Orange Cranberry Bread is the ultimate combination of zesty citrus and tart cranberries, baked into a moist and flavorful loaf. Perfect for breakfast, dessert, or as a snack, this bread is a staple for the holiday season, but it’s just as delightful year-round.
It’s quick and easy to make, with a balance of sweet and tangy flavors that everyone will love.
Kitchen Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- 9×5-inch loaf pan
- Parchment paper
- Cooling rack
Ingredients
For the Bread:
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) orange juice (freshly squeezed preferred)
- 1/4 cup (60ml) milk
- 1 tbsp orange zest
- 1 1/2 cups (150g) fresh or frozen cranberries, roughly chopped
For the Glaze (Optional):
- 1/2 cup (60g) powdered sugar
- 1–2 tbsp orange juice
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it lightly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Combine Wet Ingredients: Mix in the orange juice, milk, and orange zest until well combined. The mixture may look slightly curdled—this is normal.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
- Fold in Cranberries: Gently fold in the cranberries until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Glaze (Optional): Whisk together powdered sugar and orange juice, then drizzle over the cooled bread.
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
Nutrition (Per Slice, Approx. 1 of 10)
- Calories: 230
- Protein: 3g
- Carbohydrates: 34g
- Fat: 9g
- Fiber: 1g
Expert Tips
- Fresh Cranberries: Fresh cranberries work best for this recipe, but frozen cranberries can be used straight from the freezer—no need to thaw.
- Zest Carefully: Avoid grating the white pith of the orange; it can taste bitter.
- Prevent Sinking Cranberries: Toss cranberries in a bit of flour before folding them into the batter to prevent them from sinking.
FAQs
Can I use dried cranberries?
Yes, but soak them in warm water or orange juice for 10 minutes to rehydrate before using.
Can I make this bread ahead of time?
Absolutely! It tastes even better the next day as the flavors meld. Store it tightly wrapped at room temperature or in the fridge.
Can I freeze Orange Cranberry Bread?
Yes. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
What if I don’t have orange juice?
You can substitute lemon juice for a tangy twist or use milk with a splash of vanilla extract.
Storing & Reheating
- Storage: Keep the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheating: Warm slices in the microwave for 10–15 seconds for a freshly baked taste.
Substitutions & Variations
- Gluten-Free: Use a 1:1 gluten-free baking flour.
- Vegan Option: Replace butter with vegan butter, eggs with flax eggs, and milk with plant-based milk.
- Add Nuts: Fold in 1/2 cup of chopped walnuts or pecans for added crunch.
Orange Cranberry Bread Recipe
Orange Cranberry Bread is the ultimate combination of zesty citrus and tart cranberries, baked into a moist and flavorful loaf. Perfect for breakfast, dessert, or as a snack, this bread is a staple for the holiday season, but it’s just as delightful year-round.
Equipment
- - Large mixing bowl
- - Medium mixing bowl
- Whisk
- Spatula
- - 9x5-inch loaf pan
- Parchment paper
- - Cooling rack
Ingredients
- #### For the Bread:
- - 2 cups 250g all-purpose flour
- - 1 tsp baking powder
- - 1/2 tsp baking soda
- - 1/4 tsp salt
- - 1/2 cup 115g unsalted butter, softened
- - 1 cup 200g granulated sugar
- - 2 large eggs
- - 1/2 cup 120ml orange juice (freshly squeezed preferred)
- - 1/4 cup 60ml milk
- - 1 tbsp orange zest
- - 1 1/2 cups 150g fresh or frozen cranberries, roughly chopped
- #### For the Glaze Optional:
- - 1/2 cup 60g powdered sugar
- - 1–2 tbsp orange juice
Instructions
- **Preheat Oven:** Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or grease it lightly.
- **Mix Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- **Cream Butter and Sugar:** In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- **Combine Wet Ingredients:** Mix in the orange juice, milk, and orange zest until well combined. The mixture may look slightly curdled—this is normal.
- **Add Dry Ingredients:** Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
- **Fold in Cranberries:** Gently fold in the cranberries until evenly distributed throughout the batter.
- **Bake:** Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- **Cool:** Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- **Glaze (Optional):** Whisk together powdered sugar and orange juice, then drizzle over the cooled bread.
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