Moist Orange Cranberry Bread is a delightful holiday treat bursting with tart cranberries and zesty orange flavor. This tender and flavorful loaf is perfect for breakfast, brunch, or as a snack with your favorite hot beverage. Easy to make and beautifully festive, it’s a wonderful addition to any holiday spread or a thoughtful gift for friends and family.
Why You’ll Love This Recipe
- Bright and tangy: The perfect balance of sweet oranges and tart cranberries.
- Moist and tender: A soft texture that stays fresh for days.
- Festive and versatile: Ideal for holiday breakfasts or as a homemade gift.
- Easy to make: A straightforward recipe that comes together quickly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Orange zest
- Fresh orange juice
- Unsalted butter, melted
- Eggs
- Whole milk or buttermilk
- Fresh or dried cranberries (chopped if large)
Optional Glaze:
- Powdered sugar
- Fresh orange juice
Directions
- Preheat the oven:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix the dry ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine the wet ingredients:
- In a separate bowl, mix the sugar and orange zest until fragrant. Stir in the orange juice, melted butter, eggs, and milk until well combined.
- Combine wet and dry ingredients:
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing.
- Add the cranberries:
- Gently fold in the cranberries, ensuring they’re evenly distributed.
- Bake the bread:
- 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 and glaze:
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If desired, whisk powdered sugar and orange juice to make a glaze, then drizzle over the cooled loaf.
Servings and Timing
- Yield: 1 loaf (10–12 slices)
- Preparation time: 15 minutes
- Baking time: 50–60 minutes
- Total time: 1 hour 10 minutes – 1 hour 15 minutes
Variations
- Nutty addition: Fold in chopped walnuts or pecans for added texture.
- Dried cranberries: Use dried cranberries if fresh ones aren’t available; soak them in warm water or orange juice for 10 minutes to plump.
- Whole wheat option: Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor.
- Citrus twist: Add lemon zest or replace some of the orange juice with lemon juice.
- Mini loaves: Divide the batter into mini loaf pans and reduce baking time to 25–30 minutes.
Storage/Reheating
- Storage: Wrap the bread in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
- Freezing: Wrap the loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm slices in the microwave for 10–15 seconds for a freshly baked feel.
FAQs
1. Can I use frozen cranberries?
Yes, frozen cranberries work well. Add them directly to the batter without thawing to prevent excess moisture.
2. What if I don’t have fresh orange juice?
Bottled orange juice can be used, but fresh juice provides the best flavor.
3. How do I prevent the cranberries from sinking?
Toss the cranberries in a bit of flour before folding them into the batter.
4. Can I make this bread gluten-free?
Yes, use a 1:1 gluten-free flour blend as a substitute for all-purpose flour.
5. What other fruits can I use?
Chopped dried apricots or fresh blueberries can be used as alternatives.
6. Can I skip the glaze?
Yes, the bread is delicious on its own, but the glaze adds extra sweetness and moisture.
7. Why is my bread dense?
Overmixing the batter can result in a dense texture. Stir just until combined.
8. Can I make muffins instead of a loaf?
Yes, pour the batter into muffin tins and bake at 350°F for 18–22 minutes.
9. How do I enhance the orange flavor?
Add a teaspoon of orange extract or extra zest for a more intense citrus flavor.
10. Can I add spices?
Yes, a pinch of cinnamon or nutmeg complements the orange and cranberry flavors beautifully.
Conclusion
Moist Orange Cranberry Bread is a festive and flavorful loaf that’s perfect for the holidays or any time you crave a zesty, fruity treat. With its tender crumb, bright citrus notes, and tart cranberries, this bread is sure to delight your family and guests. Bake a loaf today and enjoy the taste of the season!
PrintMoist Orange Cranberry Bread
This Moist Orange Cranberry Bread is packed with fresh cranberries and infused with zesty orange flavor. The perfect balance of tart and sweet, this bread is ideal for breakfast, snacks, or holiday gifting. It’s tender, moist, and irresistibly delicious.
- 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:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 tablespoon orange zest (from 1 large orange)
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- ¾ cup freshly squeezed orange juice
- ½ cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen cranberries, roughly chopped
- For the Orange Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
- ½ teaspoon orange zest
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Mix the Wet Ingredients:
- In a large bowl, combine the sugar and orange zest, rubbing them together with your fingers to release the oils from the zest.
- Add the melted butter, eggs, orange juice, sour cream, and vanilla extract. Whisk until smooth and well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Gently fold in the cranberries.
- Bake the Bread:
- 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.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Orange Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Adjust the consistency by adding more orange juice or powdered sugar if needed.
- Glaze and Serve:
- Drizzle the glaze over the cooled bread. Slice and serve.
Notes
- Substitute dried cranberries if fresh or frozen are unavailable, but reduce the sugar by 2 tablespoons.
- Add ½ cup chopped nuts (like pecans or walnuts) for extra texture.
- This bread can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week.