Cranberry Orange Bread Recipe

Introduction

Cranberry Orange Bread is a delightful treat that combines the tartness of cranberries with the bright flavor of fresh orange zest. This quick and easy bread is perfect for breakfast or a cozy snack any time of day.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup fresh or frozen cranberries
• 1 tablespoon orange zest
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Step 3: Stir in the cranberries and orange zest, making sure they are evenly distributed.
4. Step 4: In another bowl, beat the eggs with the melted butter, buttermilk, and vanilla extract.
5. Step 5: Add the wet ingredients to the dry ingredients and gently mix until just combined. Be careful not to overmix.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top.
7. Step 7: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean and the bread is golden brown.
8. Step 8: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra moisture, substitute half the buttermilk with plain yogurt.
• Try adding chopped nuts, like walnuts or pecans, for added texture and flavor.
• If fresh cranberries aren’t available, frozen work well—just don’t thaw them before adding to the batter.
• Enhance the orange flavor by brushing the warm bread with an orange glaze made from powdered sugar and fresh orange juice.

Storage

Store the cranberry orange bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, warm slices in the microwave for about 15 seconds or toast them lightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Yes, dried cranberries can be used, but you may want to soak them in warm water or orange juice for 10 minutes to plump them up before adding to the batter.

What can I substitute if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Cranberry Orange Bread Recipe

Print Recipe

★★★★★

5 from 140 reviews

This Cranberry Orange Bread is a delightful quick bread that combines tart cranberries with fragrant orange zest for a perfect balance of sweet and tangy flavors. It’s moist, tender, and perfect for breakfast, brunch, or a cozy snack with tea or coffee.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (10-12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup fresh or frozen cranberries
• 1 tablespoon orange zest (from about 1 medium orange)
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup buttermilk or plain yogurt
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven 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 for easy removal.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In another bowl, whisk together the melted butter, buttermilk, eggs, orange zest, and vanilla extract until smooth and homogenous.
4. Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula just until combined. Avoid overmixing to keep the bread tender.
5. Add Cranberries: Fold in the cranberries gently, distributing them evenly throughout the batter.
6. Transfer Batter to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool: Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely before slicing.

Notes

• Fresh or frozen cranberries can be used; if frozen, do not thaw before adding to the batter to prevent bleeding.
• To enhance orange flavor, consider adding a tablespoon of orange juice along with the zest.
• This bread keeps well for 2-3 days at room temperature stored in an airtight container and can be frozen for up to 3 months.
• For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice, and use dairy-free butter.
• Adding a tablespoon of sugar on top before baking can create a lightly sweetened crust.

Keywords: cranberry orange bread, quick bread, holiday bread, citrus bread, cranberry bread