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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/cranberry-orange-bread-recipe/