Cranberry Orange Bread Recipe

Introduction

This cranberry orange bread is a delightful treat bursting with fresh citrus and tart berries. Moist and flavorful, it’s perfect for breakfast, a snack, or a sweet dessert. The zesty glaze adds an extra touch of brightness that makes every bite special.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon orange zest (from about 1 large orange)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup plain Greek yogurt or sour cream
• 1/2 cup fresh orange juice (from about 1-2 oranges)
• 1 1/2 cups fresh or frozen cranberries
• For the glaze:
• 1 cup powdered sugar
• 2-3 tablespoons fresh orange juice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest. Set aside.
3. Step 3: In a large bowl, beat the softened butter and granulated sugar with a hand mixer until light and fluffy, about 2-3 minutes.
4. Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Step 5: Mix in the Greek yogurt (or sour cream) and fresh orange juice until combined.
6. Step 6: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
7. Step 7: Gently fold in the cranberries using a spatula to distribute evenly.
8. Step 8: Pour the batter into the prepared pan and smooth the top with a spatula.
9. Step 9: Bake for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
10. Step 10: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Step 11: Whisk together powdered sugar and 2-3 tablespoons of fresh orange juice to make the glaze.
12. Step 12: Once the bread is fully cool, drizzle the glaze over the top. Allow it to set before slicing and serving.

Tips & Variations

• Use frozen cranberries if fresh are not available; no need to thaw before folding into the batter.
• For extra texture, add 1/2 cup chopped nuts such as walnuts or pecans to the batter.
• If you prefer a stronger orange flavor, increase the zest by an additional teaspoon.
• To make it dairy-free, substitute the butter with coconut oil and use a plant-based yogurt alternative.

Storage

Store the cranberry orange bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to 2 months. To reheat, warm slices in the microwave for 15-20 seconds or in a toaster oven until warmed through. Add glaze after reheating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Yes, you can substitute dried cranberries, but consider soaking them in warm water or orange juice for 10 minutes to soften before adding to the batter. This helps prevent dryness in the bread.

What if I don’t have Greek yogurt or sour cream?

You can replace Greek yogurt or sour cream with an equal amount of buttermilk or regular yogurt. This will keep the bread moist and tender.

Cranberry Orange Bread Recipe

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★★★★★

4.9 from 146 reviews

This Cranberry Orange Bread is a moist, flavorful loaf bursting with the bright taste of fresh oranges and tart cranberries. Perfect for breakfast, snacks, or dessert, it features a tender crumb enhanced by orange zest and juice, complemented by a sweet orange glaze. Easy to make and baked to golden perfection, it’s a delightful way to enjoy seasonal flavors any time of year.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Total Time: 1 hour 20 minutes to 1 hour 30 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Bread:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon orange zest (from about 1 large orange)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup plain Greek yogurt or sour cream
• 1/2 cup fresh orange juice (from about 1–2 oranges)
• 1 1/2 cups fresh or frozen cranberries

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh orange juice

Instructions

1. Preheat and Prepare the Pan: Start by preheating your oven to 350°F (175°C). While the oven is warming, grease and flour a 9×5 inch loaf pan or line it with parchment paper for easier removal.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and orange zest to evenly distribute the leavening agents. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, use a hand mixer to beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes, which ensures a tender texture in the bread.
4. Add Eggs and Flavor: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to enhance the bread’s flavor profile.
5. Combine Wet Ingredients: Mix in the Greek yogurt (or sour cream) and fresh orange juice until fully incorporated, creating a moist and rich batter base.
6. Combine Dry and Wet Mixtures: Gradually add the dry mixture to the wet ingredients, mixing until just combined to maintain a light texture—avoid overmixing.
7. Fold in Cranberries: Gently fold the cranberries into the batter using a spatula, ensuring even distribution without breaking the berries.
8. Pour and Smooth: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
9. Bake: Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when done.
10. Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely to prevent sogginess.
11. Make the Glaze: While the bread cools, whisk together powdered sugar and 2-3 tablespoons of fresh orange juice until smooth to form the glaze.
12. Glaze and Serve: Drizzle the glaze over the fully cooled bread, then let it set for a few minutes before slicing and serving.

Notes

• Using fresh or frozen cranberries works well; if using frozen, do not thaw before adding to batter.
• Ensure the butter is softened to room temperature for easier creaming with sugar.
• Do not overmix the batter once the dry ingredients are added to keep the bread tender.
• The bread is best served fresh but can be stored wrapped at room temperature for up to 3 days or refrigerated for up to a week.
• For a dairy-free option, substitute yogurt with coconut yogurt and use a dairy-free butter.
• The glaze adds sweetness and moisture but can be omitted for a less sweet version.

Keywords: cranberry bread, orange bread, quick bread, holiday bread, moist bread, citrus bread, festive bread, winter bread