Cranberry Orange Bread Recipe

If you’re on the hunt for the perfect cozy treat that blends tart, sweet, and citrusy all in one bite, then you’ve got to try this Cranberry Orange Bread Recipe. It’s one of those recipes that’s insanely easy to make yet delivers a loaf so packed with flavor and moistness, you’ll find yourself slicing it for breakfast, snacks, or even a light dessert. Trust me, once you make this, it’ll become your go-to quick bread during the holidays—and honestly, year-round.

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Ingredients & Why They Work

Each ingredient in this Cranberry Orange Bread Recipe was handpicked to amplify flavor and texture. When combined, they produce a tender, flavorful loaf that’s anything but ordinary. Here are some tips for choosing the best ingredients to make your loaf even better.

• Orange: Fresh zest and juice are key here – they bring that zesty citrus punch you can’t get from extracts.
• Salted Butter: Adds richness and tenderness; make sure it’s softened to room temp for smooth mixing.
• Granulated Sugar: Sweetens just right without overpowering the tart cranberries.
• Large Egg: Provides structure and moisture; room temperature helps it blend evenly.
• Sour Cream: Keeps the bread moist and adds a subtle tang—it’s magic in quick breads!
• All-purpose Flour: The base of the bread, providing structure without heaviness.
• Baking Powder & Baking Soda: Work as leavening agents to help the bread rise beautifully.
• Salt: Enhances the flavors and balances sweetness.
• Fresh Cranberries: Their natural tartness cuts through the sweetness and bursts with flavor.
• Powdered Sugar: For the glaze, giving a sweet, delicate coating.

Tweak to Your Taste

I love how flexible this Cranberry Orange Bread Recipe is. I’ve often swapped out fresh cranberries for dried cherries or even blueberries, depending on what I have on hand. You can customize it to your sweet or tart preferences, and even try adding nuts for extra crunch.

• Variation: Once, I added chopped pecans for a nutty twist that complemented the tart cranberries perfectly—it was a hit at brunch!
• Dietary Modifications: You can substitute Greek yogurt for sour cream to lighten up the bread, or try using coconut oil instead of butter for a dairy-free version.
• Seasonal Flair: During winter holidays, a sprinkle of cinnamon or nutmeg adds cozy warmth to the flavor profile.

Step-by-Step: How I Make Cranberry Orange Bread Recipe

Step 1: Zest and Juice That Orange

First things first—preheat your oven to 350ºF. Then grab a fresh orange and zest just about ¼ teaspoon worth. Don’t overdo it—the zest can get bitter if you take the white pith. After zesting, juice the orange until you get roughly ⅓ cup. Make sure to set aside about ¼ cup juice for the batter and the rest for the glaze. Also, wash your cranberries and slice each berry in half; this helps them distribute evenly in the bread.

Step 2: Make Your Batter Soft and Fluffy

In a large mixing bowl, beat the softened butter, granulated sugar, and ¼ teaspoon of the orange zest on high until the mix is nice and fluffy—about 2-3 minutes. This step is crucial because it traps air and helps your loaf rise beautifully. Then, add in the egg and keep beating for another couple of minutes until the batter looks creamy and well combined.

Step 3: Add Sour Cream and Orange Juice

Pour in the sour cream along with ¼ cup of that fresh orange juice you set aside earlier. Beat everything for 2 more minutes until smooth. The sour cream adds moisture and that subtle tang that makes this bread stand out, so don’t skip it!

Step 4: Combine Dry Ingredients and Fold In Cranberries

In a separate bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. Then, add about half of this flour mixture into your wet batter, mixing on low speed until combined. Repeat with the rest of the flour. The low-speed mixing helps prevent overworking the batter, which can make your bread tough. Lastly, gently fold in those beautiful halved cranberries with a spatula to avoid mashing them.

Step 5: Bake and Glaze to Perfection

Grease and lightly flour an 8.5 x 4.5-inch bread pan, then pour in your batter, smoothing the top evenly. Bake for about 60 minutes in that 350ºF oven. You’ll know it’s done when the top is golden brown and a toothpick inserted comes out mostly clean—expect a few moist crumbs but no wet batter. Let the bread cool in the pan while you whisk together the glaze using powdered sugar and just enough remaining orange juice to make it thick but drizzle-able. Once the bread is cool, loosen it from the pan edges, remove it, and drizzle with the glaze before slicing.

How to Serve Cranberry Orange Bread Recipe

Garnishes

I’m a sucker for a simple dusting of powdered sugar over the glaze, especially when the loaf is still slightly warm—that little snowy touch makes it feel extra special. Sometimes, I add a few extra fresh cranberries or thin orange peel curls to the top if I’m serving guests. It looks adorable and adds a fresh zing with every bite.

Side Dishes

My go-to is a cup of freshly brewed coffee or herbal tea. If you want to turn it into a light brunch, pairing it with creamy yogurt or a mild cheese like ricotta creates a lovely balance. During holiday breakfasts, I like serving it alongside soft-boiled eggs or a simple fruit salad to keep things fresh.

Creative Ways to Present

For Thanksgiving, I’ve wrapped individual slices in parchment and tied them with twine as little gifts for guests. Another fun idea I’ve tried is serving the loaf warm with a scoop of vanilla ice cream for dessert, turning it into a cozy, unexpected treat that everyone adored.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I wrap the cranberry orange bread tightly in plastic wrap and keep it in an airtight container. Stored at room temperature, it stays fresh for about 3 days; refrigerating extends its life up to a week but might dry it out slightly, so I prefer room temp for quick consumption.

Freezing

This bread freezes like a dream! Slice it first, then wrap each slice individually in plastic wrap and place them in a freezer bag. This way, you can pop out just a slice or two whenever a craving hits. From my experience, it tastes nearly as fresh as day one when thawed properly.

Reheating

To warm frozen slices, I either use a toaster oven at low heat or briefly zap them in the microwave for about 15 seconds. If you want that fresh-baked vibe, a quick toast brings back the slightly crisp crust with warm, soft insides—smelling amazing too!

FAQs

Final Thoughts

I feel like this Cranberry Orange Bread Recipe is a little slice of happiness baked into a loaf. It’s the kind of recipe I pull out when I want something comforting but not overly sweet, with fresh flavors that sing. Whether you’re making it for your morning coffee, a holiday brunch, or just because, I’m confident it’ll bring a smile to your kitchen and your taste buds. Give it a go—you won’t regret it!

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