Orange Cranberry Bread Recipe

There’s something about the warm, citrusy aroma of Orange Cranberry Bread baking in the oven that feels like a holiday hug in your kitchen. This moist, flavorful loaf is studded with tangy cranberries and infused with the vibrant zest of fresh oranges, creating a perfect balance of sweet and tart.

I first made this bread on a chilly winter morning, inspired by a surplus of fresh cranberries and oranges. The result? A crowd-pleasing recipe that has become a staple at brunches, family gatherings, and cozy afternoons with tea.

Let’s dive into what makes this recipe truly special.

Why You’ll Love This Orange Cranberry Bread

Get ready to discover your new favorite baked good! This Orange Cranberry Bread is more than just a loaf—it’s a little slice of joy for your taste buds.

First, it’s incredibly easy to make. With just one bowl for the dry ingredients and another for the wet, you’ll have this beauty in the oven in no time.

The flavor combination is irresistible. The natural sweetness of orange juice and zest pairs perfectly with the tart burst of fresh cranberries, making every bite a delightful contrast.

It’s also versatile! Serve it as a breakfast treat, a mid-afternoon snack, or even as a dessert with a dollop of whipped cream.

Finally, it keeps beautifully. Make it ahead for holiday gifting or freeze a loaf to enjoy later—either way, this bread remains moist and delicious.

Let’s take a closer look at the ingredients that make this recipe shine.

Ingredients Notes

The magic of Orange Cranberry Bread lies in its simple yet impactful ingredients. Here’s what you’ll need and why each one matters.

• Fresh Cranberries: These provide the perfect tartness. If fresh cranberries aren’t available, frozen ones work just as well—no need to thaw before using.
• Orange Juice and Zest: Fresh-squeezed orange juice and zest add a bright, citrusy flavor that permeates the loaf. Be sure to zest the orange before juicing!
• All-Purpose Flour: This forms the base of the bread. For a slightly nuttier flavor, you can substitute part of it with whole wheat flour.
• Granulated Sugar: Adds sweetness to balance the tart cranberries. If you prefer a less sweet loaf, reduce the sugar slightly.
• Butter: Unsalted butter adds richness and moisture. For a lighter option, you can substitute with coconut oil or even applesauce.
• Eggs: These help bind the ingredients together while adding structure and richness.
• Baking Powder and Baking Soda: A combination of these leavening agents ensures a light, fluffy texture.

No special equipment is needed, just a loaf pan, mixing bowls, and a zesting tool. Now, let’s bake!

How to Make This Orange Cranberry Bread

Creating this delicious loaf is straightforward and rewarding. Here’s how to do it step by step:

1. Preheat and Prepare
   Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
   In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup granulated sugar, 1 ½ teaspoons baking powder, and ½ teaspoon baking soda. Toss in 1 ½ cups fresh cranberries to coat them in flour—this helps prevent them from sinking to the bottom of the loaf.
3. Prepare the Wet Ingredients
   In a separate bowl, combine ½ cup melted butter, ¾ cup freshly squeezed orange juice, 2 large eggs, and 1 tablespoon orange zest. Whisk until smooth and well combined.
4. Combine Wet and Dry
   Gradually pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix—this keeps the bread tender.
5. Bake to Perfection
   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.
6. Cool and Enjoy
   Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

This bread tastes even better the next day, as the flavors meld and deepen overnight.

Storage Options

Orange Cranberry Bread is as practical as it is delicious, thanks to its excellent storage potential.

• Room Temperature: Store in an airtight container for up to 3 days. To keep it moist, wrap the loaf in plastic wrap before placing it in the container.
• Refrigerator: For longer storage, refrigerate the bread for up to a week. Let it come to room temperature or lightly warm it before serving.
• Freezer: Slice the bread and wrap individual slices in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw slices at room temperature or warm them in the oven.

To reheat, a quick 10-15 seconds in the microwave will bring back the bread’s freshly baked warmth.

Variations and Substitutions

This recipe is a canvas for creativity! Here are some ideas to make it your own:

• Add Nuts: Fold in ½ cup of chopped pecans or walnuts for added crunch and nuttiness.
• Glaze It Up: Drizzle an orange glaze made from powdered sugar and orange juice over the cooled loaf for an extra burst of citrus flavor.
• Make It Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of regular flour for a gluten-free treat.
• Try Dried Cranberries: If fresh or frozen cranberries aren’t available, dried cranberries can work—just soak them in warm orange juice for 10 minutes to plump them up.
• Add Spices: A pinch of cinnamon or nutmeg can add a cozy, spiced twist.

Don’t be afraid to experiment; you might discover a variation that becomes your family’s new favorite.

This Orange Cranberry Bread is the ultimate crowd-pleaser—whether you’re gifting it to friends or savoring it with your morning coffee. With its vibrant flavors and soft, moist texture, it’s a recipe you’ll return to time and again. So grab your mixing bowls and preheat that oven—deliciousness awaits!

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