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.

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

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it lightly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. 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.
4. Combine Wet Ingredients: Mix in the orange juice, milk, and orange zest until well combined. The mixture may look slightly curdled—this is normal.
5. Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
6. Fold in Cranberries: Gently fold in the cranberries until evenly distributed throughout the batter.
7. 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.
8. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. 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.

Print Recipe Pin Recipe

Ingredients Equipment Method

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

Equipment

• - Large mixing bowl
• - Medium mixing bowl
• Whisk
• Spatula
• - 9x5-inch loaf pan
• Parchment paper
• - Cooling rack

Method

 

1. **Preheat Oven:** Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or grease it lightly.
2. **Mix Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. **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.
4. **Combine Wet Ingredients:** Mix in the orange juice, milk, and orange zest until well combined. The mixture may look slightly curdled—this is normal.
5. **Add Dry Ingredients:** Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
6. **Fold in Cranberries:** Gently fold in the cranberries until evenly distributed throughout the batter.
7. **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.
8. **Cool:** Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. **Glaze (Optional):** Whisk together powdered sugar and orange juice, then drizzle over the cooled bread.