Zesty Orange Cranberry Bread Recipe for Cozy Baking Days
Mixing orange zest with cranberry creates a delightful quick bread that bursts with seasonal charm.
Fragrant citrus notes dance alongside tart berry pockets in every slice.
Baking enthusiasts adore how simple ingredients combine into something magical.
Warmth from the oven fills your kitchen with comforting aromas.
Soft crumb and bright flavors make this recipe perfect for breakfast or afternoon tea.
Unexpected texture and balanced sweetness will have you returning for another piece.
You can’t resist the allure of this delectable treat waiting to be savored.
Orange Cranberry Bread That Shines
Ingredients for Orange Cranberry Bread
Dry Ingredients:Wet Ingredients:Fruit Ingredient:How to Bake Orange Cranberry Bread
Step 1: Prepare Baking Workspace
Set the oven to warm up at 350F. Grab your 9×5-inch loaf pan and coat it generously with cooking spray or butter, then dust with a light layer of flour to prevent sticking.
Step 2: Create Dry Mixture
In a spacious mixing bowl, whisk together:Blend these ingredients until they’re well combined and look uniform.
Step 3: Craft Liquid Ingredients
In a separate bowl, whisk together:Mix these ingredients until they form a smooth, golden liquid.
Step 4: Combine Wet and Dry Ingredients
Pour the liquid mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined.
Avoid overmixing to keep the bread tender.
Step 5: Fold in Cranberries
Gently fold chopped cranberries into the batter, distributing them evenly throughout.
Step 6: Transfer to Baking Pan
Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly and create a smooth top.
Step 7: Bake to Perfection
Place the pan in the preheated oven. Bake for 50-60 minutes.
Check doneness by inserting a toothpick into the center – it should come out clean.
Step 8: Cool and Serve
Let the bread rest in the pan for 10 minutes.
Carefully transfer to a wire rack and allow it to cool completely before slicing and enjoying.
Tips for Orange Cranberry Bread Success
Flavor Variations to Try with Orange Cranberry Bread
What to Enjoy Alongside Orange Cranberry Bread
Storing Orange Cranberry Bread Correctly
FAQs
Yes, you can use frozen cranberries without thawing them. Just fold them into the batter directly from the freezer to prevent color bleeding and maintain their texture.
Toss the chopped cranberries in a little flour before adding them to the batter. This helps them stay suspended throughout the bread during baking.
Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure the blend contains xanthan gum for better texture and structure.
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Moist Orange Cranberry Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
Description
Homemade orange cranberry bread brings zesty citrus and tart cranberry notes together in one delightful quick bread. Fragrant spices and fresh ingredients combine to create a comforting breakfast or afternoon snack you’ll savor with every bite.
Ingredients
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup fresh or frozen cranberries (chopped)
- 3/4 cup orange juice (freshly squeezed preferred)
Wet Ingredients:
- 1 large egg
- 1/4 cup vegetable oil or melted butter
- 1 tablespoon orange zest
Leavening and Seasoning:
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Prepare the oven by heating to 350F (175C) and preparing a 9×5-inch loaf pan with grease and flour coating.
- Combine dry ingredients in a large mixing bowl, thoroughly blending flour, sugar, baking powder, baking soda, and salt using a whisk.
- Create a separate mixture by whisking together the egg, orange juice, cooking oil, and freshly grated orange zest until well incorporated.
- Slowly introduce the liquid ingredients into the dry mixture, stirring gently until just combined to prevent overmixing.
- Carefully incorporate the chopped cranberries into the batter, folding them in with a light touch to distribute evenly.
- Transfer the prepared batter into the greased loaf pan, smoothing the surface to ensure an even distribution.
- Place the pan in the preheated oven and bake for 50-60 minutes, checking doneness by inserting a toothpick into the center – it should come out clean with no wet batter.
- Allow the bread to rest in the pan for 10 minutes to stabilize its structure.
- Carefully remove the bread from the pan and transfer to a wire cooling rack, letting it cool completely before slicing to maintain its texture.
Notes
- Zest carefully to avoid the bitter white pith when grating orange skin for maximum citrusy flavor.
- Chop cranberries coarsely to distribute tartness evenly throughout the bread and prevent soggy spots.
- Dust cranberries lightly with flour before folding to prevent sinking to the bottom during baking.
- Use room temperature ingredients to ensure smoother mixing and more consistent texture in the final bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 207 kcal
- Sugar: 14 g
- Sodium: 161 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 18 mg
Jack Monroe
Founder & Recipe Innovator
Expertise
Pacific Northwest cuisine, Single-serving recipe development, Sustainable sourcing and cooking, Modern comfort food
Education
Brightwater
Associate of Applied Science in Culinary Arts
Focus: Sustainable cooking, seasonal ingredients, and food systems education
Jack grew up with a fishing rod in one hand and a cast-iron skillet in the other. After graduating from Brightwater: A Center for the Study of Food, he set out to prove that cooking for one could still taste like a feast.
Jack believes that food should feel real: fresh, fearless, and a little wild, just like the rivers he grew up around. For Jack, every single dish is a small adventure, and the best ones are the ones you can cook with heart, not hassle.