Irresistible Orange Cranberry Bread Recipe to Try Today

The smell of freshly baked orange cranberry bread wafts through the air, teasing your senses with a sweet, citrusy aroma that promises warmth and comfort. This delightful treat, with its golden crust and vibrant red bursts of cranberries, beckons you to take a bite, revealing a tender crumb bursting with flavor.

Every slice is a journey through memories—like the time I tried making this bread for the first time and ended up with more flour on my face than in the bowl. Yet, despite my kitchen chaos, the result was pure magic! Perfect for cozy mornings or festive gatherings, this orange cranberry bread is sure to bring joy to any occasion.

I remember serving this orange cranberry bread at a family brunch, and everyone went back for seconds—clearly a hit!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for the best texture; it allows the bread to rise beautifully.

• Granulated Sugar: Sweetens the bread perfectly; adjust based on your taste preference.

• Baking Powder: The secret ingredient that gives the bread its fluffy rise; always check for freshness.

• Salt: A pinch enhances all flavors; don’t skip it!

• Fresh Orange Juice and Zest: Adds brightness and depth; choose juicy oranges for maximum flavor.

• Dried Cranberries: For that lovely tartness; soak them in warm water if you prefer them plumper.

• Eggs: Bind everything together; use room temperature eggs for better emulsification.

• Vegetable Oil or Melted Butter: Provides moisture and richness; melted butter adds extra flavor!

• Optional Walnuts or Pecans: Add crunch if you like; toast them beforehand for enhanced flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper—trust me, this will save you from any sticky situations later.

In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk these dry ingredients together until well blended—this step ensures an even distribution of flavors.

In another bowl, mix fresh orange juice and zest with eggs and oil until combined. The fragrant citrus scent will make your kitchen feel like a sunny orchard!

Pour the wet ingredients into the dry mixture gently. Fold everything together using a spatula until just combined—overmixing can lead to dense bread!

Now it’s time to add those dried cranberries (and nuts if you’re feeling adventurous). Gently fold them in until evenly distributed throughout the batter.

Transfer the batter into your prepared loaf pan. Bake in your preheated oven for 50-60 minutes or until golden brown and a toothpick inserted comes out clean—your kitchen will smell heavenly!

Once baked, allow your orange cranberry bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing—it’s hard to resist while warm but trust me on this one!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Mix dry ingredients first, then add wet ingredients to ensure even distribution. This sequence guarantees that every bite of your orange cranberry bread bursts with flavor.

Add Your Touch

Feel free to swap cranberries for dried cherries or blueberries for a unique twist. Add chopped nuts like walnuts or pecans for extra crunch and richness. These modifications can take your orange cranberry bread to the next level.

Storing & Reheating

Store your orange cranberry bread in an airtight container at room temperature for up to five days. For longer storage, freeze individual slices wrapped in plastic wrap. To reheat, simply pop them in the toaster or microwave.

Baking this orange cranberry bread reminds me of Thanksgiving mornings spent in my grandmother’s kitchen, where her laughter mixed with the sweet scent of citrus. It’s those memories that inspire me to recreate this delicious treat today.

FAQ

Can I use frozen cranberries in the orange cranberry bread?

Yes, you can use frozen cranberries directly without thawing them first.

How can I make my orange cranberry bread sweeter?

Add more sugar or honey if you prefer a sweeter flavor profile in your bread.

Is there a gluten-free option for this recipe?

Absolutely! Substitute all-purpose flour with almond flour or a gluten-free blend for great results.

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Orange Cranberry Bread

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Experience the warm, inviting aroma of freshly baked orange cranberry bread. This easy-to-make recipe combines the zesty brightness of fresh orange juice with the tartness of cranberries, creating a delightful treat perfect for breakfast, dessert, or any gathering. Its tender crumb and golden crust will have everyone coming back for seconds!

• Author: Logan Reed
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: About 12 servings 1x
• Category: Breakfast/Dessert
• Method: Baking
• Cuisine: American

Ingredients

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• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup fresh orange juice
• Zest of 1 orange
• 2 large eggs (room temperature)
• 1/2 cup vegetable oil or melted butter
• 1 cup dried cranberries (soaked if desired)
• Optional: 1/2 cup chopped walnuts or pecans

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, mix orange juice, zest, eggs, and oil until blended.
4. Pour wet ingredients into dry ingredients and gently fold until just combined; be careful not to overmix.
5. Fold in cranberries (and nuts if using) until evenly distributed.
6. Transfer batter to the prepared loaf pan and bake for 50-60 minutes or until golden brown and a toothpick comes out clean.
7. Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely before slicing.

Nutrition

• Serving Size: 1 slice (70g)
• Calories: 180
• Sugar: 11g
• Sodium: 120mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg