Orange Cranberry Bread Recipe

I recently tried my hand at a new Cranberry Orange Bread recipe and I am thrilled with the result. The vibrant mix of fresh cranberries, the tang of fresh orange juice and zest, combined with the comforting basics of flour, sugar and butter create a delightful fusion of flavors that is simply irresistible.

I recently came across a twist on a classic that really surprised me and I’m excited to share it with you. I decided to make an orange cranberry bread that is a bit different from your everyday cranberry recipes.

I mixed together 2 1/2 cups all-purpose flour with 1 cup granulated sugar, a pinch of salt and 2 teaspoons baking powder. I added 1/2 cup unsalted butter, 2 large eggs and just enough milk to bring it all together.

Then I incorporated 1/2 cup fresh orange juice and the zest of one large orange for that unexpected burst of flavor. The star of this recipe is the 1 cup fresh cranberries which give a fun pop of tartness.

Once it’s baked, I drizzle a simple orange glaze made with 1 cup confectioners sugar and 2 to 3 tablespoons fresh orange juice. This recipe is perfect if you love unique takes on dessert breads and breakfast breads alike.

Enjoy experimenting with it!

Why I Like this Recipe

1. I really like how the orange juice and zest give the bread a fresh and bright flavor, it just makes every bite feel zesty and fun.
2. I love that its super simple to make with ingredients you probably already have in your kitchen, so i dont have to stress about running for fancy stuff.
3. The cranberries add a cool little burst of tartness that contrast really well with the sweet orange glaze, which I think makes the bread extra special.
4. I enjoy that the bread comes out soft and moist but still has a bit of firmness, so its perfect for having as a snack or dessert when im in the mood for something comforting.

Ingredients

• All-purpose Flour provides carbohydrates which build structure and add some fiber.
• Granulated Sugar adds sweetness and energy to the bread.
• Unsalted Butter gives rich flavor and moisture but should be used carefully.
• Eggs supply protein that helps create a tender texture.
• Fresh Orange Juice and Zest offer a tangy, citrus kick with natural vitamins.
• Fresh Cranberries bring a tart burst along with antioxidants promoting health.
• Milk gives creaminess and moisture while improving the bread’s texture.
• Baking Powder acts as a leavening agent making the bread rise
• For the glaze, Confectioners Sugar makes a silky, sweet top coating.
• Buttermilk can be used instead of milk for a richer, tangy flavor.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk (or buttermilk if you have it)
• 1/2 cup fresh orange juice, squeezed preferably
• Zest of one large orange
• 1 cup fresh cranberries
• For the orange glaze:
• 1 cup confectioners sugar
• 2 to 3 tablespoons fresh orange juice

How to Make this

1. Preheat your oven to 350°F and butter a 9×5-inch loaf pan.

2. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 teaspoon salt, and 2 teaspoons baking powder.

3. In a separate bowl, beat 1/2 cup softened unsalted butter with 2 large eggs until smooth.

4. Stir in 1/2 cup milk, 1/2 cup fresh orange juice, and the zest of one large orange into the butter and egg mixture.

5. Slowly mix the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.

6. Carefully fold in 1 cup fresh cranberries so they are evenly distributed through the batter.

7. Pour the batter into your prepared loaf pan and smooth the top.

8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean.

9. While the bread is cooling, prepare the glaze by mixing 1 cup confectioners sugar with 2 to 3 tablespoons fresh orange juice until smooth.

10. Drizzle the orange glaze over the cooled bread, slice, and enjoy your soft and moist Orange Cranberry Bread!

Equipment Needed

1. Oven preheated to 350°F
2. 9×5-inch loaf pan, buttered
3. Large bowl for dry ingredients
4. Separate bowl for wet ingredients
5. Whisk (or electric mixer) for beating butter and eggs
6. Measuring cups and spoons
7. A tool for zesting an orange (like a zester or fine grater)
8. Spatula for folding in cranberries
9. Toothpick for checking doneness
10. Cooling rack for the bread after baking

FAQ

Orange Cranberry Bread Recipe Substitutions and Variations

• If you dont have all-purpose flour, you could try half whole wheat and half all-purpose flour to add a nuttier flavor without messing up the texture too much.
• If unsalted butter isnt available, you can use a good quality margarine instead even though it might give a slightly different taste.
• You can replace the milk with unsweetened almond or soy milk if you dont have buttermilk or regular milk on hand.
• If you dont have fresh orange juice, bottled orange juice works too but try to use a good quality one for the best flavor.
• For granulated sugar, you could use coconut sugar which adds a subtle caramel note, just be aware it might darken the bread a bit.

Pro Tips

1. Try using buttermilk instead of regular milk if you have it, it gives the bread a tangy flavor and makes it really moist.
2. Before folding in the cranberries, toss them lightly in a bit of flour so they dont all sink to the bottom of the batter.
3. Dont over mix the batter once you combine the wet and dry ingredients; a few lumps are ok cause overmixing can lead to a dense loaf.
4. Let the bread cool completely before you drizzle the orange glaze on it, otherwise the glaze might melt all over and not set properly.