If you are craving a bright, festive treat that combines the tangy burst of fresh cranberries with the zesty sunshine of orange, this Cranberry Orange Bread Recipe is an absolute must-try. Imagine moist, tender slices studded with juicy cranberries and kissed by a fragrant orange glaze that adds just the right sweet-tart finish. It’s a perfect loaf to bake any time you want to fill your kitchen with the warm scent of citrus and berries, and it manages to be both simple and special—a real crowd-pleaser that feels homemade with love.
Ingredients You’ll Need
Gathering the right ingredients is the first step to this delicious bread. Each one plays a crucial role in creating the perfect balance of texture, flavor, and aroma. From the fresh orange zest and juice that brighten the loaf, to the cranberries that add bursts of tartness, everything comes together harmoniously.
- 2 cups all-purpose flour: The foundation of the bread that provides structure and a tender crumb.
- 1 teaspoon baking powder: Helps the bread rise evenly for a light texture.
- 1/2 teaspoon baking soda: Acts with the acidic ingredients to give lift and softness.
- 1/4 teaspoon salt: Balances the sweetness and enhances flavor.
- 1/2 cup unsalted butter, softened: Adds moisture, richness, and a lovely buttery flavor.
- 1 cup granulated sugar: Sweetens the bread just enough without overpowering the tart cranberries.
- 2 large eggs: Bind the ingredients together and contribute to the moist texture.
- 1/2 cup orange juice (freshly squeezed): Brings bright citrus notes and moisture.
- 1/4 cup milk: Adds tenderness and helps blend dry with wet ingredients.
- 1 tablespoon orange zest: Offers an intense burst of orange flavor in every bite.
- 1 teaspoon vanilla extract: Rounds out the flavors with a hint of warmth.
- 1 1/2 cups fresh or frozen cranberries, roughly chopped: The star ingredient, giving vibrant color and tanginess.
- 1 cup powdered sugar: For the glaze that adds a sweet, silky finish.
- 2–3 tablespoons orange juice: Mixed into the glaze for a glossy, citrusy drizzle.
How to Make Cranberry Orange Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour a 9×5-inch loaf pan to ensure your bread will release easily after baking. This simple preparation will save you from any sticky situations later on.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Taking the time to thoroughly mix these ingredients now helps guarantee an even rise and consistent texture throughout your bread.
Step 3: Cream Butter and Sugar, Add Wet Ingredients
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy—this aeration is key to a tender crumb. Then, add the eggs one at a time, beating well after each to integrate fully. Stir in the freshly squeezed orange juice, milk, orange zest, and vanilla extract to infuse the batter with vibrant citrus flavor.
Step 4: Mix Dry Ingredients Into Wet
Gradually add the dry ingredient mixture into your wet mixture, stirring gently until just combined. Overmixing here can make the bread tough, so patience is important. Once the batter is smooth, fold in the chopped cranberries carefully to distribute them evenly without breaking them up too much.
Step 5: Bake to Perfection
Pour your batter into the prepared loaf pan and smooth the top with a spatula. Place it in the oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The smell of cranberry and orange guiding you is a delightful preview of what’s to come.
Step 6: Cool Before Glazing
Let the bread cool in the pan for about 10 minutes to set up, then transfer it to a wire rack to cool completely. This step is crucial to prevent the glaze from melting off and to allow the flavors to deepen.
Step 7: Prepare and Drizzle the Orange Glaze
Mix the powdered sugar with 2 to 3 tablespoons of orange juice until smooth and glossy. Drizzle this over the fully cooled bread, adding a shimmering citrusy finish that’s as pretty as it is tasty.
How to Serve Cranberry Orange Bread Recipe
Garnishes
For a personal touch, consider topping slices with a sprig of fresh mint or a few whole cranberries for extra color. A light dusting of powdered sugar before serving can also add a delicate snow-kissed look that’s perfect for holidays or brunch.
Side Dishes
This bread pairs beautifully with a dollop of whipped cream, cream cheese spread, or even a smear of honey butter. It also makes a delightful breakfast alongside a hot cup of coffee or tea, balancing the bread’s fruity brightness with a touch of creamy richness.
