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Cranberry Orange Bread

Cranberry Orange Bread
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Cranberry Orange Bread is a moist and tender loaf combining the bright zest of fresh oranges with tart cranberries, offering a perfect balance of sweet and tangy flavors. Easy to make with simple pantry staples and fresh ingredients, this bread is ideal for breakfast, snacks, or festive occasions. The recipe delivers a soft, fluffy texture with bursts of cranberry tartness and a refreshing citrus aroma that delights every bite.

Ingredients

Scale

Fruits

  • 1 cup fresh cranberries
  • Zest of 1 large orange
  • 1/3 cup fresh orange juice (about 1 large orange)

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon flour (for coating cranberries)

Wet Ingredients

  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Cranberries and Orange: Rinse the fresh cranberries and pat them dry. Zest one large orange, then squeeze out the juice, removing any seeds. Toss the cranberries with one tablespoon of flour to prevent them from sinking during baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring the leavening agents are evenly distributed.
  3. Combine Wet Ingredients: In a separate bowl, lightly beat the eggs. Add the granulated sugar, vegetable oil or melted butter, orange juice, orange zest, and vanilla extract. Mix until smooth and fragrant.
  4. Incorporate Dry and Wet Mixtures: Pour the wet ingredients into the dry mixture, gently folding until just combined. Avoid over-mixing to maintain a tender, light texture.
  5. Fold in Cranberries: Gently fold the floured cranberries into the batter, evenly distributing them for bursts of tartness in every slice.
  6. Bake the Bread: Pour the batter into a greased or parchment-lined loaf pan. Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Use fresh cranberries and freshly grated orange zest for the best flavor intensity.
  • Do not over-mix the batter to avoid a dense bread.
  • Coat cranberries in flour so they don’t sink to the bottom during baking.
  • Use an oven thermometer to ensure accurate baking temperature.
  • Check doneness early with a toothpick; if wet batter remains, continue baking in 5-minute intervals.
  • For vegan option, substitute eggs with flax eggs and use coconut oil.
  • Try adding chopped walnuts, pecans, or spices like cinnamon and nutmeg for different flavor variations.

Nutrition

Keywords: cranberry bread, orange bread, cranberry orange loaf, holiday bread, breakfast bread, gluten-free cranberry bread, moist fruit bread, citrus bread

Find it online: https://homemademealz.com/cranberry-orange-bread/