Cranberry Orange Bread Recipe

Introduction

Cranberry Orange Bread is a delightful treat that combines sweet, tangy dried cranberries with fresh citrusy orange flavor. This moist, tender loaf is perfect for breakfast, snacks, or even a light dessert.

Ingredients

• 1 cup dried cranberries
• 1 tablespoon orange zest (from fresh oranges)
• ½ cup freshly squeezed orange juice
• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 large egg
• ½ cup vegetable oil

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and baking soda until well combined.
3. Step 3: In a separate bowl, beat the egg with the vegetable oil, orange juice, and orange zest until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep the bread tender.
5. Step 5: Fold in the dried cranberries evenly throughout the batter.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Step 7: Bake for 50-60 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 to a wire rack to cool completely before slicing.

Tips & Variations

• Use blood oranges for a sweeter, deeper citrus flavor and a beautiful color twist.
• Substitute the vegetable oil with melted unsalted butter for a richer taste.
• For an egg-free version, replace the egg with ¼ cup mashed banana, applesauce, or a flax egg made by mixing 1 tablespoon ground flaxseed with 3 tablespoons water.
• Try adding chopped nuts like walnuts or pecans for extra texture.
• Use a gluten-free flour blend if you need a gluten-free option.

Storage

Allow the bread to cool completely before storing. Keep it wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap the cooled bread well and store for up to 3 months. Thaw at room temperature and reheat in a 300°F oven for 10-15 minutes or toast individual slices for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread ahead of time?

Yes, Cranberry Orange Bread can be made in advance. Once fully cooled, wrap it tightly and store at room temperature for up to 3 days or refrigerate for longer freshness.

What can I use if I don’t have fresh oranges?

You can substitute store-bought orange juice, but fresh juice and zest provide the best vibrant citrus flavor. Blood oranges are also a great alternative.

Cranberry Orange Bread Recipe

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★★★★★

4.5 from 105 reviews

Cranberry Orange Bread is a delightful quick bread bursting with the sweet-tart flavor of dried cranberries and the fresh, vibrant zest and juice of oranges. This moist and tender loaf is perfect for breakfast, a snack, or a light dessert, combining citrus brightness with a soft crumb. Easy to make and ideal for preparing ahead, it stores well and freezes beautifully for later enjoyment.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 1 cup dried cranberries

Wet Ingredients

• 1 large egg
• 1/2 cup vegetable oil
• 3/4 cup freshly squeezed orange juice (from about 2 oranges)
• Zest of 1 orange

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined. Stir in the dried cranberries to coat them with the flour mixture, which helps prevent them from sinking to the bottom during baking.
3. Combine Wet Ingredients: In a separate bowl, beat the egg lightly. Add the vegetable oil, freshly squeezed orange juice, and orange zest, mixing well to combine all the wet ingredients.
4. Create the Batter: Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the ingredients together just until combined, being careful not to overmix, which can make the bread tough.
5. Pour into Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Bread: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing and serving.

Notes

• The bread can be made ahead of time. Allow it to cool completely, then wrap tightly and store at room temperature for up to 3 days.
• For longer storage, wrap and refrigerate for up to one week, or freeze for up to 3 months.
• To freeze, cool completely and wrap in plastic wrap and aluminum foil. Thaw at room temperature before reheating in a 300°F oven for 10-15 minutes or toasting individual slices.
• You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
• For an egg-free substitute, use a flax egg or mashed banana (¼ cup) in place of one egg.
• Using fresh orange juice and zest will enhance the bread’s bright citrus flavor compared to store-bought juice.

Keywords: Cranberry orange bread, quick bread, citrus bread, fruit bread, holiday bread, breakfast bread