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Cranberry Orange Bread Recipe

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4.8 from 71 reviews

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.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup unsalted butter, melted
  • 3/4 cup orange juice (freshly squeezed)
  • 1 tbsp orange zest
  • 2 large eggs
  • 1 tsp vanilla extract

Add-ins

  • 1 1/2 cups fresh or frozen cranberries, coarsely chopped
  • 1/2 cup chopped walnuts or pecans (optional)

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 to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. 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.
  4. Combine Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
  5. Add Cranberries and Nuts: Gently fold in the chopped cranberries and nuts if using, ensuring they are evenly distributed throughout the batter.
  6. Prepare for Baking: Pour the batter into the prepared loaf pan, spreading it evenly for a uniform bake.
  7. 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.
  8. Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes to set.
  9. Transfer to Rack: Carefully transfer the bread to a wire rack to cool completely before slicing to ensure clean cuts.
  10. 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.

Find it online: https://lovelycooks.com/cranberry-orange-bread-recipe/