Cranberry Orange Bread Recipe
This Cranberry Orange Bread is a delightful quick bread bursting with the fresh flavors of tart cranberries and bright orange zest and juice. Perfectly moist and tender with a hint of citrus sweetness, it makes a delicious breakfast treat, snack, or holiday dessert. Optional nuts add a crunchy texture contrast that complements the fruity flavors beautifully.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 8-10 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp orange zest (from 1 large orange)
- ¾ cup granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- ¾ cup orange juice (freshly squeezed preferred)
- ⅓ cup vegetable oil
- 1 large egg
Add-ins
- 1½ cups fresh or frozen cranberries (no need to thaw)
- Optional: ½ cup chopped nuts (walnuts or pecans)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and freshly grated orange zest until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the freshly squeezed orange juice, vegetable oil, and egg until the mixture is smooth and homogenous.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently and just until the flour mixture is moistened. Avoid overmixing to keep the bread tender.
- Fold in cranberries and nuts: Gently fold in the fresh or frozen cranberries and, if using, the chopped walnuts or pecans. Be careful to distribute them evenly without crushing the berries.
- Fill the pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Bake the bread in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- For best flavor, use freshly squeezed orange juice and zest from an unwaxed orange.
- You can substitute frozen cranberries directly without thawing to prevent the batter from turning purple.
- Chopped walnuts or pecans add delightful texture but can be omitted for a nut-free version.
- Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; slice before freezing for easy thawing and serving.
Keywords: cranberry bread, orange bread, quick bread, holiday bread, citrus bread, festive bread, cranberry orange loaf
Find it online: https://tastewithamy.com/cranberry-orange-bread-recipe/
