Cranberry Orange Bread Recipe – Easy Homemade Fruity Treat

Equipment Needed

Here’s a quick rundown of the tools you’ll need to make cranberry orange bread:

• Mixing bowls: One for wet ingredients and one for dry.
• Whisk: To combine ingredients evenly.
• Measuring cups and spoons: Precision is key in baking!
• Zester: A fine zester for fresh orange zest.
• Loaf pan: A standard 9×5-inch pan works perfectly.
• Spatula: For folding the batter gently.
• Wire rack: To cool the bread after baking.

If you don’t have a zester, a fine grater works too. And if you’re new to baking, don’t worry – you don’t need anything fancy to make this recipe shine.

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper for easy removal.
2. Mix the dry ingredients: In a large bowl, whisk together 2 cups (240g) of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.
3. Prepare the wet ingredients: In a separate bowl, beat 2 large eggs, ¾ cup (150g) granulated sugar, ½ cup (120ml) milk, ½ cup (120ml) vegetable oil, and 1 teaspoon fresh orange zest until well combined.
4. Combine wet and dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
5. Add the cranberries: Fold in 1 cup (100g) fresh cranberries. If using frozen cranberries, thaw and pat them dry before adding.
6. Pour into the pan: Transfer the batter into the prepared loaf pan and spread evenly.
7. Bake: Place the loaf pan in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Optional glaze: Mix 1 cup (120g) powdered sugar with 2 tablespoons of orange juice. Drizzle over the cooled bread for an extra burst of flavor.

Pro tip: If your cranberries sink to the bottom, toss them in a bit of flour before folding them into the batter.

Cooking Tips & Techniques

• Room temperature ingredients: Using room temperature eggs and milk ensures a smoother batter.
• Don’t overmix: Overmixing can lead to dense bread. Stir just until combined.
• Fresh vs. frozen cranberries: Both work, but frozen cranberries should be thawed and dried to prevent excess moisture.
• Zesting oranges: Be careful not to zest too deeply – the white pith is bitter.
• Glaze tips: Adjust the thickness of the glaze by adding more powdered sugar or orange juice as needed.

One mistake I made early on was forgetting to toss my cranberries in flour, and they all sank to the bottom. Lesson learned! A light coating of flour helps distribute them evenly throughout the bread.

Variations & Adaptations

• Gluten-free option: Swap all-purpose flour with a 1-to-1 gluten-free baking blend.
• Nutty twist: Add ½ cup (60g) chopped walnuts or pecans for extra crunch.
• Chocolate indulgence: Mix in ½ cup (90g) dark chocolate chips for a decadent touch.
• Low-sugar version: Reduce the sugar to ½ cup and replace with a natural sweetener like honey or maple syrup.
• Seasonal swap: Replace cranberries with blueberries or raspberries in summer for a fresh twist.

Personally, I love adding chopped pistachios for a nutty flavor and sprinkling them on top of the glaze. It makes the bread extra fancy!

Serving & Storage Suggestions

Serve this cranberry orange bread slightly warm or at room temperature. Slice it thick and enjoy it plain, with butter, or even cream cheese for a decadent treat. Pair it with a steaming cup of coffee or tea for the ultimate cozy experience.

For storage, wrap the cooled bread tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to three days. To keep it longer, refrigerate for up to a week or freeze for up to three months. Thaw frozen bread overnight in the fridge and warm slices briefly in the microwave or oven before serving.

Fun fact: The flavors deepen after a day, making it even tastier if you can resist eating it immediately!

Nutritional Information & Benefits

This cranberry orange bread is not just delicious; it’s packed with healthful ingredients:

• Calories: Approximately 180 per slice.
• Vitamin C: Thanks to the orange zest and juice, it’s a great source of immune-boosting vitamin C.
• Antioxidants: Cranberries are loaded with antioxidants, which are great for overall health.
• Dietary considerations: Can be adapted for gluten-free and dairy-free diets.

Keep in mind that cranberries are naturally tart, making them a smart choice for those watching sugar intake. Plus, the orange flavor adds a bright, refreshing touch!

Conclusion

This irresistible cranberry orange bread is everything you want in a fruity treat – zesty, moist, and bursting with flavor. Whether you’re baking it for brunch, gifting it to a friend, or simply enjoying it on a quiet morning, it’s bound to become a favorite in your recipe collection. I love how easy it is to customize, whether adding nuts for crunch or tweaking the sweetness to suit my mood.

Now it’s your turn! Give this recipe a try, and let me know how it turned out for you. Did you add your own twist? Share your thoughts in the comments below. Happy baking, and enjoy every bite!

FAQs

Can I use dried cranberries instead of fresh?

Yes, dried cranberries work perfectly. Soak them in warm water for 10 minutes and pat dry before using.

What’s the best way to zest an orange?

Use a fine zester and avoid the white pith under the orange skin, as it can be bitter.

Can I freeze cranberry orange bread?

Absolutely! Wrap it tightly in plastic wrap and store in an airtight container for up to three months.

Is this recipe dairy-free?

It can be! Simply swap the milk for almond or soy milk.

Why did my cranberries sink to the bottom?

This happens when you don’t coat them in flour before adding to the batter. Toss them lightly in flour next time!