Cranberry Orange Bread – Enjoy the delightful harmony of tangy cranberries and zesty orange in this delightful Cranberry Orange Bread! This recipe is one in a million, effortlessly combining the perfect balance of flavors and textures. Captivate your taste buds with the moist and tender bread, bursting with juicy cranberries and the refreshing citrusy zest of orange. First bite and you’ll fall deep! Serve this luscious Cranberry Orange Bread on a cozy morning or delight your guests with this must-try treat.
I love the aroma of freshly baked goods. It fills the air with mouthwatering deliciousness. Experience the explosion of flavors in each bite from the tangy sweetness of cranberries in perfect harmony with the zesty punch of orange. This Cranberry Orange Bread is incredibly easy to make, even on busy days. The combination of simple pantry ingredients along with the fresh ingredients makes a majestic experience. Whip this up quickly and the best part is this bread keeps fresh for days!
What Makes this Cranberry Orange Bread Stand Out?
This Cranberry Orange Bread has the perfect harmony of flavors. The mixture of tart cranberries and citrusy orange zest makes an irresistible treat. And because of the perfect ratio of ingredients, the bread stays moist and tender. You can easily whip this up, and you do not need to be a baking expert! This Cranberry Orange Bread is the perfect breakfast, delicious afternoon snack, and an after-dinner dessert.
What You Need To Make This Cranberry Orange Bread?
All-purpose flour: I do not suggest self-rising flour. For the best result, ensure to measure the flour correctly.
Baking powder: This makes sure the bread rises perfectly, ensuring a light and airy crumb.
Ground cinnamon: Any cinnamon is okay, although I prefer Ceylon cinnamon. Cinnamon adds warmth and depth to the bread, complementing the fruity notes. To taste, feel free to add more.
Orange: For this recipe, 1 orange is required. Use both the juice and zest.
Butter: I suggest using unsalted butter to have better control of the salt.
Eggs: For best results, use room-temperature eggs. I suggest putting the eggs in a bowl with hot water for a couple of minutes.
Cranberries: I recommend using fresh cranberries, but frozen or dried cranberries can also be used if needed.
Steps To Make Cranberry Orange Bread:
Step 1: Zest, then juice the orange. Next, wash the cranberries. Dry them and slice them in half.
Step 2: Mix the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and orange zest) to create a fragrant and flavorful mix.
Step 3: Place the granulated sugar, brown sugar, butter, and egg in a stand mixer. Combine until smooth. Next, add the dry ingredients and mix well until everything is blended.
Step 4: Finally, fold in the cranberries.
Step 5: Into a baking pan, pour the mixture and place in the oven. Bake at 350°F (175°C) for about 60 minutes.
Step 6: Remove from the oven and allow the bread to cool for 10 minutes in the pan before transferring to a cooling rack.
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Tip:
To measure the flour correctly, use a spoon to transfer the flour into a measuring cup. Using the back of a knife, level the flour off. If measured incorrectly, the bread will be dry and dense.
For this recipe, you can use either fresh or frozen cranberries.
In place of fresh or frozen cranberries, use 1 c. of dried cranberries.
Note that overmixing the batter will cause the bread to bake unevenly and be tough. Mix the batter only (about 15 light strokes using a spatula) until the dry ingredients are moistened. Small lumps are okay.
To check the doneness of the bread, use a wooden skewer. I suggest checking the bread five minutes before the baking time is up.
If desired, you can glaze the bread once cooled. To make a simple glaze, whisk 1 c. powdered sugar with 1 1/2 tablespoons of orange juice. Drizzle this on top of the bread.
Frequently Asked Questions:
Can I use frozen cranberries instead of fresh ones?
Yes! Feel free to use frozen cranberries without any issues. Just make sure to add them directly to the batter without thawing.
Can I use dried cranberries instead of fresh or frozen?
While fresh or frozen cranberries provide the best results, you can use dried cranberries. However, keep in mind that the bread’s texture and flavor might be slightly different.
If using dried cranberries, first soak them in orange or cranberry juice. To do this, heat the juice, then toss in the cranberries and allow this to sit for 10 to 15 minutes. Before adding to the batter, strain the cranberries.
How to Store This Cranberry Orange Bread?
Wrap the completely cooled bread in plastic wrap and store it for up to 4 days at room temperature.
To freeze, let the bread cool fully before wrapping it tightly in plastic wrap. Keep in the freezer for up to 3 months.
To serve, defrost the bread overnight at room temperature.
For a quicker breakfast, you can freeze individual slices of the bread.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cranberry Orange Bread
Ingredients
- 2 cups all-purpose flour 240g
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tsp ground cinnamon
- 1 Tbsp. freshly grated orange zest
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup butter at room temperature
- 1 large egg at room temperature
- 1 cup orange juice
- 1 1/2 cups chopped fresh cranberries
Instructions
- Preheat your oven to 350°F (175°C) and generously grease and flour a 9x5-inch loaf pan to ensure the bread releases easily after baking.
- In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and freshly grated orange zest. Set this aside for now.
- In the bowl of a stand mixer or a large bowl using a hand mixer, cream together the granulated sugar, brown sugar, and softened butter until smooth and creamy.
- Add the room-temperature egg to the butter-sugar mixture and mix until everything is perfectly incorporated.
- Now, pour in the orange juice and mix slowly until evenly distributed throughout the mixture.
- Gradually add the reserved flour mixture to the wet ingredients, beating gently until just combined.
- Carefully fold in the chopped fresh cranberries.
- Pour this mixture into the prepared loaf pan, spreading it out evenly to ensure even baking.
- Pop the pan into the preheated oven and let it bake for approximately 60 minutes. It's done when a toothpick inserted into the center comes out clean.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
