If you’re searching for a delightful treat that combines the tart brightness of cranberries with the zesty cheeriness of oranges, then this Cranberry Orange Bread Recipe is exactly what you need to brighten your kitchen and your day. The perfect balance of sweet, tangy, and moist textures makes this bread a standout favorite for breakfast, snack time, or even dessert. The fresh cranberries burst with flavor, while the orange zest and juice add a fresh citrus aroma that fills your home with irresistible warmth. Trust me, once you try this Cranberry Orange Bread Recipe, it will quickly become one of your go-to recipes for cozy moments and happy gatherings.
Ingredients You’ll Need
This Cranberry Orange Bread Recipe shows just how a handful of simple, thoughtfully chosen ingredients can come together to create something truly special. Each component plays an important role in crafting the perfect texture, flavor, and color, making this recipe both accessible and impressive.
- 2 cups all-purpose flour: Provides the structure and softness essential for a tender bread crumb.
- 1 cup white sugar: Adds sweetness while helping to achieve the perfect golden crust.
- 2 teaspoons baking powder: Acts as leavening to keep the bread light and fluffy.
- 1/4 teaspoon salt: Balances the flavors to make everything pop.
- 2/3 cup milk: Moistens the batter and helps create a delicate crumb.
- 1/3 cup orange juice: Brings citrus brightness and a tangy twist.
- 1/3 cup melted butter (or canola oil): Adds richness and moisture for a satisfying mouthfeel.
- 1 large egg: Binds the ingredients and enriches the batter for a tender bite.
- 1 tablespoon orange zest: Provides concentrated citrus aroma and flavor, enhancing the orange notes.
- 1 teaspoon vanilla extract: Offers warmth and depth to the overall flavor profile.
- 2 cups cranberries (large ones halved): Infuses bursts of tartness and adds beautiful ruby red pops throughout the bread.
- 1/2 tablespoon white sugar: Combined with flour to toss with cranberries, preventing them from sinking.
- 1/2 tablespoon white flour: Helps evenly distribute the cranberries in the batter.
- 2 tablespoons orange juice (for glaze): Adds a fresh, tangy touch that complements the sweetness of the confectioner’s sugar.
- 3/4 cup confectioner’s sugar (for glaze): Creates a smooth, sweet glaze that finishes the bread with a lovely sheen and extra sweetness.
How to Make Cranberry Orange Bread Recipe
Step 1: Prep Your Oven and Pan
To start your Cranberry Orange Bread Recipe right, preheat the oven to 350°F. Grease a 5×9 inch loaf pan lightly, or spray it with nonstick cooking spray to ensure your bread releases beautifully once baked. Setting this up early allows you to dive straight into mixing without pauses that can affect rise.
Step 2: Mix the Dry Ingredients Thoroughly
In a large bowl, add the all-purpose flour, white sugar, baking powder, and salt. Whisk these together until they are evenly combined and light to the touch. This step is crucial for distributing the leavening and salt evenly, making sure every slice rises and flavors perfectly in your Cranberry Orange Bread Recipe.
Step 3: Prepare the Wet Ingredients
In a separate measuring jug, combine the milk and orange juice. Let this mixture sit for about 5 minutes, allowing the milk to curdle slightly. This curdling creates a buttermilk-like effect, which tenderizes the bread and keeps it moist. After that, whisk in the cooled melted butter, egg, orange zest, and vanilla extract, blending everything into a smooth, fragrant liquid base.
Step 4: Combine Wet and Dry Ingredients
Now gently fold the wet mixture into the dry ingredients. Use a spatula or wooden spoon and mix just until combined—overmixing can lead to a dense bread, and we want lightness here. Then, toss the halved cranberries in the flour and sugar mixture to prevent them from sinking, and gently fold them into the batter, dispersing those lively bursts of tartness evenly.
Step 5: Bake Until Golden and Delicious
Spread the batter evenly into the prepared loaf pan, smoothing the top lightly. Place it in the oven for around 55 to 70 minutes. To avoid an overly browned crust, loosely cover the bread with aluminum foil about 40 minutes into baking. It’s done when a toothpick inserted into the center comes out mostly clean, signaling the perfect bake for your Cranberry Orange Bread Recipe.
Step 6: Cool and Glaze to Perfection
Once baked, let the bread cool in the pan for about 5 minutes before transferring it to a wire rack to cool completely—a vital step to ensure the glaze doesn’t melt away. For the glaze, whisk together the orange juice and confectioner’s sugar until smooth, then spread generously over the cooled loaf. This finishing touch adds a wonderful sweet and tangy shine that makes this bread truly irresistible.
How to Serve Cranberry Orange Bread Recipe
Garnishes
A simple dusting of powdered sugar or a few fresh cranberries on top can enhance the visual appeal of your bread. You can also add a sprinkle of finely grated orange zest for an extra burst of aroma. These easy garnishes make the bread look as wonderful as it tastes, ideal for sharing at a brunch or afternoon tea.
