Orange Cranberry Bread Recipe
Bursting with tart cranberries and bright citrus notes, Orange Cranberry Bread is the kind of home-baked treat that instantly feels special. It’s buttery and moist—thank you, orange juice and oil—dotted with juicy cranberries, and finished with a golden, fragrant crust. Whether you’re baking it as a breakfast surprise, sharing at brunch, or slipping in a slice for a midday snack, this loaf always brings a pop of color and a lovely sweet-tart balance to the table. You’ll find that hint of orange makes all the difference and leaves everyone reaching for another slice.
Ingredients You’ll Need
The beauty of Orange Cranberry Bread is how each ingredient plays a starring role. All the basics come together to create a bright, zesty loaf that’s tender on the inside and beautifully golden on the outside. Pay a little attention to the details—like fresh zest and juicy cranberries—and you’ll taste the love in every bite!
- All-purpose flour: Gives the bread its tender crumb and structure, making it perfectly sliceable yet soft.
- Granulated sugar: Adds sweetness and helps balance the tart cranberries and citrus zing.
- Baking powder: Ensures the loaf rises nice and tall with a fluffy interior.
- Baking soda: Works with the orange juice for extra lift and a soft, tender texture.
- Salt: Just a little, to sharpen the flavors and keep the sweetness in check.
- Orange zest: Packs in intense citrus fragrance and gives the loaf that signature flavor burst.
- Orange juice (freshly squeezed preferred): Provides moisture and brightness—fresh juice makes the citrus flavor truly shine!
- Vegetable oil: Keeps the bread moist and tender, even after a few days.
- Large egg: Binds everything together and creates a rich, cohesive batter.
- Vanilla extract: Rounds out the citrus and berry flavors with warm, sweet notes.
- Fresh or frozen cranberries (halved if large): The star of the show—tart, juicy pops in every slice! If using frozen, don’t thaw before folding in.
- Chopped walnuts or pecans (optional): Bring a delightful crunch and a nutty note for extra texture and depth.
How to Make Orange Cranberry Bread
Step 1: Prepare Your Pan and Oven
Start by heating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. This ensures that the Orange Cranberry Bread comes out easily and bakes evenly. A light coating of oil or nonstick spray does the trick—don’t forget the corners!
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and fragrant orange zest. This step helps evenly distribute the leaveners and ensures every bite gets a burst of orange. The zest is what really sets the stage for the bread’s citrusy aroma.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the orange juice, vegetable oil, egg, and vanilla extract. The oil makes the bread pillowy and moist, while the juice and vanilla bring layers of flavor that complement the fruit perfectly.
Step 4: Bring It All Together
Pour the wet mixture into the bowl of dry ingredients and stir gently just until everything is combined. Try not to overmix—this keeps the bread light, rather than dense. A few lumps are perfectly okay! Now, delicately fold in the cranberries and chopped nuts (if using), so they’re spread throughout the batter.
Step 5: Bake to Golden Perfection
Scrape the batter into your prepared loaf pan and smooth the top for an even bake. Slide it into the oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The top should be a gorgeous golden brown and your kitchen will smell heavenly! Let the loaf cool for 10 minutes in the pan before transferring to a wire rack to finish cooling—this helps keep it from breaking apart.
How to Serve Orange Cranberry Bread
Garnishes
A simple dusting of powdered sugar is always a hit, but for an extra special touch, drizzle a quick orange glaze (just powdered sugar mixed with a little orange juice) over the cooled loaf. A few fresh orange peels or a sprinkle of extra zest on top add bright visual appeal and even more fragrance.
Side Dishes
Serve slices of Orange Cranberry Bread with soft cream cheese, honey butter, or a dollop of Greek yogurt for a truly satisfying breakfast. It pairs beautifully with fresh fruit, scrambled eggs, or even a hot cup of coffee or tea.
Creative Ways to Present
Cut the loaf into thick slabs and stack them on a pretty platter, or wrap individual slices in parchment as grab-and-go snacks. For brunch gatherings, cube the bread and skewer with fresh fruit for a playful take on a breakfast kebab, or toast slices and layer with whipped cream for a quick dessert parfait.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your Orange Cranberry Bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. If your kitchen is especially warm, pop it into the fridge to keep it extra fresh. The flavor mellows and deepens over time, making those next-day slices even more irresistible!
Freezing
This loaf is a freezer superstar! Slice (for convenience) or leave it whole, wrap tightly in a double layer of plastic or foil, and freeze for up to two months. It’s a lifesaver for holidays or busy mornings—just thaw on the counter overnight for fresh-baked flavor anytime.
Reheating
Looking to recreate that just-baked warmth? Microwave a slice for about 10-15 seconds, or pop it in a 300°F oven for a few minutes until heated through. If you’re feeling indulgent, toast a slice and slather with butter for an extra-treat breakfast or snack.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Absolutely! If you only have dried cranberries, try soaking them in a bit of warm orange juice for 10-15 minutes first. This will plump them up and help them distribute in the batter more evenly.
What’s the secret to super moist Orange Cranberry Bread?
The combination of oil and plenty of orange juice keeps this loaf wonderfully tender. Make sure not to overbake and always check for doneness with a toothpick so you don’t accidentally dry it out!
Can I make this bread gluten-free?
Yes, you can substitute a good-quality 1:1 gluten-free baking flour for the all-purpose flour. Just keep an eye on the texture; some blends absorb more moisture and you may need an extra splash of orange juice.
Do I need to thaw frozen cranberries?
No need to thaw! Toss frozen cranberries right into the batter. This keeps them from bleeding color and helps them hold their shape during baking.
What nuts work best in this recipe?
Chopped walnuts or pecans both add lovely crunch and a toasty, nutty flavor that pairs beautifully with the sweet citrus and tart cranberries. Feel free to leave them out for a nut-free loaf—it’s delicious either way!
Final Thoughts
If you’ve never made Orange Cranberry Bread at home before, now’s your moment! It’s cozy, fresh, and so comforting—every slice is like a little taste of sunshine. Gather your ingredients and give it a try; you might just discover your new favorite loaf to share with loved ones or enjoy all to yourself. Happy baking!
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Orange Cranberry Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Diet: Vegetarian
Description
A delightful and moist Orange Cranberry Bread that’s bursting with citrus flavor and studded with tart cranberries. This easy-to-make quick bread is perfect for breakfast or as a festive snack during the holidays.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 tablespoon orange zest
- 3/4 cup orange juice (freshly squeezed preferred)
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins:
- 1 1/2 cups fresh or frozen cranberries (halved if large)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.
- Combine Wet Ingredients: In a separate bowl, whisk orange juice, oil, egg, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add Mix-ins: Fold in cranberries and nuts if using. Pour batter into pan and bake for 50–60 minutes.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For added sweetness, drizzle with a simple orange glaze made from powdered sugar and orange juice.
- This bread freezes well—wrap tightly and store for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
