Easy Recipe for Delicious Cranberry Orange Bread

Embark on a flavorful journey with Cranberry Orange Bread, a delightful quick bread that encapsulates the vibrant essence of autumn. This recipe weaves together the tartness of fresh cranberries with the sweet, citrusy burst of orange, creating a loaf that’s not only visually striking but irresistibly tasty. Perfect for breakfast, as a snack, or a thoughtful homemade gift, this bread marries the comforting texture of classic quick bread with the festive flavors of the season. Let’s bake our way to a loaf that’s sure to brighten your table and palate.

 

 

Why You’ll Love Cranberry Orange Bread:

  • Festive Flavors: The combination of cranberries and orange offers a refreshing twist on traditional quick bread.
  • Moist and Tender: Enjoy a bread that’s beautifully moist, thanks to the right blend of ingredients.
  • Versatile: Perfect for any occasion, from a casual breakfast to holiday gatherings.
  • Simple to Make: With straightforward steps and common pantry ingredients, this recipe is accessible to bakers of all levels.

 

 

Ingredients Notes For Cranberry Orange Bread:

  • Cranberries: Fresh cranberries add tartness and a pop of color. You can also use frozen cranberries without thawing.
  • Orange: The zest and juice of an orange infuse the bread with a bright, citrusy flavor.
  • Flour: All-purpose flour forms the base of the bread, providing structure.
  • Sugar: Granulated sugar balances the tartness of the cranberries and adds sweetness.
  • Leavening Agents: Baking powder and a pinch of baking soda help the bread rise and become fluffy.
  • Eggs: Bind the ingredients together and contribute to the bread’s moist texture.
  • Butter: Melted butter adds richness and moisture to the loaf.

Recipe Steps:

  1. Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
  3. Combine Wet Ingredients: In another bowl, mix the orange juice, orange zest, melted butter, and beaten eggs.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients, stirring just until moistened. Fold in the cranberries.
  5. Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Glaze: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Optionally, drizzle with a simple orange glaze made from powdered sugar and orange juice.

Storage Options:

  • Room Temperature: Store the cooled bread, wrapped in plastic wrap, at room temperature for up to 3 days.
  • Refrigerate: For longer storage, keep the bread in the refrigerator for up to a week.
  • Freeze: Wrap the bread tightly and freeze for up to 3 months. Thaw at room temperature before serving.

 

 

Easy Recipe for Delicious Cranberry Orange Bread

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Author: Maria

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large orange zest, and juice
  • 3/4 cup orange juice from the orange supplemented with additional juice as needed
  • 2 tablespoons unsalted butter melted
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries coarsely chopped
  • 1/2 cup walnuts or pecans chopped (optional)

Instructions

Preheat Oven and Prepare Pan:

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper.

Combine Dry Ingredients:

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add Orange Zest and Juice:

  • Zest the orange directly into the dry ingredients. Then, squeeze the juice from the orange into a measuring cup. Add enough additional orange juice to make 3/4 cup if necessary.

Mix Wet Ingredients:

  • In a separate bowl, mix together the orange juice, melted butter, beaten egg, and vanilla extract.

Combine Wet and Dry Ingredients:

  • Pour the wet ingredients into the dry ingredients, stirring just until moistened and combined. Do not overmix.

Fold in Cranberries and Nuts:

  • Gently fold the chopped cranberries and nuts (if using) into the batter.

Bake:

  • Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Cool and Serve:

  • Let the bread cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

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