Easy Orange Cranberry Bread

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Orange cranberry bread is a delightful combination of tangy cranberries and zesty orange, baked to perfection in a soft, moist loaf. Perfect for breakfast, brunch, or as an afternoon treat, this bread is packed with flavor and is incredibly easy to make.

Why You’ll Love This Recipe

  • Burst of flavors: The bright citrus notes of orange pair beautifully with the tartness of cranberries.
  • Versatile: Enjoy it plain, with butter, or as a base for French toast.
  • Simple to make: Requires minimal effort and basic pantry ingredients.
  • Perfect for all occasions: Whether for holidays or just a cozy snack, this bread fits the bill.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Fresh or frozen cranberries
  • Granulated sugar
  • Orange zest
  • Orange juice
  • Eggs
  • Milk
  • Butter or oil

Directions

this recipe
  1. Preheat the oven: Set your oven to 350°F (175°C) and grease a standard loaf pan.
  2. Prepare the cranberries: If using frozen cranberries, thaw and pat them dry. Toss them with a tablespoon of flour to prevent them from sinking.
  3. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Combine wet ingredients: In another bowl, beat sugar, orange zest, orange juice, eggs, milk, and melted butter or oil until smooth.
  5. Combine the mixtures: Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Fold in the cranberries.
  6. Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

  • Servings: Makes 10-12 slices
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 1 hour 15 minutes

Variations

  • Nuts: Add chopped walnuts or pecans for extra crunch.
  • Glaze: Drizzle with a simple orange glaze made from powdered sugar and orange juice.
  • Spices: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
  • Dried Cranberries: Substitute fresh cranberries with dried ones, soaking them in orange juice for a few minutes to soften.

Storage/Reheating

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigeration: Keep in the fridge for up to a week. Wrap tightly to retain moisture.
  • Freezing: Wrap the loaf or individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.
  • Reheating: Warm slices in the microwave for 10-15 seconds or in the oven at 300°F for 5-10 minutes.

FAQs

1. Can I use bottled orange juice?

Yes, but freshly squeezed orange juice will give the bread a more vibrant flavor.

2. Can I make this bread gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend as a 1:1 substitute.

3. Can I use dried cranberries instead of fresh?

Yes, but soak them in orange juice or warm water to soften before adding.

4. How do I prevent the cranberries from sinking?

Coating them lightly in flour before folding them into the batter helps prevent sinking.

5. Can I make this recipe into muffins?

Yes, bake the batter in a muffin tin at 350°F for 18-22 minutes.

6. What can I substitute for milk?

You can use almond milk, oat milk, or even orange juice for a dairy-free option.

7. How do I know when the bread is done?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, the bread is ready.

8. Can I add chocolate chips?

Definitely! Dark or white chocolate chips pair wonderfully with the orange and cranberry flavors.

9. What type of orange is best?

Navel oranges or Valencia oranges work great due to their juiciness and sweetness.

10. Can I use this recipe for a bundt cake?

Yes, adjust the baking time to 40-50 minutes for a standard bundt pan.

Conclusion

Easy Orange Cranberry Bread is a delightful treat that’s both zesty and sweet. With its vibrant flavors and simple preparation, it’s perfect for any occasion. Whether you enjoy it fresh from the oven or toasted with a bit of butter, this bread will surely become a favorite in your recipe collection. Give it a try and experience the magic of orange and cranberry!

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Easy Orange Cranberry Bread

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This Easy Orange Cranberry Bread is a moist and flavorful quick bread that combines the zesty taste of fresh oranges with the tartness of cranberries. It’s perfect for breakfast, brunch, or as a holiday treat.

  • Author: ksuur

Ingredients

Scale
  • Dry Ingredients:
    • 2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 tablespoon orange zest (from about 1 large orange)
  • Wet Ingredients:
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar
    • 1/4 cup unsalted butter, room temperature
    • 1 large egg, room temperature
    • 1 cup orange juice (preferably fresh)
    • 1 teaspoon vanilla extract
  • Add-ins:
    • 1 1/2 cups fresh or frozen cranberries, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and orange zest. Set aside.
  3. Cream Butter and Sugars: In a large bowl, using an electric mixer, cream together the granulated sugar, brown sugar, and butter until light and fluffy.
  4. Add Egg: Add the egg to the butter-sugar mixture and beat until well combined.
  5. Incorporate Orange Juice and Vanilla: Mix in the orange juice and vanilla extract until combined. The mixture may look slightly curdled; that’s okay.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to prevent a dense bread.
  7. Fold in Cranberries: Gently fold in the chopped cranberries until evenly distributed throughout the batter.
  8. Transfer to Pan: Pour the batter into the prepared loaf pan, spreading it evenly.
  9. Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with aluminum foil during the last 10-15 minutes of baking.
  10. Cool: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Notes

  • For a nuttier flavor, consider folding in 1/2 cup of chopped walnuts or pecans along with the cranberries.
  • If using frozen cranberries, do not thaw them before adding to the batter to prevent excess moisture.
  • This bread can be stored at room temperature, wrapped tightly, for up to 3 days. For longer storage, consider freezing it.

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