This cranberry orange bread is a delightful mix of sweet and tart flavors. The juicy cranberries and zesty oranges make each bite bright and refreshing—perfect for breakfast or a snack!
Honestly, this bread fills my kitchen with such a lovely aroma while baking! I love slicing it warm and spreading a bit of butter on top. It always puts a smile on my face! 😊
Key Ingredients & Substitutions
All-purpose flour: This is the base of the bread. If you need a gluten-free option, consider using a gluten-free baking blend instead. Just make sure it’s a 1:1 ratio swap!
Cranberries: Fresh cranberries give the best flavor. If you can’t find them, frozen cranberries work well too—just keep them frozen until you’re ready to mix!
Sour cream or Greek yogurt: Both add moistness. If you’re looking for lighter alternatives, you can use plain non-fat yogurt or even applesauce for fewer calories and added moisture.
Butter: Unsalted is usually best for baking, but if you only have salted butter, that’s fine! Just reduce added salt slightly. For a dairy-free option, use coconut oil or a plant-based butter.
How Do You Ensure Your Bread Comes Out Moist and Flavorful?
Getting the right texture in your cranberry orange bread is key. Start by beating the butter and sugar until light and fluffy; this incorporates air for a light loaf. Don’t overmix once you add the cranberries; overmixing can make the bread dense.
- Prep your pan well—grease and flour it so the bread releases easily.
- Use room temperature ingredients like eggs and butter; they mix better, giving a consistent batter.
- Check for doneness with a toothpick; it should come out clean, but a few crumbs are okay—don’t overbake!
Following these tips will help you achieve that delicious, moist texture that everyone loves. Enjoy baking!
How to Make Cranberry Orange Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon grated orange zest (from 1 large orange)
- 1/4 cup freshly squeezed orange juice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1 1/2 cups fresh or frozen cranberries (if frozen, don’t thaw)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons orange juice
- Extra cranberries and orange zest for topping (optional)
Time Needed:
This recipe takes about 15 minutes to prep and around 55-65 minutes to bake. After baking, let it cool for about 10 minutes in the pan and then transfer to a wire rack to cool completely, which takes another 30 minutes. So overall, you’re looking at around 1 hour and 15 minutes to enjoy this delicious cranberry orange bread!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First things first, preheat your oven to 350°F (175°C). Get your 9×5-inch loaf pan ready by greasing and flouring it, or you can line it with parchment paper for easy removal later.
2. Whisk the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, and grated orange zest. Stir everything together with a whisk. Set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar. Use an electric mixer on medium speed to beat this mixture until it becomes light and fluffy, which should take about 3-4 minutes.
4. Add Eggs and Vanilla:
Add the eggs, one at a time, mixing well after each addition. Don’t forget to mix in the vanilla extract as well! Make sure everything is well combined and fluffy.
5. Combine the Mixtures:
Now, it’s time to bring it all together! Gradually add the dry ingredients you prepared earlier into the butter mixture, alternating with the sour cream (or Greek yogurt). Start and end with the dry ingredients. Mix just until everything is combined; don’t overdo it!
6. Fold in Cranberries and Orange Juice:
Gently fold in the cranberries and the orange juice. Be careful not to mix too vigorously as you want those cranberries to stay whole for that yummy burst of flavor in every slice.
7. Bake the Bread:
Pour your batter into the prepared loaf pan, smoothing the top with a spatula. Bake in your preheated oven for about 55-65 minutes. Keep an eye on it! It’s done when a toothpick inserted into the center comes out clean.
8. Cool the Bread:
Once baked, let the bread cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely. This step is important so it doesn’t get soggy!
9. Make the Glaze:
While the bread is cooling, whisk together the powdered sugar and orange juice in a small bowl. Adjust the consistency until it’s thick but drizzles easily.
10. Drizzle and Serve:
When the bread has completely cooled, drizzle the glaze over the top. Feel free to garnish with extra cranberries and orange zest if you’d like to add some flair! Slice it up and enjoy your delicious homemade cranberry orange bread warm or at room temperature!
This bread is moist and bursting with tart cranberries, all beautifully enhanced by the sweet citrus glaze. Perfect for any occasion!
Can I Use Different Sweeteners in This Recipe?
Absolutely! You can substitute granulated sugar with alternatives like brown sugar or coconut sugar for a hint of caramel flavor. If you’re using a liquid sweetener like honey or maple syrup, reduce the amount of orange juice slightly to maintain the correct batter consistency.
Can I Make This Recipe in Mini Loaf Pans?
Yes, you can! If you’re using mini loaf pans, divide the batter evenly and bake for about 25-30 minutes, checking for doneness with a toothpick. They will bake faster than the large loaf!
What’s the Best Way to Store Leftovers?
Store any leftover cranberry orange bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it wrapped tightly in plastic wrap and then in foil for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it!
Can I Add Nuts or Other Ingredients?
Definitely! Adding chopped walnuts or pecans can give an extra crunch and flavor to the bread. If you want to add chocolate chips for a touch of sweetness, they pair nicely with the tart cranberries too. Just fold them in along with the cranberries before baking!