Tangy Orange Cranberry Bread Recipe: Sweet Homemade Joy

Crafting a delightful orange cranberry bread can transport you to a cozy autumn morning with its vibrant, zesty flavors.

Warm spices and tart berries dance together in this rustic quick bread.

Fragrant citrus notes weave through each tender crumb, creating a symphony of taste.

Home bakers will find joy in mixing this simple yet elegant recipe.

Bursting cranberries add a delightful pop of color and tangy brightness.

Seasonal ingredients come together effortlessly, promising a treat that feels both comforting and exciting.

You’ll want to slice into this bread while it’s still slightly warm, letting the aromatic essence fill your kitchen.

What Makes Cranberry Orange Bread So Satisfying

• Effortless Baking Delight
• Perfect for home bakers of all skill levels, this orange cranberry bread requires minimal technical expertise and offers foolproof results every single time.
• Bursting with tangy cranberries and bright orange zest, this bread transforms ordinary ingredients into an extraordinary treat that works for breakfast, snacks, or dessert.
• Using just two bowls and straightforward mixing techniques, this recipe minimizes kitchen mess and reduces washing up, making it a stress-free baking experience for busy home cooks.
• Guaranteed to impress family and friends, this soft, moist bread delivers restaurant-quality flavor with homemade warmth and love in every delectable slice.

Ingredients for Cranberry Orange Bread

• Butter: Provides rich flavor and tender texture to the bread.
• Sugar: Adds sweetness and helps create a golden crust.
• Eggs: Bind the ingredients and provide structure to the bread.
• Orange Juice, Orange Zest: Bring bright citrus flavor and aromatic essence.
• Vanilla Extract: Enhances overall flavor profile.
• Yogurt: Adds moisture and creates a soft, tender crumb.

• All-Purpose Flour: Forms the base structure of the bread.
• Baking Powder, Baking Soda: Help the bread rise and become light.
• Salt: Balances and enhances the bread's flavors.

• Cranberries: Provide tart bursts of flavor and visual contrast throughout the bread.

• Powdered Sugar, Orange Juice: Create a sweet and tangy finishing drizzle for the bread.

How to Make Cranberry Orange Bread

Step 1: Warm Up the Oven

Crank up your oven to a cozy 350F (175C).

Grab your loaf pan and give it a quick spray with cooking spray or line it with parchment paper for easy bread removal.

Step 2: Prep the Cranberry Stars

If you’re using fresh cranberries, slice them in half.

Frozen cranberries?

No need to thaw – they’re ready to rock.

Step 3: Create the Creamy Base

In a big mixing bowl, whip the butter and sugar together until they become light and fluffy like a cloud.

Drop in the eggs one by one, mixing after each addition.

Pour in the orange juice, sprinkle in the zest, splash of vanilla, and dollop of yogurt.

Stir until everything is beautifully combined.

Step 4: Blend the Dry Crew

• Flour
• Baking powder
• Baking soda
• Salt

Gently fold these dry ingredients into the wet mixture.

Be careful not to overmix – we want a tender bread, not a tough one!

Step 5: Welcome the Cranberries

Tenderly fold the cranberries into the batter, distributing them evenly throughout.

Step 6: Bake to Perfection

Pour the batter into the prepared pan and smooth the top.

Slide into the oven and bake for 50-60 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Add a Sweet Finale (Optional)

Whisk powdered sugar with orange juice to create a simple glaze.

Drizzle over the cooled bread for an extra touch of sweetness.

Tips for the Best Flavor and Texture

• Toss cranberries in a tablespoon of flour before folding into the batter to keep them evenly distributed throughout the bread.
• Replace yogurt with sour cream for an extra tender and rich texture that stays moist for days.
• Use a microplane or fine grater to get delicate orange zest without the bitter white pith, maximizing citrus flavor.
• Tent the bread with aluminum foil halfway through baking if the top starts browning too quickly, ensuring even cooking and preventing burning.
• Allow the bread to cool completely before glazing to let the orange and cranberry flavors fully develop and intensify.

Storing and Warming Cranberry Bread

• Wrap the orange cranberry bread tightly in plastic wrap or aluminum foil. Keep in the refrigerator for up to 5 days, maintaining its moisture and freshness.
• Slice the bread, wrap each piece individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months, preserving its delightful texture and flavor.
• Store the bread in an airtight container at room temperature for 2-3 days. Place a paper towel inside to absorb excess moisture and prevent sogginess.
• Warm individual slices in the microwave for 15-20 seconds or toast in a preheated oven at 300F for 5-7 minutes until heated through and slightly crispy on the edges.

