Cranberry Orange Bread Recipe
Cranberry Orange Bread is simply irresistible: think vibrant bursts of tart cranberries, luscious citrusy notes from fresh orange juice and zest, and a supremely tender crumb—all in one gorgeous loaf. Whether you’re craving something bright and sweet for a holiday table or just want to make your kitchen smell amazing, this recipe will deliver. Every bite is infused with flavors that feel both festive and timeless, making it a cherished treat for breakfast, snacking, or gifting.
Ingredients You’ll Need
You don’t need a long list of complicated ingredients to create stunning Cranberry Orange Bread! Each component brings something special, whether it’s the brightness of citrus, the gentle rise from leavening agents, or that pop of tangy fruit in every slice.
- All-purpose flour: Forms the sturdy framework for the loaf, keeping it tender but not overly dense.
- Granulated sugar: Sweetens the bread and balances out the tartness of the cranberries.
- Baking powder: Lifts the bread and gives it a satisfying rise.
- Baking soda: Reacts with the orange juice to enhance lift and create a lighter crumb.
- Salt: Just a little is needed to sharpen all the flavors and prevent blandness.
- Orange zest: Packs a punch of fragrant citrus that really steals the show.
- Fresh orange juice: Delivers juicy brightness and gently tenderizes the bread.
- Vegetable oil: Keeps the loaf incredibly moist and soft for days.
- Large egg: Binds the ingredients and contributes to the bread’s rich texture.
- Vanilla extract: Adds warmth and depth to all the other vibrant flavors.
- Fresh or frozen cranberries, halved: Infuses every bite with a beautiful burst of tangy flavor and a pop of color.
- Chopped walnuts (optional): Introduces a satisfying crunch and an earthy contrast to the sweet and tart notes.
How to Make Cranberry Orange Bread
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or simply line it with parchment paper for easy removal. This step ensures your Cranberry Orange Bread releases cleanly and looks as good as it tastes.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and orange zest. Thoroughly blending your dry ingredients first means every bite will have an even distribution of leavening and that irresistible citrus flavor.
Step 3: Combine the Wet Ingredients
In a separate mixing bowl, add the fresh orange juice, vegetable oil, large egg, and vanilla extract. Whisk until the mixture is smooth and cohesive—this ensures your bread will have a uniform, moist texture from edge to edge.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with your dry mixture. Using a spatula or wooden spoon, stir just until everything is moistened—be careful not to overmix, which can make the bread tough instead of tender.
Step 5: Fold in Cranberries (and Walnuts)
Gently fold the halved cranberries (and chopped walnuts, if you like extra crunch) into the batter. This step should be quick and careful, just enough to distribute the mix-ins evenly without breaking down the batter.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan, smoothing out the top. Slide the pan into the oven and bake for 50 to 60 minutes. It’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
How to Serve Cranberry Orange Bread
Garnishes
Dress up your Cranberry Orange Bread by drizzling a simple orange glaze (mix powdered sugar with a splash of orange juice) over the cooled loaf. You can scatter extra chopped walnuts or orange zest on top for both beauty and extra flavor. A dusting of powdered sugar is also a lovely touch if you’re in a hurry!
Side Dishes
This bread is perfect on its own with coffee or tea, but it also shines alongside a fresh fruit salad or creamy yogurt for a cheerful breakfast spread. It makes a fantastic pairing with a holiday brunch or as a sweet finish to a light lunch.
Creative Ways to Present
Making mini loaves or muffins is a fun twist, especially for gifting or entertaining. For gatherings, slice the bread and arrange it beautifully on a platter with curls of butter and a few orange wedges. Decorative parchment wraps tied with kitchen twine also elevate slices into cheerful, portable treats—perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Wrap cooled Cranberry Orange Bread tightly in plastic wrap or foil and keep it at room temperature for up to three days. For maximum freshness, store it in an airtight container. The flavors deepen and the texture stays moist, making it just as delicious the next day.
Freezing
To freeze, wrap the entire loaf or individual slices securely in plastic wrap followed by a layer of aluminum foil. Pop it in the freezer, and your bread will taste fresh for up to three months. Thaw overnight at room temperature or gently in the refrigerator.
Reheating
To enjoy that fresh-from-the-oven warmth, place slices in a toaster oven or wrap a whole (unfrosted) loaf in foil and reheat at 300°F (150°C) for about 10–15 minutes. If you’re reheating from frozen, defrost first for the best texture.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Absolutely, though your Cranberry Orange Bread will have a slightly sweeter flavor. Dried cranberries work in a pinch; just use a bit less (about 1 cup) and consider soaking them in orange juice for 10 minutes to plump them up before folding into the batter.
How do I prevent the cranberries from sinking to the bottom?
A simple trick is to toss your cranberries with a tablespoon of flour before folding them into the batter. The light dusting helps suspend them rather than letting them sink, ensuring beautiful distribution in every slice!
Is it necessary to use the walnuts?
Not at all! The walnuts are completely optional and for those who love a little crunch. If you have nut allergies or simply prefer your bread without nuts, feel free to leave them out—your Cranberry Orange Bread will still turn out moist and flavorful.
Can I make this recipe vegan?
You sure can. Replace the egg with a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water), and use a plant-based milk and oil. The loaf will still be beautifully moist, tangy, and tender!
What’s the best way to get the most orange flavor?
Don’t skimp on the orange zest—that’s where the boldest citrus oils live! For maximum flavor, zest the orange just before making your bread, and if you’d like, add a touch more zest than called for in the recipe. A splash of orange extract also amps up the citrus if you’re feeling adventurous.
Final Thoughts
Cranberry Orange Bread brings a beaming dose of sunshine to any table, combining the zing of citrus with juicy tart berries. If you haven’t tried baking this classic loaf yet, you’re in for a treat. Share it with loved ones or savor it with your morning coffee—it’s heartwarming, simple, and always a crowd-pleaser. Give this recipe a go and make your day a little brighter!
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Cranberry Orange Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
This Cranberry Orange Bread is a delightful treat bursting with citrus flavor and juicy cranberries. Perfect for holiday gatherings or a cozy breakfast, this quick bread is easy to make and even easier to enjoy.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 tablespoon orange zest
- 3/4 cup fresh orange juice
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 1 1/2 cups fresh or frozen cranberries, halved
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
- Combine Wet Ingredients: In a separate bowl, whisk together the orange juice, vegetable oil, egg, and vanilla extract until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir just until moistened; do not overmix.
- Add Cranberries and Walnuts: Gently fold in the cranberries and walnuts if using.
- Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra sweetness, drizzle with a simple orange glaze made from powdered sugar and orange juice once the bread has cooled.
- This bread also freezes well—wrap tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
