There’s something truly comforting about baking a loaf of sweet, citrusy goodness in your kitchen, and that’s exactly what this Cranberry Orange Bread Recipe delivers. It’s perfect whenever you crave a fragrant, tender treat with a zing—think cozy weekends, holiday brunches, or when you just want to impress friends with minimal effort. I love how the bright orange and tart cranberries come together for a flavor that feels both fresh and homey.
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Why You’ll Love This Cranberry Orange Bread Recipe
This recipe strikes a balance between easy everyday baking and standout flavors that excite your taste buds. From the vibrant orange zest to the burst of bright cranberries, each bite is like a little celebration of freshness and sweetness.
- Texture you want: A moist crumb with a tender crumb that’s soft but sturdy enough to slice
- Flavor that pops: Citrus brightness from orange zest plus just-right tang from cranberries
- Everyday ingredients: Pantry staples and fresh fruit you probably have on hand or can grab easily
- Works for any night: Great fresh or toasted, and perfect as a quick breakfast or after-dinner snack
Ingredient Spotlight
The magic in a Cranberry Orange Bread Recipe lies in balancing freshness and pantry staples. Use fresh orange zest and juice for the best zing, and fresh cranberries give a lovely texture and pop—frozen work in a pinch but may yield a bit more moisture.
- Fresh oranges: For the most fragrant zest and bright juice, grab oranges with firm skin and rich color.
- Fresh cranberries: They add tang and a slight chew; frozen are fine but thaw and drain first.
- Butter: Melted unsalted butter enriches the crumb without weighing it down.
Seasonality & Sourcing
You’ll find fresh cranberries mostly from late fall through early winter, making this bread a perfect holiday baking pick. Oranges tend to be in peak from winter through spring and you want them firm, heavy for their size, and with bright skin. For budget-friendly options, frozen cranberries work just fine when fresh isn’t available. Sourcing organic or local where possible gives you the freshest zest and juice, which really make the flavor come alive.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
First things first: set your oven to 350°F (175°C) so it’s ready when your batter is mixed. Grease and flour a 9x5-inch loaf pan or line it with parchment paper to prevent sticking. I like using parchment because it makes lifting the bread out so much easier. Avoid skipping the greasing step—even parchment can let go sometimes, so double up if you’re worried.
Step 2 — Cook & Build Flavor
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. In another bowl, mix melted butter, freshly squeezed orange juice, orange zest, eggs, and vanilla extract until smooth and blended. Pour the wet mixture into the dry and gently stir until just combined—don’t overmix, or the bread will be tough. Then fold in cranberries and nuts (if using). Pour your batter into the prepared pan and smooth the top. Bake for 55-65 minutes, checking at 55. If the top browns too fast, tent lightly with foil to avoid burning. A toothpick inserted near the center should come out clean or with a few moist crumbs.
Step 3 — Finish & Rest
Once out of the oven, let the bread cool in the pan for about 10 minutes so it firms up—this also helps it release easily. Then transfer to a wire rack to cool completely before slicing. This resting period lets the flavors meld and the crumb set just right. I’ve found slicing too early results in crumbly pieces, so patience here pays off.
Troubleshooting Cranberry Orange Bread Recipe
If your bread turns out dry, try reducing flour slightly or increasing orange juice by a tablespoon next time. Bland flavor? A little extra orange zest or vanilla can brighten it up. If it’s soggy inside, check your cranberries for excess moisture—pat frozen ones dry before folding in and avoid overmixing, which releases more liquid. Also, make sure your baking powder and soda are fresh to get a proper rise.
Pro Tips
This Cranberry Orange Bread Recipe becomes even better when you treat each step with a little care and insight. I’ve learned these tricks after many loaves and they make all the difference in texture and flavor.
- Heat control: Keep your oven steady at 350°F; use an oven thermometer if unsure.
- Timing window: Start checking for doneness at 55 minutes to avoid dry overbaking.
- Make-ahead move: Bake a day ahead and wrap tightly; flavors mature overnight wonderfully.
- Avoid this pitfall: Don’t skip zesting fresh oranges—zest has the essential oils that bring zip.
