Cranberry Orange Bread
Brighten up your mornings with this delightful Cranberry Orange Bread. This moist and flavorful bread combines the tartness of fresh cranberries with the refreshing zest of orange, creating a perfect balance of sweet and tangy. Ideal for breakfast, brunch, or a cozy afternoon snack, this bread is a festive favorite that’s perfect for the holiday season and beyond.
Why You’ll Love This Recipe
You’ll love Cranberry Orange Bread for its vibrant flavors and tender crumb. The combination of fresh cranberries and orange zest adds a refreshing twist to the classic quick bread. This recipe is easy to make and results in a beautifully moist and fragrant loaf that’s perfect for any occasion. Plus, it’s a great way to use up seasonal cranberries!
Expert Tips and Tricks
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- Use Fresh or Frozen Cranberries: Both fresh and frozen cranberries work well in this recipe. If using frozen, there’s no need to thaw them before adding to the batter.
- Orange Zest and Juice: Use both the zest and juice of the orange for maximum flavor.
- Coat the Cranberries: Toss the cranberries in a bit of flour before adding to the batter to prevent them from sinking to the bottom of the loaf.
- Don’t Overmix: Mix the batter just until the ingredients are combined to avoid a tough bread.
- Glaze Option: Drizzle with an orange glaze made from powdered sugar and orange juice for an extra touch of sweetness.
Recipe Variations and Possible Substitutions
- Nutty Addition: Add chopped nuts like walnuts or pecans for extra texture and flavor.
- Dried Cranberries: If fresh cranberries aren’t available, use dried cranberries soaked in a bit of orange juice to rehydrate them.
- Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a heartier loaf.
- Spiced Bread: Add a teaspoon of cinnamon or a pinch of nutmeg for a spiced version.
Serving and Pairing Suggestions
Serve Cranberry Orange Bread warm or at room temperature, sliced and spread with a bit of butter or cream cheese. Pair it with a hot cup of coffee, tea, or a glass of milk for a delightful breakfast or snack. This bread also makes a great addition to a holiday brunch table or as a thoughtful homemade gift.
Storage and Reheating Tips
- Refrigeration: Store any leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freezing: Freeze the bread in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm slices in the microwave for a few seconds or in a toaster oven to enjoy them warm.
Recipe FAQs
Can I use orange extract instead of fresh orange juice? Fresh orange juice and zest provide the best flavor, but you can use orange extract if needed. Use about 1 teaspoon of orange extract in place of the juice.
What if I don’t have a loaf pan? You can bake the batter in a muffin tin for cranberry orange muffins. Adjust the baking time to 20-25 minutes.
Can I add a glaze? Yes, an orange glaze made from powdered sugar and orange juice drizzled over the cooled bread adds a lovely sweetness.
Can I make this bread gluten-free? Substitute the all-purpose flour with a gluten-free flour blend to make this bread gluten-free.
How do I prevent the cranberries from sinking? Toss the cranberries in a bit of flour before adding them to the batter to help them stay evenly distributed.
Cranberry Orange Bread
This moist and flavorful bread combines the tartness of fresh cranberries with the refreshing zest of orange, creating a perfect balance of sweet and tangy. Ideal for breakfast, brunch, or a cozy afternoon snack, this bread is a festive favorite that’s perfect for the holiday season and beyond.
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
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup orange juice (freshly squeezed preferred)
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen cranberries
- 1/4 cup milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, combine the melted butter, eggs, orange juice, orange zest, vanilla extract, and milk. Whisk until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Prepare Cranberries: Toss the cranberries with a tablespoon of flour to coat them lightly. This helps prevent them from sinking to the bottom of the loaf.
- Fold in Cranberries: Gently fold the cranberries into the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
- Don’t Overmix: Mix the batter just until the ingredients are combined to avoid a tough bread.
- Coat the Cranberries: Toss the cranberries in a bit of flour before adding to the batter to prevent them from sinking to the bottom of the loaf.
- Glaze Option: Drizzle with an orange glaze made from powdered sugar and orange juice for an extra touch of sweetness.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 261mgCarbohydrates: 42gFiber: 1gSugar: 22gProtein: 4g