“`html
If you love a delightful marriage of sweet-tart flavors and a moist, tender crumb, this Cranberry Orange Bread Recipe is going to become your new favorite treat. Bursting with fresh cranberries and zesty orange notes, this quick bread is perfect for breakfast, an afternoon snack, or even a charming addition to your holiday table. The bright citrus flavor balances the natural tartness of the cranberries, while the soft glaze on top adds a perfect touch of sweetness that keeps each bite heavenly. Trust me, once you try this, you’ll be baking it again and again.
Ingredients You’ll Need
Getting the ingredients ready for this Cranberry Orange Bread Recipe is refreshingly simple, yet each one plays a crucial role in crafting that perfect taste and texture. From the all-purpose flour that gives structure to the fresh cranberries that provide bursts of flavor, every ingredient is essential.
- All-purpose flour: The base that gives the bread its tender crumb and sturdy shape.
- White sugar: Sweetens the bread just right without overpowering the citrus notes.
- Baking powder: Helps the bread rise to a light, fluffy texture.
- Salt: Enhances all the flavors, balancing the sweetness.
- Milk: Adds moisture to the batter and reacts with orange juice to mimic buttermilk for tenderness.
- Orange juice: Provides that juicy citrus flavor and helps curdle the milk for a richer texture.
- Melted butter (or canola oil): Keeps the bread moist and adds a subtle richness.
- Egg: Gives the bread structure and helps bind the ingredients.
- Orange zest: Boosts the bright, fresh orange aroma and flavor.
- Vanilla extract: Adds a warm, sweet background note that complements the citrus perfectly.
- Cranberries: The star of the show, halved to spread tart bursts throughout each slice.
- Additional sugar and flour for cranberries: Keeps the cranberries suspended in the batter so they don’t sink to the bottom.
- Confectioner’s sugar: Used for the luscious orange glaze that adds the perfect finishing touch.
How to Make Cranberry Orange Bread Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F and preparing a 5×9 inch loaf pan with a light greasing or nonstick spray. This ensures your bread doesn’t stick and bakes evenly, setting you up for success right from the get-go.
Step 2: Whisk Together the Dry Ingredients
In a large bowl, combine the flour, white sugar, baking powder, and salt. Whisk these together thoroughly so every flavor and texture element is evenly distributed in the flour mixture. Setting this aside keeps your dry ingredients ready for the wet, avoiding overmixing later.
Step 3: Prepare the Wet Ingredients
Measure out the milk and orange juice into a jug and let it sit for about 5 minutes. You’ll notice the milk curdling—that’s exactly what we want, because it acts like buttermilk and tenderizes the bread perfectly. Then whisk in melted butter, egg, orange zest, and vanilla extract until smooth and inviting.
Step 4: Combine and Fold in Cranberries
Gently add the wet ingredients to your dry bowl and fold the mixture just until combined. Remember, the secret to tender bread is not to overmix. Toss the cranberries in a small mix of flour and sugar, then carefully fold them into the batter. This trick prevents the berries from sinking to the bottom and keeps their flavor wonderfully distributed.
Step 5: Bake to Perfection
Pour your batter into the prepared loaf pan and pop it in the oven. Bake for about 55 to 70 minutes, checking doneness with a toothpick in the center. After around 40 minutes, loosely cover the bread with aluminum foil to prevent over-browning. The aroma of fresh oranges and cranberries filling your kitchen at this point is just irresistible.
Step 6: Cool and Glaze
Let the bread cool in the pan for 5 minutes before transferring it to a wire rack. Once completely cooled, combine orange juice and confectioner’s sugar for the glaze and spread it over the top. This glaze not only adds sweetness but also a shiny, beautiful finish that makes every slice picture-perfect.
How to Serve Cranberry Orange Bread Recipe
Garnishes
For a little extra flair, sprinkle some finely grated orange zest or a few whole cranberries over the glaze. A light dusting of additional confectioner’s sugar can also elevate the presentation, especially if you’re serving guests or looking to impress.
Side Dishes
This bread pairs wonderfully with a cup of spiced tea or coffee, but you can also enjoy it alongside creamy yogurt or a smear of mascarpone for a more indulgent treat. Fresh fruit or a simple salad balances its sweetness if you’re serving it as part of a brunch spread.
Creative Ways to Present
Try slicing the bread and toasting it lightly; the warm, slightly crisp edges bring out the citrus and cranberry flavors beautifully. You can also cut it into small cubes and serve it as part of a dessert board with cheeses and nuts for a unique twist.
