This Cranberry Orange Bread is a lovely mix of sweet and tart flavors. With juicy cranberries and bright orange zest, it’s a delightful treat for breakfast or snack time!
Every slice feels like a hug for your taste buds! I love to enjoy it warm with a bit of butter spread on top. Trust me, it’s hard to stop at just one slice!
Key Ingredients & Substitutions
Flour: All-purpose flour is the go-to for this bread as it gives the structure you need. If you’re looking for a gluten-free option, a gluten-free all-purpose blend can work as a substitute.
Cranberries: Fresh cranberries pack the best flavor, but frozen cranberries are a great alternative. Just toss them directly in the batter without thawing for even distribution. Dried cranberries can also work; just soak them in warm water to plump them up first.
Butter: Unsalted butter helps control the salt level in this recipe. If you’re out, coconut oil or vegetable oil can replace it, though the texture may differ slightly.
Sour Cream/Yogurt: This ingredient keeps the bread moist. Greek yogurt is a suitable swap for sour cream, or even applesauce for a lighter option.
Orange Juice and Zest: Freshly squeezed is best for flavor. If you’re in a pinch, bottled orange juice can be used, but the zest brings that vibrant orange flavor you won’t want to skip, if possible!
What’s the Best Way to Ensure Moist and Flavorful Bread?
Mixing your ingredients properly is key to light and fluffy bread. Start by creaming butter and sugar until light and fluffy. This helps incorporate air and adds a nice rise.
- When adding eggs, do it one at a time, and be sure to beat well after each addition. This ensures even mixing and fluffy results.
- Alternating the dry flour mixture with the sour cream (or yogurt) keeps the batter from becoming tough. Start and end with the flour mixture—as long as you mix until just combined, you’re golden!
- Gently fold in cranberries to prevent them from breaking and keep that pretty pop of fruit throughout the bread.
Lastly, allow cooling time in the pan and on the wire rack—this helps retain moisture and improves the texture!
Cranberry Orange Bread Recipe
Ingredients You’ll Need:
- For the Bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- Zest of 1 large orange
- 1/2 cup freshly squeezed orange juice
- 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prep and 55-65 minutes to bake, plus a little cooling time. Overall, you can expect to spend around 1 hour and 30 minutes before you can dive into this delicious cranberry orange bread!
Step-by-Step Instructions:
1. Prepping the Oven and Loaf Pan:
First things first! Preheat your oven to 350°F (175°C). While it’s heating up, grab your 9×5-inch loaf pan and grease it with butter and sprinkle with flour. Alternatively, you can line it with parchment paper for easy removal later.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, and salt together until they’re well combined. This ensures even leavening throughout your bread.
3. Creaming the Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy—this should take about 2-3 minutes. It’s the perfect time to get some air into the batter!
4. Adding the Eggs and Flavorings:
Now, add the eggs one at a time, making sure to beat well after each addition. Then mix in the vanilla extract, orange zest, and fresh orange juice. Your kitchen should smell amazing at this point!
5. Combining Dry and Wet Ingredients:
Next, gradually mix the dry flour mixture into the wet ingredients. Do this in three parts, alternating with the sour cream or yogurt, starting and ending with the flour mixture. Remember, just mix until everything is combined—no need to overmix!
6. Folding in Cranberries:
Gently fold in the cranberries. This step is key to ensure even distribution without breaking any fruit. You deserve to have those tasty bursts of tartness in every bite!
7. Pouring and Smoothing the Batter:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. It should look nice and even.
8. Baking the Bread:
Now it’s time to bake! Place the pan in the preheated oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, lightly cover it with foil.
9. Cooling the Bread:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely. This resting time is essential for the perfect texture!
10. Making the Glaze:
While the bread cools, let’s prepare the glaze! In a small bowl, whisk together the powdered sugar and enough fresh orange juice to achieve a drizzle-able consistency.
11. Glazing the Bread:
When the bread has cooled down, drizzle the orange glaze over the top. You can also sprinkle a few extra cranberries on top for that beautiful garnish if you like!
12. Slice and Enjoy!
Now the moment you’ve been waiting for: slice the bread and serve it up! Enjoy this moist, sweet-tart bread on its own or with your favorite spread. Your friends and family are going to love it!
This cranberry orange bread is a delightful combo of citrusy sweetness and tart cranberries, making for a delicious treat with every bite! Enjoy!
Can I Use Frozen Cranberries in This Recipe?
Absolutely! If using frozen cranberries, there’s no need to thaw them first. Just toss them directly into the batter to keep them intact and evenly distributed.
How Do I Store Leftover Cranberry Orange Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it overnight in the fridge before enjoying again!
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, plain yogurt works well as a substitute. Additionally, you can use Greek yogurt for a thicker texture, or even unsweetened applesauce for a lighter alternative.
Can I Make This Bread Ahead of Time?
Yes! This bread can be made ahead of time. You can prepare it and store it in an airtight container in the fridge for up to 2 days before serving. Just reheat slightly in the microwave or serve at room temperature!