Creative Ways to Present
Slice the bread thick for a breakfast toast alternative, or serve thinner slices as part of a dessert platter alongside vanilla ice cream and a drizzle of caramel sauce. You could also transform it into a trifle layer by cubing the bread and combining it with berries, custard, and whipped cream for a show-stopping treat.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Cranberry Orange Bread Recipe tightly in plastic wrap or keep it in an airtight container at room temperature. It will stay fresh and moist for up to three days, making it great for enjoying throughout the week.
Freezing
To save your bread for longer, wrap it tightly in foil and place it in a freezer-safe bag. Freeze for up to three months, then thaw overnight in the refrigerator or at room temperature before serving. The flavors remain beautifully preserved.
Reheating
Warm slices gently in the microwave for 15 to 20 seconds or toast them lightly for a fresh-baked taste. The glaze will soften slightly, making each bite wonderfully fragrant and moist as if it was just pulled from the oven.
FAQs
Can I use frozen cranberries instead of fresh?
Yes! Frozen cranberries work perfectly in this recipe. Just be sure to thaw and drain them slightly so they don’t add too much extra moisture to the batter.
Is it possible to make this bread gluten-free?
You can substitute the all-purpose flour with a gluten-free blend designed for baking. Keep in mind the texture might be slightly different, but the citrus and cranberry flavors will still shine.
Can I make this recipe dairy-free?
Absolutely! Use a dairy-free butter alternative and a plant-based milk such as almond or oat milk. The bread will still turn out moist and flavorful with these swaps.
How long does the glaze keep its freshness?
The orange glaze is best enjoyed fresh on the day you bake the bread. If leftovers are kept refrigerated, the glaze may lose some shine and slightly harden, but the flavor remains delicious.
Can I add nuts or other fruits to the recipe?
Definitely! Chopped walnuts or pecans add a lovely crunch, and dried apricots or orange cranberries can complement the orange flavor beautifully. Just fold them in with the cranberries for variety.
Final Thoughts
Whether you’re baking for a special occasion or just to brighten your day, the Cranberry Orange Bread Recipe is a delightful treat that brings warmth, color, and cheer to any table. Its balance of tart, sweet, and citrus flavors wrapped in a moist, tender crumb makes it a true favorite worth sharing. Give it a try—you might just find yourself baking it again and again!
Print
Cranberry Orange Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Orange Bread is a moist and flavorful quick bread perfect for breakfast or a festive snack. It features a tangy burst of fresh cranberries and bright orange zest, enhanced by a sweet orange glaze drizzled on top. Easy to make with simple ingredients, this loaf brings a lovely balance of tart and sweet in every slice.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup orange juice (freshly squeezed)
- 1/4 cup milk
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups fresh or frozen cranberries, roughly chopped
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning throughout the flour.
- Cream Butter and Sugar, Add Wet Ingredients: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This helps aerate the batter for a tender crumb. Add the eggs one at a time, beating well after each addition to incorporate fully. Then mix in the freshly squeezed orange juice, milk, orange zest, and vanilla extract for added moisture and flavor.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can make the bread tough. Fold in the roughly chopped fresh or frozen cranberries carefully so they are evenly distributed but not crushed.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool the Bread: Allow the loaf to cool in the pan for about 10 minutes to firm up, then carefully transfer it to a wire rack to cool completely. This prevents sogginess from steam trapped in the pan.
- Prepare and Drizzle Glaze: While the bread cools, whisk together the powdered sugar and 2 to 3 tablespoons of orange juice until smooth and pourable. Drizzle this orange glaze over the cooled bread for a sweet, citrusy finishing touch.
Notes
- For best results, use fresh cranberries; if using frozen, do not thaw to prevent bleeding of the color into the batter.
- You can substitute milk with almond or soy milk to make it dairy-free.
- Make sure not to overmix the batter after adding the flour to keep the bread tender.
- The glaze can be adjusted in thickness by adding more powdered sugar or orange juice depending on your preference.
- Store the bread covered at room temperature for up to 3 days or freeze for longer storage.