Side Dishes
This Cranberry Orange Bread Recipe pairs beautifully with a hot cup of coffee or tea, making it a perfect companion to your morning routine. You can also serve it alongside whipped cream, cream cheese, or even a dollop of mascarpone for a creamy contrast that elevates its flavors to a new level. The cozy citrus and berry flavors also complement savory cheeses beautifully if you’re feeling adventurous.
Creative Ways to Present
Slice the bread thickly and toast it lightly, then top with a smear of butter and a drizzle of honey for a warm, indulgent treat. Alternatively, cut smaller cubes to include in a breakfast casserole or bread pudding for a festive twist. You can even turn slices into elegant mini sandwiches with mascarpone and a few fresh cranberries tucked inside for a fun party appetizer inspired by this Cranberry Orange Bread Recipe.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Cranberry Orange Bread in plastic wrap or keep it in an airtight container at room temperature. It will stay fresh for 2 to 3 days, perfect for enjoying those flavors when you least expect it. For best texture, keep the bread away from direct sunlight or warm spots.
Freezing
If you want to save your Cranberry Orange Bread Recipe for longer, freezing is a great option. Wrap the cooled loaf tightly in plastic wrap and then foil, or place slices in a freezer bag. It will keep well for up to 3 months. When you’re ready to enjoy, just thaw it overnight in the fridge or at room temperature for a few hours.
Reheating
To refresh your Cranberry Orange Bread, pop slices in a toaster or warm them in a preheated oven at 325°F for about 10 minutes. This will bring back that lovely fresh-from-the-oven feeling, with the glaze shining and cranberries juicy once again—just like the first day you baked it.
FAQs
Can I use frozen cranberries for this Cranberry Orange Bread Recipe?
Absolutely! Just make sure to toss them in flour and sugar right from the freezer without thawing first. This helps prevent the berries from bleeding their color throughout the batter and keeps their texture firm.
What can I substitute for orange juice if I don’t have any on hand?
If you’re out of orange juice, lemon juice mixed with a little water works well to maintain acidity and flavor. You can also try apple juice but expect a slightly different, milder flavor profile.
Is it possible to make this bread dairy-free?
Yes! Swap the milk for almond milk or any other dairy-free milk alternative, and use canola oil or melted coconut oil instead of butter. The Citrus and cranberry flavors still shine through beautifully in this Cranberry Orange Bread Recipe.
Can I double the recipe to make two loaves at once?
Definitely. Just be sure to use two loaf pans and adjust baking time slightly—the bread may need a few extra minutes. Keep an eye on it and test with a toothpick for doneness.
How do I know when the bread is perfectly baked?
Insert a toothpick or skewer in the center of the loaf; it should come out mostly clean with just a few moist crumbs attached. This means the bread is moist but fully cooked. Overbaking can dry it out, so keep an eye on the time.
Final Thoughts
This Cranberry Orange Bread Recipe is a shining example of how simple ingredients and thoughtful steps can create something heartwarming and delicious. Whether you’re baking for a special occasion or a cozy afternoon pick-me-up, this bread will fill your home with joyful aromas and your plate with delightful flavors. Don’t hesitate to try it out—you might just find your new favorite bread to share with friends and family.
Print
Cranberry Orange Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 8 servings (8 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Cranberry Orange Bread is a moist and flavorful loaf combining tart cranberries with zesty orange, ideal for breakfast or a sweet snack. The bread is lightly sweetened and topped with a smooth orange glaze, offering a perfect balance of citrus and berry flavors.
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
Add-ins
- 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 your oven to 350°F (175°C). Lightly grease a 5×9 inch loaf pan or spray it with nonstick cooking spray to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, white sugar, baking powder, and salt until evenly mixed. Set this mixture aside.
- Prepare Wet Ingredients: In a large measuring jug, combine the milk and orange juice and let the mixture sit for 5 minutes. This allows the milk to curdle slightly, acting like buttermilk for better texture. Then whisk in the melted butter (or canola oil), followed by the egg, orange zest, and vanilla extract until fully blended.
- Make Batter: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Be careful not to overmix to keep the bread light. Toss the halved cranberries with 1/2 tablespoon of flour and 1/2 tablespoon of sugar to coat, then fold them gently into the batter to distribute evenly.
- Bake: Transfer the batter into the prepared loaf pan and bake for 55 to 70 minutes. About 40 minutes into baking, cover the bread loosely with aluminum foil to prevent the crust from browning too much. The bread is done when a toothpick inserted in the center comes out mostly clean.
- Cool and Glaze: Let the bread cool in the pan for 5 minutes before transferring it to a cooling rack. Once completely cool, prepare the glaze by mixing the confectioner’s sugar and orange juice until smooth. Spread the glaze evenly over the top of the bread before serving.
Notes
- Coating cranberries with flour and sugar prevents them from sinking to the bottom of the bread while baking.
- If fresh cranberries are not available, frozen ones can be used but do not thaw before adding to the batter.
- For a dairy-free version, substitute the milk with almond or soy milk and use oil instead of butter.
- The glaze can be omitted or replaced with a simple dusting of powdered sugar if preferred.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
