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Cranberry Orange Bread Recipe

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4.8 from 16 reviews

A delightful Cranberry Orange Bread combining the tartness of fresh cranberries with the bright citrus flavor of orange, baked into a moist, flavorful loaf that's perfect for breakfast, snacks, or dessert.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, melted
  • 3/4 cup orange juice (freshly squeezed)
  • 1 tablespoon orange zest
  • 2 large eggs
  • 1 teaspoon vanilla extract

Add-ins

  • 1 1/2 cups fresh or frozen cranberries, coarsely chopped
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
  3. Combine Wet Ingredients: In another bowl, whisk together the melted unsalted butter, freshly squeezed orange juice, orange zest, large eggs, and vanilla extract until smooth and well blended.
  4. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix to keep the bread tender.
  5. Add Cranberries and Nuts: Gently fold the coarsely chopped fresh or frozen cranberries and the chopped walnuts or pecans (if using) into the batter for even distribution.
  6. Prepare for Baking: Pour the batter into the prepared loaf pan and spread it evenly to the edges for uniform baking.
  7. Bake: Place the loaf pan in the preheated oven and bake for 65 minutes or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover loosely with aluminum foil to prevent burning.
  8. Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing.
  9. Serve: Slice and serve the cranberry orange bread plain or with butter or cream cheese as a delicious accompaniment.

Notes

  • For best flavor, use freshly squeezed orange juice and zest from an unwaxed orange.
  • You can substitute nuts with seeds or omit them for a nut-free version.
  • Frozen cranberries do not need to be thawed before folding into the batter.
  • If you prefer a sweeter bread, sprinkle some sugar on top before baking for a crunchy crust.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • To freshen up the bread, gently toast slices before serving.

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