Print

Cranberry Orange Bread

Print Recipe

Cranberry Orange Bread is a cozy, flavorful loaf that pairs zesty fresh oranges with tart cranberries for a moist, tender, and fragrant bread. Perfect for breakfast, brunch, or a festive snack, this easy-to-make recipe combines simple pantry staples to deliver a delightful balance of sweet and tangy flavors with a bright and festive appearance.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar

Wet Ingredients

  • 2 large eggs (room temperature)
  • 1/2 cup melted butter or oil
  • 1/3 cup fresh orange juice
  • 1 tablespoon orange zest (from about 1 orange)
  • 1 teaspoon vanilla extract

Main Flavor Add-ins

  • 1 cup fresh cranberries, washed and dried

Instructions

  1. Prepare Your Ingredients: Wash and dry fresh cranberries. Zest and juice the orange. Measure out all dry and wet ingredients so everything is ready for mixing.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar to evenly distribute the leavening agents.
  3. Mix Wet Ingredients: In a separate bowl, whisk eggs, melted butter or oil, orange juice, orange zest, and vanilla extract until smooth and fragrant.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until just combined, avoiding overmixing to keep the bread tender.
  5. Fold in the Cranberries: Carefully fold the fresh cranberries into the batter to distribute the tart bursts evenly throughout the bread.
  6. Bake the Bread: Pour the batter into a greased loaf pan. Bake at 350°F (175°C) for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let the bread cool before slicing.

Notes

  • Use fresh cranberries for better texture and flavor compared to frozen or dried.
  • Do not overmix the batter; fold just until combined to keep the bread moist and tender.
  • Zest only the outer orange layer, avoiding the bitter white pith underneath.
  • Use room temperature eggs and butter for smoother blending.
  • Start checking doneness at 50 minutes to avoid overbaking and drying out the bread.

Nutrition

Keywords: cranberry orange bread, cranberry bread, orange zest bread, festive bread, breakfast bread, brunch bread, moist bread

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