If you’re on the hunt for a zesty, slightly tart, and utterly comforting treat, this Cranberry Orange Bread Recipe is going to become one of your absolute favorites. Imagine tender, moist bread bursting with fresh cranberries and bright bursts of orange zest, all topped with a sweet and tangy orange glaze that perfectly balances each bite. It’s the kind of recipe that feels like a warm hug on a chilly morning or an elegant yet simple afternoon pick-me-up that pairs beautifully with your coffee or tea. Whether you’re baking for family, friends, or just yourself, this Cranberry Orange Bread Recipe is a delightful way to uplift your baking game with minimal fuss and maximum flavor.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze, and each one plays a vital role in making your bread the perfect combination of sweet, tangy, and moist. From the tart cranberries to the fragrant orange zest, every component adds color, texture, and incredible flavor.
- 2 cups all-purpose flour: The base of your bread, providing structure and lightness.
- 1 cup white sugar: Adds sweetness, perfectly balanced by the tart cranberries and citrus.
- 2 teaspoons baking powder: Helps the bread rise to a soft, fluffy texture.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering.
- 2/3 cup milk: Creates moisture and tenderness in the crumb.
- 1/3 cup orange juice: Imparts fresh citrus brightness and acts as a natural flavor booster.
- 1/3 cup melted butter (or canola oil): Adds richness and a tender crumb.
- 1 large egg: Binds everything together and helps with the rise.
- 1 tablespoon orange zest: Infuses fragrant, zesty notes that complement the cranberries beautifully.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
- 2 cups cranberries (halved if large): The star ingredient that delivers tart bursts throughout the bread.
- 1/2 tablespoon white sugar: Used for tossing with cranberries to balance tartness and prevent sinking.
- 1/2 tablespoon white flour: Helps coat the cranberries so they distribute evenly in the batter.
- 2 tablespoons orange juice (for glaze): Provides the citrus zing in the glaze.
- 3/4 cup confectioner’s sugar (for glaze): Sweetens and smooths the glaze over the bread.
How to Make Cranberry Orange Bread Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F and lightly greasing a 5×9 inch loaf pan, either with butter or a nonstick cooking spray. This simple prep ensures your bread releases easily and bakes evenly, setting you up for success right from the start.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This thorough blending is key because it evenly distributes the leavening agents and seasoning throughout your batter, guaranteeing consistent rise and flavor in every bite of your Cranberry Orange Bread Recipe.
Step 3: Prepare the Wet Ingredients
Combine the milk and orange juice in a large measuring jug and let it sit for about 5 minutes. This causes the milk to curdle slightly, acting like buttermilk, which keeps the bread wonderfully moist. Once it’s ready, whisk in the melted butter (or oil), the egg, orange zest, and vanilla extract. Each ingredient here contributes moisture, richness, and that unmistakable citrus aroma.
Step 4: Bring It All Together
Add the wet ingredients to the dry, folding together gently with a spatula or wooden spoon just until combined. Be careful not to overmix; a tender crumb depends on it. Then toss the cranberries in the tablespoon of flour and sugar before folding them into your batter. This extra step stops the berries from sinking to the bottom, making sure every slice is bursting with tangy cranberry goodness.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and spread it evenly. Bake for 55 to 70 minutes, keeping an eye on it after about 40 minutes. To prevent the top from getting too dark, loosely cover it with aluminum foil if necessary. You’ll know it’s done when a toothpick inserted near the center comes out mostly clean with just a few moist crumbs.
Step 6: Cool and Glaze
Let your bread cool in the pan for about 5 minutes before transferring it to a wire rack to cool completely. While it cools, mix together the confectioner’s sugar and orange juice for a glossy, tangy glaze that you drizzle or spread over the top. This finishing touch makes your Cranberry Orange Bread Recipe shine with extra citrus sparkle.
How to Serve Cranberry Orange Bread Recipe
Garnishes
Sprinkle a few fresh cranberries or some finely grated orange zest on top of the glaze for a festive and fragrant finish. Toasted nuts like walnuts can add a lovely crunch if you’re feeling a little adventurous and want to build on textures.
Side Dishes
This bread pairs beautifully with creamy spreads like cream cheese or mascarpone for breakfast or brunch. A cup of hot coffee, chai tea, or freshly brewed herbal tea acts like the perfect companion, balancing the sweet and tart flavors effortlessly.
Creative Ways to Present
Try slicing the bread and serving it with a dollop of whipped cream and freshly sliced oranges for an elegant dessert. You can also transform leftovers into French toast or crumble it over yogurt for a delightful breakfast treat that highlights the cranberry orange magic in unexpected ways.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cranberry orange bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This keeps it soft and flavorful, ready for snacking any time you want a sweet pick-me-up.
