Cranberry Orange Bread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastemadebyclara.com/cranberry-orange-bread-recipe/