Variations & Substitutions
You can easily make this Cranberry Orange Bread Recipe your own by swapping nuts like pecans for walnuts or leaving them out for a nut-free loaf. If you prefer less sweetness, cut back on sugar slightly, or try honey for a different nuance. For a dairy-free twist, swap melted butter with coconut oil. Feel free to use blood oranges for a deep color and sweeter flavor.
Great Debates
Butter versus oil in quick breads is a classic! I lean toward butter in this Cranberry Orange Bread Recipe because its flavor is rich and adds a tender crumb, but oil makes for an even moister texture. Also, some folks prefer all fresh cranberries while others mix fresh and dried—both bring something nice. Ultimately, try what feels tastiest to your family.
Make-Ahead, Storage & Freezing
Once cooled completely, wrap leftover bread tightly in plastic wrap or foil and store in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate up to a week but expect slight drying—toast to refresh. To freeze, slice the bread and separate pieces with parchment in a freezer bag. Thaw at room temperature or toast slices straight from frozen without losing that lovely texture.
Yield & Conversions
This Cranberry Orange Bread Recipe yields one standard 9×5-inch loaf, ideal for 8–10 slices. Want to double the recipe? Just double all ingredients and bake in two pans or a larger pan, adjusting time slightly. For half, halve everything and bake in a mini loaf pan, reducing baking time to about 40–50 minutes. For metric fans: use 250g flour, 200g sugar, 113g melted butter, and about 180ml orange juice.
Serving Ideas & Pairings
This bread shines best warm or toasted with a smear of butter or cream cheese. I also love it alongside a hot cup of tea or coffee for a cozy afternoon pick-me-up. For a brunch touch, serve with yogurt, honey, and fresh berries. You can even add a drizzle of orange glaze made from powdered sugar and orange juice to dress it up for guests.
FAQs
Yes! Just be sure to thaw them first and drain thoroughly to prevent excess moisture in the batter, which can cause sogginess or a dense crumb.
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it’s done. If it’s wet batter on the toothpick, it needs more time.
You can substitute a gluten-free all-purpose flour blend that includes xanthan gum for similar textures. Expect slightly different crumb color and bake times—check regularly.
Store leftovers wrapped tightly at room temperature for a few days or refrigerate for up to a week. To keep longer, freeze sliced portions wrapped in parchment and sealed in a freezer bag.
Notes, Tools & Special Equipment
You’ll want a sturdy 9x5-inch loaf pan for even baking and shaping. A good microplane zester makes bright orange zest easy and safe to get just the colorful outer layer. A digital instant-read thermometer is handy if you want to check the loaf’s internal temp—it should reach around 205°F for perfect doneness. I usually use a medium mixing bowl and a whisk, but a hand mixer is fine too—just don’t overmix. Nothing fancy needed, just good old kitchen basics!
PrintPrintable Recipe 📖
Cranberry Orange Bread Recipe
A moist and flavorful Cranberry Orange Bread combining fresh cranberries and zesty orange for a perfect balance of tart and sweet, ideal for breakfast or as a snack.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted
- ¾ cup orange juice (freshly squeezed)
- 1 tablespoon orange zest
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 ½ cups fresh or frozen cranberries, coarsely chopped
- ½ cup chopped walnuts or pecans (optional)
Instructions
- 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 to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In another bowl, whisk together the melted butter, orange juice, orange zest, eggs, and vanilla extract until the mixture is smooth and well incorporated.
- Combine Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
- Add Cranberries and Nuts: Gently fold in the chopped cranberries and nuts if using, ensuring they are evenly distributed throughout the batter.
- Prepare for Baking: Pour the batter into the prepared loaf pan, spreading it evenly for a uniform bake.
- Bake the Bread: Bake in the preheated oven for 65 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with aluminum foil to prevent burning.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes to set.
- Transfer to Rack: Carefully transfer the bread to a wire rack to cool completely before slicing to ensure clean cuts.
- Serve: Slice the Cranberry Orange Bread and serve it plain or with a spread of butter or cream cheese for added richness.
Notes
- For best flavor, use freshly squeezed orange juice and zest from a firm orange.
- Substitute nuts with sunflower seeds for a nut-free option.
- If using frozen cranberries, do not thaw before folding into batter to prevent color bleeding.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can toast slices lightly for a warm and crisp texture.
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