Cranberry Orange Bread is a recipe that brings back fond memories for me. I first encountered this delightful bread during a holiday gathering at my grandmother’s house. She was known for her knack for baking, and her kitchen always smelled of fresh citrus and warm spices around the holidays. One of my favorites was her Cranberry Orange Bread. The combination of tart cranberries with the sweet, zesty orange flavor created a perfect balance that was hard to resist.
This recipe has since become a staple in my own kitchen, especially during the colder months. The vibrant red cranberries and the bright orange zest make this bread not only delicious but visually appealing. It’s an easy recipe that yields a moist, tender loaf bursting with flavor. Whether you’re making it for a holiday brunch or just as a cozy treat to enjoy with a cup of tea, it’s sure to impress.
One thing I love about this recipe is its versatility. You can easily make a few tweaks to suit your preferences. For example, adding a handful of chopped nuts, such as walnuts or pecans, gives the bread a nice crunch. If you prefer a sweeter loaf, you might consider drizzling a simple orange glaze over the top once the bread has cooled. To make the glaze, mix powdered sugar with a bit of orange juice until it reaches your desired consistency. This adds a lovely sweetness that complements the tartness of the cranberries.
If you’re looking for a way to make this bread a bit healthier, you can substitute half of the all-purpose flour with whole wheat flour. It adds a slight nuttiness and boosts the fiber content. Also, using honey or maple syrup instead of sugar can bring a different depth of flavor while reducing refined sugar.
Cranberry Orange Bread is a recipe that’s simple enough for beginner bakers yet satisfying enough for those more experienced. The delightful blend of flavors makes it a recipe worth returning to again and again.
Cranberry Orange Bread
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Ingredients
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 cup melted unsalted butter
- 1/2 cup freshly squeezed orange juice
- 1/4 cup milk
- 1 tablespoon orange zest
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 cups fresh or frozen cranberries
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Directions
- Set your oven to 350°F. Prepare a 9×5-inch loaf pan by either greasing it or lining it with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, blend the melted butter, orange juice, orange zest, eggs, vanilla extract, and milk until smooth.
- Gradually add the wet ingredients to the dry ones, stirring just until everything is combined. Be careful not to overmix the batter.
- Lightly coat the cranberries with a tablespoon of flour to help prevent them from sinking in the batter.
- Carefully fold the cranberries into the batter.
- Transfer the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before moving it to a wire rack to cool completely. Once cooled, slice and enjoy.
Storing Suggestions:
Store the Cranberry Orange Bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. If freezing, wrap the bread tightly in plastic wrap and then in aluminum foil before placing it in the freezer.
FAQs:
Can I use dried cranberries instead of fresh or frozen ones?
Yes, you can use dried cranberries if you prefer. However, dried cranberries are sweeter and less tart than fresh or frozen ones. To rehydrate them, soak the dried cranberries in warm water or orange juice for about 10 minutes before adding them to the batter.
What can I substitute for orange juice in this recipe?
If you don’t have orange juice, you can substitute it with an equal amount of lemon juice, which will give the bread a slightly different but still delicious citrus flavor. You can also use milk or a combination of milk and a citrus-flavored extract.
How can I prevent the cranberries from sinking to the bottom of the bread?
Tossing the cranberries with a tablespoon of flour before folding them into the batter helps prevent them from sinking. Also, avoid overmixing the batter, as this can cause the cranberries to sink.
Can I make this bread gluten-free?
Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Make sure to choose a blend that includes xanthan gum or add a small amount separately to help with the texture.
Is it possible to add nuts to this recipe?
Absolutely! Adding about 1/2 cup of chopped nuts, such as walnuts or pecans, can add a nice crunch and complement the flavors of the cranberries and orange. Simply fold them into the batter along with the cranberries.
How do I know when the bread is fully baked?
The bread is ready when a toothpick or cake tester inserted into the center of the loaf comes out clean or with just a few crumbs attached. If the bread is browning too quickly on top, you can loosely cover it with aluminum foil during the last 10-15 minutes of baking.
Cranberry Orange Bread
Ingredients
- 1 cup sugar granulated
- 2 cups flour all-purpose
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter unsalted and melted
- 1 tablespoon zest orange
- 1/2 cup juice freshly squeezed orange
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 1/2 cups cranberries fresh or frozen
Instructions
- Preheat your oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, eggs, orange juice, orange zest, vanilla extract, and milk until well blended.
- Add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing.
- Toss the cranberries with a tablespoon of flour to lightly coat them, which helps prevent them from sinking in the batter.
- Gently fold the cranberries into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
