If you’re searching for a bright and welcoming treat that feels like a warm hug on a chilly morning, this Cranberry Orange Bread Recipe is about to become your new favorite go-to. Bursting with zesty orange flavor and the tart pop of cranberries, this loaf strikes the perfect balance between sweet and tangy. It’s moist, tender, and packed with just the right amount of texture from crunchy nuts if you decide to include them. Trust me, once you try this Cranberry Orange Bread Recipe, you’ll want to bake it again and again, whether for breakfast, a snack, or a festive gathering.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—these are all simple pantry staples that come together to create something truly special. Each component plays a crucial role, from the bright zing of orange zest and juice to the natural tartness of fresh cranberries, lending this bread its signature lift and color.
- 2 cups all-purpose flour: The base that gives your bread structure and a soft crumb.
- 1 cup granulated sugar: Sweetens the bread just right without overpowering the citrus notes.
- 1 ½ teaspoons baking powder: Helps the bread rise and become fluffy.
- ½ teaspoon baking soda: Works with the acidic orange juice to lighten the texture.
- ½ teaspoon salt: Balances flavors and enhances the sweetness.
- 1 tablespoon orange zest: Brings an aromatic citrus punch.
- ¾ cup fresh orange juice: Adds moisture, tanginess, and vibrant color.
- â…“ cup vegetable oil: Keeps the bread moist and tender.
- 1 large egg: Binds everything together and enriches the batter.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor.
- 1 ½ cups fresh or frozen cranberries: The star ingredient, offering bursts of tartness throughout.
- ½ cup chopped walnuts or pecans (optional): Adds a delightful crunch and nuttiness.
How to Make Cranberry Orange Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then lightly flour it or line it with parchment paper for easy removal. This step ensures your beautiful loaf comes out clean and intact.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest. Getting these combined well upfront helps distribute the leavening agents and the aromatic zest evenly throughout your bread for consistent flavor and rise.
Step 3: Whisk Wet Ingredients
In a separate bowl, beat together the fresh orange juice, vegetable oil, egg, and vanilla extract until they’re fully blended. This mixture brings moisture and richness while complementing the citrus tones beautifully.
Step 4: Combine Wet and Dry
Gently pour the wet ingredients into the dry ingredients. Stir everything just until moistened—avoid overmixing here to keep your bread tender rather than dense. The batter will be slightly lumpy, and that’s perfectly fine.
Step 5: Fold in Cranberries and Nuts
Carefully fold in the fresh or frozen cranberries along with the optional chopped walnuts or pecans. This step ensures you have those lovely bursts of tart cranberry and crunchy nuts scattered evenly throughout each slice.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top. Bake in your preheated oven for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely—resisting the urge to slice too soon is worth it!
How to Serve Cranberry Orange Bread Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of homemade orange glaze made from powdered sugar and fresh orange juice elevates this loaf beautifully. A few whole cranberries or a sprig of fresh mint on the side can add an extra pop of color for serving guests.
Side Dishes
This bread pairs wonderfully with smooth cream cheese or butter spread generously on warm slices. For a heartier breakfast, serve alongside scrambled eggs or a fresh fruit salad to complement the citrusy notes.
Creative Ways to Present
Turn this recipe into an elegant brunch centerpiece by slicing the bread and arranging the pieces on a rustic wooden board with bowls of honey, clotted cream, or your favorite nut butter. It also makes a thoughtful homemade gift when wrapped neatly with a festive ribbon.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cranberry orange bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. It stays moist and flavorful, perfect for a quick breakfast later on.
Freezing
This loaf freezes beautifully. Wrap it well in plastic wrap and then aluminum foil, or place it in a freezer-safe bag. When you’re ready to enjoy, thaw it overnight in the refrigerator or at room temperature for a few hours.
Reheating
For a fresh-out-of-the-oven taste, gently reheat slices in a toaster oven or microwave for 15 to 20 seconds. A little pat of butter melted on top will make it feel freshly baked all over again.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Yes! You can substitute dried cranberries but reduce the quantity to about 1 cup to avoid a dry texture. Feel free to soak them in a little orange juice beforehand to plump them up.
Is it possible to make this bread gluten-free?
Absolutely. Swap the all-purpose flour for a gluten-free blend designed for baking, but keep in mind the texture might be slightly different. Adding a bit of xanthan gum if it’s not included can help with structure.
Can I add other nuts or seeds instead of walnuts or pecans?
Definitely! Almonds, sunflower seeds, or pistachios all make wonderful options to add crunch and variety to your Cranberry Orange Bread Recipe.
What’s the best way to ensure the bread is moist?
Don’t overmix your batter, and be sure to measure your ingredients accurately. The vegetable oil also plays a key role in keeping the bread tender and moist.
Can I double this recipe for a larger batch?
Yes, just double all ingredients and bake in two loaf pans or a larger pan, adjusting baking time as needed. Keep an eye on it with the toothpick test to avoid overbaking.
Final Thoughts
I can’t recommend this Cranberry Orange Bread Recipe enough if you want to brighten up your kitchen with a loaf that’s as joyful as it is delicious. It’s the perfect combination of sweet, tart, and citrusy in every bite. Once you bake it, you might find yourself dreaming up occasions just to make it again. So go ahead—grab those fresh cranberries and oranges and enjoy the magic of baking something truly special!
Print
Cranberry Orange Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Orange Bread is a delightful quick bread bursting with fresh cranberries and zesty orange flavor. Perfect for breakfast or a holiday treat, this moist and tender loaf combines bright citrus notes with the tartness of cranberries, complemented by a hint of crunchy nuts. Easy to make and baked to golden perfection, it’s a wonderful way to brighten your morning or snack time.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon orange zest
Wet Ingredients
- ¾ cup fresh orange juice
- â…“ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 ½ cups fresh or frozen cranberries (halved if large)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure the bread doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and orange zest until evenly combined. This creates a flavorful base for your bread.
- Mix Wet Ingredients: In a separate bowl, whisk together fresh orange juice, vegetable oil, the large egg, and vanilla extract until smooth and well blended, preparing the liquid base for the batter.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently just until moistened. Be careful not to overmix to keep the bread tender and light.
- Add Cranberries and Nuts: Gently fold in the fresh or frozen cranberries and the optional chopped walnuts or pecans, distributing them evenly throughout the batter without crushing the berries.
- Fill the Loaf Pan: Pour the batter into the prepared loaf pan and spread it evenly with a spatula or the back of a spoon for a uniform bake.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy.
Notes
- For a sweeter twist, drizzle with an orange glaze made from powdered sugar and orange juice once the bread has cooled.
- If fresh or frozen cranberries aren’t available, you can substitute dried cranberries, but reduce the quantity to 1 cup to avoid excess dryness.
