: Marry Wet and Dry Mixtures

Slowly incorporate the dry ingredients into the creamy base.

Pour in fresh orange juice and sprinkle orange zest. Stir gently until just combined – don’t overmix.

Step 5: Fold in Cranberries

Gently fold fresh or frozen cranberries into the batter. Use a light touch to distribute them evenly without crushing.

Step 6: Bake to Perfection

Transfer the batter into the prepared loaf pan. Slide into the preheated oven and bake for 50-60 minutes.

Check doneness by inserting a toothpick – it should come out clean with just a few moist crumbs.

Step 7: Cool and Slice

Let the bread rest in the pan for 10 minutes.

Carefully transfer to a wire rack and allow to cool completely. Slice and serve with a smile.

Helpful Tips for Perfect Cranberry Orange Bread

• Swap frozen cranberries for fresh ones, ensuring they're lightly coated in flour to prevent sinking during baking.
• Boost the orange flavor by adding extra zest or replacing some orange juice with orange extract for a more intense citrus profile.
• Lower the sugar content by using half the recommended amount or substituting with a natural sweetener like stevia for a healthier version.
• Create a gluten-free option by replacing wheat flour with almond or coconut flour, adjusting liquid measurements slightly to maintain moisture.
• Enhance the bread's texture by gently folding cranberries into the batter at the last moment, preventing them from breaking and bleeding color throughout the mix.

Variations to Refresh Your Cranberry Orange Bread

• Gluten-Free Cranberry Orange Bread: Replace wheat flour with almond or gluten-free blend flour for a celiac-friendly version.
• Vegan Orange Cranberry Loaf: Substitute butter with coconut oil, eggs with flax eggs, and use plant-based milk instead of orange juice.
• Low-Sugar Cranberry Orange Bread: Use monk fruit sweetener or stevia in place of regular sugar and reduce overall sweetness while maintaining flavor.
• Whole Wheat Cranberry Orange Bread: Swap half the all-purpose flour with whole wheat flour for added nutritional value and a nuttier taste.

What Pairs Well with Cranberry Orange Bread

• Pair with Creamy Orange Mascarpone Spread: Whip mascarpone cheese with a touch of orange zest and honey for a luxurious, tangy complement that enhances the bread's citrusy notes.
• Serve with Spiced Chai Latte: The warm, aromatic spices of chai tea beautifully balance the tart cranberries and bright orange flavors, creating a cozy and comforting combination.
• Match with Vanilla Bean Ice Cream: Warm a slice of bread and top with a scoop of creamy vanilla bean ice cream for a delightful dessert that brings out the bread's sweetness and texture.
• Pour Hot Mulled Apple Cider: The warm, spiced apple cider provides a complementary fruity backdrop that highlights the bread's cranberry and orange undertones.

How to Store Cranberry Orange Bread Freshly

Store bread in an airtight container or wrapped tightly in plastic wrap for up to 5 days in the refrigerator. Keeps moisture locked in and prevents bread from drying out.

Wrap completely cooled bread in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.

Cut bread into individual slices, separate with parchment paper, and store in freezer bag. Grab and toast individual pieces directly from freezer when craving a quick snack.

Warm refrigerated or thawed bread in microwave for 15-20 seconds, or toast in oven at 350F for 5-7 minutes to restore fresh-baked texture and warmth.

FAQs

• Can I use frozen cranberries instead of fresh ones?

Yes, you can use frozen cranberries. Just toss them in a little flour before adding to the batter to prevent them from sinking to the bottom of the bread.

• How do I know if the bread is fully baked?

Insert a toothpick into the center of the bread. If it comes out clean with no wet batter, the bread is done. The top should also be golden brown and slightly firm to the touch.

• Can I make this bread gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure to use a blend that includes xanthan gum for better texture.

Cranberry Orange Bread Recipe

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4.8 from 18 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

Delightful Cranberry Orange Bread weaves tangy citrus notes with sweet-tart berries in a moist, comforting loaf. Winter’s warmth comes alive with each slice, inviting you to savor pure seasonal happiness.

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Ingredients

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Dry Ingredients:

• 2 cups (480 ml) all-purpose flour
• 1 1/2 teaspoons (7.5 ml) baking powder
• 1/2 teaspoon (2.5 ml) baking soda
• 1/2 teaspoon (2.5 ml) salt
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) light brown sugar

Wet Ingredients:

• 1/2 cup (113 g) unsalted butter, softened
• 2 large eggs
• 1 teaspoon (5 ml) vanilla extract
• 1/2 cup (120 ml) orange juice
• Zest of 1 orange

Fruit and Add-ins:

• 1 cup (150 g) fresh or frozen cranberries

Pan Preparation:

• Butter for greasing
• Flour for dusting

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Instructions

1. Prepare a 9×5 inch loaf pan by coating with butter and dusting with flour to prevent sticking.
2. Sift together flour, baking powder, baking soda, and salt in a medium mixing bowl, ensuring even distribution of dry ingredients.
3. Using an electric mixer, cream butter and sugars until achieving a pale, fluffy texture that resembles soft peaks.
4. Incorporate eggs individually into the butter mixture, mixing thoroughly after each addition to create a smooth consistency.
5. Blend vanilla extract into the wet ingredients, creating a fragrant base for the bread.
6. Gradually introduce the dry ingredient mixture into the wet ingredients, alternating with orange juice and zest to maintain a balanced batter.
7. Gently fold fresh cranberries into the batter, distributing them evenly without overmixing to preserve their shape.
8. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula for an even surface.
9. Bake in a preheated 350°F (175°C) oven for 55-65 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
10. Remove from oven and allow the bread to rest in the pan for 10 minutes to facilitate easy removal.
11. Carefully transfer the loaf to a wire cooling rack, letting it cool completely before slicing to maintain structural integrity.

Notes

• Fold cranberries gently to prevent breaking and bleeding color throughout the batter, maintaining beautiful whole berry distribution.
• Chop cranberries into smaller pieces for more even flavor dispersion and softer texture if whole berries seem too tart or intense.
• Use fresh orange zest for maximum citrus aroma and vibrant flavor, avoiding pre-packaged dried zest which lacks brightness.
• Replace regular flour with gluten-free blend for celiac or gluten-sensitive individuals, ensuring same tender bread consistency by adding xanthan gum for binding.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 256 kcal
• Sugar: 18 g
• Sodium: 210 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 45 mg