This Easy Orange Cranberry Bread is a delightful, moist loaf packed with tangy cranberries and refreshing orange zest. Perfect for breakfast, a holiday treat, or an afternoon snack, this bread delivers a burst of flavor with every bite.
Why You’ll Love This Recipe
- Simple and Quick: This recipe comes together effortlessly, making it ideal even for novice bakers.
- Flavorful and Festive: The tartness of cranberries pairs beautifully with the citrusy brightness of orange.
- Versatile: Great as a holiday gift, party treat, or a comforting homemade dessert.
- Make-Ahead Friendly: Stores well for several days, retaining its flavor and texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh cranberries
- Orange zest
- All-purpose flour
- Baking powder
- Granulated sugar
- Milk
- Eggs
- Butter
Directions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix flour, sugar, baking powder, and a pinch of salt.
- In a separate bowl, combine milk, melted butter, eggs, and orange zest.
- Gradually fold the wet ingredients into the dry ingredients until just combined.
- Gently stir in the cranberries, ensuring they are evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: About 1 hour and 15 minutes
Variations
- Add Nuts: Incorporate chopped walnuts or pecans for added crunch.
- Glaze It: Drizzle a simple orange glaze over the cooled bread for extra sweetness.
- Use Dried Cranberries: Substitute fresh cranberries with dried ones; soak them in warm water for 10 minutes to rehydrate.
- Make It Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free flour blend.
- Spice It Up: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
Storage/Reheating
- Room Temperature: Wrap the bread tightly in plastic wrap or store it in an airtight container for up to 3 days.
- Refrigeration: Extend its shelf life by refrigerating it for up to a week.
- Freezing: Wrap the loaf (or individual slices) in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 325°F (165°C) for 5-10 minutes.
FAQs
1. Can I use frozen cranberries?
Yes, frozen cranberries work perfectly. Add them directly to the batter without thawing.
2. What can I use instead of orange zest?
You can use lemon zest for a different citrus flavor or skip it if unavailable.
3. Can I make this bread vegan?
Yes, substitute eggs with flax eggs, milk with plant-based milk, and butter with vegan butter.
4. Why did my bread turn out dense?
Overmixing the batter can lead to a dense loaf. Mix just until the ingredients are combined.
5. How do I prevent cranberries from sinking?
Coat the cranberries with a bit of flour before adding them to the batter.
6. Can I use a different sweetener?
You can substitute granulated sugar with coconut sugar, honey, or maple syrup. Adjust the measurements accordingly.
7. How do I know when the bread is done?
Insert a toothpick in the center; if it comes out clean, the bread is ready.
8. Can I add chocolate chips?
Absolutely! White or dark chocolate chips complement the orange and cranberry flavors.
9. What size loaf pan should I use?
A standard 9×5-inch loaf pan works well for this recipe.
10. Can I double the recipe?
Yes, simply double the ingredients and divide the batter between two loaf pans.
Conclusion
This Easy Orange Cranberry Bread is a must-try recipe for any occasion. Bursting with flavor, it’s an easy-to-make treat that’s as versatile as it is delicious. Whether enjoyed fresh out of the oven or as a next-day snack, this bread will quickly become a favorite in your recipe collection.
PrintEasy Orange Cranberry Bread
This Easy Orange Cranberry Bread is a moist and flavorful quick bread that combines the tartness of fresh cranberries with the bright citrus flavor of orange. It’s topped with a simple orange glaze for extra sweetness. Perfect for the holiday season or any time you crave a sweet, fruity treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Category: Breakfast, Dessert, Snacks
- Method: Baking
- Cuisine: American
Ingredients
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- Zest of 1 large orange
- ¾ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen cranberries, coarsely chopped
For the Orange Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- Zest of ½ an orange (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Sugar and Orange Zest: In a large bowl, combine the granulated sugar and orange zest. Use your fingers to rub the zest into the sugar until it’s fragrant and slightly moist. This helps release the oils from the zest, enhancing the orange flavor.
- Add Wet Ingredients: To the sugar and zest mixture, add the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
- Fold in Cranberries: Gently fold the chopped cranberries into the batter until evenly distributed.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with aluminum foil.
- Cool: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Prepare Orange Glaze: In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth. If desired, add the orange zest for extra flavor. The glaze should be thick but pourable; adjust the consistency by adding more powdered sugar or orange juice as needed.
- Glaze the Bread: Once the bread is completely cooled, drizzle the orange glaze over the top. Allow the glaze to set for a few minutes before slicing and serving.
Notes
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk. Let it sit for about 5 minutes before using.
- Cranberries: If using frozen cranberries, there’s no need to thaw them; just chop and add them directly to the batter.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.