Make Ahead and Storage
Storing Leftovers
Your leftover Cranberry Orange Bread Recipe keeps well stored at room temperature wrapped in plastic wrap or in an airtight container for up to 3 days. Keeping it sealed prevents the bread from drying out and maintains that fresh-baked softness.
Freezing
If you want to prepare ahead or save some for later, this bread freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil, or place slices in a freezer-safe bag. Freeze for up to 3 months and thaw overnight in the fridge for convenience.
Reheating
To bring your Cranberry Orange Bread Recipe back to life, simply warm slices in a toaster oven or microwave until just heated through. A quick toast enhances the bread’s texture and flavor, making it taste like it just came out of the oven.
FAQs
Can I substitute fresh cranberries with frozen ones?
Absolutely! Just be sure to thaw and drain the frozen cranberries before adding them to the batter, then toss with flour and sugar as usual. This helps maintain the bread’s texture and prevents excess moisture.
Is there a dairy-free alternative for this recipe?
Yes, you can swap the milk for any plant-based milk like almond or oat milk, and use oil instead of melted butter to keep the recipe dairy-free. The orange juice will still help create the buttermilk effect, keeping the bread moist.
Can I use another citrus instead of orange?
While orange is classic here, you can try lemon or grapefruit juice and zest for a different but equally delightful twist. Just keep the same juice-to-milk ratio for proper texture.
How do I know when the bread is fully baked?
Insert a toothpick or cake tester into the center of the loaf; it should come out mostly clean with only a few moist crumbs attached. If it’s wet or has batter, it needs more baking time.
Can I add nuts to this recipe?
Definitely! Chopped walnuts or pecans add a lovely crunch and pair beautifully with the citrus and cranberries. Fold them in along with the cranberries in Step 4 for best results.
Final Thoughts
There’s something truly special about a loaf of homemade cranberry orange bread that fills your home with warmth and welcomes smiles at the table. This Cranberry Orange Bread Recipe is so approachable and rewarding to make, with a flavor profile that brightens any day. I genuinely hope you give it a try, because nothing beats the joy of slicing into this fragrant, tender loaf fresh from your oven!
“`
Print
Cranberry Orange Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Cranberry Orange Bread is a delightful, moist quick bread bursting with fresh cranberries and fragrant orange zest. Perfect for breakfast or an afternoon snack, it features a tender crumb enhanced by a tangy orange glaze, balancing sweet and tart flavors beautifully.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 2/3 cup milk
- 1/3 cup orange juice
- 1/3 cup melted butter, cooled (or canola oil)
- 1 large egg
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Cranberry Mixture:
- 2 cups cranberries (large ones halved)
- 1/2 tablespoon white sugar
- 1/2 tablespoon white flour
Glaze:
- 2 tablespoons orange juice
- 3/4 cup confectioner’s sugar
Instructions
- Prep: Preheat the oven to 350°F (175°C). Lightly grease a 5×9 inch loaf pan or spray it with nonstick cooking spray to ensure easy release after baking.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, white sugar, baking powder, and salt until well mixed. Set aside.
- Combine wet ingredients: In a large measuring jug, mix the milk and orange juice and let sit for 5 minutes. This causes the milk to curdle slightly, mimicking buttermilk’s effect to tenderize the bread. Next, whisk in the melted cooled butter, egg, orange zest, and vanilla extract until smooth.
- Make batter: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon just until combined. Avoid overmixing to keep the bread tender. Toss the halved cranberries with 1/2 tablespoon flour and 1/2 tablespoon sugar to coat, then fold them into the batter evenly.
- Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 55-70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (mostly clean). After about 40 minutes of baking, loosely cover the bread with aluminum foil to prevent excessive browning on top.
- Cool and glaze: Remove the bread from the oven and let it cool in the pan for 5 minutes before transferring it to a cooling rack to cool completely. To prepare the glaze, whisk together 2 tablespoons orange juice and 3/4 cup confectioner’s sugar until smooth. Drizzle or spread the glaze over the cooled bread before serving.
Notes
- Coating cranberries with flour prevents them from sinking to the bottom of the bread during baking.
- Allowing milk and orange juice to curdle mimics the effect of buttermilk for lighter texture.
- Covering the bread with foil mid-bake keeps the crust from becoming too dark while the inside bakes through.
- The bread is best enjoyed the day it’s made but can be stored wrapped tightly for up to 2 days.
- For a dairy-free option, substitute non-dairy milk and oil instead of butter.
