This cranberry orange bread is a yummy mix of sweet and tangy flavors. With juicy cranberries and fresh orange zest, it’s great for breakfast or a cozy snack!
Baking this bread fills my kitchen with a wonderful smell! I love to enjoy a slice warm with a little butter. It’s the perfect treat to brighten up any day! 🍊❤️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. I often stick with all-purpose because it gives great texture.
Fresh Cranberries: Tart cranberries really shine here. If they’re out of season, dried cranberries are a fine substitute, but they will change the flavor slightly. Soak them in warm water for about 10 minutes to plump them up if using dried.
Orange Zest and Juice: Fresh is best! The zest adds a punch of flavor. If you’re in a pinch, bottled juice works, but I always prefer freshly squeezed orange juice for the best taste.
Unsalted Butter: Using unsalted gives you better control over the saltiness. If you’re dairy-free, coconut oil or a dairy-free butter spread can work too.
How Do You Fold In Ingredients Without Overmixing?
Folding is an important technique for making tender bread. Here’s how to do it:
- Use a rubber spatula or wooden spoon. This helps gently lift and turn the mixture.
- Start at the edge of the bowl and cut down through the center, then scoop from the bottom and lift up.
- Turn the bowl as you go, incorporating the cranberries without crushing them.
- Stop as soon as you no longer see dry flour. Overmixing can make the bread tough.
With these tips, you’ll have a delicious loaf of cranberry orange bread that’s light and full of flavor. Happy baking!
Cranberry Orange Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon grated orange zest (from about 1 large orange)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh orange juice (about 2 oranges)
- 1 cup 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 delicious cranberry orange bread takes about 15 minutes of prep time and 55-65 minutes to bake. After baking, allow for 10 minutes of cooling in the pan and then about 15-20 minutes for the glaze to set. In total, you’ll need just over an hour and a half for the whole process!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cranberry orange bread bakes evenly. Prepare a 9×5 inch loaf pan by greasing and flouring it, or you can line it with parchment paper for easier removal.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and grated orange zest. This helps to evenly distribute the leavening agents and zest throughout the flour. Set this bowl aside while you work on the wet ingredients!
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until it’s light and fluffy. This should take about 3-4 minutes. It’s the key step for a soft and airy bread!
4. Add Eggs and Flavor:
Now, add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract for that lovely flavor boost.
5. Combine Wet and Dry Ingredients:
Next, gradually add the dry mixture to the butter mixture, alternating with the fresh orange juice. You’ll want to start and end with the dry ingredients. Mix until everything is just combined; don’t worry if there are a few lumps!
6. Fold in Cranberries:
Gently fold in the cranberries using a spatula. Be careful not to overmix as this can make the texture tough. You want to keep those cranberries whole and plump!
7. Bake the Bread:
Pour the batter into your prepared loaf pan, spreading it out evenly. Place it in the oven and bake for 55-65 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
8. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This step helps prevent the bottom from getting soggy.
9. Prepare the Glaze:
While the bread cools, whisk together the powdered sugar and 2-3 tablespoons of fresh orange juice in a small bowl until smooth. If you want it thicker, add more sugar; for a thinner glaze, add more juice.
10. Drizzle and Serve:
Once the loaf has cooled completely, drizzle the glaze over the top. Allow it to set for 15-20 minutes before slicing the bread. This way, the glaze firms up a bit and makes for a beautiful presentation.
Enjoy your moist, flavorful cranberry orange bread with the lovely balance of tart cranberries and zesty orange! It’s perfect for breakfast, as a snack, or even dessert. Happy baking!
Can I Use Dried Cranberries Instead of Fresh?
Yes, you can! If using dried cranberries, soak them in warm water for about 10 minutes to plump them up before adding them to the batter. Keep in mind that dried cranberries are sweeter than fresh, so you might want to reduce the sugar slightly if you prefer a tart flavor.
What Can I Substitute for Butter?
If you’re looking for a dairy-free option, you can substitute unsalted butter with coconut oil, vegetable oil, or a dairy-free margarine. Just ensure the alternative is in a solid state for easy mixing.
How Should I Store Leftover Bread?
To store leftovers, wrap the cranberry orange bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can freeze it. Just slice the bread first, wrap it in plastic, and then place it in a freezer bag. It will stay good for up to 3 months!
Can I Add Nuts or Other Fruit?
Absolutely! Feel free to add nuts like walnuts or pecans for extra crunch. You can also experiment with other fruits like blueberries or raspberries, but keep in mind that the moisture content may vary, which can slightly change the baking time.
