Cranberry Orange Bread Recipe

Moist, fluffy, and bursting with tangy cranberries and bright orange flavor — this quick bread is the perfect mix of sweet and tart. Ideal for breakfast, holiday brunch, or a cozy afternoon snack with tea. Best of all, it’s simple to make — no yeast, no kneading, just mix and bake!

 Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• ¾ cup orange juice (freshly squeezed preferred)
• ½ cup unsalted butter, melted and slightly cooled (or vegetable oil)
• 2 large eggs
• 1 tablespoon orange zest (from about 1 large orange)
• 1 teaspoon vanilla extract

Add-ins

• 1½ cups fresh or frozen cranberries (if frozen, do not thaw)
• Optional: ½ cup chopped nuts (pecans or walnuts for crunch)

Optional Glaze

• ½ cup powdered sugar
• 1–2 tablespoons orange juice

 Instructions

1. Preheat oven to 350°F (175°C).
   Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. Mix dry ingredients:
   In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Combine wet ingredients:
   In another bowl, whisk orange juice, melted butter (or oil), eggs, orange zest, and vanilla until smooth and well blended.
4. Combine mixtures:
   Pour wet ingredients into the dry ingredients. Stir gently until just combined — the batter should be thick and slightly lumpy. Avoid overmixing to keep the bread tender.
5. Fold in cranberries (and nuts):
   Gently fold until evenly distributed.
6. Bake:
   Pour batter into prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool:
   Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Glaze (optional):
   Mix powdered sugar and orange juice until smooth, then drizzle over cooled bread for a sweet, glossy finish.

 Notes

• Use fresh orange juice and zest for the brightest citrus flavor.
• If using frozen cranberries, toss them in 1 tablespoon of flour before mixing in — this prevents color bleeding.
• The bread tastes even better the next day — store wrapped overnight at room temperature for deeper flavor.
• You can replace butter with Greek yogurt for a lighter, tangier version.

 Tips

• Add 2 tablespoons of sour cream or yogurt for extra moistness.
• Toss cranberries with 1 tablespoon sugar if you prefer a sweeter bite.
• For a bakery-style crust, sprinkle coarse sugar on top before baking.
• Always use the toothpick test at 50 minutes — oven times vary.

 Servings

Makes: 1 loaf (8–10 slices)
Serving size: 1 slice

 Nutritional Information (Per Slice, Approx.)

(Values may vary based on ingredient brands and portion sizes.)

 Health Benefits

• Cranberries: Packed with antioxidants; may support urinary tract and immune health.
• Oranges: Rich in vitamin C and flavonoids that boost immunity and promote glowing skin.
• Homemade bread: Free from preservatives and artificial flavors — and you control the sweetness.

❓ Q&A SectionQ1: Can I use dried cranberries instead of fresh?
➡️ Yes! Use ¾ cup dried cranberries and soak them in orange juice or warm water for 10 minutes before mixing in. This keeps them plump and juicy.

Q2: Can I freeze Cranberry Orange Bread?
➡️ Absolutely! Wrap tightly in plastic wrap (and optionally foil) and freeze for up to 3 months.
Thaw overnight at room temperature before serving.

Q3: How long does it stay fresh?
➡️ The bread stays fresh for 3–4 days at room temperature (when wrapped tightly), or up to 1 week in the refrigerator.

Q4: Can I make muffins instead?
➡️ Yes! Pour the batter into a muffin tin lined with paper cups and bake at 350°F (175°C) for 18–22 minutes.

✨ Enjoy your Cranberry Orange Bread warm or toasted, with butter, cream cheese, or just as it is — deliciously tangy, sweet, and full of sunshine! ☀️