Freezing
If you want to save it for longer, slice the bread and individually wrap pieces in plastic wrap, then freeze them in a sealed bag. Frozen slices stay fresh for up to 3 months and thaw quickly at room temperature or in the microwave.
Reheating
Reheat slices in a toaster oven or microwave until warm and fragrant. This refreshes the texture and helps the orange glaze regain its lovely smoothness, making you feel like you just baked it fresh.
FAQs
Can I substitute fresh cranberries with dried cranberries?
You can use dried cranberries, but keep in mind they won’t provide the same fresh burst and tartness. Soak them briefly in orange juice or warm water to plump them up before adding to keep your bread moist and flavorful.
What can I use instead of orange juice in this recipe?
If fresh orange juice isn’t available, you can substitute with another citrus juice like lemon or grapefruit, or even milk with a bit of orange extract. Just keep the acidity as it helps tenderize the crumb and creates that signature tang.
Can I make this bread gluten-free?
Yes, by swapping out the all-purpose flour for a gluten-free baking blend and ensuring your baking powder is gluten-free, this recipe can work well. You might also want to add a bit more moisture or a binder like xanthan gum to keep the crumb tender.
Is it possible to make this Cranberry Orange Bread Recipe vegan?
Absolutely! Replace the egg with a flax or chia seed “egg,” use plant-based milk, and substitute butter with a vegan margarine or coconut oil. The orange zest and cranberries still deliver incredible flavor without compromise.
What’s the best way to prevent the bread from getting too brown?
Cover the top loosely with foil around the 40-minute mark during baking. This helps shield it from direct heat while allowing the bread to finish baking thoroughly without burning the edges.
Final Thoughts
This Cranberry Orange Bread Recipe is truly one of those heartwarming creations that brings joy every time you make it. Its vibrant flavors, moist texture, and simple preparation make it a perfect treat for any occasion — from cozy breakfasts to elegant brunches or even afternoon tea. Give it a go, and I promise it will soon become a beloved staple in your baking repertoire, brightening your kitchen and your day with every slice.
Print
Cranberry Orange Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings (8 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Orange Bread is a moist and flavorful quick bread perfect for breakfast or a sweet snack. Bursting with fresh cranberries and a bright citrusy orange zest, it is lightly sweetened and topped with a tangy orange glaze for extra indulgence. Made with simple pantry ingredients and baked to golden perfection, this loaf is ideal for holiday gatherings or cozy mornings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 2/3 cup milk
- 1/3 cup orange juice
- 1/3 cup melted butter, cooled (or canola oil)
- 1 large egg
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Cranberries
- 2 cups cranberries (large ones halved)
- 1/2 tablespoon white sugar
- 1/2 tablespoon white flour
Glaze
- 2 tablespoons orange juice
- 3/4 cup confectioner’s sugar
Instructions
- Prep: Preheat the oven to 350°F (175°C). Lightly grease a 5×9 inch loaf pan or spray it with nonstick cooking spray to ensure the bread does not stick.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, white sugar, baking powder, and salt until well combined. Set this mixture aside.
- Combine wet ingredients: In a large measuring jug, mix the milk and orange juice. Set aside for 5 minutes to allow the milk to curdle slightly, mimicking buttermilk. After 5 minutes, whisk in the melted cooled butter, egg, orange zest, and vanilla extract until the mixture is smooth.
- Make batter: Pour the wet ingredients into the bowl containing the dry ingredients. Fold together gently using a spatula or wooden spoon just until combined; avoid overmixing to maintain bread tenderness. Toss the halved cranberries in the 1/2 tablespoon of flour and 1/2 tablespoon of sugar, then gently fold them into the batter to distribute evenly.
- Bake: Spread the batter evenly in the prepared loaf pan. Bake in the preheated oven for 55 to 70 minutes, or until a toothpick inserted into the center comes out mostly clean. After about 40 minutes, loosely cover the loaf with aluminum foil to prevent it from getting too brown on top.
- Cool and glaze: Once baked, allow the bread to cool in the pan for 5 minutes to set. Then transfer it to a cooling rack to cool completely. While the bread cools, mix the orange juice and confectioner’s sugar until smooth to create the glaze. Spread the glaze evenly over the cooled loaf before serving.
Notes
- For a dairy-free version, substitute milk and butter with plant-based alternatives such as almond milk and coconut oil.
- Using freshly squeezed orange juice enhances the citrus flavor, but bottled orange juice works as well.
- Do not overmix the batter to avoid a dense loaf.
- The glaze can be adjusted to desired consistency by adding more orange juice or confectioner’s sugar.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to one week.