Serving Ideas for Cranberry Bread

• Pair with Creamy Chai Latte: Complement the bread's tangy orange and cranberry notes with a warm, spiced chai latte. The creamy, aromatic spices like cinnamon and cardamom will beautifully balance the bread's bright citrus flavors.
• Serve with Honey Butter Spread: Elevate the bread's richness by creating a smooth honey butter spread. Mix softened butter with local honey and a pinch of sea salt to enhance the bread's sweet and tart profile.
• Match with Whipped Mascarpone: Create a luxurious side spread by whipping mascarpone cheese with a touch of orange zest and a drizzle of honey. This creamy accompaniment will add a silky, elegant dimension to each slice.
• Enjoy with Cold Vanilla Milk: Sip on chilled vanilla milk alongside the bread for a nostalgic, comforting pairing. The smooth, sweet milk will soften the bread's slightly tart cranberry notes and provide a refreshing contrast.

Variations for This Citrus Cranberry Bread

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend, ensuring the bread remains moist and tender while accommodating those with wheat sensitivities.
• Vegan Adaptation: Substitute butter with coconut oil, eggs with flax eggs, and yogurt with unsweetened applesauce or plant-based yogurt to create a dairy-free and egg-free alternative.
• Low-Sugar Option: Use monk fruit sweetener or stevia instead of sugar, and reduce the amount to create a less sweet bread that maintains the bright citrus and cranberry flavors.
• Nutty Crunch Variation: Add chopped walnuts or pecans to the batter for extra texture and a rich, toasted flavor that complements the orange and cranberry profile.

FAQs

• Can I use dried cranberries instead of fresh or frozen?

Yes, you can substitute dried cranberries. However, soak them in warm water for 10 minutes first to plump them up and prevent them from drawing moisture out of the bread.

• How do I prevent my cranberries from sinking to the bottom of the bread?

Toss the cranberries in a tablespoon of flour before folding them into the batter. This helps them stay suspended throughout the bread while baking.

• What if I don't have yogurt?

You can replace yogurt with sour cream or buttermilk in equal amounts. These alternatives will help maintain the bread’s moisture and tender texture.

• Can I make this bread ahead of time?

Absolutely! This orange cranberry bread can be made 2-3 days in advance. Wrap it tightly in plastic wrap and store at room temperature. The flavors actually develop and become more pronounced over time.

Orange Cranberry Bread Recipe

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4.7 from 28 reviews

• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

Warm, zesty orange cranberry bread brings sunshine to winter mornings with its delightful blend of citrusy brightness and tart cranberry notes. Homemade comfort awaits you in each slice, promising a perfect companion to morning coffee or afternoon tea.

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Ingredients

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Main Ingredients:

• 2 cups (480 milliliters) all-purpose flour
• 1 cup (150 grams) fresh or frozen cranberries (halved)
• 3/4 cup (150 grams) granulated sugar
• 1/2 cup (113 grams) unsalted butter, softened
• 2 large eggs

Liquid and Flavor Ingredients:

• 1/2 cup (120 milliliters) freshly squeezed orange juice
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 1/2 cup (120 milliliters) plain yogurt or sour cream

Leavening and Seasoning Ingredients:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Optional Glaze:

• 1/2 cup (60 grams) powdered sugar
• 2–3 tablespoons orange juice

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Instructions

1. Prepare the workspace by heating the oven to 350F (175C) and positioning a rack in the center. Coat a 9×5-inch loaf pan with cooking spray or line with parchment paper.
2. Divide fresh cranberries in half if using whole fruits. Frozen cranberries can be used directly without thawing.
3. Create a creamy base by thoroughly blending butter and sugar until the mixture becomes pale and airy. Incorporate eggs individually, ensuring complete integration after each addition.
4. Introduce liquid components including orange juice, zest, vanilla extract, and yogurt into the butter mixture. Stir until smooth and uniform.
5. Combine flour, baking powder, baking soda, and salt in a separate vessel. Gently incorporate dry ingredients into wet mixture, mixing just until no flour streaks remain.
6. Delicately fold cranberries into the batter, distributing them evenly without crushing the fruit.
7. Transfer batter to prepared loaf pan, smoothing the surface with a spatula to ensure even distribution.
8. Bake for 55-65 minutes, rotating pan halfway through cooking. Check doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
9. Allow bread to rest in pan for 15 minutes, then carefully transfer to a wire cooling rack.
10. Optional: Whisk powdered sugar with orange juice to create a glossy glaze. Drizzle over completely cooled bread before serving.

Notes

• Check cranberry ripeness by gently pressing; firm berries work best for maintaining texture and preventing soggy bread.
• Dust cranberries with a light flour coating before folding into batter to prevent them from sinking during baking.
• Use room temperature ingredients to ensure smooth mixing and even baking, creating a more consistent bread texture.
• Reduce sugar by substituting with honey or maple syrup for a lower-glycemic alternative that maintains moisture and sweetness.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 220
• Sugar: 12 g
• Sodium: 180 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg